--- product_id: 240039188 title: "Belle+Bella Non-Dairy Vegan Yogurt Starter - 3 Boxes - Makes 12 Quarts" brand: "belle+bella" price: "FREE" currency: TND in_stock: false reviews_count: 8 url: https://www.desertcart.tn/products/240039188-belle-bella-non-dairy-vegan-yogurt-starter-3-boxes-makes store_origin: TN region: Tunisia --- # 3 boxes, 12 sachets total Works with dairy & plant-based milks 10 billion live active cultures Belle+Bella Non-Dairy Vegan Yogurt Starter - 3 Boxes - Makes 12 Quarts **Brand:** belle+bella **Price:** FREE **Availability:** ❌ Out of Stock ## Summary > 🥄 Elevate your yogurt game—homemade, wholesome, and totally customizable! ## Quick Answers - **What is this?** Belle+Bella Non-Dairy Vegan Yogurt Starter - 3 Boxes - Makes 12 Quarts by belle+bella - **How much does it cost?** FREE with free shipping - **Is it available?** Currently out of stock - **Where can I buy it?** [www.desertcart.tn](https://www.desertcart.tn/products/240039188-belle-bella-non-dairy-vegan-yogurt-starter-3-boxes-makes) ## 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 - • **Trusted Family Legacy:** From a family-owned brand since 1967, delivering quality probiotic starters you can rely on for wellness and taste. - • **Gut-Boosting Probiotics:** Packed with 10 billion live active cultures per serving to support your gut and immune health naturally. - • **Clean & Pure Ingredients:** No added sugar, thickeners, colors, GMOs, or preservatives—because you deserve yogurt as clean as your lifestyle. - • **Triple the Starter Power:** 3 boxes with 12 sachets to craft up to 12 quarts of fresh yogurt—batch after batch of creamy goodness. - • **Versatile Milk Compatibility:** Seamlessly create yogurt with coconut, almond, soy, cow, or goat milk—perfect for vegan, dairy-free, or traditional diets. ## Overview Belle+Bella Non-Dairy Vegan Yogurt Starter offers 3 boxes containing 12 sachets that make up to 12 quarts of yogurt. Compatible with dairy and plant-based milks, it contains 10 billion live active cultures per serving and is free from added sugars, GMOs, preservatives, and thickeners. Perfect for clean eating and gut health, this trusted family-owned brand has been delivering probiotic wellness since 1967. ## Description desertcart.com: Belle+Bella Non-Dairy Vegan Yogurt Starter - 3 Boxes - Makes 12 Quarts | Gluten Free, No Added Sugar, Non GMO - 10 Billion Live Cultures - Mix with Any Dairy Free or Dairy 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 pack - I was looking for a maltodextrine-free yogurt starter and this was it. I don’t make the full amount you can use per package so my yogurt is very tangy but good, and it is a good price too. I use it in my yogurt maker with milk even though it is non-dairy. ## Features - 3 Boxes Included - Each box contains 4 yogurt starter sachets that make up to a total of 12 quarts of delicous, 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 | B08M4G4ZHG | | Age Range Description | Adult | | Best Sellers Rank | #33,716 in Grocery & Gourmet Food ( See Top 100 in Grocery & Gourmet Food ) #13 in Yogurt Starter Cultures | | Brand | belle+bella | | Brand Name | belle+bella | | Container Type | Pouch | | Customer Reviews | 4.2 out of 5 stars 922 Reviews | | Flavor | coconut, honey, plain | | Item Form | Powder | | Item Highlight | Gluten Free, No Added Sugar, Non GMO - 10 Billion Live Cultures - Mix with Any Dairy Free or Dairy Milk | | Manufacturer | belle+bella | | Number of Items | 3 | | Number of Pieces | 12 | | Package Information | Pouch | | Size | 0.7 Ounce (Pack of 3) | | Specialty | GMOフリー, Gluten Free | | UPC | 040232399763 | | Unit Count | 12 Count | ## Product Details - **Brand:** belle+bella - **Flavor:** coconut, honey, plain - **Item Form:** Powder - **Number of Items:** 3 - **Package Information:** Pouch ## Images ![Belle+Bella Non-Dairy Vegan Yogurt Starter - 3 Boxes - Makes 12 Quarts - Image 1](https://m.media-amazon.com/images/I/71c60cVWb+L.jpg) ![Belle+Bella Non-Dairy Vegan Yogurt Starter - 3 Boxes - Makes 12 Quarts - Image 2](https://m.media-amazon.com/images/I/61Sh0g4lP+L.jpg) ![Belle+Bella Non-Dairy Vegan Yogurt Starter - 3 Boxes - Makes 12 Quarts - Image 3](https://m.media-amazon.com/images/I/61dOregJkuL.jpg) ![Belle+Bella Non-Dairy Vegan Yogurt Starter - 3 Boxes - Makes 12 Quarts - Image 4](https://m.media-amazon.com/images/I/614rkRvAunL.jpg) ![Belle+Bella Non-Dairy Vegan Yogurt Starter - 3 Boxes - Makes 12 Quarts - Image 5](https://m.media-amazon.com/images/I/61EX7JaetSL.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 pack *by S***N on September 4, 2026* I was looking for a maltodextrine-free yogurt starter and this was it. I don’t make the full amount you can use per package so my yogurt is very tangy but good, and it is a good price too. I use it in my yogurt maker with milk even though it is non-dairy. ### ⭐⭐⭐⭐⭐ 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 12 Quarts Vegan Yogurt - 2 Billion Live Cultures - Mix with Any Dairy Free or Dairy Milk - 3 Boxes - 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 - Hearthy Foods Agar Agar Powder (4oz) Vegan Gelatin Substitute, Certified Halal, Kosher, Gluten-free, Non-GMO, 100%, Sugar-free, Kosher, Halal, Desserts, 100% Natural Red Algae --- ## Why Shop on Desertcart? - 🛒 **Trusted by 1.3+ Million Shoppers** — Serving international shoppers since 2016 - 🌍 **Shop Globally** — Access 737+ million products across 21 categories - 💰 **No Hidden Fees** — All customs, duties, and taxes included in the price - 🔄 **15-Day Free Returns** — Hassle-free returns (30 days for PRO members) - 🔒 **Secure Payments** — Trusted payment options with buyer protection - ⭐ **TrustPilot Rated 4.5/5** — Based on 8,000+ happy customer reviews **Shop now:** [https://www.desertcart.tn/products/240039188-belle-bella-non-dairy-vegan-yogurt-starter-3-boxes-makes](https://www.desertcart.tn/products/240039188-belle-bella-non-dairy-vegan-yogurt-starter-3-boxes-makes) --- *Product available on Desertcart Tunisia* *Store origin: TN* *Last updated: 2026-09-21*