Vegan Yogurt Starter Kit
4 hand-picked ingredients and supplies to get you started!
Make real dairy-free yogurt at home with this easy-to-use kit. Use the non-dairy milk of your choice: our Vegan Yogurt Starter Culture makes tangy, probiotic-rich yogurt from soy milk, coconut milk, nut milks, and more! This kit includes 4 hand-picked ingredients and supplies to get you started. Just add non-dairy milk!
TOTAL TIME: 14 to 16 hours
ACTIVE TIME: 1 hour
MAKES: Up to 8 quarts (32 cups) of homemade dairy-free yogurt
Hand-Picked Ingredients & Supplies
In This Kit:
Our Vegan Yogurt Starter Culture is formulated to make delicious vegan or non-dairy yogurt. Each box contains 4 packets - each packet will culture up to 2 quarts (8 cups) of non-dairy milk for easy homemade yogurt!
- Culturing Temperature: 108° -110°F
- Culturing Time: 6 to 8 hours
- Direct-Set (Single-Use) Culture: Each packet makes one batch of vegan yogurt.
- Ingredients: Rice maltodextrin, live active bacteria (Bifidobacterium bifidum, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus delbrueckii subsp bulgaricus, Lactobacillus rhamnosus, Streptococcus thermophilus)
- Allergen Information: Manufactured in a facility that also processes products containing soy and dairy | 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 | Non-GMO
- Storage: Shelf stable. Refrigerator or freezer storage recommended.
Use this Nut Milk Bag for making homemade nut milks!
- Made of organic cotton light weight gauze.
- Dimensions: 11"x14"
- Made in India
Pomona's Universal Pectin is a low methoxyl-type pectin derived from citrus peels and pulp. Typically used for making jams, it's also a great vegan and gluten-free option for thickening non-dairy yogurt. Blend 2 tsp. into 1 cup of non-dairy milk for every quart of yogurt you’re making.
- Each box includes pectin and a separate packet of monocalcium phosphate
- Ingredients: Low methoxyl citrus pectin, monocalcium phosphate (packed separately, for making calcium water).| No sugar, gluten, or preservatives. | Vegan product.
- Storage: Store in a cool, dry place.
Use this Pocket Test Thermometer to make sure you're heating and cooling your non-dairy milk to the right temperatures.
- 1-inch dial displays temperature range of 0º to 220º F
- Material: Stainless steel stem | Shatterproof plastic lens
- Dimensions: 5 inches long
Non-Dairy Milk, Pot for Heating Milk, Yogurt Maker or Similar Appliance, Blender (optional)
Tips & Tricks
Nearly any non-dairy milk can be cultured (with the exception of commercial almond milk). We recommend using milk with as few additives as possible. Homemade milks culture well and are easy to make!
Despite the dozens of recipes that exist for making non-dairy milks at home, most of them involve the same few steps. Soak your nuts or seeds in water, blend them to a pulp, and then strain them overnight.
Below are our most commonly used recipes for non-dairy milk.
Pomona's Pectin is a 100% pure citrus pectin. We've found it to be a reliable way to thicken non-dairy yogurts. Whether or not you use pectin to thicken your vegan yogurt depends on what type of non-dairy milk you are using.
Homemade soy milks usually set without a thickener, like pectin. Other homemade nut milks may need a little help from the pectin.
Pomona's Pectin includes both pectin and a packet of calcium phosphate. The calcium phosphate is used to activate the pectin, though certain non-dairy milks may naturally contain enough calcium in them that the calcium phosphate won't be needed for the pectin to work.
If you use calcium phosphate and pectin in a non-dairy milk that is already rich in calcium, you may end up with yogurt that is overly thick or has an unsatisfying texture. To avoid overly thick yogurt, follow these guidelines for using the pectin and calcium phosphate with non-dairy milks.
(Keep in mind, if you choose to use pectin it needs to be added to the milk before heating it to make yogurt.)
- For every quart of yogurt you’re making, blend 2 tsp. Pomona’s Pectin into 1 cup of non-dairy milk.
- If your non-dairy milk does not thicken in the blender, make calcium water according to the directions in the Pomona’s Pectin box. Then add 2 tsp. calcium water to your milk. (If it does thicken, move on to the next step).
- Add the rest of the milk, and heat it to 140 °F. Remove it from the heat, and let it cool to 110 °F.
Slow and steady is always better than rushing through heating.
We recommend heating any type of milk for yogurt at a rate of one degree per minute, unless otherwise noted in the recipe. On most stoves, this means a medium low setting and can take 30-40 minutes.
When in doubt, keep the temperature low. Milk that is heated too quickly will give an unpleasant bitter or cooked flavor to your final product. Your recipe may take a little longer, but it will be more likely to turn out beautifully and taste delicious.
Store your finished non-dairy yogurt in a jar with a tight lid in the fridge for up to a week. Fermented foods often have a sour but clean aroma and flavor. Never consume anything that smells or tastes unpleasant.