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 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 ( 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.
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  • 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:
    • 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 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 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 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 4/13/2011 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:

      For thickening, see here: 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 Misha at 4/5/2011 2:46 PM
    • Hi, I was wondering if I could use the SO Delicious coconut milk that is sold in the dairy section at Whole Foods. It's made to be drunk like soy milk is. It's thickened with guar gum. Also, since coconut milk has less sugar in it, could I add a type of sugar to make it thicker? Thanks!
    • We generally recommend to just choose a coconut milk with the least amount of additives. Guar gum doesn't generally present an issue though. No extra sugar is needed but often coconut milk does better with a longer culturing period, so it's worth keeping an eye on the yogurt as you may need to let it culture longer than normal.
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  • From Rebecca w at 3/28/2011 3:15 PM
    • Hi again,
      Thanks for your prompt answer. Just to make sure, you wrote - The Vegan Yogurt Starter is INITIALLY cultured in non-GMO soy milk, and then it is cultured in something else? (initially- means in the beginning)

      Just have to make sure that there is absolutely no trace of dairy (or anything else not specified).

      Thanks Rebecca
    • The Vegan Yogurt Starter is entirely vegan, suitable for use in vegan diets, so there is no milk in it at all.
    • Do you find this question helpful?  Yes   No
  • From Rebecca W at 3/24/2011 8:07 AM
    • When you write the Vegan Yogurt Starter is completely vegan do you mean that the culture it grew on is non dairy? So there aren't even any traces of dairy?

      I'm asking because some starters claim to be vegan but when I asked I was told that the traces of dairy are almost negligible and therfore considered non dairy.

      My daughter is very sensitive so the answer is very important.

      Thanks, Rebecca
    • The Vegan Yogurt Starter is initially cultured on soy and barley, both non-GMO. No trace of dairy.
    • Do you find this question helpful?  Yes   No

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Customer Reviews

Works Really Great! Review by Lily

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

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.

(Posted on 9/9/2014)

Excellent Find Review by VK

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

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

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

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

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

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

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

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

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…..

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

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

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

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

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)

Great soy milk yogurt with this starter Review by cufflink

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 voilà! Yogurt!

(Posted on 6/9/2014)

Excellent product Review by in2reading

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 5/20/2014)

soy yogurt best with no additives Review by charlotte

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 5/19/2014)

Fantastic with Goat's Milk too! Review by Wilka

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 5/1/2014)

Excellent Flavor - Greek Style Review by DougJ

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 4/26/2014)

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