---
product_id: 9056088
title: "Non-Dairy Yogurt Culture (3-6 gallons) - For Use With Homemade Dairy-Free Nutmilks or Commercial Soy Milk"
brand: "know-how brews & foods"
price: "R427"
currency: ZAR
in_stock: true
reviews_count: 8
category: "Know How Brews & Foods"
url: https://www.desertcart.co.za/products/9056088-non-dairy-yogurt-culture-3-6-gallons-for-use-homemade
store_origin: ZA
region: South Africa
---

# Non-Dairy Yogurt Culture (3-6 gallons) - For Use With Homemade Dairy-Free Nutmilks or Commercial Soy Milk

**Brand:** know-how brews & foods
**Price:** R427
**Availability:** ✅ In Stock

## Quick Answers

- **What is this?** Non-Dairy Yogurt Culture (3-6 gallons) - For Use With Homemade Dairy-Free Nutmilks or Commercial Soy Milk by know-how brews & foods
- **How much does it cost?** R427 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.co.za](https://www.desertcart.co.za/products/9056088-non-dairy-yogurt-culture-3-6-gallons-for-use-homemade)

## Best For

- know-how brews & foods enthusiasts

## Why This Product

- Trusted know-how brews & foods brand quality
- Free international shipping included
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## Description

desertcart.com: Non-Dairy Yogurt Culture (3-6 gallons) - For Use With Homemade Dairy-Free Nutmilks or Commercial Soy Milk : Grocery & Gourmet Food

Review: Good product - Makes delicious plant based yogurt.
Review: Works well - Very good. Received as a substitute and think I will keep using this. Packaging is confusing though. It says to keep in freezer, but it arrived in a flat envelope?

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B00KCYXJUM |
| Best Sellers Rank | #94,099 in Grocery & Gourmet Food ( See Top 100 in Grocery & Gourmet Food ) #30 in Yogurt Starter Cultures |
| Customer Reviews | 4.2 4.2 out of 5 stars (132) |
| Date First Available | May 15, 2014 |

## Product Details

- **Brand:** Know-How Brews & Foods
- **Item Form:** Powder
- **Package Information:** Pouch
- **Unit Count:** 6 Count

## Images

![Non-Dairy Yogurt Culture (3-6 gallons) - For Use With Homemade Dairy-Free Nutmilks or Commercial Soy Milk - Image 1](https://m.media-amazon.com/images/I/61t3Z+dOPqL.jpg)

## Customer Reviews

### ⭐⭐⭐⭐⭐ Good product
*by M***A on December 6, 2025*

Makes delicious plant based yogurt.

### ⭐⭐⭐⭐⭐ Works well
*by M***I on March 17, 2025*

Very good. Received as a substitute and think I will keep using this. Packaging is confusing though. It says to keep in freezer, but it arrived in a flat envelope?

### ⭐⭐⭐⭐⭐ Some hints for using with Soy and Protein+ Flaxmilk!
*by S***N on September 7, 2019*

I have now used the Eugurt yogurt starter with both soy milk and pea-protein-enhanced Flax Milk (Karma Unsweetened Flaxmilk + Protein, which has 8g of protein per cup). For both types of milk, I used one sachet of starter for 1 quart (32 oz) of non-dairy milk and followed the instructions that came with the starter, combined with advice for using the instant pot "yogurt" setting: 1. Heat the milk to 180 °F in a heavy pan - don't let it boil or scald on the bottom. (I don't use the instant pot to heat the milk as it takes longer to cool down than heating the milk on the stove). 2. Take the pan you used to warm the milk, or decant the milk to a cooler pan (I used the inner pot of my instant pot) and place this pan in a sink of cool water until the milk cools to 115 °F. 3. Put a ladle-full of the warm milk in a separate mug/small jug, sprinkle in yogurt culture sachet, then stir/whisk thoroughly. 4. Add the starter-milk mixture back to the decanted milk, then leave it to culture/keep warm on "Yogurt" setting for 12 hours. You can use a Thermos flask for this purpose, or wrap milk container in a thick blanket and put your container in a heated airing cupboard, if you don't have an instant pot. NOTE: I used no thickener, but I did leave the yogurt to culture for about half as long again as for dairy yogurt, as that was the advice on various websites. The soy milk yogurt that resulted was so thick that the yogurt solids were separating -- I needed to strain it to get the water off -- but the soy yogurt had a Greek yogurt texture that tasted amazingly creamy! Apparently, homemade soy yogurt is typically lumpy, so I did not let this worry me, but just whisked it with a fork until it smoothed out. Next time, I might leave it for an hour or two less, to avoid having to strain it. The protein-enhanced Flax milk made a thick-ish yogurt, about the consistency of one of the runnier brands of dairy yogurt. It tasted *much* creamier and smoother than the soy yogurt, and was thick enough to spoon over fruit - I really like this yogurt! Since then, I tried making Flax milk yogurt with a competitor brand of yogurt starter - it wasn't a patch on this starter (still recognizably yogurt, but thinner and less flavor, despite being described as a "boutique" starter culture). Luckily, I still have 4 (of the original 6) sachets of Eugurt, my first love! Lesson learned: It seems that any type of non-dairy milk will produce reasonable yogurt, provided it is sufficiently high in protein. Trader Joe's Unsweetened Soy Milk had 9g protein/cup and produced a very thick yogurt after 12 hours. Karma Unsweetened Flax Milk + Protein contained 8g protein/cup - this made a slightly less thick yogurt, but still thick enough to be considered a success. If I wanted to use a non-dairy milk that is lower in protein, I might *try* adding some pea protein powder, but I'd make sure it is blended in well and I'd keep the amount down to produce a milk with 8g-10g protein per cup. As I discovered from my experiments with protein shakes, if you add too much pea protein, the resulting milk can taste very gritty!

## Frequently Bought Together

- Non-Dairy Yogurt Culture (3-6 gallons) - For Use With Homemade Dairy-Free Nutmilks or Commercial Soy Milk
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*Product available on Desertcart South Africa*
*Store origin: ZA*
*Last updated: 2026-03-03*