Vegan Yogurt Starter Culture
A vegan yogurt starter lets you create creamy, non dairy vegan probiotic yogurt right at home.
Use this non dairy yogurt starter 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 yogurt 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.
Ingredients:
- 1 packet of dehydrated Vegan Yogurt Starter Culture
- Non-dairy Milk
- This culture often requires a thickener to achieve a store-bought yogurt consistency.
Equipment:
- 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
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INGREDIENTS THAT LOVE YOU BACK
Your Vegan Yogurt Starter Culture is made from Rice maltodextrin (a white starchy powder added to improve flavor, thickness, and shelf life) and live active cultures.
Our Vegan Yogurt Starter Culture will leave your gut happy and healthy as they are no GMO giving you all the great probiotics to help you digest food and fight off bad bacteria!
HOW TO MAKE YOUR VEGAN YOGURT STARTER
Step 1:
Heat 1-2 quarts of soy milk at 110°F then add starter culture and mix thoroughly.
Step 2:
Pour into culturing container, cover, and culture at 108-110°F for 6-8 hours in a yogurt maker or similar appliance.
Step 3:
After 8 hours place on a tight lid and let cool at room temperature for 2 hours. Then refrigerate for at least 6 hours before eating.
Step 1:
Heat 1-2 quarts of soy milk at 110°F then add starter culture and mix thoroughly.
Step 2:
Pour into culturing container, cover, and culture at 108-110°F for 6-8 hours in a yogurt maker or similar appliance.
Step 3:
After 8 hours place on a tight lid and let cool at room temperature for 2 hours. Then refrigerate for at least 6 hours before eating.
PRO TIP CORNER
Plant-based yogurt will not thicken on its own (with the exception of soy milk). To make a thicker yogurt, stir 2 teaspoons of calcium-activated pectin and calcium water into your milk and heat to 140 degrees. Cool to 110 degrees before adding the culture.
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.
SEE OUR VEGAN YOGURT IN ACTION!
"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."
Mary
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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!