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Make live-cultured yogurt with a starter grown entirely without dairy. Heat the milk → Add a capsule → Enjoy it tomorrow Unlike starters grown on milk, this certified organic, multi-species culture is grown in juice, not milk, and extracted from it. Use it with unsweetened soy, cashew or thick coconut milk for a truly vegan yogurt, or with whole dairy milk for the thickest result. Stir one capsule into a litre of warm milk and keep it at a steady 40–45°C (104–113°F) for the whole incubation. Your first batch, made with a capsule and milk, takes 12–16 hours in a yogurt maker or any device that keeps the temperature stable: start it in the evening and it's ready the next day. After that, start each batch with a few spoonfuls of your ready yogurt and it takes just 3–6 hours at the same steady temperature. 🧴 1 bottle of 14 capsules, each one makes 1 litre (1 US quart) of yogurt: about £1.36 per capsule 🌿 Certified organic (GB-ORG-04), grown in juice, not milk ⏱️ First batch (capsule + milk): 12–16 hours · Later batches (your ready yogurt + milk): 3–6 hours 🌱 Mildly tangy and smooth, with dairy or plant-based milk 🔌 Works in a yogurt maker, an Instant Pot, or any device that keeps a steady 40–45°C (104–113°F) for the entire incubation 🔁 Keep going: reculture from your own yogurt, batch after batch, with dairy or soy milk 🇪🇺 Made in the EU · long storage life 💡 Yogurt made with dairy or soy milk recultures well. Cashew milk and coconut cream sometimes reculture too. Other plant-based milks will not necessarily reculture, so use a fresh capsule for each batch with those. 🎁 Never run out: choose Subscribe & Save above and get a bottle every 3 months at 10% off, with no minimum term. 🎥 New to vegan yogurt? Watch how to make vegan yogurt with this starter, or browse all our videos on YouTube.

Make mild, creamy cultured milk at home with pure L. acidophilus. Heat the milk → Add a sachet → Enjoy it tomorrow This single-species starter contains only Lactobacillus acidophilus. Without the classic yogurt cultures it isn't a traditional yogurt: it makes a mild, smooth cultured milk that can be soft and spoonable or light and drinkable, depending on your milk. Stir one sachet into a litre of warm milk and keep it at a steady 40–45°C (104–113°F) for the whole incubation. Your first batch, made with a sachet and milk, takes 12–16 hours in a yogurt maker or any device that keeps the temperature stable: start it in the evening and it's ready the next day. After that, start each batch with a few spoonfuls of your ready cultured milk and it takes just 3–6 hours at the same steady temperature. 📦 12 individually sealed freeze-dried sachets, about 12 litres to start with ⏱️ First batch (sachet + milk): 12–16 hours · Later batches (your ready cultured milk + milk): 3–6 hours 🍶 Mild, smooth and lightly tangy; sometimes drinkable, depending on the milk 🔌 Works in a yogurt maker, an Instant Pot, or any device that keeps a steady 40–45°C (104–113°F) for the entire incubation 🔁 Keep going: reculture from your own cultured milk, batch after batch ✅ Just add milk: no sugar, flavourings or thickeners needed 🇪🇺 Made in the EU 💡 Prefer a thick, tart yogurt instead? Choose our Acidophilus Yogurt Starter. 🎁 Prefer to compare? This starter is one of four in our Discovery Set, for less than buying the packs separately. 🛒 Also available: 3-pack, 5-pack. Browse all Pure Acidophilus starter packs. 🎥 New to yogurt making? Watch how to make cultured milk at home with a freeze-dried starter, or browse all our videos on YouTube.