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A blend of lactic acid bacteria specifically selected for use in making dairy-free yogurt. This culture has a mild yogurt flavor with a smooth texture and slightly weak viscosity. Ideally suited for soy or rice milk.
This is a direct-set yogurt starter and cannot be recultured (see below).
- Vegan non-GMO Yogurt Starter
- For use with non-traditional milks such as soy milk, rice milk, and nut milks. (Please note, while rice milk and nut milks can be cultured, they often won't thicken and additional thickening agents may be needed to obtain a yogurt-like consistency.)
- Requires a yogurt maker or similar heating appliance
- Direct-set yogurt starter
- Contains 8 packets; each packet makes 1-2 quarts yogurt
Instructions: Add one packet per 1 to 2 qts non-dairy milk (soy, rice, etc.) and incubate at 108°F for 6-8 hours or until the mix has formed a smooth creamy texture. Chill immediately to below 70°F to halt the culturing process. Continue to cool overnight in the refrigerator or simply mix in any desirable flavors and enjoy. If larger quantities of yogurt are desired, two packets can be added to 1 - 4 gallons of non-dairy milk.
Please note, while rice milk and nut milks can be cultured, they often won't thicken and additional thickening agents may be needed to obtain a yogurt-like consistency.
Ingredients: Rice maltodextrin, live active bacteria (Bifidobacterium bifidum, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus delbrueckii subsp bulgaricus, Lactobacillus rhamnosus, Streptococcus thermophilus)
Vegetal does not consist of, nor does it contain, nor is it produced from genetically modified organisms.
Produced or packaged in a facility that also manufactures products made with wheat, dairy, soy, eggs, nuts, and fish.
What is a Direct-Set culture? Direct-Set cultures are a one-time-use culture, they cannot be recultured (i.e. perpetuated beyond the single batch). Direct-Set cultures require no maintenance or care. Simply keep the packet in the freezer and remove the portion for your recipe when it's time to make yogurt. Most Direct-Set cultures contain multiple doses to inoculate multiple batches.
Questions on Vegan Yogurt Starter
- From Charise at 3/13/13 3:56 PM
- I have made two batches with the vegan yogurt starter in my yogurt maker, but both times it separates. From what I read in the directions, it states that this means my yogurt maker is running to hot, but I cannot control the temperature on it. It has one setting. I should also state that I have made dairy yogurt in the past in the same yogurt maker with no problems. Can someone help me figure this out?
- The first step would be test the temperature of your yogurt maker. Fill jar(s) with water and test every 2 hours for 8 hours. This will give you a good indication if the unit is staying within a good temperature range for making yogurt. If you find your maker is keeping the proper temperature, you might want to consider switching brands of alternative milk. Some have thickeners, flavors etc. If you are still having problems, please send an e-mail to customersupport@culturesforhealth.com and we can help you determine what is going on.
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- From Diana at 4/27/13 11:35 AM
- I would like to blend my yogurt with fresh strawberries. Would it be best to blend after it has set and cooled or is it okay to set with the berries already blended in?
- It is best to allow the yogurt to set and cool before adding any fruit or other flavorings or sweeteners.
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Back to the product pageCustomer Reviews
- The stuff works with a little patience and a lot of trial and error. Review by AVMom
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This is my very first time making yogurt at home. I became a Vegan about 4 years ago and found the milk alternative yogurts on the market were expensive and mostly too sweet for my preference. Some containing as much as 19 grams of sugar per cup. I have recently purchased a yogurt maker and found this vegan yogurt starter and decided to give it a shot. My first 2 batches were a total loss. Too watery, soupy and tasteless. I contacted Customer Service and was guided to a few web articles that really helped me along the way. I have now made 2 successful batches of coconut yogurt!Quality Value Price
Thanks Cultures for Health, cheers to yours! (Posted on April 29, 2013)
- Excellent! Review by Chachi
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Excellent product. I use it to make coconut yougurt and it gives me great results everyone loves the coconut yougurt I make! The price of the product is great and the shipping in timely.Quality Price Value
(Posted on January 14, 2013)
- Great Review by Alyssa
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This is really easy to use and comes with very detailed instructions. I made coconut milk yogurt and it came out perfect! (Posted on January 13, 2013)Quality Price Value
- Excellent soy yogurt! Review by Chau
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I got this starter for my aunt who makes soy yogurt for her casein intolerant daughter, and she tells me she is impressed with this product! She makes her own soy milk, and the yogurt made from it using this starter sets up really thick, just like regular yogurt! No additional thickener was needed. (Posted on October 10, 2012)Price Value Quality
- Great! Review by OnlyAnagram
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I've made several successful batches of soy yogurt with this starter. I do add tapioca starch and agar powder in the process for the right consistency. The yogurt comes out tangy and delicious. (Posted on August 30, 2011)Price Value Quality
- great Review by Xue
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I used this with coconut milk. I diluted the coconut milk too much and the final product was quite thin and watery (more watery than kefir), but the amaazing flavor made up for it--very tangy and absolutely delicious and really hit the spot. I was perfectly fine with that, but next time I will add gelatin -before- the starter (I added it after making the yogurt, and I don't think it did much). I'll also try this with almond milk. (Posted on July 31, 2011)Value Quality Price
- Awesome! Review by Sarah
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This is awesome- works great with organic soy milk. I could not, however get it to work with rice milk. Mine turned out a little soupy as well(I think that's to be expected honestly), BUT I was able to get a nice thick, creamy consistency by straining it overnight in a colander lined with coffee filters placed over a bowl. (Posted on June 14, 2011)Price Value Quality
- Soy Yogurt Review by Himmy
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Something tells me I didn't do something right. My yogurt came out very soupy. I'm going to try it again. Fingers crossed. (Posted on March 27, 2011)Value Quality Price
- Excellent Review by Laura
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I made yogurt using Silk soy milk light (plain) and the yogurt turned out excellent. I added 1 tsp of agar powder before adding starter. The yogurt turned out excellent and much better than the soy yogurt I had been buying from the health food store.Value Quality Price
(Posted on March 20, 2011)