Vegan Yogurt Starter Culture
You can make real dairy-free yogurt at home! Use this culture with soy milk, coconut milk, and more to make a smooth, mild yogurt that's miles better than store-bought.
Each bag contains:
- 4 packets of starter culture.
Instructions for using this culture are included and may be found here.
- Cultures at 110º F using a yogurt maker or other appliance.
- This culture often requires a thickener to achieve a store-bought yogurt consistency.
- Direct-set (single-use) culture - each packet makes one batch of yogurt.
Shipping and Storage Information
- Our Vegan Yogurt Starter Culture is shipped in a barrier-sealed packet as a freeze-dried yogurt culture.
- Store in the refrigerator or freezer.
- Use by date on bag.
Vegan Yogurt Starter Culture Ingredients
- Rice maltodextrin, live active bacteria (Bifidobacterium bifidum, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus delbrueckii subsp bulgaricus, Lactobacillus rhamnosus, Streptococcus thermophilus)
- This product contains no GMO ingredients.
Vegan Yogurt Starter Culture Allergen Information
- Manufactured in a facility that also produces products containing soy and dairy.
- May contain trace amounts of gluten: Barley source is used as a fermentation nutrient.
- May contain trace amounts of soy: Soybeans are used as a fermentation nutrient.
Ingredients That Love You Back
More gut-healthy probiotics
Make batch after batch, saving you money!
You control the ingredients!
What Our Customers Are Saying
This is a wonderful product. My yogurt actually solidified well, not like another product I have tried. It is very hard to find vegan cultures so this worked out great. Thanks for a wonderful product.
I have begun making my own “clean” soy yogurt with organic soy milk and Cultures for Health Vegan starter. I get perfect yogurt every time! It is easy and delicious!
Let me start off by saying that I have never attempted to make yogurt before and have bought non-dairy yogurt for years, as I can't have any dairy due to a severe casein allergy. This starter was amazing! I downloaded the free e-book, read the instructions carefully, and got to work. It worked great...and it was my first try at vegan yogurt!
Worked great! I made yogurt with coconut milk and it turned out great! Good texture and taste!
I made almond milk yogurt. First, I made the almond milk, then put in two thickeners (agar, agar, and guar gum), then cultured it in my instant pot. It was delicious!
Cold start with west soy milk, yielding a solid, smooth tasting yogurt. Easy as anything in the Instant Pot.
Here is how to make thick, tasty cashew yogurt. Soak 1.5 cups raw cashews for 1 or more hours. Drain. Put in vitamix with 2 cups boiling water. Blend on highest speed for at least 1 minute. Rinse out blender jar with up to 1 cup boiling water. Make the final thickness be what you want in the final product- it doesn't really thicken during culture. Pour into sterile sauce pan, monitor temperature to 110F. Add culture (or 5 Tablespoons of uncontaminated yogurt from last batch). Mix. Pour into sterilized jars (sterilize everything that will touch the yogurt mix in boiling water). Incubate until preferred tartness level is reached. Start at 6 hours.
Love the coconut yogurt I made
I haven't attempted making it or the dairy version. I make water kefir and gluten free sourdough and am leary of spending more time and space on cultures right now.
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Pro Tip Corner
Nearly any non-dairy milk can be cultured, including legume, nut, seed, grain, or coconut milk. While store-bought boxed or canned milk may be used, we recommend using milk with as few additives as possible.How To Make Non-Dairy Yogurt