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Cultures for Health Vegan Yogurt Starter Culture | Non-GMO, Gluten Free, Non-Dairy, DIY | Make Delicious Batches of Probiotic-Dense Plain Vegan Yogurt | 4 Packets

4.2 out of 5 stars 1,808 ratings
$12.99 ($54.13 / Ounce)

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Diet type
Brand Cultures For Health
Flavor Plain
Package Information Pouch
Package Weight 0.02 Kilograms
Material Feature Non-gmo,Gluten Free,Natural

About this item

  • HEALTHY: Each starter packet contains a complex blend of bacteria that boosts the nutritional content of your yogurt, creates great flavor, and promotes easier digestion.
  • SMART: Each packet (4 included) makes 1-2 quarts of probiotic yogurt at a fraction of the cost of commercial brand prices where you fully control what goes into your yogurt.
  • NON-Dairy: Create completely Vegan Yogurt! The starter works great with plant-based soy milk, coconut milk, almond milk, oat milk, and other nut milks of your choice.
  • PREMIUM: Each Vegan Yogurt Starter is made with fresh, high-quality ingredients that are natural and non-gmo, ensuring you know exactly what is going into your recipe.
  • SAFE: Each batch is pathogen tested by a trusted third-party laboratory so you know you are getting a high quality, healthy starter to make delicious yogurt at home.

Additional Details

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Cultures for Health Vegan Yogurt Starter Culture | Non-GMO, Gluten Free, Non-Dairy, DIY | Make Delicious Batches of Probiotic-Dense Plain Vegan Yogurt | 4 Packets

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Product Description

cultured foods
Yogurt

Product details

  • Is Discontinued By Manufacturer ‏ : ‎ No
  • Product Dimensions ‏ : ‎ 3.88 x 1.75 x 6.18 inches; 0.63 Ounces
  • UPC ‏ : ‎ 814598020384
  • ASIN ‏ : ‎ B012PNMB7O
  • Customer Reviews:
    4.2 out of 5 stars 1,808 ratings
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Statements regarding dietary supplements have not been evaluated by the FDA and are not intended to diagnose, treat, cure, or prevent any disease or health condition.

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  2. Tempeh is a traditional Indonesian food made by fermenting soybeans with a starter culture. Traditional tempeh has a rich smoky flavor and aroma with a firm, nutty texture. It is a great source of protein and vitamin B-12.⠀ Tap to Shop Tempeh starter cultures! ⠀ Learn how to make tempeh here - https://buff.ly/2NzQ27z⠀ ⠀ HOW TO MAKE HOMEMADE TEMPEH⠀ ⠀ INGREDIENTS:⠀ 2 cups dry soy beans, hulled⠀ 2 Tbsp. vinegar⠀ 3/4 tsp. (1 packet) Tempeh Starter Culture⠀ ⠀ INSTRUCTIONS:⠀ Boil the soybeans for 1 hour to cook.⠀ Discard the cooking water and dry the beans (either using a towel to pat them dry or setting over low heat in the pot to evaporate the water off the beans). It is important for the beans to be dry to the touch, as too much moisture can ruin the batch.⠀ Place the beans in a dry bowl and allow the beans to cool to a lukewarm temperature (same temperature as your skin).⠀ Add the vinegar and mix well.⠀ Add the tempeh starter and mix well to evenly distribute the starter in the beans.⠀ Place the beans in two vented containers (or quart-size plastic bags with needle-size holes poked through at 1/2-inch intervals). The beans should be layered 1 to 1-1/2 inches thick.⠀ Incubate the beans at 85-91°F for 24 to 48 hours. For ideas, see our article on Incubating Tempeh. Verify the temperature using a thermometer inserted into the beans, rather than testing the temperature next to them.⠀ Check the beans after 12 hours. At this point in the process the fermentation will cause the beans to generate their own heat so you will normally need to reduce or even eliminate the external heat source. Be sure to use a thermometer to check the actual temperature.⠀ After 24 hours or so, the white mycelium will start to cover the surface of the beans. Over the next few hours the white mycelium will grow through the beans and will smell nutty.⠀ After 24 to 48 hours, when the beans have become a single mass held together by the white spores, the tempeh can be refrigerated.
  4. It's no secret that we LOVE sourdough bread. What makes it so great? Well, other than it being super delicious, it has a few other benefits:⠀ ⠀ 1) Sourdough Breaks Down Gluten⠀ The longer rising/soaking time necessary to raise sourdough breads allows for the breakdown of the proteins (gluten in wheat) into amino acids, making it easier to digest. This gluten breakdown is why some people who have a gluten sensitivity can tolerate sourdough wheat breads.1⠀ ⠀ 2) Sourdough Naturally Preserves the Bread⠀ The lactic acid produced during the fermentation process creates a lovely tang in the bread and predigests the grain for you. The acetic acid helps the bread to keep longer by inhibiting the growth of molds.⠀ ⠀ 3) Sourdough is Sustainable⠀ One of the best features of the sourdough process is that it allows you to make bread with the simplest of ingredients, ones that you can even produce yourself. Instead of having to buy a yeast packet for every loaf of bread, you can just add your homemade starter. No more need to remember to buy yeast!⠀ ⠀ 4) Sourdough is More Nutritious⠀ Because sourdough breads go through a fermentation process, many of the simple sugars present in the grain are eaten up in the process. This process makes the bread easier on blood sugar levels. The fermentation process also makes the bread higher in nutrients, especially B vitamins.⠀ ⠀ Finally, the bacteria present in the sourdough help to activate phytase, an enzyme that breaks down phytic acid, an anti-nutrient found in all grains and seeds. This allows your body to better hold onto minerals, as phytic acid can bind with them and take them out of your body.⠀
  5. After you’ve baked with sourdough for some time you will learn all sorts of little tricks for creating different results and making sourdough work for you. Below are a few tips from our staff for baking sourdough bread (and tap to shop starters!): ⠀ SOURDOUGH BAKING TIPS⠀ 1) Use simple recipes until you gain experience, or if you are beginning with a new variety of starter. You really only need sourdough starter, water, flour, and some salt for flavor. Try our Basic Sourdough Bread Recipe to get started.⠀ ⠀ 2) Sourdough is not necessarily sour in flavor. In fact, making sour bread takes some effort. For a more developed sour taste, adjust your starter and proofing techniques as described in our article on manipulating the sourness of sourdough bread.⠀ ⠀ 3) If you don’t have an 8- to 24-hour lead time to let bread rise, add just a pinch of instant yeast. You will still get the complex flavor of sourdough but a much faster rise time.⠀ ⠀ 4) Slashing loaves with a very sharp knife or razor blade isn’t just for show. When dough is placed in a hot oven, the yeasts work extra hard right before they go dormant, due to the high temperature. This heavy work produces something called oven spring, in which bread rises a bit more in the oven, giving bread a nice, light texture. Slashing the loaf gives dough a direction to spring so that the final shape of the loaf is controlled.⠀ ⠀ 5) Bake sourdough bread on a baking stone whenever possible. Heat the stone in the oven for up to an hour.⠀ ⠀ 6) Always test your loaf for doneness. There are a couple of ways of testing whether a loaf is finished baking: The Thump Test - Turn the hot loaf over and flick it with your finger. If it sounds hollow, it is done. Internal Temperature Test - Using an instant-read thermometer, check the internal temperature. If the loaf is between 190° and 210°F, it is cooked through.⠀ ⠀ 7) Let the bread cool at least 20 minutes before slicing.⠀
  9. You can make creamy, rich and delicious Greek yogurt at home for a fraction of the cost of commercial varieties! Get the full instructions via the link in our profile!⠀ ⠀ What you'll need:⠀ - Greek Yogurt Starter Culture (can be found on our website!)⠀ - Milk⠀ - Yogurt Maker or Other Appliance⠀ - Stainless steel pot (for heating milk)⠀ - Thermometer⠀ - Non-aluminum mixing utensil⠀ - Greek Yogurt Strainer, cotton bag, or butter muslin to drain whey⠀ ⠀ MAKING GREEK YOGURT⠀ To keep your yogurt starter healthy, you'll want to make a new batch of yogurt at least once a week using the steps below. It is very similar to the starter activation process, but this time you will be using yogurt from the previous batch as the starter.⠀ ⠀ - Slowly heat 1 quart of pasteurized milk to 160°F. ⠀ - Remove the milk from the heat and allow to cool to 110°F.⠀ - Add 2-3 Tbsp. of yogurt from the previous batch (per quart of milk) and mix well.⠀ - For Larger Batches: You can make up to 2 quarts of yogurt per container, but keep your ratios consistent - too much yogurt starter can lead to bitter, grainy yogurt.⠀ - Pour the milk into the container(s), cover the mixture, and culture for 5-8 hours at 110°F. After 5 hours, check the yogurt frequently by tilting the jar gently. If the yogurt moves away from the side of the jar in one mass instead of running up the side, it is finished culturing.⠀ - Once it has set, allow it to cool for 2 hours.⠀ - After 2 hours, refrigerate it for at least 6 hours before eating.⠀ - Don’t forget to save 2-3 Tbsp. for culturing the next batch!⠀ ⠀ STRAINING THE YOGURT TO THICKEN IT⠀ To achieve the traditional Greek-style yogurt consistency, you'll need to strain the whey from the yogurt. ⠀ - Pour yogurt into a Greek Yogurt Strainer.⠀ - Cover and refrigerate for few hours.⠀ - Store the yogurt once it has achieved the desired consistency.
  11. Long-Fermented Sourdough Loaf⠀ Tangy and soft, this sourdough bread is one of the most basic recipes you can make. This recipe makes one loaf, but feel free to multiply the ingredient ratios for a larger batch. You won't be disappointed!⠀ INGREDIENTS:⠀ 1 Tbsp. sugar⠀ 3 Tbsp. melted butter⠀ 3/4 tsp. sea salt⠀ 1/3 cup sourdough starter⠀ 1 cup water⠀ 2 cups all-purpose or bread flour plus more for kneading⠀ INSTRUCTIONS:⠀ In a medium bowl, combine all ingredients into a stiff batter and beat a few minutes with a wooden spoon or in a stand mixer. The dough should still be quite moist and sticky.⠀ Oil a separate bowl and turn dough into oiled bowl, flipping so that the oiled side of the dough is up. Cover and ferment on the counter overnight.⠀ The next morning, turn dough onto liberally floured surface and knead ,adding flour as needed, for at least ten minutes, adding an additional 1/2 cup flour at the very least, and most likely more. The dough should be very smooth and elastic when done.⠀ Shape, cover and let rise in a warm space for 4-12 hours, depending on temperature, until doubled in bulk.⠀ Preheat oven to 350ºF. Brush the top of the loaf with an egg wash and cut a 1/4-inch slash down the center, lengthwise, with a very sharp knife.⠀ Bake 25-30 minutes, or until an internal temperature of 180-200ºF is reached.⠀ Turn out onto a cooling rack and cool completely before slicing.
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Customer reviews

4.2 out of 5 stars
4.2 out of 5
1,808 global ratings
5 star
64%
4 star
14%
3 star
10%
2 star
3%
1 star
8%

Top reviews from the United States

jmarter
5.0 out of 5 stars Reluctant
Reviewed in the United States on March 5, 2017
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jmarter
5.0 out of 5 stars Reluctant
Reviewed in the United States on March 5, 2017
I was reluctant to spend so much on a yogurt starter when probiotics were working OK--well, sort of OK. Also from my research, I thought you had to use fresh starter for each new batch of yogurt, which made the process VERY expensive. Well, 18 quarts later I am still getting nice thick yogurt from my first packet of starter. I save about 3 tablespoons from each quart to make the new batch. I might not need to use that much, but why mess with success? With this starter and an Instant Pot making yogurt is effortless. HIghly recommend it!
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656 people found this helpful
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Vegan Dancer
5.0 out of 5 stars Great for making soy yogurt in the Instant Pot.
Reviewed in the United States on September 19, 2016
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213 people found this helpful
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Terri
5.0 out of 5 stars Great for nut milk yogurt!
Reviewed in the United States on January 23, 2018
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96 people found this helpful
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CJan
5.0 out of 5 stars It Works Perfectly. Recipe included in review.
Reviewed in the United States on December 22, 2017
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90 people found this helpful
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GDH
5.0 out of 5 stars refrigerated it overnight and in the morning had perfect, tangy yogurt
Reviewed in the United States on March 20, 2017
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GDH
5.0 out of 5 stars refrigerated it overnight and in the morning had perfect, tangy yogurt
Reviewed in the United States on March 20, 2017
Makes delicious cashew milk yogurt! I made my own cashew milk (1 cup raw cashews that have been soaked in water 4 hours, blended with 4 cups water) and added 2 tablespoons of sugar and 1 packet of gelatin. I heated the mixture to 110 degrees, added one packet of yogurt starter, stirred and poured it into my Yogourmet yogurt maker. I left it there for 8 hours to culture, refrigerated it overnight and in the morning had perfect, tangy yogurt.
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134 people found this helpful
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bakingMom
1.0 out of 5 stars Maltodextrin Warning
Reviewed in the United States on June 4, 2017
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315 people found this helpful
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Ritvik Bhattacharjee
5.0 out of 5 stars Great vegan yogurt culture!
Reviewed in the United States on October 22, 2020
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20 people found this helpful
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Alvaro Gonzalez
2.0 out of 5 stars Als groceries
Reviewed in Canada on August 31, 2018
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Sani
4.0 out of 5 stars It works!
Reviewed in Canada on November 24, 2017
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lindsay n thomas
5.0 out of 5 stars Great alternative to cows milk
Reviewed in Canada on December 5, 2021
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Maria L. Lantin
5.0 out of 5 stars Fresh and effective
Reviewed in Canada on October 31, 2019
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Z3PHIR
4.0 out of 5 stars Great product but severely overpriced
Reviewed in Canada on February 18, 2022
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