Vegan Yogurt Starter

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Regular Price: $9.99

Special Price: $7.99



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 four 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 Luz Eneida Sanabria at 1/22/2012 7:07 PM
    • How many times can I make yogurt with one container of Vegan Yogurt Starter?...Will last enough?

      Thanks, Luz Eneida
    • One package of Vegan Yogurt Starter will make 4 batches of 1-2 quarts each. For larger batches, use 2 packets to culture 1-4 gallons alternative milk.
    • Do you find this question helpful?  Yes   No
  • From Gabriela Steinmetz at 1/22/2012 10:49 PM
  • From Linda at 2/14/2012 12:52 PM
    • My husband is very sensitive to corn. Is your Vegan Yogurt Starter completely corn free?
    • There is no corn in this product.
    • Do you find this question helpful?  Yes   No
  • From Janet Z. at 2/17/2012 12:44 AM
    • First of all I am very excited about your product, but I have some questions. My son is severely allergic to wheat, eggs, milk, peanuts, tree nuts, celery (including celery seed and salt), peppers (the vegetable and anything derived from them, i.e. cayenne pepper, chili powder, chili pepper. Does the starter ever come in contact with any of these items? Thank you.
    • This product is laboratory-grown on a base of barley and soy. The amounts of these products in the starter fall below the requirements for allergen labeling. The starter is manufactured in a facility that also processes dairy products, but does not include dairy, and is produced on separate equipment.
    • Do you find this question helpful?  Yes   No
  • From Sadie @allnaturalme at 2/18/2012 2:20 PM
    • This kinda goes along with the goat milk question above - I was comparing the starters to use with cow milk and this starter seems like the only one with Lactobacillus rhamnosus. If someone really wanted that strain in their cow milk based gurt - seems like they could use this culture?

      Just confirming :)
    • You are correct. The Vegan Yogurt Starter is the only one we carry that contains the bacteria strain L. Rhamnosus. If someone were looking to consume that specific strain, this is the yogurt starter we have to offer.
    • Do you find this question helpful?  Yes   No
  • From Helen Hsu at 3/8/2012 11:24 PM
    • How many packs in the box?

    • There are 4 packets in the box.
    • Do you find this question helpful?  Yes   No
  • From Paula brown at 3/11/2012 8:20 PM
    • Which yogurt maker works best with the Vegan Yogurt Starter? I plan to use almond milk. Can't have soy or dairy.
    • Any of our yogurt makers will work well for making almond milk yogurt. The important thing is to keep the yogurt between 105ºF and 112ºF while incubating, which each of the units will do.

      Remember, you will likely need a thickener: http://www.culturesforhealth.com/thickening-homemade-yogurt Thickening will not be apparent until after it has been stored in the fridge 6-24 hours.

      If using a commercial brand of almond milk, be sure to use one with the least additives. Nut milks are difficult to culture, and often homemade nut milks have the best results.
    • Do you find this question helpful?  Yes   No
  • From Paula at 3/11/2012 9:42 PM
    • What works best to add to improve texture of yogurt when using almond milk? Agar or tapioca starch and how much of each... Any other suggestions?
    • The type of thickener you use is a matter of personal preference. Here's an article that explains how to use the different thickeners: http://www.culturesforhealth.com/thickening-homemade-yogurt

      Remember, thickening will not be apparent until after it has been stored in the fridge 6-24 hours. If using a commercial brand of almond milk, use one with the least additives. Nut milks are difficult to culture, and often homemade nut milks have the best results.
    • Do you find this question helpful?  Yes   No
  • From Sandra at 4/10/2012 10:46 PM
    • I really like the variety of cultures in the Vegan Yogurt Starter, but I want to make my yogurt with milk. Is this possible?
    • Yes, you can use this culture with dairy milk.
    • Do you find this question helpful?  Yes   No
  • From Pam at 4/18/2012 12:57 PM
    • Greetings!

      Are the cultures for your Vegan Yogurt Starter grown on any type of corn medium (dextrose or any of the other corn sugars)? Even if the final product is deemed corn free my son will react to cultures grown on corn. Thanks for your time!

      Pam Silcox
    • Vegan Yogurt Starter is grown using barley (gluten) and soy, but the quantities are "outside the scope of US and EU allergen labeling requirements." No corn. GMO free.
    • Do you find this question helpful?  Yes   No

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Customer Reviews

vegan yogurt starter Review by Diane
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I made the vegan yogurt using plain unsweetened soy milk and yogurt starter and it was soooo easy and delicious.Then I drained it overnight added a pinch of salt and it was just like dairy yogurt which I then took to a vegan potluck where we had Mexican style food like at Chipoltles and everyone was astounded at how good it was even the omnivores couldn't tell it was vegan.Thank you Cultures For Health for an amazing product.

(Posted on 12/1/2014)

Worked really well! Review by Mensha
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I am new to vegan homemade yogurt. My first batch using the starter and almond milk was thick creamy and tasty. I am going to try coconut milk next time to see how that turns out. I used tapioca starch as a thickener. The instructions that came with the packets were helpful as well!

(Posted on 11/23/2014)

thank you---my first attempt a complete success! Review by Kathleen
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I would like to thank you for making my first attempt at soy milk yogurt making a complete success! The cultures have worked very well and I am having a wonderful time preparing this delicious yogurt and trying new added flavors. I especially enjoy your videos and literature, and knowing there are endless things to try and enjoy and sharing the experiences.

(Posted on 11/20/2014)

Works great Review by Leslie
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I have been using this to make soy yogurt for several years. I use a cup or so of regular soymilk and about a quart of unsweetened soymilk, mixed with the starter culture. I don't heat it before putting it into jars in my yogurt maker. Generally I can make a second and third batch before it starts to change texture and I need a new culture packet. Strained like Greek yogurt and mixed with crushed garlic and sun dried tomatoes it is a fabulous "cheese" spread.

(Posted on 11/16/2014)

This stuff rocks!! Review by Alissa
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I love this stuff and make 2 Quart jars at a time in my instant pot pressure cooker. I have found that I like to culture mine between 9 to 10 hours, on the yogurt setting. I usually put it on after dinner and put in the fridge when I get up in the morning.

Add a bit of agave nectar, some frozen blueberries and yummy!!!!

(Posted on 11/5/2014)

Great Vegan Starter! Review by dremot
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I'm 35 years dairy-free and, over the last 15 or so of these years, I "loosened up" my diet a bit and started eating commercially-packaged non-dairy yogurts. Shortly after falling on love with yogurt again, I was crushed to hear that none of the stores in my area would be carrying plain soy-, almond-, or coconut yogurt. Now, after making many, many gallons of non-dairy yogurt, I'm sold on Cultures for Health starter. Because the Vegan Starter is a direct-set culture, I've never even tried to get a second use culturing from a previous batch. I don't have a yogurt maker so my results vary from batch-to-batch but, even with variation, it is never not good. I recommend this culture to anyone interested in trying to make a non-dairy yogurt. Good luck!

(Posted on 11/3/2014)

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)



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