Vegan Yogurt Starter

1 box

Retail Price: $9.99

Our Price: $7.45 (Save 25%)

1 box

Why You’ll Love It

This direct-set yogurt starter can be used with non-dairy milks such as soy and rice milk. 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. What You'll Need: - 1 packet of starter culture (store extras in the freezer). Each box contains 4 packets. - Alternative milk - Culturing container (glass or plastic) - Yogurt maker or similar appliance that holds at 105°-112°F - Non-aluminum mixing utensil (stainless steel is OK) Instructions for Making Yogurt 1. Heat 1-2 quarts of alternative milk to 110°F. 2. Add 1 packet of yogurt starter; mix thoroughly. 3. Pour the alternative milk into the culturing container. 4. Cover and culture at 108°-110°F for approximately 6-8 hours in a yogurt maker or similar appliance. 5. Once it has set, or after 8 hours, place a tight lid on the container and let it cool for 2...
SKU: 814598020384

About This Brand

Shortly after becoming first-time parents to our son, we were introduced to the idea of eating Real Food with an emphasis on traditionally prepared foods during a workshop on sustainable living. That introduction launched us on a journey that would become Cultures for Health. We spent the month following the workshop cleaning out our pantry and sourcing local food and starter cultures for making yogurt, kefir, sourdough, kombucha, and more. Within a short period we had completely shifted how we ate and for the first time we could truly feel good about the food we were eating and what we were feeding our little boy. A year later with a new baby on the way we were faced with the prospect of returning to a system where we would both have to work outside of our home. In an effort to avoid that, we started a small website offering about ten products. Two years later, Eric left his full-time management job and came to work at CFH full time. Throughout this process we have focused on...
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Rice maltodextrin, live active bacteria (Bifidobacterium bifidum, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus delbrueckii subsp bulgaricus, Lactobacillus rhamnosus, Streptococcus thermophilus).

California residents: Learn more on Prop 65 warning. Disclaimer: Information, statements, and reviews regarding products have not been evaluated by the Food and Drug Administration. Results vary person to person, and there is no guarantee of specific results. Thrive Market assumes no liability for inaccuracies or misstatements about products.

Reviews For Vegan Yogurt Starter

Based on 6 Reviews

you need a yogurt maker!

I wish it were more clear that you need a yogurt maker to use this starter. Not all ovens can hold at a temp as low as 108 degrees (the preferred temperature), and slow cookers hold at above 180. Without a yogurt maker, this is hard to use effectively.

- Adrianne

Life Changer

I've never made yogurt before and was so nervous...this product worked so well. I used my oven since I don't have a yogurt maker and didn't have a thermometer, so I just used my judgement and some tactile cues I found online. Edensoy original unsweetened soy milk was perfect. I thickened with a tablespoon of tapioca starch. Delicious!!!!!

- Nikki


Haven't used the yogurt mix, orange oil smells great, and the citronella oil is being used to keep the flies away from my grandbaby .


Love my homemade soy yogurt!

I've been making my own vegan yogurt with this product for 6 months. The yogurt is incredible and it turns out exactly the same every time. I keep a 6 month supply of this starter in my freezer.

- Karen

So happy to find this!!!

Prior to becoming vegetarian I made our yogurt for a long time. So very pleased to find a product to make our much missed yogurt our of non-dairy milks!!!!

- Nancy

Great vegan starter

I've been using Cultures for Health's vegan yogurt starter for years now with homemade coconut milk. The taste is slightly different from that of traditional starters -- not quite as robust -- but I enjoy it. Like any starter, the flavor grows more sour/tangy the longer you let it ferment. I accidentally fermented a batch at 110 degrees for nearly 24 hours once without any negative results. The flavor was quite pronounced in a pleasant way, and now I try to let it set at least 9 hours before refrigerating. Note that this is *not* a GF starter (see the CfH website for more info).

- Curtis

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