FREE US SHIPPING OVER $49.99FREE COOKBOOK AT $69.99
Thick, creamy plant-based yogurt. Made fresh at home, batch after batch.
$14.99
Our on-staff fermenters offer support whenever you need a hand. Get in touch.
If anything goes wrong with your culture, we'll send you a free replacement, though we don't think you'll need one. See our culture guarantee.
Enjoy free standard shipping on eligible U.S. orders over $49.99. See shipping details.
Not what you expected? We offer 60-day, no-hassle returns. See our returns policy.
Real kitchens. Real homemade yogurt. Join our community of home fermenters, with heirloom cultures you can use batch after batch and expert help whenever you need it.
EVERY CULTURE WE MAKE IS FOOD-SAFETY TESTED.
A MOM'S REASON. OUR STANDARD SINCE 2002.
Cultures for Health was founded in 2002 by a single mom who wanted to feed her children the best food she could.
That care still shapes what we make. Food-safety testing is a meaningful investment, and one we keep making for the families who bring our cultures home.
Start something good in your kitchen →
From packet to proud-of-it.
Each box contains 4 direct-set packets. One packet cultures 1 to 2 quarts of non-dairy milk. Clear, reliable steps make homemade vegan yogurt straightforward.
Warm your non-dairy milk (soy, coconut, or almond) to 110°F. If using a thickener like pectin or agar, mix it into the warm milk according to your guide.
Whisk in one packet of vegan yogurt starter until fully dissolved. Incubate at 108°–112°F for 6 to 8 hours in a yogurt maker, Instant Pot, or warm spot.
Place your set yogurt in the refrigerator for at least 6 hours to firm up and fully develop its fresh, clean flavor. Enjoy plain or with berries.
100% DAIRY-FREE. ENDLESS DELICIOUS POSSIBILITIES.
From breakfast parfaits to rich cultured treats, here are three popular recipes from our kitchen:
01Creamy, rich, and naturally sweet. Cultured with canned coconut milk and a touch of pectin for a silky spoonable set.
Get the recipe →
02Hands-free culturing in your Instant Pot. Consistent warming temperature for a foolproof batch every single time.
Get the recipe →
03Nutty, wholesome, and packed with plant-based nutrition. Pairs wonderfully with fresh fruit or a swirl of maple syrup.
Get the recipe →A little reassurance goes a long way.
Get started with 60-day, no-hassle returns. And whenever you have a yogurt question, our on-staff fermenters are here to help. Next week, next month, or next year.
See our guarantee →Vegan Yogurt Starter Culture$14.99
United StatesI made one batch with Almond Milk. I made another with soy. Both tasted great. The probiotic strength is higher when making the yogurt at home, rather than store bought.
United StatesExcellent vegan yogurt every time with this!
We are so glad that you are making great yogurt with our Vegan Yogurt Starter!
United StatesI made coconut yogurt and thickened it with agar agar powder and also added Prebio Plus (inulin, acacia and oligofructosaccharides). It worked perfectly. My yogurt maker only has 3 temp. Settings, the highest is 104 degrees F. I understand the recommended fermentation temp is 108-110 degrees F for 6-8 hours. At 104 degrees, how long should it ferment?
Hello Jane! We greatly appreciate your positive review of our Vegan Yogurt Starter! It brings us joy to know that you are savoring the delightful and rich flavors of the yogurt it creates. Your support means the world to us, and we can't wait to continue offering you top-notch vegan cultures that never disappoint. If you are fermenting at 104 degrees, it shouldn't go further than 8 hours. At 8 hours check to see if it's set and if not keep it for a little longer, checking in 15-minute intervals!
United StatesWe didn't like the texture when using pectin. Now I grind oats, water, and a little sugar then culture the yogurt starter according to directions. Instead of thickening it, I mix in some juice/flavoring and we call it "probiotic juice." Works perfectly for my dairy free kiddo.
We are so glad to hear that Anna! Culturing is all about experimenting and figuring out what process works best for you so we are glad to hear that you found a process that works best for you and your family!
United StatesMade coconut milk yogurt in instant pot. Used gelatin to thicken. Turned out great.
Hello Lori! We are so glad to hear that you are loving our Vegan Yogurt Starter!
Before you start.
Yes. The culture contains live active probiotics grown on non-dairy media. It is completely free of animal products and dairy. (Note: It is packaged in a facility that also processes products containing dairy and soy).
Plain, additive-free soy milk produces the thickest natural set without thickeners. Coconut milk, almond milk, cashew milk, and hemp milk also culture wonderfully, though they typically require a thickener like pectin or agar powder for a spoonable set.
Each box contains 4 individual packets. Because this is a direct-set culture, each packet is formulated to culture 1 to 2 quarts of non-dairy milk fresh.
Non-dairy milks lack the milk proteins (casein) that naturally thicken dairy yogurt. For coconut, almond, or cashew milk, adding Pomona's Universal Pectin or agar powder ensures a thick, creamy texture.
No. You just need a way to maintain a steady temperature between 108°F and 112°F during incubation. An Instant Pot with a Yogurt function, a standard yogurt maker, or an oven with the light turned on all work reliably.
Incubation typically takes 6 to 8 hours. Once cultured, refrigerate for at least 6 hours to allow the yogurt to set and chill thoroughly before serving.
Free standard shipping is available on qualifying orders of $49.99 or more to the contiguous U.S. Shipping charges for other orders are calculated at checkout. Discounts may affect eligibility. Alaska, Hawaii and other non-contiguous destinations have separate rates.
