Purchase Avellana Products

We are pleased to introduce a new Avellana product!


Well, that’s interesting, you might think. But there are lots of vegan cultures available for purchase. What’s different about this one?

At Avellana, we strive toward utilizing the best product for the job at hand. In vegan cheese making, the culture is incredibly important. Avellana vegan cultures are different from the other vegan cultures available online in a few very important ways.

  1. Look at how cute this scoop is! Our culture is so potent, you only need about 15 grains to culture an entire quart of milk, therefore, you get this adorable scoop.
  2. Our cultures do not contain any thickeners or preservatives. Most commercially produced vegan cultures contain fructo-oligosaccharides such as maltodextrin.
  3. Our cultures do not contain soy or gluten. Many commercially produced vegan cultures are fermented on barley or soy, which can impart trace amounts to the final product.
  4. Because of the super high potency of our product, just a tiny bit does a massive amount of work, making it incredibly cost effective. Other brands of culture require more than 10x the product to do the same job. With our pricing, you can culture a quart of yogurt for 12-15 cents! Plus, using our extra strength culture saves time, energy, and space.
  5. The strength of Avellana cultures reduces the amount of work that can be required for some other yogurt recipes. You don’t need to heat up the milk to a certain temperature, just put the culture in and ferment it. No mess, no fuss.
  6. Because this product is dry, it will remain viable in the refrigerator for a VERY long time, potentially years (this product has been tested as being viable for two years without refrigeration [NOT recommended for optimum use]).
  7. You will get the same results, every time. We used to use commercially produced yogurts as starters, but some would have very little results (likely because the probiotic activity was low) and contained undesirable ingredients like sugar, thickeners, and preservatives.

With 150 billion culture forming units per gram, this is a super vibrant fermentation mix. Unlike many other cultures, this product is completely free of dairy, sugar, gluten, soy, casein, yeast, artificial flavoring, artificial coloring, preservatives or genetically modified ingredients. Other brands of culture can also fizzle in strength over time. Avellana cultures retain their effectiveness like few other products on the market.  To retain maximum effectiveness, keep the culture sealed and refrigerated.

If you want the best results, you need to start with the best ingredients, and the culture you use is foundational to success.


  • Lactobacillus bulgaricus
  • Streptococcus thermophilus
  • Lactobacilus acidophilus
  • Lactobacilus lactis
  • Bifidobacterium lactis

Directions: Add a tiny pinch (one blue scoop or .01-.02 gram) of culture to one quart of milk of your choice. You will think it can’t be enough, but it is! Stir and ferment at around 100 degrees for 8-10 hours or until milk thickens into yogurt. The two gram package pictured above will make 100 quarts of final product if directions are followed.


Some non-dairy milks will thicken better than others because of the nature of their proteins. Some may separate into curd and “whey.” You can still eat the yogurt if it separates. Some recipes will require removal of the extra liquid.

Test your fermentation station before you get started! It’s important that you have a strong enough and consistent enough heat source to culture your dairy free milks. Get a thermometer gauge (available online or at any hardware store) and test your station to be sure you can keep your temperature consistent.



Avellana Vegan Cultures

A super potent culturing mix for making dairy free yogurts and cheeses. (Cost includes shipping.)



26 thoughts on “Purchase Avellana Products

  1. I am very interested in this cheese. I have a soy allergy. Can someone tell me if this product contains soy? Thank you.

    1. The culture that we presently use is grown on soy and so imparts an infinitesimal amount of soy to our cheese. We are in process of shifting to a new culture to eliminate soy altogether, but won’t be there for another few months.

      1. Hello I was at the Portland Veg Fest recently and purchased a starter probiotic with the small spoon in the cellophane wrap. I see it states to store this starter in an air tight container. My question is….until I actually open the packaging will it be ok in the original package in the refer?
        Thank you and I look forward too finding the time to play with this soon!

      2. Keep it in a ziplock baggie, zipped tight. It can get moist in the packaging it’s in, even with the little moisture packet.

  2. Hi, I was hoping to purchase more vegan cheese from you guys. I,m across the hall at hummingbird at the restaurant. Looking forward to getting some more.

  3. Hi, I loved your article on becoming a vegan. I’m right there with you. I think going ‘humane’ is better in aggregate than CAFOs, (an important phase of transition), but i agree that in our hearts it’s a lie.
    Cheese is a tough one. So I admire your work with hazelnuts and would love to buy some. I live in SF and my organic store nearby is Canyon Market. Bet they would love to carry your product. Hope you get to SF soon!! Love Sophie

  4. Hello,

    I was told today by a Vegan Essentials rep that they are discontinuing your product line from their website. I am based in L.A. And love your product. May I buy from you direct?

    Thank you!

  5. How can I find out when the culture will arrive at Antioch , TN 37013. order was sent in Mon. night and would be mailed next day. I thought it would arrive Thursday 2-15-18. There is no Number to call. Gladys

    1. Hi Gladys! I did send out the order on Tuesday! It will likely arrive today, Thursday 2-15–18. I will email you again with a phone number to call if it doesn’t arrive in the next day or so. Thanks for your purchase!

  6. Hello-
    My husband ordered your yogurt starter on 2/17/2018. It arrived 2/27/2018 and I am in Northern CA. Do you know if the starter is still good? I have not used it yet.

    1. Hi there! I’m surprised it took so long to arrive, since we’re just up here in Oregon! The starter will be just fine to use. It’s been designed for travel and stability tested for several months in various temperatures with very minimal effects on potency. You may use without concern!

    1. Hi there!! I’m sure I can send to the Netherlands. There may be a small extra additional cost for postage. Let me check into that and I’ll get back to you! Send an email with your address to avellana@avellana.creamery.com and I’ll look into it.

      1. I have tried to send you an e- mail but it didn’t work.The response was:
        DNS Error: 13942173 DNS type ‘mx’ lookup of avellana.creamery.com responded with code NXDOMAIN Domain name not found: avellana.creamery.com

    1. Are you in the Eugene, Or area? I’m starting some small run cheese production in the next few weeks for local sale.

  7. I attended your talk at the Portland VegFest yesterday and found it very informative and inspirational. I really appreciate your efforts at providing instruction on your website on how to get started using traditional methodsof cheesemaking with vegan ingredients. Could you please share some tips on how to add secondary flavorings to the cheese? Sometimes it would be desireable to add flavorings that are infused throughout the cheese; examples would include liquid smoke, turmeric for coloration, peppers for pepper-jack style, and specialty spores such as roquefort cultures. The logical time to add would be after the drip stage. Is the risk of getting a bad infection from non-cooked ingredients too great? Are canned goods, such as peppers, olives, or liquid smoke safe, since they have been cooked during packaging? Thanks in advance for any guidance you can provide.

    1. Thanks for your kind words and feedback! I’ve added all sorts of things and yes, right after the drip stage. If you’re using something really wet (like the canned peppers), keep your eye on it to watch for undesirable mold growth. I’ve added dry fruit (currants and blueberries), tapenade, and canned peppers to great success. You may want to go a little bit higher on the temperature (ideally not over 115 degrees), but even at 110 it should be fine. You could also decrease the salt inside the cheese and sprinkle a little on the surface to reduce bad molds catching a foothold. The culture will affect the taste of whatever you put on the cheese, making it more tart and savory, so I don’t usually put things like fresh fruit on until the end, after culturing. Adding spices and flavors like liquid smoke and turmeric will not affect the final culture negatively.

  8. When making your chickpea yogurt: In step two, are the chickpeas raw or cooked first? Thanks
    Also, do you have a specific recipe for almond yogurt? Or just add the culture to the milk and heat/culture for 8 hours?
    I heard you at the Portland Vegfest. You were a lot of fun and very entertaining 😊

    1. Start with them raw, just soaked. I don’t have a specific recipe for the almond yogurt yet, should get to that. I’d add the culture to the milk and culture for 8-12 hours, as you say. The protein may separate out during culturing because culturing nut milk is different than soy. You may want to culture it and then drip it out again after culturing. Sometimes I use the water that drips out in cooking or in smoothies because it has lots of good probiotics in. Though it definitely has a flavor that may be off putting (depending on your taste) when you use hazelnuts. I haven’t worked much with almonds, I’ll try to get some recipes up for that!

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