Vegan Yogurt Starter Culture


Not eating dairy? No problem! You can make creamy, dairy-free yogurt right at home.

Use this culture with soy milk, coconut milk or other non-dairy milks to make a smooth, mild yogurt that's miles better than store-bought.

The Vegan Starter Culture contains 4 packets of starters. It is a direct-set culture - meaning each packet will only make one batch.

  • 4 packets of Vegan Yogurt Starter Culture.
  • Step-by-step instructions for using the culture - also found here.

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.

Store the starter culture in the refrigerator or freezer until you’re ready to activate it. Use the starter culture by the date on the bag. 


  • 1 packet of dehydrated Vegan Yogurt Starter Culture
  • Non-dairy Milk 
  • This culture often requires a thickener to achieve a store-bought yogurt consistency.


  • A glass container
  • Tight-weave cloth or paper coffee filter (to cover the container)
  • Rubber band to secure the cover to the jar
  • A yogurt maker or another appliance (to keep the milk at 110ºF during culturing)
  • Stainless steel pot (for heating milk)
  • Thermometer
  • Non-aluminum mixing utensil
  • Yogurt Strainer or butter muslin to drain the whey

Customer Reviews

Based on 219 reviews
Yuko Beltz


Rachel Levitt
Didn’t work

I bought the vegan cultures and the Greek yogurt cultures, followed the directions exactly, tried several times and the yogurt never set. It remained soupy. I’ve had better luck using leftover yogurt.

Lauren Bowling
Great product

The culture worked really well for my yogurt, but my questions via email regarding the process went unanswered and were not answered on the website. I ended up wasting a couple of starter packets because of this.

Emily Cobb
Instructions were not clear and didn’t work

Instructions were not clear and didn’t work. Options for milk substitutes would have been great.

Teresa Robidoux
What a mess

I've been making dairy yogurt and kefir for years, so I have experience. I followed the instructions for culturing rice milk with the vegan yogurt culture to a tee. What I got was a mess. But I'm a sport, so I had a taste. It tasted just like it did before culturing; no sour flavor, nothing. Yuck. I dumped it out.

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