null
  • Free NZ Delivery over $49
  • Worldwide Delivery
  • Easy Returns
  • Good Ingredients Approved

Culture Cupboard

Plant Based Yoghurt Starter

5x sachets
Be the first to review
Bonus
product post icon Earn Rewards for every $20 spent
RRP:NZ$12.49
Our Price:NZ$11.90
You save:
payment icon  Shop Now. Pay Later.
product post icon Earn Rewards for every $20 spent
product post icon Earn Rewards for every $20 spent
Product Specialties
Good Ingredients Approved
Palm Oil Free
Vegan
Pregnancy / Breastfeeding Friendly
Baby Friendly
GMO Free
Child Friendly
Organic Ingredients
Dairy Free
Artificial Colour Free
Artificial Flavour Free
Artificial Sweetener Free
BPA-Free Packaging
Recyclable Packaging
Vegetarian
New Zealand Manufactured
GMP Manufactured
Synthetic Preservative Free
Alcohol Free
Egg Free
Low Sodium
Soy Free
show more icon show less icon
background-img-1
background-img-1
background-img-1
background-img-1
background-img-1
background-img-1
Highlights
Culture Cupboard Plant Based Yoghurt Starter turns your choice of plant milk into fresh dairy-free yoghurt. Just add your favourite nut or seed milk and follow the recipes provided. 

Each pack contains 5x 1 litre batches of dairy-free yoghurt and includes:
  • 5 sachets of starter culture
  • 5 sachets of base to fortify thin plant milk
  • Detailed recipe pamphlet
Culture Cupboard starters are made in NZ in small batches for maximum live culture counts. Because they're made fresh, each pack has a long shelf life of 8-12 months.
  • Store in freezer after purchase.
  1. Add base sachet to 1 litre of plant milk of your choice, blend well and heat to 90°C.
  2. Cool milk to 45°C by placing pan in a sink of cold water for 5 minutes.
  3. Add one sachet of starter culture.
  4. Pour into prepared yoghurt maker and culture at 45°C for 8 hours.
  5. Chill completely before eating and consume within 7 days.
Plastic yoghurt makers can be used but prepare the milk as above and use 45°C warm water not boiling water in the maker. You will need a yoghurt maker and a thermometer to follow the recipe.
Organic rice starch
Agar
Streptococcus thermophilus
Lactobacillus acidophilus
Lactobacillus delbrueckii subsp. bulgaricus
Bifidobacterium
  • Make yoghurt from coconut, soy, almond, oat & more
  • Blend raw nuts & seeds to make yoghurt from scratch
  • Strain through cheesecloth for dairy-free sour cream
  • Made in NZ with no added sugar or artificial ingredients
  • Suitable for vegans
Be the first to write a review Write a review