Cultures for Health Vegan Yogurt Starter Culture | 4 Packets Direct-Set Active Cultures | DIY Dairy Free Yogurt from Soy Milk, Oat Milk & Other Plant Based Milk | Vegan Probiotic Yogurt for Gut Health

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.

I have used this starter for a long time, probably for over a year. I must admit it was always success (till now!)- yogurt was perfect and it was easy to make using only soy milk. Unfortunately my last order of the product (October 2023) gave me a very bad experience! First of all, the ingredients got changed and seller doesn't mention about it at all - as a matter of fact you can find only info/photo with old ingredients on Amazon website. That's very misleading and actually sending different product from advertising one. Second, a batch I've received was a total failure! I wonder if there are any Live Active Cultures in it - I tried to make yogurt twice but the result was the same - milk after 8 hours didn't change its liquid form at all! Definitely I'm not going to use this brand anymore! Please don't waste your time and money! Frankly, I would like my money back!

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.

Here's mine. Its still being perfected. Feedback appreciated ----I use an Instant Pot to make Vegan Yogurt, because once I press the Yogurt button and set the time, I don't have to do anything to it till its done. It can't scald because the temp never gets that high. The Instant Pot Yogurt button defaults to 8 hours, but I increase the time to around 12 hours for dairy yogurt, and 16 hours for vegan yogurt. You can always take it out early, or add time. But you don't want to run out of time and then have to heat it up again if you can avoid that. I hear slow cookers also work but have not tried it.For vegan yogurts I use "enhanced" corn starch to thicken, and the right thickener is essential. I'm still experimenting, but my most recent attempt made a very thick vegan yogurt. Seach "clear gel powder corn starch" to find the "enhanced" version of corn starch on Amazon. It works best so far -- the only downside is that you need more heat to mix in the corn starch, so I heat my vegan milk to using the Saute option on the Instant Pot, and in this case you do have to watch the pot and change it over to the Yogurt setting before it scalds, but the thickener dissolves nicely. There are other types of thickeners that may work well too. I haven't tried Pectin yet.The other essential seems to be to use the right non-dairy milk product, with a very high protein content. I have had the most success so far with Ripple brand, which is made with Pea Protein. There is a Silk brand product called "Silk Protein and Nut Milk" that is made with Almonds & Cashews & Pea Protein that also worked well for me. I can be hard to find but should get easier as pea protein products get more established in the market.I also drain off the whey after it cools and before it goes in the fridge. (Save it for cooking soup or baking or pour it down the drain). It comes out fairly thick and thickens more in the fridge.My evolving recipe so far is:o 2 qts of high quality high protein non dairy milk.o 3/8ths to 1/2 cup coconut sugaro 2 tbsp of vanilla flavor, or 1/2 tbsp of vanilla paste (optional)o 3/8ths cup of enhanced corn starcho one packet of vegan yogurt startero 2 tbsp of Agar Agar powder (optional)In an Instant Pot:o heat 1/2 qt of the milk at the Saute setting for about 15 minutes, making sure it does not scald, then mix in the thickener.]o add the rest of the milko mix in the remaining ingredientso set the pot to the Yogurt setting, and increase the time to 16 hours.o check to see how thick it is periodically after about 12 hourso turn off the pot after you are happy with the thickness.o after it cools for while, drain off the whey for 15 minutes using cheese clotho scoop out the yogurt, without stirring it, into the containers for the fridgeYield for 2 qts of non-dairy milk after draining the whey is about 1.8 to 1.9 qts of yogurt.

When the cultures work, they are excellent. I make the first batch then make multiple batches using reserved yogurt from the first. It can carry on for quite some time this way. However, this is the second time that I have received a package of cultures that fail. The milk (same milk) remains liquid milk after the dependable Instapot treatment. The sell by date on my latest lot is Oct. 20 2025 and I've kept it in the fridge consistently for storage. I can't afford to purchase a product that doesn't work in the end and, sadly, will look for alternatives.