Instructions For Vegan Yogurt  - Click here to order Vegan Yogurt Starter

This non-dairy yogurt is prepared with pectin and calcium water. Working with non-dairy milks can be a bit tricky, and some brands of ingredients may work better than others. This recipe was tested with several brands of pectin and only Pomona


  • 3½-4cups coconut milkrice milk, or soy milk
  • 2 teaspoons Pomona's pectin powder*
  • 2 teaspoons Pomona's calcium water*, prepared according to package directions
  • 1 package Vegan Yogurt Starter


  1. Add pectin powder to 1 cup room-temperature coconut milk. Blend in blender until well combined. Set aside.
  2. Heat remaining 2½ cups coconut milk in a saucepan with the calcium water. Heat to 140ºF.
  3. Add reserved milk and pectin. Return to 140ºF, then remove from heat.
  4. When milk is cooled to 110°F, sprinkle vegan yogurt starter over milk and stir well. Pour into a clean jar and cover, or pour into your yogurt maker jars and follow manufacturer's directions.
  5. Culture for 6-8 hours at 105º-112ºF.
  6. Shake or stir and refrigerate. Yogurt will not thicken until after refrigeration time. Thickening may take up to 24 hours.


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