Vegan yoghurt starter culture | for plant-based yoghurt

Our vegan starter culture makes genuine vegan yoghurt of exceptional taste, consistency, and aroma.

What is yoghurt?

Yoghurt, aka yogurt, is the best-known fermented milk in the world. It is obtained by the fermentation of milk produced by two lactic bacteria that act in symbiosis: Lactobacillus bulgaricus and Streptococcus thermophilus. Vegan yogurt ferment is the result of a meticulous selection of bacteria produced in non-dairy milk that are most suitable to obtain a soy yoghurt with a creamy texture and a traditional flavor in a totally natural way.

About our vegan yoghurt starter culture

Vegan yogurt packs fiber, calcium, and protein into your diet—not to mention probiotics, which are great for digestive health. As more consumers are ditching dairy it is easier than ever to find great vegan options at your local grocery store. But making it fresh at home with our our Vegan yoghurt starter culture has an unparalleled taste, and shows your friends how easy it is to produce non-industrial dairy! Once you try our Vegan yoghurt starter culture, we guarantee that you’ll be hooked!

Like vegan?

Check out our selection of vegan dairy starter cultures and tools for home fermentation. Vegan cheese, vegan yoghurt, vegan kefir, and more.

Yogurt with probiotic bacteria 

Yogurt is a healthy and nutritious food consumed around the world. Though it’s traditionally made from cow’s milk, vegan versions use nondairy plant sources like almonds, soy, coconuts, peas, or cashews. Notably, most vegan yogurts include live active cultures, which are probiotics — or beneficial gut bacteria — that support healthy digestion

Micro-organisms

• Lactobacillus bulgaricus, Streptococcus thermophilus suitable for vegans.

Content

• 1 sachet for 2 liters of vegetable milk.
• 100% natural ingredients.
• Bacteria produced in non-dairy milk.
• Without thickeners, preservatives or colorants.
• Hecho En España
• organic

Why a dried starter?

• dried starters have a long shelf life
• easy to ship / take with you, also abroad
• does not deteriorate due to transport
• light in weight (shipping costs)
• you can buy the starter even if you do not intend to make vegan yoghurt immediately
• you can save a part in case the quality of your fresh yoghurt deteriorates
• after activation, the effect of dried yoghurt as a starter is identical to fresh yoghurt

Storage instructions:

Store the dried yogurt starter in the refrigerator or freezer. After opening, keep the remaining powder in a ziplock bag or vacuum-sealed.

Extended instructions: make your own vegan yogurt

Watch this English subtitled workshop where you’ll learn the art of making delicious vegan yogurt! Guided by fermentation expert and acclaimed author Meneer Wateetons, you’ll explore the fascinating world of plant-based cultures, discover the secrets to creating creamy, tangy yogurt, and take home the skills to craft your own batches at home. With clear English subtitles, this workshop is perfect for beginners and seasoned fermenters alike. Unleash your creativity, experiment with flavors, and taste the magic of homemade vegan yogurt!

But, in summary: follow these steps for the tastiest homemade vegan yogurt!

Supplies:

• Our vegan yogurt starter culture
• Plant-based milk of your choice (see tips below)
• Clean jar(s)
• Thermometer
• Optional: Yogurt maker, Sous vide, Oven, Thermos, Haybox (for a constant temperature of approx. 43°C)

Note: there are two sets of instructions, for (homemade) soy milk and for all other plant-based milk types.

Step-by-step for vegan soy yogurt (thick and creamy):

1. Heating: Slowly heat the soy milk (e.g., 1 liter) while stirring to 90°C. This helps with thickening and eliminates unwanted bacteria.
2. Cooling: Remove the milk from heat, pour into a clean jar, and cool to exactly 43°C. This is the ideal temperature for our thermophilic cultures.
3. Add Starter: Add the contents of the starter culture packet (half if you make 1 liter) to the cooled soy milk. Stir well until the starter is fully dissolved.
4. Fermenting: Close the jar and let it ferment at approx. 43°C. It usually takes 6–8 hours, but it can take up to 12 hours for the yogurt to become firm and tangy. Check firmness carefully.
5. Temperature tip: Use a yogurt maker, sous vide, oven at low temperature, a thermos, or even a haybox to maintain a stable temperature.
6. Cooling: Once the yogurt has reached the desired firmness, place it in the refrigerator for at least 6 hours to further cool and set.

Step-by-step for vegan yogurt with other plant-based milk (oat, almond, rice, coconut):

Plant-based milks such as oat, rice, or almond milk contain less protein and fat than soy milk, which can result in a thinner yogurt. Using a thickening agent is essential for a thick, creamy texture.

1. Choose your milk combination:
   • Basic: oat milk, almond milk, rice milk, soy milk, coconut milk (or blends).
   • White: rice milk or rice milk + coconut milk (50/50).
   • Tasty: coconut milk or rice milk + coconut milk (50/50).
   • Nutritious/healthy: soy milk, soy milk + coconut milk (50/50), or other milks + coconut milk (50/50).
   • Note: Plant-based milk is not milk. Pay attention to protein and fat content for best results.
2. Add thickening agent (essential for non-soy milk):
   • Use tapioca starch (approx. 3–5% of the milk volume). For low-fat milk about 5%, for coconut milk about 2%, for blends about 3–4%. Tapioca flour is highly fermentable.
   • Method: Stir the tapioca starch first with a splash of COLD water into a smooth paste. This prevents lumps.
   • Add this paste to the plant-based milk.
   • Heating & cooking: Heat the milk with the starch while stirring and bring to a boil. Let simmer gently for 1–2 minutes while continuing to stir until the mixture thickens.
   • Note: Do not cook too long or too hard. Do not whisk or stir excessively after thickening.
3. Cooling: Remove the thickened milk from heat, pour into a clean jar, and cool to exactly 43°C.
4. Add starter: Add the contents of the starter culture packet to the cooled, thickened milk. Stir well until the starter is fully dissolved.
5. Fermenting: Close the jar and let it ferment at approx. 43°C. It usually takes 6–8 hours, but it can take up to 12 hours for the yogurt to become tangy.
6. Cooling: Once the yogurt has reached the desired firmness, place it in the refrigerator for at least 6 hours to further cool and set.

Other Thickening Agents (for experimenting):

• Gums (cold processing): Xanthan, Carrageen/Irish moss, Guar gum. These can become too slimy and should be used sparingly (approx. 0.25% on top of starch).
• Agar agar (warm processing): Produces a fairly firm result.

Frequently Asked Questions & Tips:

• How do I know when the yogurt is ready? The yogurt is ready when it is firm and has reached the desired acidity. Taste carefully after cooling.
• My yogurt isn’t thick enough. Make sure the temperature stayed constant at 43°C during fermentation. Use enough thickening agent for plant-based milks other than soy. Soy milk naturally gives a thicker texture. Many store-bought soy milks have additives for preservation or stabilization, which can prevent thickening. If necessary, follow the method for other plant-based milks.
• How do I get 43 degrees? Various tools such as yogurt makers, sous vide devices, ovens with low temperature settings, or even a thermos or haybox can help maintain a stable temperature.
• Variation & Experimentation: Play with milk combinations, temperatures, other cultures (e.g., L. acidophilus), and thickening agents. Try vegan milk kefir (room-temperature thermophilic), add fruit or sweeteners for a personal touch. Extra sour? Ferment slightly longer!

Learn more? Visit www.wateetons.com and www.starterculturen.nl for more information on fermentation and our starter cultures.

Online vegan Yoghurt making course

Watch this English subtitled workshop where you’ll learn the art of making delicious vegan yogurt! Guided by fermentation expert and acclaimed author Meneer Wateetons, you’ll explore the fascinating world of plant-based cultures, discover the secrets to creating creamy, tangy yogurt, and take home the skills to craft your own batches at home. With clear English subtitles, this workshop is perfect for beginners and seasoned fermenters alike. Unleash your creativity, experiment with flavors, and taste the magic of homemade vegan yogurt!