---
product_id: 20867592
title: "Cultures for Health Vegan Yogurt Starter Culture | 4 Direct-Set Packets | DIY Dairy-Free Yogurt from Plant Milks | Probiotic for Gut Health"
brand: "cultures for health"
price: "₩44790"
currency: KRW
in_stock: true
reviews_count: 9
category: "Cultures For Health"
url: https://www.desertcart.kr/products/20867592-cultures-for-health-vegan-yogurt-starter-culture-4-direct-set
store_origin: KR
region: South Korea
---

# 100% vegan, works with any plant-based milk Cultures up to 4 gallons, cost-effective DIY yogurt 4 direct-set packets for easy single-use culturing Cultures for Health Vegan Yogurt Starter Culture | 4 Direct-Set Packets | DIY Dairy-Free Yogurt from Plant Milks | Probiotic for Gut Health

**Brand:** cultures for health
**Price:** ₩44790
**Availability:** ✅ In Stock

## Summary

> 🌿 Cultivate your gut health with ease—DIY vegan yogurt, elevated!

## Quick Answers

- **What is this?** Cultures for Health Vegan Yogurt Starter Culture | 4 Direct-Set Packets | DIY Dairy-Free Yogurt from Plant Milks | Probiotic for Gut Health by cultures for health
- **How much does it cost?** ₩44790 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.kr](https://www.desertcart.kr/products/20867592-cultures-for-health-vegan-yogurt-starter-culture-4-direct-set)

## Best For

- cultures for health enthusiasts

## Why This Product

- Trusted cultures for health brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Probiotic Powerhouse:** Loaded with live cultures to boost digestion and vegan protein intake, fueling your wellness journey naturally.
- • **Economical & Sustainable:** Make up to 4 gallons at a fraction of store prices—save money while reducing packaging waste.
- • **Lab-Tested Safety & Quality:** Each batch is pathogen tested by trusted third parties, ensuring premium, safe probiotic cultures every time.
- • **Effortless Single-Use Culture:** Direct-set packets mean no maintenance—perfect for busy pros craving homemade goodness without the hassle.
- • **Versatile Plant-Based Compatibility:** Craft creamy yogurt from almond, oat, soy, or your favorite non-dairy milk—customize your gut health ritual your way.

## Overview

Cultures for Health Vegan Yogurt Starter Culture offers 4 direct-set packets designed for simple, one-time use to create probiotic-rich, dairy-free yogurt from any plant milk. Ideal for health-conscious millennials, it delivers cost-effective, lab-tested, vegan-friendly cultures that support digestive wellness and sustainable living.

## Description

desertcart.com: Cultures for Health Vegan Yogurt Starter Culture | 4 Direct-Set Packets | DIY Dairy-Free Yogurt from Plant Milks | Probiotic for Gut Health : Grocery & Gourmet Food

Review: Wow! Just when I thought my Greek style yogurt was good...NOW it's Great! 👍 - I've been making my own yogurt for about 25 years, using a store-bought plain yogurt with cultures and in several different types of yogurt makers, mostly Oster brand 1-quart, but also Salton, and a Waring 2-quart. I only recently began using a powdered starter. Until I bought an Oster Mykonos Greek Digital Homemade Yogurt Maker, 2-Quart CKSTYM1012 maker in 2014, I never would strain yogurt and wasn't even aware you could. I wish I had known about it sooner because I really can't stand runny, bitter yogurt, which would frequently happen over the years. I prefer a firm, mildly tart yogurt....just short of being sour cream! 😁 Note: The Oster Mykonos Greek square yogurt maker comes in a digital CKSTYM1012 and manual CKSTYM1010 option, but both come with ONE 1-quart rectangle container and 6 small glass containers. I prefer to use only the 1-quart container, so I bought an extra Mykonos Greek yogurt maker and swapped the individual jars for the rectangle container. So I do TWO 1-quart rectangle containers per batch. Since getting the Greek yogurt maker, I will never go back to unstrained yogurt again. As for a starter, in the past, I would start my first batch using a plain yogurt with active cultures from the grocery store, usually Mountain High brand in So. Calif. For subsequent batches, I would use a few heaping tablespoons (about 1/3 cup) of the current batch for the next batch, and so on. It wasn't until 2016 that I started using a freeze dried starter by Yo Gourmet that I would buy here on desertcart and use for about every 5th batch, using two heaping tablespoons of yogurt reserved from the current batch as the starter for the next batch. I looked into other brands, including this Cultures for Health, but saw the negative reviews about the first batch turning out awful, that I hesitated to try it. However, a week ago, when I tried to order more Yo Gourmet yogurt starter, desertcart was out, so I decided to try this Greek Yogurt start by Cultures for Health and am I glad I did! I just made my first batch two days ago using my usual process [below] and my first batch came out perfect! It's firm with very little tartness 👍 The photos attached shows my first batch using ONE packet of Cultures for Health. In the cup shown, I have about 2/3 of a cup of yogurt on top of 1/3 cup chopped up trail mix (done in my Vitamix dry container) that I keep a running batch of to add to each serving of yogurt. This is the process I've been using for 6-years with the Oster Mykonos 2-quart yogurt maker: * Heat 9 cups (or slightly more than a half gallon) of whole milk in our GE Microwave for 23 minutes on High to achieve 180° - 185° - I use a 2-quart Pyrex glass measuring bowl * Cool to between 106° - 110° * Put ONE .5 or .6 gram powdered starter into a separate 2-cup Pyrex measuring cup and pour a cup of the cooled milk into the starter and stir/whisk until dissolved. Add back to the main batch of milk and stir in. - subsequent batches....I use two heaping tablespoons or about 1/3 of a cup of the previous batch's yogurt and mix in the same as above. * When I pour the milk into the yogurt maker containers, to ensure I achieve an optimal mix of milk and starter, I alternate pouring the milk into both 1-quart containers, back and forth, back and forth, so neither container has more active cultures than the other. * Cook the yogurt for 15 hours (12 hours is the minimum I will do because I prefer firm yogurt) * After the yogurt is cooked, cover the containers and place in the fridge for a minimum of 8-hours * After 8-hours, transfer the chilled yogurt to the strainers and put back in the fridge for at least 6-hours. * Pour out the strained liquid. Enjoy!
Review: Not viable - Do not buy. Ive been making yogurt for quite some time so I know what im doing, however this did not inocolate whatsoever, and I did everything right. Ill just go to the supermarket, buy natural yogurt and start using that to restart my batches of yogurt. My last strain from the grocery store made yogurt perpetually for over a year, I thought id try this for a change, just wasted milk and time. Not a reliable product. Edit. They will not give a refund if yogurt culture is inactive, they will instead question you in your yogurt making methods as if you are to blame and offer to ship a replacement after lots of questioning, like I have no idea what im doing,when I stated im an experienced yogurt maker. The last thing I want is more of a dead culture, to waste more organic milk. Disappointmenting experience all-around.

## Features

- LOW MAINTENANCE: This culture is direct-set, meaning it only cultures once, perfect for beginners or anyone who doesn't want to have to maintain a starter.
- COST EFFECTIVE: With this starter you can culture up to 4 gallons of non dairy yogurt, effectively spending less than half what you'd pay for store-bought ready-made vegan yogurts, including cost of milk you'll use!
- VEGAN: Make your own plant based yogurt from your favorite non dairy milk! Soy milk is the only kind that will naturally thicken without pectin, but you can also make delicious yogurt drinks from almond milk, oat milk, or whatever you like.
- HEALTH BENEFITS: Yogurt contains probiotics for digestive health, and vegan yogurt contains just as many probiotics as dairy based yogurts. It's also a great source of vegan protein!
- 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.

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN  | B012PNMB7O |
| Best Sellers Rank | #9,983 in Grocery & Gourmet Food ( See Top 100 in Grocery & Gourmet Food ) #2 in Yogurt Starter Cultures |
| Customer Reviews | 3.7 3.7 out of 5 stars (5,122) |
| Is Discontinued By Manufacturer  | No |
| Item model number  | 1 |
| Manufacturer  | Cultures for Health |
| Product Dimensions  | 3.88 x 1.75 x 6.18 inches; 0.06 ounces |
| UPC  | 814598020384 |

## Product Details

- **Brand:** Cultures For Health
- **Flavor:** Vegan
- **Item Weight:** 1.7 Grams
- **Number of Items:** 4
- **Package Information:** Pouch

## Images

![Cultures for Health Vegan Yogurt Starter Culture | 4 Direct-Set Packets | DIY Dairy-Free Yogurt from Plant Milks | Probiotic for Gut Health - Image 1](https://m.media-amazon.com/images/I/71GTEhWz9TL.jpg)

## Questions & Answers

**Q: Do I need a yogurt maker for this starter?**
A: While this is a thermophilic starter, meaning it cultures at 105-112°F, this can be accomplished using other appliances, such as a food dehydrator, folding proofer, crockpot, thermos, pilot light or oven light, or insulated cooler with heating pad.

**Q: Will my vegan yogurt be a similar consistency to dairy yogurt?**
A: Soy milk is the only kind that will thicken naturally, but you can add pectin or gelatin to any non-dairy milk to help it along. You should also keep in mind that plant-based yogurt often doesn't set until chilled.

**Q: How much yogurt can I make with this starter?**
A: It comes with 4 packets of starter, each of which can culture up to a half gallon of milk; you can also use 2 packets at a time to culture up to 4 gallons. Thus, you can culture a maximum of 8 gallons of milk total, resulting in ~4 gallons of yogurt.

**Q: Can I use store-bought non-dairy milk to make vegan yogurt?**
A: In general, yes; however, additives and preservatives can interfere with the culturing process. We particularly don't recommend using commercial almond milk. The best way to ensure you have natural milk is to make your own—it's easier than you think.

**Q: Is it possible to make a dairy-free yogurt starter that's heirloom-style?**
A: Short answer: No...but there's a loophole. If you can tolerate a bit of dairy, you can maintain a dairy mother culture (such as our Heirloom Yogurt Starter), re-culturing it weekly, and simply use some of that batch to culture your plant-based milk.

## Customer Reviews

### ⭐⭐⭐⭐⭐ Wow! Just when I thought my Greek style yogurt was good...NOW it's Great! 👍
*by A***T on December 11, 2020*

I've been making my own yogurt for about 25 years, using a store-bought plain yogurt with cultures and in several different types of yogurt makers, mostly Oster brand 1-quart, but also Salton, and a Waring 2-quart. I only recently began using a powdered starter. Until I bought an Oster Mykonos Greek Digital Homemade Yogurt Maker, 2-Quart CKSTYM1012 maker in 2014, I never would strain yogurt and wasn't even aware you could. I wish I had known about it sooner because I really can't stand runny, bitter yogurt, which would frequently happen over the years. I prefer a firm, mildly tart yogurt....just short of being sour cream! 😁 Note: The Oster Mykonos Greek square yogurt maker comes in a digital CKSTYM1012 and manual CKSTYM1010 option, but both come with ONE 1-quart rectangle container and 6 small glass containers. I prefer to use only the 1-quart container, so I bought an extra Mykonos Greek yogurt maker and swapped the individual jars for the rectangle container. So I do TWO 1-quart rectangle containers per batch. Since getting the Greek yogurt maker, I will never go back to unstrained yogurt again. As for a starter, in the past, I would start my first batch using a plain yogurt with active cultures from the grocery store, usually Mountain High brand in So. Calif. For subsequent batches, I would use a few heaping tablespoons (about 1/3 cup) of the current batch for the next batch, and so on. It wasn't until 2016 that I started using a freeze dried starter by Yo Gourmet that I would buy here on Amazon and use for about every 5th batch, using two heaping tablespoons of yogurt reserved from the current batch as the starter for the next batch. I looked into other brands, including this Cultures for Health, but saw the negative reviews about the first batch turning out awful, that I hesitated to try it. However, a week ago, when I tried to order more Yo Gourmet yogurt starter, Amazon was out, so I decided to try this Greek Yogurt start by Cultures for Health and am I glad I did! I just made my first batch two days ago using my usual process [below] and my first batch came out perfect! It's firm with very little tartness 👍 The photos attached shows my first batch using ONE packet of Cultures for Health. In the cup shown, I have about 2/3 of a cup of yogurt on top of 1/3 cup chopped up trail mix (done in my Vitamix dry container) that I keep a running batch of to add to each serving of yogurt. This is the process I've been using for 6-years with the Oster Mykonos 2-quart yogurt maker: * Heat 9 cups (or slightly more than a half gallon) of whole milk in our GE Microwave for 23 minutes on High to achieve 180° - 185° - I use a 2-quart Pyrex glass measuring bowl * Cool to between 106° - 110° * Put ONE .5 or .6 gram powdered starter into a separate 2-cup Pyrex measuring cup and pour a cup of the cooled milk into the starter and stir/whisk until dissolved. Add back to the main batch of milk and stir in. - subsequent batches....I use two heaping tablespoons or about 1/3 of a cup of the previous batch's yogurt and mix in the same as above. * When I pour the milk into the yogurt maker containers, to ensure I achieve an optimal mix of milk and starter, I alternate pouring the milk into both 1-quart containers, back and forth, back and forth, so neither container has more active cultures than the other. * Cook the yogurt for 15 hours (12 hours is the minimum I will do because I prefer firm yogurt) * After the yogurt is cooked, cover the containers and place in the fridge for a minimum of 8-hours * After 8-hours, transfer the chilled yogurt to the strainers and put back in the fridge for at least 6-hours. * Pour out the strained liquid. Enjoy!

### ⭐ Not viable
*by D***A on December 30, 2025*

Do not buy. Ive been making yogurt for quite some time so I know what im doing, however this did not inocolate whatsoever, and I did everything right. Ill just go to the supermarket, buy natural yogurt and start using that to restart my batches of yogurt. My last strain from the grocery store made yogurt perpetually for over a year, I thought id try this for a change, just wasted milk and time. Not a reliable product. Edit. They will not give a refund if yogurt culture is inactive, they will instead question you in your yogurt making methods as if you are to blame and offer to ship a replacement after lots of questioning, like I have no idea what im doing,when I stated im an experienced yogurt maker. The last thing I want is more of a dead culture, to waste more organic milk. Disappointmenting experience all-around.

### ⭐⭐⭐⭐⭐ Makes great yogurt
*by V***. on August 19, 2025*

Cultures For Health makes a good starter, and I have been very satisfied with the yogurt. I have made ten batches of this yogurt so far with very good and consistent results. All but the first and second rounds (to fully activate the culture) have been a gallon each. The first (1 quart) was lightly set, and the second (2 quarts) was fully set after 7 hours. I use two pots and a lid to make a double-boiler, a digital smoker thermometer to monitor the temperature of the milk on the stove (heated slowly to 190 degrees and held for 10 minutes or so) and in the cooling bath. There is no stirring during the heating process, so some milk sticks to the bottom of the non-stick pot, but it peels off easily. It takes about an hour on a low burner to bring a gallon from fridge temp to 190, and there’s nothing to do but check the temperature on the remote digital display. After cooling to 110 degrees, I whisk in the starter from the last batch. A sous vide cooker in a foam cooler (made a hole in the lid) holds the 4 quarts in a water bath at 110 degrees for 5 to 7 hours. Any extra cultured milk sits in containers up out of the water: the cooler holds a constant air temperature. When it's done, everything cools down on the counter for a while, and then goes in the refrigerator and lasts me about a month. Batches 2-10 were started with 2 cups of last month’s yogurt that was frozen for 4 weeks and defrosted for a day or two in the refrigerator. The defrosted culture smells good and activates to make consistently good yogurt. I use whatever cow's milk is on sale or reduced, 1% to whole, as long as it isn’t ultra-pasteurized. One packet of dehydrated starter has provided months of yogurt. The second packet is in the refrigerator, in case I need to do a restart someday. I recommend this yogurt starter.

## Frequently Bought Together

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*Product available on Desertcart South Korea*
*Store origin: KR*
*Last updated: 2026-02-05*