Vegan Yogurt Starter Culture | 4 Direct-Set Packets | DIY Dairy-Free Yogurt from Plant Milks | Probiotic for Gut Health

The price feels like a lot but it worked! Made great yogurt I recommend using the Korean vegans soy milk recipe then fermenting in the insta pot. Great texture.

The instructions were not great, but after experimenting, it finally came out perfect using the Instant Pot. I used Westlife Organic Unsweetened Plain Soy Milk--4 cups. Pour into a large glass measuring cup. Add 1 package starter. Gently whisk to dissolve. Pour into 3 pint-size glass jars; screw on lids. Place jars into Instant Pot steel pot. Set for Yogurt, and increase time to 12 hours. Refrigerate. It did not work when set to 8 hours and it was also a little runny at 10 hours, but 12 hours was perfect. Very easy.

I wrote the below review and thought that was the end of it, but sellers wrote back telling me to reply “full refund” and they would refund me. Well after time spent explaining the same issue over again, going back and forth, they told me they couldn’t give me a refund because l was over the two month period. Even though it was in the review that I purchased it in sept 2025, it appears they don’t read. So basically, they wasted my time. I may have considered trying again,(even though I doubt it, costs too much money for ingredients ), I certainly won’t now. I received this back in sept 25 and immediately used and put the other packets in the freezer. I had used this product when I first started making vegan yogurt, but then thought I’d try a cheaper brand. They all worked out fine, I use unsweetened soy milk with no additives and add about a cup of cashews,vitamin it, and i heat to 180 and remain for 10 minutes approx, cool to 110 and add my culture. Had always worked, perfect creamy tangy yogurt, without the need for any thickeners or additives. When I got this “cultures for health vegan” pack in sept, my yogurt took forever to get thick and it had a film and odor to it that was not pleasant. Tried again and the same thing. Went back to different culture and it worked perfectly. I was afraid to try the cultures for health again because it costs a bit of money for organic cashews and organic soy milk plus a lot of time wasted. Ran out of my other culture and decided to try cultures for health again. Horrible, the same as before. Threw the rest out, because now there is no doubt it was the culture.

This is a wonderful vegan yogurt starter. It's very easy to use and the yogurt came out perfectly. I made it in my Instant Pot using the Yogurt setting. The recipe: a 32oz box of Westsoy Organic Unsweetened Soy Milk (no added ingredients), one packet of starter (the package contains 4), and one Tablespoon (8 grams) of tapioca starch to help thicken it. Whisk it all together using a very clean bowl and whisk. I put the mixture into three pint sized jars and set the Instant Pot for 15 hours (overnight is easiest.) You should be able to do it in less time, but this was my first try and I wanted to make sure it was good. It was! Not too tart, even with the extra time. Refrigerate for about 6-8 hours before using. This will help to set and thicken it. I used one whole jar from my first batch of yogurt as a starter for my second batch and used the same amount of time. I had heard from somewhere that with vegan yogurt you needed to use starter from the packet each time. Well, this batch came out nicely, although the yogurt was much thinner. I still like it a lot and the thin yogurt was great over a spicy vegan black bean chili. For the next batch I will start over with the packaged yogurt starter. It's really good and I already bought my second order of four because I'm sure I'll be needing it soon. The instructions inside the packaging tell you to store the unused packets in the freezer. Oh, and don't use aluminum bowls/utensils. Stainless steel is okay. Note: Instructions say you can make 32-64oz of yogurt with one packet of starter. I made 32oz. I'll try 64oz soon.

First attempt: I must have done something wrong. A few reviewers mention putting in sugar at the beginning, but I just followed the directions that came with the starter. I did not use thickeners (I have pectin in the cupboard that I'll try next time), just Westsoy milk and a packet of the starter (three 8-oz. Ball jars was all I could fit in my rice cooker, which served as the incubator.) I cooked two for 7 hours and one for 8 hours. I did not monitor the temperature in the cooker. What I ended up with after storing overnight in the fridge was about what I started out with: soy milk. The 8-hour milk tasted slightly tangy, the other two not so much. I'm disappointed but will try again with Pomona pectin and maybe some sugar. April 30: The second batch, with pectin, turned out thicker but tang-less. So for my third batch today, I'm trying no pectin and a warm water bath for eight hours in my turned-off rice cooker, assuming my problem is too high a temp. Also, I discovered today that the fourth envelope of culture has a split on the bottom, and was spilling out, unbeknownst to me. But it doesn't matter, because if this third try doesn't produce the tang I like, that's it for me. I'll return to store bought. I don't have the patience for all this lab experimentation. May 1st: After telling myself I'd try it one more time, I did more research on using a rice cooker. I combined a few how to's and ended up with thick, tangy yogurt. Finally! The secret is keeping the temp low enough. What I did was fill the rice cooker with water, put it on 'cook', and then warm up the soy milk on the stove. At 110 degrees, I stirred in half a pack of culture (for a pint of yogurt), poured it into two little Mason jars (I had shut off the rice cooker so the water would cool off a bit), and then set the jars floating in the bath (the water a comfortable warm bathing temp), closed the top, and forgot about it for eight hours, thinking cynically that the water would get too cold to create yogurt. But it didn't! I got thick, tangy yogurt. Success! May 31st: After repeating the above method successfully, today (since I had run out of the powdered culture) I used a little over a teaspoon of leftover homemade yogurt as a culture in two cups of soy milk and did my usual rice cooker/warm water eight-hour soak. Somewhat to my surprise, it worked. I'm getting good at this!

First few times I tried this it worked great with soy milk in an Instant Pot. However, after ordering more packets the next time it never set, was still liquid. Thought maybe it was just that batch so I ordered again. Same thing happened again, didn't set. So I tried adding a 2nd packet and restarted the process and it finally set. This product is great when it works, it's just not reliable. Will try a different brand next go round.

This makes amazing yogurt! Great taste, easy to use, good ingredients and it dissolves quickly

So far I've only used the culture directly and haven't tried making a batch with leftover yogurt yet. I'll update the review if I have any issues. I'm on the autoimmune protocol, and wanted yogurt for eating and also for Greek food. The only "milk" base allowed is coconut. Unfortunately, this starter is based on soy, but it's such a small amount I wasn't concerned about it. To make thick, good smooth mouth feel yogurt I recommend the following: 1) 1 can (14 oz) of no additives coconut milk. They're already pasteurized in the can so you can skip that step. 2) Heat to ~110 degrees and add 2 tsp gelatin (grass fed beef gelatin for my AIP friends) or agar agar for a vegan option. This helps incorporate the coconut milk fat too. 3) Strain through fine mesh cheese cloth or nut milk bag or yogurt strainer to get any gelatin chunks out or clumps. 4) Add starter, incubate at ~110 for 8 hours to 24 hours depending on tartness preferences 5) Refrigerate for 8 hours. 6) Enjoy. I use my insta pot with an insert. The yogurt isn't super tart but definitely a little. Generally, the failure behind vegan milk is an absence of fat and an absence of protein. The gelatin adds the protein, and full fat coconut milk covers the fat. Follow the above and you'll get smooth, flavorful yogurt.

Funcionó muy bien en leche de soya espesa perfecto incluso te recomiendo filtrar al final con una malla limpia para que quede como el yogurt convencional ojo en consistencia si está muy bien pero no hace milagros la soya siempre sabrá a soya pero pues si eres vegano eso buscarás

This is a nice product. Glad that it's vegan and I like the packaging and easy instructions. Worked well when making vegan yogurt.

Each week I attempted a new batch. Only once was there a small portion that I would call a thicker consistency. Yes, they all tasted fine as it was still coconut. But was it yogurt? no. I used 3 different techniques, varying time frames, and online tips. Not successful.

Pedí estos cultivos hace mucho tiempo, pero desde el principio no salieron bien. Se formó en hongo de color rosa en el yogurt y el sabor no estaba bien desde el primer día.

Este producto contiene soya y no se especifica en ningún lado. Nosotros lo compramos para hacer yogurt vegano porque somos alérgicos a la leche de vaca y a la soya. Ahora no podremos usarlo pues la información de listing no estaba clara y cuando llegó el producto y vimos la etiqueta nos enteramos. El vendedor no acepta devolución y amazon no tiene ninguna solución. Les dejo este comentario por si en un futuro alguien busca la información, pueda verlo. Ojalá puedan mejorarlo. Saludos