---
product_id: 33857798
title: "Non-Dairy Vegan Yogurt Starter - 1 Box - Makes 4 Quarts | Gluten Free, No Added Sugar, Non GMO - 10 Billion Live Cultures - Mix with any Milk"
brand: "belle+bella"
price: "$28.83"
currency: USD
in_stock: true
reviews_count: 8
category: "Belle+Bella"
url: https://www.desertcart.us/products/33857798-non-dairy-vegan-yogurt-starter-1-box-makes-4-quarts
store_origin: US
region: United States of America
---

# Works with any milk type Makes 4 quarts yogurt 10B live active cultures Non-Dairy Vegan Yogurt Starter - 1 Box - Makes 4 Quarts | Gluten Free, No Added Sugar, Non GMO - 10 Billion Live Cultures - Mix with any Milk

**Brand:** belle+bella
**Price:** $28.83
**Availability:** ✅ In Stock

## Summary

> 🥄 Elevate your gut game with homemade vegan yogurt magic!

## Quick Answers

- **What is this?** Non-Dairy Vegan Yogurt Starter - 1 Box - Makes 4 Quarts | Gluten Free, No Added Sugar, Non GMO - 10 Billion Live Cultures - Mix with any Milk by belle+bella
- **How much does it cost?** $28.83 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.us](https://www.desertcart.us/products/33857798-non-dairy-vegan-yogurt-starter-1-box-makes-4-quarts)

## Best For

- belle+bella enthusiasts

## Why This Product

- Trusted belle+bella brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Generous Yield:** One box makes up to 4 quarts of fresh, homemade yogurt—enough for the whole crew.
- • **Trusted Family Legacy:** Crafted by Belle+Bella since 1967, blending tradition with modern wellness.
- • **Gut-Boosting Probiotics:** Packed with 10 billion live cultures to support digestion and immunity.
- • **Clean & Pure Ingredients:** No added sugar, GMOs, preservatives, or thickeners—just wholesome goodness.
- • **Customize Your Creamy Batch:** Mix with dairy or plant-based milk for personalized yogurt perfection.

## Overview

Belle + Bella Non-Dairy Vegan Yogurt Starter lets you craft up to 4 quarts of fresh, probiotic-rich yogurt using any milk—dairy or plant-based. Free from added sugars, GMOs, and preservatives, it delivers 10 billion live cultures per serving for optimal gut and immune health. Perfect for clean-eating millennials seeking customizable, wholesome nutrition backed by a trusted family brand since 1967.

## Description

desertcart.com: Belle+Bella Non-Dairy Vegan Yogurt Starter - 1 Box - Makes 4 Quarts | Gluten Free, No Added Sugar, Non GMO - 10 Billion Live Cultures - Mix with any Milk : Grocery & Gourmet Food

Review: Straightforward to use - Disclaimer: I have been making my own yoghurt since I was a kid, and my mom has been doing the same. I don't ned a recipe or temperatures, because I go by what the milk feels like, and don't own a thermometer. I did not follow the instructions on the package exactly, because I didn't need to. - Results: Perfectly creamy, very very very mildly tangy yoghurt. I didn't leave it out longer, because it will naturally continue to ferment in the fridge, and I didn't want to take the risk of ruining the whole batch by over fermenting. I made a full batch for me (I live alone), which is 2 quarts of soy milk, which should last me about 2 weeks. - If you don't like a ton of whey in your vegan yoghurt, do what I did, and add agar powder to your milk when it's cold, and then bring it up to heat. I used 1/2 teaspoon of agar, because I wanted the yoghurt to be set, but not hard. I still want the yoghurt to easily turn smooth and liquid for when I want a sauce or a smoothie or something. - I used 2 quarts of Silk brand unsweetened unflavoured organic soy milk (in the green carton). I substituted 1/4 cup of the soy milk with Goya brand coconut milk, because I wanted my yoghurt to be slightly more rich than plain soy milk alone. I didn't substitute more than that, because coconut milk does not set up into yoghurt nearly as well as soy does. The proteins behave too differently from dairy milk. Soy milk proteins behave similarly enough that I've always had good results. - I let about 2/3 of the quart (plus the coconut milk and agar) come up to a gentle simmer over medium low heat (because if I heat it at higher heat, the milk catches on the bottom of the pot, and it's difficult to remove, and also the milk tends to over boil when it's on high heat). I wanted it to get ripping hot, so that it's too hot for me to hold my finger in there, but never to come to a full rushing boil. It took me about 1/2 an hour on my stove, because I prefer to bring the milk up gently rather than risk a giant mess on my stove. I then poured in the remaining 1/3 of the cold soy milk, and stirred it gently. I don't whisk it, because that forms foam/bubbles, and that doesn't set up nicely. The bubbles don't go away easily, so it's better to just avoid them in the first place. We're making yoghurt not a latte. - I let the hot milk come down to body temperature. If I can hold my index finger in the milk, and stir it around (the key is to make sure you can stir the mixture, because the cooler milk is on the top, and the hotter stuff is on the bottom) comfortably, then it's ready for the culture. I sprinkled the culture over the top of the surface of the milk, and gently stirred until I saw all the granules dissolve. - I then wrapped the pot with a lid on with an old sweatshirt that I don't wear anymore, to keep the culture warm. My apartment is fairly cold, so I didn't want the cultures to slow down too much. I put the whole works into my (turned off) oven, so that there would be no drafts to interfere with the yoghurt culture going on. - I let the whole thing hang out in the oven for about 7 - 8 hours (can't recall when I went to sleep exactly). When I got up, I took off the sweatshirt, and set the pot on my counter to cool down. It still had a bit of residual heat. You don't want to transfer the yoghurt until the agar has had time to gel up. This won't happen until it cools down, but you also don't want to throw the works into the fridge, because that'll slow the fermentation too much. I let it sit out for about 2 hours, and it cooled completely (remember that I have a cold apartment). Everything was set to perfection. I have seen some people complain that this is an expensive product. This is because they are likely using a fresh packet of starter every time they make a new batch of yoghurt. Don't do this. It is very silly to do. For one thing, the starter has an expiry date 3 years from the day that I got the package. If you store the starter in the freezer, it'll last indefinitely. For another thing, you don't use new starter every time. The old batch of yoghurt IS your starter. The first time you use the old yoghurt as your starter, use about 1 cup of old yoghurt to 2 quarts of soy milk. This is because your bacteria colony isn't powerful yet, and is still getting used to things. The fourth or fifth time you make a batch of yoghurt, reduce the old yoghurt to about 1/2 a cup per 2 quarts. After a year or so, you'll only need like a couple of tablespoons of starter for 2 quarts. I also keep a backup of yoghurt starter in my freezer. I freeze about 1 cup of what I consider to be a "perfect" batch (exact tartness, exact creaminess, exact fermentation time that I'm looking for), in case I or someone else eats all the existing batch that I have, or in case I forget to start the next batch before the current batch goes off. Ideally, you should be making a fresh batch every week, as that's about when the environment in your yoghurt starts to get too acidic for the existing bacteria, and they can no longer thrive. The texture goes off, the flavour goes way off, and nobody's having a good time. If you have the patience for it, make a fresh batch twice a week, and you'll never get a messed up batch. I'm just lazy, and I've been making my own yoghurt a long time, so I know what to look for. I have only ever tried making yoghurt from soy milk, because it's the one that has proteins that behave enough like cow's milk for my liking. I have tried with almond milk, coconut milk, and cashew milk, all with disaster results, /even/ when I add agar. For some reason, it just doesn't come together nicely. If I don't add agar, the yoghurt is a bit runny, and has more whey than I care for. I used to use arrowroot or tapioca starch, but I found that they gave the final yoghurt a weird texture that I didn't care for. Agar is a bit pricey, but 1/2 tsp in a batch isn't going to break the bank for me. Because the starter did exactly what I wanted it to do, in a predictable fashion, I'm giving this a full 5 stars.
Review: Great Yogurt Starter - Excellent yogurt starter with good flavor. I make the yogurt with Eden Soy Milk in my instapot. I set it for 10 hours and it comes out perfect every time!

## Features

- Makes 4 Quarts of Yogurt - Includes 1 box with 4 yogurt starter sachets that make up to 4 quarts of delicious, homemade yogurt.
- Works with Dairy or Plant-Based Milk- Make creamy yogurt using coconut, almond, soy, cow, or goat milk. Great for vegan, dairy-free, or traditional diets, with the flexibility to customize every batch your way.
- You Control the Ingredients - Skip the additives found in many store-bought yogurts. This yogurt starter is free from added sugar, thickeners, colors, GMOs, and preservatives so you can make clean, simple homemade yogurt.
- 10 Billion Live Active Cultures - Supports gut and immune health with probiotics in every serving. Use with most yogurt makers to create creamy homemade yogurt you can enjoy plain, Greek-style, or naturally sweetened.
- Family-Owned Since 1967 - Belle+Bella has been creating probiotic foods and wellness products for decades. An easy and affordable way to enjoy fresh homemade yogurt with quality ingredients you can trust.

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B00DX5JBIQ |
| Age Range Description | Adult |
| Allergen Information | Dairy Free |
| Best Sellers Rank | #32,586 in Grocery & Gourmet Food ( See Top 100 in Grocery & Gourmet Food ) #14 in Yogurt Starter Cultures |
| Brand | belle+bella |
| Brand Name | belle+bella |
| Color | No Color |
| Container Type | Box |
| Customer Reviews | 4.2 out of 5 stars 918 Reviews |
| Diet Type | Vegan |
| Flavor | Coconut,Almond |
| Global Trade Identification Number | 00793573184863 |
| Item Highlight | Gluten Free, No Added Sugar, Non GMO - 10 Billion Live Cultures - Mix with any Milk |
| Item Type Name | Plant based yogurt starter culture |
| Item Weight | 2.86 g |
| Manufacturer | belle+bella |
| Model Number | 8001 |
| Number of Items | 1 |
| Number of Pieces | 1 |
| Package Information | Box |
| Package Size Name | Single Set |
| Part Number | 8001 |
| Set Name | Single Set |
| Size | 0.7 Ounce (Pack of 1) |
| Specialty | Vegan |
| UPC | 793573184863 |
| Unit Count | 4 Count |

## Product Details

- **Brand:** belle+bella
- **Diet Type:** Vegan
- **Flavor:** Coconut,Almond
- **Number of Items:** 1
- **Package Information:** Box

## Images

![Non-Dairy Vegan Yogurt Starter - 1 Box - Makes 4 Quarts | Gluten Free, No Added Sugar, Non GMO - 10 Billion Live Cultures - Mix with any Milk - Image 1](https://m.media-amazon.com/images/I/71NVG++MyoL.jpg)

## Available Options

This product comes in different **Size** options.

## Customer Reviews

### ⭐⭐⭐⭐⭐ Straightforward to use
*by D***A on May 15, 2020*

Disclaimer: I have been making my own yoghurt since I was a kid, and my mom has been doing the same. I don't ned a recipe or temperatures, because I go by what the milk feels like, and don't own a thermometer. I did not follow the instructions on the package exactly, because I didn't need to. - Results: Perfectly creamy, very very very mildly tangy yoghurt. I didn't leave it out longer, because it will naturally continue to ferment in the fridge, and I didn't want to take the risk of ruining the whole batch by over fermenting. I made a full batch for me (I live alone), which is 2 quarts of soy milk, which should last me about 2 weeks. - If you don't like a ton of whey in your vegan yoghurt, do what I did, and add agar powder to your milk when it's cold, and then bring it up to heat. I used 1/2 teaspoon of agar, because I wanted the yoghurt to be set, but not hard. I still want the yoghurt to easily turn smooth and liquid for when I want a sauce or a smoothie or something. - I used 2 quarts of Silk brand unsweetened unflavoured organic soy milk (in the green carton). I substituted 1/4 cup of the soy milk with Goya brand coconut milk, because I wanted my yoghurt to be slightly more rich than plain soy milk alone. I didn't substitute more than that, because coconut milk does not set up into yoghurt nearly as well as soy does. The proteins behave too differently from dairy milk. Soy milk proteins behave similarly enough that I've always had good results. - I let about 2/3 of the quart (plus the coconut milk and agar) come up to a gentle simmer over medium low heat (because if I heat it at higher heat, the milk catches on the bottom of the pot, and it's difficult to remove, and also the milk tends to over boil when it's on high heat). I wanted it to get ripping hot, so that it's too hot for me to hold my finger in there, but never to come to a full rushing boil. It took me about 1/2 an hour on my stove, because I prefer to bring the milk up gently rather than risk a giant mess on my stove. I then poured in the remaining 1/3 of the cold soy milk, and stirred it gently. I don't whisk it, because that forms foam/bubbles, and that doesn't set up nicely. The bubbles don't go away easily, so it's better to just avoid them in the first place. We're making yoghurt not a latte. - I let the hot milk come down to body temperature. If I can hold my index finger in the milk, and stir it around (the key is to make sure you can stir the mixture, because the cooler milk is on the top, and the hotter stuff is on the bottom) comfortably, then it's ready for the culture. I sprinkled the culture over the top of the surface of the milk, and gently stirred until I saw all the granules dissolve. - I then wrapped the pot with a lid on with an old sweatshirt that I don't wear anymore, to keep the culture warm. My apartment is fairly cold, so I didn't want the cultures to slow down too much. I put the whole works into my (turned off) oven, so that there would be no drafts to interfere with the yoghurt culture going on. - I let the whole thing hang out in the oven for about 7 - 8 hours (can't recall when I went to sleep exactly). When I got up, I took off the sweatshirt, and set the pot on my counter to cool down. It still had a bit of residual heat. You don't want to transfer the yoghurt until the agar has had time to gel up. This won't happen until it cools down, but you also don't want to throw the works into the fridge, because that'll slow the fermentation too much. I let it sit out for about 2 hours, and it cooled completely (remember that I have a cold apartment). Everything was set to perfection. I have seen some people complain that this is an expensive product. This is because they are likely using a fresh packet of starter every time they make a new batch of yoghurt. Don't do this. It is very silly to do. For one thing, the starter has an expiry date 3 years from the day that I got the package. If you store the starter in the freezer, it'll last indefinitely. For another thing, you don't use new starter every time. The old batch of yoghurt IS your starter. The first time you use the old yoghurt as your starter, use about 1 cup of old yoghurt to 2 quarts of soy milk. This is because your bacteria colony isn't powerful yet, and is still getting used to things. The fourth or fifth time you make a batch of yoghurt, reduce the old yoghurt to about 1/2 a cup per 2 quarts. After a year or so, you'll only need like a couple of tablespoons of starter for 2 quarts. I also keep a backup of yoghurt starter in my freezer. I freeze about 1 cup of what I consider to be a "perfect" batch (exact tartness, exact creaminess, exact fermentation time that I'm looking for), in case I or someone else eats all the existing batch that I have, or in case I forget to start the next batch before the current batch goes off. Ideally, you should be making a fresh batch every week, as that's about when the environment in your yoghurt starts to get too acidic for the existing bacteria, and they can no longer thrive. The texture goes off, the flavour goes way off, and nobody's having a good time. If you have the patience for it, make a fresh batch twice a week, and you'll never get a messed up batch. I'm just lazy, and I've been making my own yoghurt a long time, so I know what to look for. I have only ever tried making yoghurt from soy milk, because it's the one that has proteins that behave enough like cow's milk for my liking. I have tried with almond milk, coconut milk, and cashew milk, all with disaster results, /even/ when I add agar. For some reason, it just doesn't come together nicely. If I don't add agar, the yoghurt is a bit runny, and has more whey than I care for. I used to use arrowroot or tapioca starch, but I found that they gave the final yoghurt a weird texture that I didn't care for. Agar is a bit pricey, but 1/2 tsp in a batch isn't going to break the bank for me. Because the starter did exactly what I wanted it to do, in a predictable fashion, I'm giving this a full 5 stars.

### ⭐⭐⭐⭐⭐ Great Yogurt Starter
*by A***E on August 17, 2026*

Excellent yogurt starter with good flavor. I make the yogurt with Eden Soy Milk in my instapot. I set it for 10 hours and it comes out perfect every time!

### ⭐⭐⭐⭐⭐ Seems to work
*by J***E on August 9, 2026*

Mix’s in well with no significant taste

## Frequently Bought Together

- Belle + Bella Non-Dairy Vegan Yogurt Starter - Gluten Free, No Added Sugar, Non GMO - Makes 4 Quarts Vegan Yogurt - 2 Billion Live Cultures - Mix with Any Dairy Free or Dairy Milk - 1 Box
- 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
- West Life Organic Soy Milk, Unsweetened Plain, Low Sugar, 9g of Protein, Vegan Dairy Alternative, Lactose-Free, Shelf Stable, 32oz (Pack of 6)

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*Product available on Desertcart United States of America*
*Store origin: US*
*Last updated: 2026-09-02*