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"The Most Consistent Vegan Yogurt Starter I've Tried. Great results Every time!"

I'm grateful I found Cultures for Health Vegan Yogurt starter. I've tried others that produced runny, lumpy, and watery vegan yogurts. My winning combo that've I'm sticking with (because it produces creamy, delicious thick unsweetened yogurt everytime) is: 2 cartons Westbrae Organic Unsweetened...

- Maiya

Vegan Yogurt Starter Culture

SKU: 6707
$9.99

Availability: In stock

You Can Do This
When you buy this product you get FREE ACCESS to: 155-page Yogurt eBook including 30 recipes plus hundreds more articles, recipes, and how-to videos.

Description

Details

Our Vegan Yogurt Starter consists of 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 4 packets of starter culture.
  • Use 1 packet with 1-2 quarts alternative milk. (For larger batches, use 2 packets with 1-4 gallons of alternative milk.)
  • Cultures at 110º F using a yogurt maker or other appliance.
  • This culture often requires a thickener to achieve a store-bought yogurt consistency. (Learn more about thickener options.)
  • Direct-set (single-use) culture - each packet makes one batch of vegan yogurt.
  • Instructions for using this culture are included and may be found here.
  • Having trouble making vegan yogurt? Browse our Yogurt Troubleshooting Articles or contact us for assistance.

  

Vegan Yogurt Starter Instructions and Troubleshooting

 

Shipping Information and Shelf Life

  • Our Vegan Yogurt Starter Culture is shipped in a barrier-sealed packet as a freeze-dried yogurt culture.
  • For best results, store in the refrigerator or freezer and use by the date on the box.

 

Download the Instructions

 

 

Actual product may differ from image shown above.

 

Additional

Additional Information

UPC 00814598020384

Reviews

10 Reviews For "Vegan Yogurt Starter Culture"

Items 1 to 10 of 166 total
  1. Finally a Vegan Culture that Works !

    by Trish on 06/17/2018

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    I am very pleased with this starter . I used it in my yogurt maker . It came out firm and tasty . It wasn’t too tart, it was just right . One note I came across somewhere is to use non dairy milk with the least amount of ingredients. I used West Soy organic , unsweetened . It was perfect.
    I wish I could find this product in my local Whole Foods or health food market. I was worried about the temperature during the mailing process, especially in the summer , but so far , so good.

  2. Works great

    by Lady E on 05/18/2018

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    I love this vegan yogurt starter! I've made tasty yogurt with coconut milk and cashew milk. I also made a wonderful dairy free sour cream with it using cashew milk and adding a touch of lemon juice at the end of fermentation. It was so good, and it tasted so close to the real thing, and most dairy substitutes don't! Thank you for this wonderful starter. I will continue to use it as long as you have it

  3. Good product

    by christine on 05/15/2018

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    The product is wonderful. I'd like to see more per package options so I don't waste so much packaging.

  4. Soy yogurt - what i've learned

    by Buff on 04/08/2018

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    I am using my instant pot to make the vegan yogurts. I have learned that you cannot make vegan yogurt with just this starter and vegan milk unless you use some kind of other thickener. I think the instructions could be a little more clear on this. I kept having no results until I stumbled onto Jill McKeevers instructions to use EdenSoy soy milk in the aseptic packages which has 12 grams of protein per serving, much more than other plant milks which make the yogurt happen! Only have found this product at Whole Foods. My local Shop Rite has the original flavor which is sweetened. So it worked, just add one packet of the culture to a 32 ounce container of Edensoy soymilk. I put mine in a blender and blended gently. Into three pint jars into my instant pot, set for yogurt and did 9 hours instead of the 8 already programmed in. Success! Could have fit 4 jars in but 32 ounce only makes 3. I am draining one pint in my nut bag in fridge to make a cream cheese. Jill McKeever has an ebook you can buy on her site for yogurt instructions and recipes.

  5. FABULOUS

    by Melissa on 03/21/2018

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    LOVE my vegan yogurt! I use cashews to make the milk and then add just a teeny tiny bit of raw honey and a teaspoon of guar gum...and YUM!

  6. Love my Yogurt

    by Peggy Pie on 02/17/2018

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    I love the Non-Dairy Yogurt I can make with this Culture. I did have a bit of problem at first getting it to firm up in the frig after using my Yogurt Maker because I can't use dairy milk because I have a Dairy Intolerance, but I figured out a better way using Gelatin and get Great results now that taste Wonderful!

  7. Creamy goodness

    by Zanne50 on 01/07/2018

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    I Just made soy yogurt with my homemade soy milk using Pomona’s pectin as suggested on the website and a bit of xylitol to replicate the sugar found in dairy milk. The result is an awesome creamy custard-like yogurt that tastes wonderful with maple syrup. Try it out!

  8. Great Product!

    by Peggy Pie on 11/28/2017

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    I love making my dairy-free yogurt with their Vegan Yogurt Starter. Since I use Coconut Milk and like to use mostly low fat, it did take a bit to figure the amount of Gelatin to use to help firm it once it's done in the Yogurt maker and put in the frig. I shake the jars about every 30 minutes a few times until it starts becoming firm. I flavor it with Vanilla Extract and Stevia Liquid before it goes in the Frig and it turns out great!!!

  9. Yum

    by Tessie on 10/25/2017

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    Turned out the way I wanted on attempt 2 after tweaking my choice and amount of soy milk- I highly recommend!

  10. Yummy

    by Teri of NC on 10/17/2017

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    I used one package of vegan yogurt culture with one quart of Edensoy soy milk and the yogurt turned out perfect. It was firm and spoonable, even without thickeners. I cultured mine in a one-quart mason jar in the Instant Pot (yogurt setting). In 8 hours, I had delicious yogurt.

    I only wish this starter was less expensive, and that I could buy it at the store.

Items 1 to 10 of 166 total

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Ingredients

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.

 

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

Questions

Questions on Vegan Yogurt Starter Culture

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Items 1 to 10 of 81 total
  • From Cynthia at 6/18/2018 6:46 PM
    • I cannot get my yogurt to set. I use soy milk. I've followed the instructions perfectly and it will not work. This is the second packet I've wasted now. I don't understand what I'm doing wrong. I read that the first batch often doesn't set and to use one serving of the previous batch to start the new one. I tried this and it looked promising, but I still was unsuccessful. Can you please help?
    • Keep in mind this culture requires a thickener: https://www.culturesforhealth.com/learn/yogurt/thickening-homemade-yogurt/

      This is also a direct-set culture, meaning it's not meant to be reused (unlike our heirloom starters).
    • Do you find this question helpful?  Yes   No
  • From lyn at 1/22/2018 9:17 AM
    • Does the vegan starter have to be refrigerated before use. I ask because I will be traveling for a few days and I would like to bring the starter along with me to make fresh yogurt when I arrive at my destination, but I am concerned that the packets will no longer work if they have been removed from the refrigerator for a few days.
    • It is shelf stable so it is not necessary, but the best place for it is always the fridge or freezer!
    • Do you find this question helpful?  Yes   No
  • From Ger at 1/20/2018 11:04 AM
    • If I use cow's milk with my vegan yogurt starter culture is it still necessary to first heat the milk to 180° or is 110°sufficient? Also, will the addition of your calcium solution make it thicker? And can I use a sample of the resulting yogurt for starting my next batch? Thank you.
    • It's best to heat dairy milk to 160-180 before culturing for safety reasons, but it's not totally necessary. Adding calcium to milk isn't necessary, as milk contains enough already. This culture is direct-set, meaning it's not reusable.
    • Do you find this question helpful?  Yes   No
  • From Sarah at 5/13/2017 2:54 PM
    • Can the Vegan Yogurt Starter also be used with raw goats milk? I'm trying to decide whether I should try it or use some probiotic capsules.
    • You can make raw milk yogurt with direct set cultures, but we can't guarantee it would work with the Vegan. It's likely it will, since you can use dairy milk with the Vegan Starter. See here before you make your decision:

      http://www.culturesforhealth.com/learn/yogurt/make-direct-set-raw-milk-yogurt/
    • Do you find this question helpful?  Yes   No
  • From Wolf at 5/2/2017 1:09 PM
    • Do you have a nutritional breakdown for this yogurt starter using the different "milks", fully realizing that it will be general.
    • So very sorry, but we do not. Home fermentation is so unique to each kitchen keeper that even if using the same brand, two people might have very different results.
    • Do you find this question helpful?  Yes   No
  • From Maria at 1/25/2017 2:41 AM
    • I have a question regarding the dairy-allergy disclaimer: it says that it is manufactured in a facility which also handles soy and dairy. We have a dairy allergy. Could you explain how this product is handled exactly? For example, is the equipment thoroughly cleaned/sterilized between uses of dairy-products, etc?
    • Absolutely! We use dedicated equipment and we are meticulous about cleanliness. Cultures are separated to avoid cross-contamination for the sake of the cultures' health as well as to reduce allergens. Generally speaking, a customer could expect that the risk of allergen exposure from a non-allergenic source would be about the same as if they bought something in a store that also sold products containing the allergen.

      Of course, you as the customer must make the final decision, and we can not guarantee 100% that there will be absolutely zero exposure. That's why we have to have the label. Please contact us again if you would like any further information about our production!
    • Do you find this question helpful?  Yes   No
  • From Kajte Voo at 4/10/2016 1:22 AM
    • Is this culture like an heriloom culture, or will I need to continue purchasing fresh starter on a regular basis? Thanks!
    • This is a direct set culture, so it will only work once in general. You'll have to purchase new starter when the box runs out. You may or may not be able to make a subsequent batch, but it is not a self-perpetuating long term culture.
    • Do you find this question helpful?  Yes   No
  • From Nancy Pietrinferno at 11/28/2015 8:48 PM
  • From Meg at 11/17/2015 10:30 AM
  • From Lee at 5/27/2015 8:36 PM
    • Can you elaborate on the inconsistent results with commercial non-dairy milks? I'd like to culture almond/coconut milk (Silk) brand along with cashew milk (Silk) brand.
      I buy the non-sweetened variety, will I need to add sugar?
    • Alternative milks do not coagulate like dairy, a thickening agent is usually required. Commercial brands can be very different, you may need to experiment to find the one that works best for you. You might prefer to make your own alternative milks, you will find information here: http://www.culturesforhealth.com/alternative-milks-for-making-yogurt You will find information about thickeners here: http://www.culturesforhealth.com/thickening-homemade-yogurt A recipe for vegan yogurt using pectin can be found here: http://www.culturesforhealth.com/vegan-yogurt-recipe Sugar is not required but can be added before culturing, Honey is sometimes best added after culturing, a little experimentation may be required to see which option works best for you.
    • Do you find this question helpful?  Yes   No

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DIY BUNDLE

Homemade Non-Dairy Yogurt!

$55.43