Various manufacturers have endeavoured to produce plant-based substitutes for yogurt, using soy milk, rice milk, nut milks such as almond milk, and coconut milk, for consumers who are unable to tolerate dairy products in any form. Although Lactobacillus strains exist that can produce lactic acid from plant-derived feed stock (e.g. sauerkraut), since plants do not produce lactose, it is not possible to produce genuine yogurt from plant sources with the same bacteria cultures used to convert milk into yogurt.