Vegan Yogurt Starter

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Regular Price: $9.99

Special Price: $8.99



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 4/13/11 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.
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  • From Shelby at 4/13/11 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 4/24/11 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 4/28/11 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 5/25/11 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 5/25/11 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 6/9/11 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 6/11/11 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/


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  • From Les at 6/22/11 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 7/28/11 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

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 July 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 July 17, 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 July 14, 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 July 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 June 21, 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 June 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 June 10, 2014)
Great soy milk yogurt with this starter Review by cufflink
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I've made vegan yogurt with this starter several times now, using Westsoy Organic Unsweetened soy milk for its protein content. (Haven't tried other plant milks yet.) Contrary to the enclosed directions, I've found it is NOT necessary to add any kind of thickening agent. The yogurt firms up nicely on its own--a bit delicate, almost custardy, but that's fine with me. Tastes great. Also, it's not necessary to bring the milk to a boil and then cool it, as some videos I've seen have suggested. All you need to do is heat the milk up in the microwave just until it's pleasantly warm, add the starter, mix well, pour into short glasses, cover with a towel, put in a warm place for 8 hours, and voilĂ ! Yogurt! (Posted on June 9, 2014)
Excellent product Review by in2reading
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I have ordered multiple boxes of the vegan yogurt starter several times. It always arrives within a couple days and I've never had a failure. It is a high quality product. (Posted on May 20, 2014)
soy yogurt best with no additives Review by charlotte
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Tried various brands of soy milk and found that those containing additives carrageaen, for instance separated and produced an unappetizing whey. I have settled on WestSoy which makes a wonderful, light yogurt of the consistency of that found in the Middle-East. A delight poured over fresh fruits.
(Posted on May 20, 2014)
Fantastic with Goat's Milk too! Review by Wilka
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I got this vegan yogurt starter to use with goat's milk because I cannot tolerate cow dairy and the regular cultures have small amounts of cow dairy in them. Before getting the vegan cultures, I was using high potency and very expensive probiotics to make yogurt with goat's milk. That worked ok but was not consistent, and was costing a lot. I have already made four 1L batches of yogurt with my vegan cultures and they have come out excellent (1 packet per liter of milk). The product is consistent and easy to use. I have cultured my goat's milk yogurt up to 26 hours (accidentally) and it still held up very well and didn't separate or curdle. The yogurt comes out rich and thick, with a nice cream top, and it's absolutely delicious. (Posted on May 1, 2014)
Excellent Flavor - Greek Style Review by DougJ
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This product performed as described. I made a Vegan Greek yogurt using soy milk and cashews the yogurt flavor was strong and tangy, just what we like in a flavorful yogurt. I used a Euocuisine yogurt maker (digital unit) incubated for 7.5 hours and the flavor was fully developed.
It is great to have a culture that is plant based (vegan) for those of use who are lactose/dairy intolerant/allergic.
The price is very competitive for a vegan based product. The packets are small and easy to handle.
Recommendation of Use: Pre-dissovle the culture in temped (105 to 108 F) before adding to the soy/cashew mixture, the culture is a bit difficult to dissolve.
Enjoy your Greek (or other style) yogurt. (Posted on April 26, 2014)
Great product Review by Ms. Dantes
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This was my first time using Vegan Yogurt Starter and I am very glad I found this company to guide me in it's use when I needed knowledge. (Posted on April 9, 2014)
vegan starter works excellent for making soy yogurt Review by veganmom
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I use the vegan starter and it works very nice for my soy yogurt. (Posted on April 4, 2014)
Easy to use Review by BC
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I used this starter with almond milk and added Pomona's Pectin. The instructions were very helpful. (Posted on April 3, 2014)
Finally, yogurt again! Review by Snackgirl
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I make wonderful coconut milk yogurt with this product. It's easy, I can control what is and isn't in it, and I'm thrilled to be eating yogurt again! (Posted on April 1, 2014)
Works wonderfully! Review by Tish P.
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I've made two batches of soy yogurt so far, and I'm extremely pleased with the results. The cultures and instructions both worked a treat. (Posted on March 29, 2014)
Cashew almond yogurt Review by Moretarlan
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I have been making yogurt using whole almond or coconut yogurt as a starter but at several dollars per yogurt and with inconsistent results this is much better. I use 1 c each of sliced almonds and raw cashews, 1 tsp agar powder, 4 tbsps honey or so, and 4 tbsps tapioca powder adding enough water for 8-9 cups total, blending for 1-2 minutes till smooth, heat to 180, cool to 110, add culture and incubate 6 to 8 hrs in my dehydrator in sterilized glass jars with the lids on at 107-108, and it has worked perfectly every time. Also the convenience of being able to store in my freezer is great! (Posted on March 24, 2014)
Wonderful product! Review by Chefgloria
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Wonderful, I love the yogurt and the flavor. I do not add any thickener, but I am going to try with it! (Posted on March 22, 2014)
Amazing Product Review by Chelsea
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I love this vegan yogurt culture! I've made a few batches already and they've all turned out great! I am so happy to have yogurt back in my life!
I was also very impressed with the directions that came with the product - very clear and easy to follow. The resources on this website are so helpful, and the product shipped very quickly! I will be returning when I need more! (Posted on March 20, 2014)
View More Reviews >>


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