Basic Plant-Based Yogurt
Description
Simple to make, this is probably going to become a staple in your household.
We encourage you to experiment with different combinations of non-dairy milks, thickeners, and cultures to produce a range of dairy-free alternatives. However, it is important that you learn the basics first and always remember to keep track of your proportions. The final texture and flavor are entirely dependent on the fine adjustments you make after some necessary first trials.
Most plant-based recipes perform infinitely better with homemade milk, so this is what we’ll recommend you use in this guide.
The following instructions utilize coconut milk, as it yields a creamy and thick result that closely resembles the mouthfeel of dairy.
Prep time: 25 minutes
Total time: 15 hours and 25 minutes
Yield: about 1 quart of yogurt
Special equipment: yogurt maker, kitchen thermometer, ultra-fine cheesecloth.
Ingredients
Instructions
-
In a double boiler, add agar agar and coconut milk and heat it until it reaches 190⁰F (85/90°C). Control the temperature in order to keep it at that level for at least 10 minutes. Then, let the milk cool below 108°F (42°C).
-
Off the heat, stir the starter into the milk to inoculate it.
-
Transfer the mixture in a glass jar and cover with a breathable cloth, secured at the top with a rubber band. Place it into your yogurt maker or keep it in a warm spot with a controlled temperature. Allow it to sit undisturbed for 6 to 8 hours.
-
After this time, place a lid on your jar and let it cool for an additional 2 hours at room temperature.
-
Finally, refrigerate the yogurt for 6 hours before serving.
Equipment
Note
- Here’s how to make our homemade coconut yogurt from scratch: In a blender, combine 3 cups of unsweetened shredded coconut and 5 cups of warm water. Blend on full speed until smooth, about 2 minutes. Strain the mixture through an ultra-fine cheesecloth. Best consumed fresh.
- While store-bought canned coconut milk can be utilized, we strongly advise using milk with as few additives as possible. Homemade is the best alternative, and it cultures well.
- To ensure a completely dairy-free yogurt, you need to use a vegan starter.
- Plant-based milks can be tricky to master at first. They don’t share the same nutrient profile as animal dairy; variations in the content of protein, sugar, and fat mean they behave fundamentally differently when inoculating. Most vegan milks will culture, but they will not set as thick as dairy milk yogurt, which is why a thickener agent is recommended.
Tips:
- You can use soy milk interchangeably in this recipe; apart from taste, the results should be very similar.
- For making the milk, a blender is indispensable. Do not attempt to use a food processor, as it will produce a gritty texture.
- Don’t make any additions to the yogurt until it is done fermenting. After it has cooled, feel free to include fruits, maple syrup, etc. to your liking.
User Reviews
Agar agar works great here–it also gelatinizes at a lower temperature relative to other starches, such as corn starch.