Vegan Yogurt Instructions

One simple method, three important temperatures, and plenty of hands-off time. Follow each step in order for your best first batch.

🌱Plant-based milk checkFor the simplest, naturally thicker result, use soy milk. If your milk has no sugar, add 5 g sugar per cup. Do not use sucralose or stevia.

Before you start

Gather these first

1 Vegan Yogurt Starter packet 1 PACKET = 1 BATCHStore unused packets in the freezer. This is a direct-set culture; do not save yogurt to start another batch.

1 quart additive-free plant-based milkSoy milk is recommended. If it contains no sugar, add 5 g sugar per cup of milk.

Thermometer

Glass or plastic culturing container with a tight lid

Yogurt maker or similar appliance that holds 110–114°F

Mixing utensil

Making more? For a 1-gallon batch, use 4 starter packets.

Temperature guide

Let the thermometer lead

110°FHeat soy milk→110–114°FCulture 6–8 hr

Making yogurt

Six simple steps

Use the whole starter packet and complete the cooling and chilling times before judging the final texture.

STEP 1

Heat the plant-based milk

Heat 1 quart of soy milk to 110°F.

If your milk alternative has no sugar, add 5 g sugar per cup of milk. Do not use sucralose or stevia.

Soy milk heating in a saucepan while a thermometer reads 110 degrees Fahrenheit

STEP 2

Add the starter

Add 1 packet of Vegan Yogurt Starter and mix thoroughly so the culture is evenly distributed.

One Vegan Yogurt Starter packet being mixed thoroughly into warm soy milk

STEP 3

Transfer to the container

Pour the mixture into your clean glass or plastic culturing container.

Prepared vegan yogurt mixture being poured into a clean glass culturing jar

STEP 4

Cover and culture

Cover and culture at 110–114°F for approximately 6–8 hours in a yogurt maker or similar appliance.

Texture note Plant-based yogurt will not thicken on its own, except when using soy milk. See the optional pectin method below for a thicker result.

Covered vegan yogurt culturing in a yogurt maker between 110 and 114 degrees Fahrenheit

STEP 5

Cover tightly and cool

After 8 hours, place a tight lid on the container and let it cool for 2 hours at room temperature.

Cultured vegan yogurt with a tight lid cooling at room temperature for two hours

STEP 6

Chill before eating

Refrigerate for at least 6 hours before eating. The full chill helps the flavor and final texture develop.

Finished vegan yogurt chilling in the refrigerator for at least six hours

OPTIONAL

For a thicker batch

Mix low-methoxyl pectin with the soy milk and sugar, then heat the mixture to 180°F. Cool to 110°F before adding the starter culture.

Use the amount recommended on your low-methoxyl pectin package.

A fresh packet for every batch

Vegan Yogurt Starter is direct-set. Each packet makes one batch, so do not reserve finished yogurt to re-culture another batch. Store remaining packets in the refrigerator or freezer until needed.

Troubleshooting

Is this normal?

Plant-based milks behave differently from dairy milk. These quick checks explain the most common results.

My yogurt is still thin

That can be normal. Complete the full 6-hour chill before judging the final texture. For a thicker future batch, follow the optional low-methoxyl pectin method above.

Can I use coconut, oat, or rice milk?

Yes, but soy is recommended for the most dependable natural set. Other plant-based milks may need a recipe-specific thickener for the texture you prefer.

Why does the milk need sugar?

The culture needs a fermentable sugar. If the plant-based milk contains no sugar, add 5 g sugar per cup. Sucralose and stevia cannot replace it for this purpose.

Can I make a larger batch?

Yes. Use 4 packets of starter for 1 gallon of plant-based milk.

Can I use this batch as starter for the next?

No. This is a direct-set culture. Use a fresh packet for each batch.

What temperature should I maintain?

Keep the covered yogurt between 110 and 114°F for approximately 6–8 hours. A yogurt maker or similar appliance provides the most consistent result.

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Stuck? Ask a real person.

Email a photo and a short description of your milk, temperatures, and timing to info@culturesforhealth.com. The Cultures for Health team can help you troubleshoot.

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Batch one done?