How to Make Vegan Yogurt without Starter

Simon King
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Steps of How to Make Vegan Yogurt without Starter

The main procedure of how to make vegan yogurt is to make vegan milk. It’s simple to make vegan milk by using soy milk. Soy milk is in different flavors, vanilla, chocolate…


{1}. Please be sure that you choose the soy milk that contains calcium. And the company that produces the soy milk will donate some money to the breast cancer foundation.
{2}. Please buy organic soy milk. Organic soy milk only contains soy, water, and calcium.
{3}. Neat soy milk will have nicer flavor, and it looks nicer.
{4}. The next step is to make vegan yogurt. To make vegan yogurt, you need vegan milk. Heat the water and add more calcium in it (You can buy this calcium at the local store). Online stores such as Amazon sell many kinds of calcium, such calcium carbonate powder, calcium lactate…

Warning: Don’t use calcium carbonate powder, you need to make sure that what kind of calcium you are going to use. If you are not sure, please go to the local store and ask the pharmacist. For example, organic calcium powder is very good.

Here I am using calcium lactate. Prepare the water as follows:

Heat the water and let it boil

Select a Non-Dairy Milk

One of the benefits of making yogurt at home is the ability to avoid sugar and to use non-dairy milks instead of dairy milk. You can experiment with a variety of non-dairy milks like almond milk, rice milk, and soy milk. Feel free to use your favorite non-dairy milk.

If you want to maintain the probiotic qualities of the yogurt, you will need to use full fat versions of these milks.

You can also use non-dairy yogurt as a starter for making your own vegan yogurt from scratch.

Thickening the Milk

One of The Vegan Activists Most Elusive Secret Vegan-Activists have worked for years to perfect a non-dairy yogurt recipe. This recipe will allow you to make a vegan yogurt without the use of a starter. As a vegan, I’ve spent a lot of time experimenting with this and have come up with good results. I’ve tried a few different methods for thickening the milk once you’ve added the culture. Some mixtures that you may find helpful include: – 1/2 a packet of agar agar + 1 cup of water + 1/2 cup of sugar – 1/4 cup of rice flour + 1 cup of water – 1/2 a packet of Knox Gelatin + 1 cup of warm water + 1/2 cup of sugar

These have all been good methods, however, I prefer using 1/4 cup of agar agar, or a mixture of 1/4 agar agar, and 1/4 extra-fine tapioca starch. If you’d like, you can also add 1 tbs each of vanilla and cinnamon to improve the taste. Mix all the dry ingredients together.


There are different ways to flavor soy milk. You can get instant flavored varieties at mainstream stores, but you can also complete the process yourself.

Try adding fruit to make healthy, smoothies. Fruits are naturally sweet, so you don’t need to add a lot of sugar. Just be careful to watch the calories if you use fruit-infused soy milk because it can add up quickly!

You can also add your own sweeteners. Powdered or liquid stevia work long as you don’t add too much. Be careful with white sugar, though. Even a half of teaspoon can cause your soymilk to ferment in less than a week, making it unsafe for drinking.

Adding vanilla extract is delicious, and it will give your soymilk an eye-catching white color. The best extracts to use are pure vanilla extract or imitation vanilla extract. Those with alcohol will give the soymilk the strong, alcoholic smell that some people dislike.

Many cane sugar substitutes are made with alcohol. Equal is one such substitute that will give your soymilk an alcoholic taste.

Adding a Culture

For people who are vegan and practice non-dairy diets, yogurt is a good choice to make as a healthy vegan alternative. The first step to creating a plant-based yogurt is to make plant-based milk, or any other milk of choice. From here, you just need to add in a culture, or a bacteria, to make this non-dairy yogurt. Following are instructions on how to add a culture to plant-based milk.

Setting the Yogurt

Vegan cultures should be added in the beginning because they facilitate the growth of beneficial bacteria, which are what makes your yogurt ferment correctly. Bad bacteria, on the other hand, can form competing colonies in your dairy base and can create a host of problems.

If you are using a container with a lid, make sure you preheat it with boiling water. If no lid is used, you will need to cut off a thin layer of the top of the yogurt cheese to cover it with cheesecloth and weigh it down.

Cover the container and let it sit in a warm place around 100 degrees F for anywhere between 6 and 18 hours.

The longer you let it sit, the more sophisticated the flavor will become.


Successful vegan yogurt can be made without the use of anything other than a pot, a whisk, and a refrigerator. It's a matter of technique and you must be prepared to allow the process to take a bit of time.

Let's start with an overview of the method. You will boil soy milk, and then allow some of it to cool before pouring it into the center of a bowl of cultured soy milk. You then fold cultured soy milk into the remaining heated soy milk to create a yogurt-like curd.

The little bit of fermented soy milk allows you to make yogurt without a starter. The cultured soy milk creates special bacteria that you will use to make your yogurt.

{1}. Boil 1 quart of soy milk for 3 minutes to sterilize it. Use a whisk to stir the milk often so that a skin does not form on top. After 3 minutes, immediately remove the pot from heat and allow the milk to cool for about 5 minutes.
{2}. Pour a little bit of boiled soy milk into the center of a medium-sized bowl.
{3}. Top the bowl with cultured soy milk. Turn and fold the yogurt several times to distribute it evenly.

Directions of How to Make Vegan Yogurt without Starter

Starter can be hard to find if you are looking for a vegan version of yogurt. You can make yogurt without a starter, using just plain soy or almond milk and a probiotic.

To prepare your yogurt, you will need:

  • 1 lg can of unsweetened plain soy milk
  • 1 cup of sugar
  • 1 /4 cup of nondairy yogurt with live cultures

{1}. Boil the can of milk in a pan on the stove, on medium heat, just until it comes to a light simmer (don’t let it boil). Remove from the burner.
{2}. Add the cup of sugar and stir until dissolved.
{3}. Pour the warm milk into a large glass or pyrex bowl. Let cool to room temperature.
{4}. When the milk is at room temperature, add the quarter cup of yogurt with live cultures and stir until it’s blended.
{5}. Pour the rest of the cooled milk into the bowl and stir to mix.
{6}. Chill your mixture overnight. The next morning, it will look like yogurt.

Fixing Failure

Doctors once insisted vegetarian and vegan babies needed soy formula if they were to survive. Now they know different ‗ and the controversy is ongoing. A healthy vegan or vegetarian baby needs nothing extra to thrive. Give 100% breastmilk for the first 6 to 12 months, or longer, and replace cows’ milk and eggs with commercial vegan baby formula if you need to.

That’s because there is zero research proving that soy-based formula makes vegan or vegetarian babies thrive any better than their breast-fed counterparts, or that milk-based formula works for vegan babies. Even soy formula doesn’t make vegan babies thrive any better than breast milk.

However, evidence is mounting that the opposite practice, starting babies on soy formula, could be messing with their health. The problem is that soy formula has been linked to a higher risk of thyroid problems, asthma, and other conditions that may be showing up in kids as much as a decade down the line.

In fact, one study has shown that vegan and vegetarian babies that received soy formula had:

  • Less immunity
  • Higher incidence of diarrhea
  • More allergies