Vegan Yogurt Starter

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Regular Price: $9.99

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Vegan Yogurt Starter

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A blend of lactic acid bacteria specifically selected for use in making dairy-free yogurt, this direct-set vegan culture has a mild yogurt flavor with a smooth texture and slightly weak viscosity.  

  • Each box contains eight packets of starter culture.
  • Use 1 packet with 1-2 quarts milk.
  • For larger batches, use 2 packets with 1-4 gallons milk.
  • Instructions for using this culture may be found here.
  • Cultures at 110ºF using a yogurt maker or other appliance.
  • This culture works well with a variety of non-dairy milks and thickeners.  
  • Click here for information on How to Make Non-Dairy Yogurt.

 

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.

Shipping Information and Shelf-life:

Our Vegan Yogurt Starter Culture is shipped in a barrier-sealed packet as a freeze-dried yogurt culture. The starter is good

  • At room temperature (68° to 78°F): 3 to 4 weeks
  • In the refrigerator (40° to 45°F): 6 to 12 months
  • In the freezer (0° to 25°F): 12+ months

 

Allergen Information:

  • 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.
  • Packaged in a facility that also manufactures products made with dairy, wheat, soy, eggs, nuts, and fish. 


Questions on Vegan Yogurt Starter

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  • From Shelby at 4/13/2011 1:24 PM
    • If I were to use homemade brazil nut milk (straining out the pulp), will this suffice for making the yogurt with this starter? Or do I need to add some kind of sugar to feed the cultures (and which sugars do u recommend: raw honey? blackstrap molasses? ....?)?

      Also, how long should I incubate with brazil nut milk? Are there other milks u recommend, either homemade or store-bought? (I cannot do soy.)

      Would I also need to add a thickener, like xantham gum, arrowroot, gelatin, or guar gum? If so, which do u recommend (health-wise and "performance"-wise)?

      If honey is suggsted as the sugar to feed the cultures, won't this actually kill the cultures, since raw honey is anti-bacterial?

      Thanks!!! Can't wait to try this!
    • Homemade brazil nut for yogurt is great! You do not need to add any sugars. You would incubate any alternative milk yogurt for about 6-8 hours, sometimes longer depending on your incubation method or preference for "tang" (longer culturing time = more tang).

      Any store-bought alternative milks should be as additive free as possible. If you find it does not work, try another brand. If it still doesn't work, consider making your own: http://www.culturesforhealth.com/alternative-milks-for-making-yogurt/

      For thickening, see here: http://www.culturesforhealth.com/thickening-homemade-yogurt/ Also know that most thickening can take up to 24 hours after you have stored it in the fridge.
    • Do you find this question helpful?  Yes   No
  • From Shelby at 4/13/2011 1:51 PM
    • Just a warning:

      The Vegan Yogurt Starter DOES contain barley. I called the company and it is grown on soy and barley, but it supposedly such trace amounts that it is allowed to be called "gluten-free" in the U.S.

      Just wanted to let people know in case they were extremely sensitive to gluten.
    • Thank you, Shelby!
    • Do you find this question helpful?  Yes   No
  • From Shelby at 4/23/2011 7:19 PM
    • Some recipes say to heat the milk (non dairy) to 160 to kill off any bad bacterial, then let it cool to 110 or so. is this necessary?
    • It's possible to make yogurt out of alternative milks by only heating it up to culturing temperature, but heating it to 160 first does a couple of things. First, it ensures that the milk is "clean" and free of any bacteria that might compete with the yogurt cultures. Second, the process of heating the milk breaks down the proteins and helps make the resulting yogurt a little thicker.
    • Do you find this question helpful?  Yes   No
  • From Jillian at 4/28/2011 3:19 PM
    • How long does the non-dairy yogurt last or store in the refrigerator for prior to going bad?
    • There might be some variation depending on how cold your refrigerator is, how well the product is covered, how frequently you open the refrigerator door, etc. In general, these kinds of products are edible for 1-2 weeks. Do not consume anything that looks, smells, or tastes bad.
    • Do you find this question helpful?  Yes   No
  • From Rose at 5/25/2011 2:53 PM
    • Hello. Are your cultures isolated from a plant source? Do they contain any yeast, or are they grown on yeast? What plants or other things (other than soy) are your starters cultured on? Thanks!
    • This product is grown on non-GMO barley and soy. There is no yeast.
    • Do you find this question helpful?  Yes   No
  • From kate hoag at 5/25/2011 4:02 PM
    • How much longer does coconut milk take to culture? My son was just allergy tested and has sensitivities to soy and cow dairy. I've attempted yogurt, and it is too runny. Any help would be very appreciated. Thanks!!
    • The Vegan Yogurt Starter used with alternative milks does produce a runnier yogurt than commercial yogurt. The yogurt should take around 6-8hours to set up, depending on the recipe. Make sure you are using full-fat coconut milk without any additives. The additive guar gum is hard to avoid, but seems to be okay in culturing.

      For thickening ideas, see here: http://www.culturesforhealth.com/thickening-homemade-yogurt/
    • Do you find this question helpful?  Yes   No
  • From Janet at 6/8/2011 9:51 PM
    • I read on your site that a direct set culture means it cannot be recultured. Does that mean I cannot save some of the yogurt that I make to use it for the next batch as I can with dairy yogurt?

      Could this be made with potato milk? The one that I use is Vance's Darifree (www.vancesfoods.com/darifree.htm). I am not sure if there are any other potato milks out there?
    • You are correct in that the Vegan Yogurt Starter is not viable for reculturing, and a new inoculation must be made for each new batch of yogurt.

      It may work with potato milk - we don't have any experience with that. It does work with rice milk, which would have a similar composition. We would be happy to hear of your experience with this.
    • Do you find this question helpful?  Yes   No
  • From Virginia S. at 6/10/2011 11:38 PM
    • I have 2 questions concerning things you've written.
      First, if sugars feed cultures for growing, why do you recommend not adding any type of sugar, (for vegan nut-yogurt)? Secondly, why, chemically, isn't your starter possible for reculturing ?

      .. thanks, .. Virginia
    • The Vegan Yogurt Starter has been specially formulated in a laboratory to culture non-dairy milks, and does not have the proper bacteria to enable it to be recultured. Results can vary because these are not technically milks, and yogurt fermentation is not a natural behavior for them. It works best for soy, rice, and coconut milk. Nut and seed milks yield inconsistent results, and if after trying commercial brands that do not work, you may be better off making your own: http://www.culturesforhealth.com/alternative-milks-for-making-yogurt/


    • Do you find this question helpful?  Yes   No
  • From Les at 6/22/2011 12:24 PM
    • Two questions
      1. Does the Vegan Yogurt Starter work with lactose free milk, like Lactaid?
      2. How much powdered milk solid is in the dairy based yogurt starters?
    • The Vegan Yogurt Starter will work with lactose-free milk.

      We do not add powdered milk solids to our yogurt starters. The starters are dehydrated yogurt, containing the live bacteria.
    • Do you find this question helpful?  Yes   No
  • From Hannah at 7/28/2011 12:59 PM
    • Hi, My daughter and I both have a milk allergy. =( I would prefer to buy one of your reusable starters and make coconut milk yogurt. I like the idea of making a couple of batches so that the amount of cow's milk would be significantly reduced but noticed you also said that using non-dairy milks makes the starter yogurt less reusable. How many times do you think I could successfully use a starter from a previous batch to culture a new batch? I'm especially wondering since my daughter and I wouldn't be able to eat the first couple of batches.

      Thanks!
    • A reusable starter would not be a good choice for you, as they are dependent on dairy to reproduce. However, the direct set Vegan Yogurt Starter is especially formulated for non-dairy milks, and gives a good result with coconut milk.
    • Do you find this question helpful?  Yes   No

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Customer Reviews

Almond milk yogurt Review by Evey Health Coach
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I use this culture for my almond yogurt using homemade almond milk. Comes out great every time. I find I can reuse the culture several times, saving some from the previous batch each time. Flavor gets a bit tangier with each batch.

(Posted on 10/28/2014)

Great product! Review by drmanon
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I tried a variety of yogurt starters for my homemade almond milk, but came to this one for the taste. It is easy to use and I use one packet in 2 liters of Almond milk that I have heated to close to boiling and added 1/2 cup of tapioca starch for thickening. After heating and cooling down to 110 degrees i whip in the packet and add a couple of squirts of Agave Nectar - 8 hours later, yummy thickened yogurt! It works better than a more expensive brand!

(Posted on 10/26/2014)

Making Coconut Yogurt Review by Pearl
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With a dairy intolerance, I missed having yogurt. I had made my own in the past but was unhappy with the thickened consistency. I just couldn't find anything that made it come out thick enough when I used my yogurt maker. Using Sarah's recipe and the Vegan Starter, I got a great product. I was very satisfied. Using just a bit of "fruit only" jam, I am able to make fruit flavors that are delicious and consistent with my "diet guidlines'. I also like to use my yogurt to make my own Ranch dressing and other sour cream type sauces.

(Posted on 10/20/2014)

OMG Review by Lorna
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It took a little time to find canned coconut milk that didn't Have additional ingredients other than coconut milk but did fine the right one. I made coconut yogurt with the vegan yogurt starter. So easy. When the yogurt was done I drained it to make Greek style. Very think and it was eating delicious frosting.

(Posted on 10/15/2014)

Greek Style Soy Yogurt! Review by Jules
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My husband and I LOVED yogurt and hated giving it up when we went vegan (bee-gan) just over a year ago. After many trials and errors we use this starter to make about 1-2 batches of greek style vegan yogurt every week! We use put 1 packet of the Cultures for Health Vegan Yogurt Starter into a room-temp freshly opened 1-32oz container of Kirkland brand Organic Soymilk Vanilla (pasteurized, non-refrigerated), shake very well and pour it into our Yogourmet along with a second container of the soymilk for a total volume of 64oz (leaving the second top off the yogurt maker because it will get too hot as we live in Tampa, FL). We let that baby go for 24 hours then put it though a greek yogurt strainer (Euro Cuisine) for another 24 hours then enjoy the thick creamy yogurt with a bit of honey (again, bee-gan), but obviously you could do whatever sweetener you like. This starter is much creamier and tastier we think than the Yogurmet starter found at Whole Foods but in the hot months when shipping is not a good idea we do use it instead. Hope this helps! Enjoy!

(Posted on 9/27/2014)

Works Really Great! Review by Lily
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I made some really good yogurt using store bought organic soy milk. It was quick and easy to use, and my yogurt cultured perfectly. After I cultured it, I strained it using a cheesecloth and the yogurt was so thick and creamy, so yummy! I tried it using the almond coconut milk and it didn't culture at all (was good to drink, though). I figured it must be all the additives in it. Maybe I will try using homemade almond milk instead. Soy milk works the best for the moment. I highly recommend this culture!

(Posted on 9/20/2014)

Awesome! Review by Backtomyroots
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I've been making yogurt for 30 years until I became lactose intolerant. A few years ago I started making my own goat milk yogurt using Pamona's Pectin and just goat milk yogurt starter and store bought goat milk. It just never had the taste or consistency that I liked so I figured it was the starter I was using.
I also used the Vegan starter with non-homogenized cows milk and it was excellent. What's really great is that I can eat the regular cow's milk yogurt now without the typical symptoms of lactose intolerance. It could be that store bought yogurt as a starter may be a bit diluted thereby not eating as much of the lactose. (just a theory). I love the Vegan yogurt starter because it can be used with all dairy milk including goat and also non milk products. Very very happy with the results! Only negative is that the cost almost negates the savings. Good whole milk or goat milk is about 5.00 - 8.00/half gallon - I strain my yogurt for Greek style and only get about 5, 8 or 7 oz cups. Add to that the cost of the starter plus shipping and any fruit or additives such as honey and the cost per cup does not save that much. (remember this is a direct set starter so it is NOT re-useable like an Heirloom). Even so, I like the control of making my own and knowing that there are no preservatives and additives. I can never go back to commercial yogurt again!!
Now that I know I can eat regular cows milk yogurt I ordered some heirloom to save a little on cost.
One great thing about CFH is that they answer your questions either by the Chat now function, email or phone. They're great. Very responsive. Not many businesses are like that any more.
Thanks!

(Posted on 9/9/2014)

Excellent Find Review by VK
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Since we moved to the Boston, MA, from London we have been unable to find good dairy free yogurt ( made with soya milk with no fruits) for my son who has a severe dairy allergy. With the vegan yogurt starter mixed with soya milk and gelatine - we have perfect dairy free yogurt. Life saver so thank you.

(Posted on 9/5/2014)

Well worth the money spent. Review by Lora
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Well worth the money spent. I used powdered whole goat milk. My child has an allergy to cow milk this includes whey, casien, lactose and even the cow meat from the store. Goat and sheep milk do fine. My only problem was when I added anything to the yogurt it became so runny that it was easier to drink than eat with a spoon. Gonna give it another shot with a suggestion that I found. The product did its job very well. Was pleased with the cultures. My child had no reactions to the yogurt. My other children even liked this yogurt. Awesome product. Reiterating: well worth the money.

(Posted on 8/27/2014)

Product is great Review by Vegan4life
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Used this vegan starter with my own fresh homemade coconut milk and soymilk. Yogurt it was after 8 hours! Enjoyed it thoroughly. Just need larger quantities per package since this culture cant be reused maybe 24 packs instead of just 8 packs. Great product. Thanks

(Posted on 8/26/2014)

starter excellent. Review by no name
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your Vegan Yogurt Starter is tops in my book....but my choice of almond milk will need to be researched a little more...didn't like the flavor...will try soy & coconut milks next.

(Posted on 8/21/2014)

Perfect, Delicious Soy Yogurt Review by Sooner
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I'm so happy I found this product and website. I used Eden Unsweetened
Soy Milk, thickened with cornstarch in a Cuisinart Electronic Yogurt Maker. Worked perfectly and tasted delicious. Commercial soy yogurt brands available to me have a metallic taste and plain soy yogurt is rarely in stock. I highly recommend using this vegan culture. I'm going to try Pomona's Pectin as a thickener, but wanted to use up some leftover cornstarch.

(Posted on 8/19/2014)

Love it! Review by Barbara
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Great product! I started making soy milk yogurt using your product and it turns out perfect every time! I'm using packaged organic soymilk (shelf stable - only soybeans and water)and my food dehydrator (set at 110 degrees). It could not be easier! Consistent results! Thanks for having such a great product! I'm now addicted to the "greek yogurt" (after straining thru cheesecloth)!! Yum!

(Posted on 7/22/2014)

Great food Review by Thanh Thuy Nguyen
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I'm vegan and I love yogurt, but I don't know how to homemade vegan yogurt for me. I search on Google:"How to homemade vegan yogurt" and I read a link in website she introduce VEGAN YOGURT STARTER in her recipes.
I'm very glad and I order online 1 box and I try to made vegan yogurt with soy milk and coconut milk. Thanks God, their taste was very delicious like dairy milk yogurt. You can't find this yogurt any store, they just sale vegetarian yogurt as coconut yogurt and I don't like this smell and taste.
Now, I'm pleasant for this yogurt I homemade for me to enjoy everyday.

(Posted on 7/16/2014)

results Review by b
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I have enjoyed using this product to make yogurt. As I have allergies to milk products, but love yogurt, preparing my own with this product has been a great. There was a learning curve to get it right using almond milk and pectin but I've been very happy with the results.

(Posted on 7/14/2014)

Questions?? Review by Van
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Hi All-
1st off I'd like to say cultures for health ships and delivers quite efficiently.
2) has anyone used this to make pure almond milk yogurt?
I have purchased 8 boxes of this vegan yogurt starter now and each time I make my almond milk yogurt, I never get that tang you generally get from yogurt. I began with culturing it for 8 hours now I am up to 10 and that tang is still not there.
I use fresh almond that I grind at home, my thickener is tapioca starch and Guar Gum (don't like the texture of the agar, tried it once even there it had no tang). I add no sugar, cause I eat it with homemade granola.
Someone please help….suggestions…..
Thanks!!

My ratings at this time are neutral, until I get some help and make again….

Response from CFH: We are always happy to help with troubleshooting. Thank you for contacting us!

(Posted on 7/12/2014)

Best yogurt evert Review by Barbara
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I'm thrilled with the Vegan Yogurt Starter! It was perfect and very easy to do. Thank you. I'll be ordering often.

(Posted on 7/12/2014)

Excellent Results for Vegan Thick Greek Yogurt Tangy Review by DougJ
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If you are looking for a Vegan thick greek yogurt the is tangy and full of flavor this is the starter. I use the recipe in the book "The Non-Dairy Formulary: Vegan Cuisine for the Ethical Gourmet" by Skye Michael Conroy and the Automatic Digital Yogurt Maker by Euro-Cuisine, Inc to produce the most FANTASTIC thick Vegan (non-dairy) yogurt. Be sure to use the most pure soy milk you can find (Westsoy is great for this yogurt). You will never buy yogurt again!!! If you do not like the thick yogurt, just omit the cashews and you will produce a traditional soft yogurt, but I suggest doubling the soy milk (2 quarts to 1 packet of start) otherwise it is a bit too sour/tangy.
Good skill, have fun, and enjoy the most fantastic yogurt using this wonderful starter.

(Posted on 6/20/2014)

Great! Review by Sue
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First time I made yogurt and it turned out great! I used oat milk and some agar agar powder to thicken, and it was delicious! Can't wait to make my next batch. I can't have dairy and the little coconut and almond yogurt cartons you can purchase are so expensive. Now I can make my own and enjoy it even more!

(Posted on 6/13/2014)

yummy coconut milk yogurt Review by Tanya
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I made great coconut milk yogurt with this, using Great Lakes gelatin as a thickener (obviously, this makes it non-vegan, but works great for milk-intolerant people).

(Posted on 6/10/2014)



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