Traditionally, yogurt is made with milk and bacteria (the good kind!). But with this vegan yogurt recipe, you can learn how to make a plant-based version at home.
While it is often thought of as a breakfast food, there are many other ways to use yogurt in the kitchen. You can add it to baking for extra moisture, and use it to make salad dressings, as a marinade, or as a sauce or dip. With this vegan yogurt recipe, you’ll learn how to make homemade yogurt for any occasion.
Making Non-Dairy Yogurt: What You Should Know
Probiotics and sugars are naturally occurring in dairy yogurt. Plant-based milk, on the other hand, needs probiotics and sugars to be added to achieve the same results. Our vegan yogurt recipe includes sugar as an optional ingredient, but it will help with the fermentation process.
You can purchase probiotic capsules or powder in many health stores, pharmacies, or online. Just be sure to look for ones containing live active cultures, like L. acidophilus or S. thermophilus.
For a thinner and more liquid homemade vegan yogurt, use lighter milk such as almond or rice milk. If you prefer rich and thick yogurt, stick with coconut cream or cashew milk.
When shopping for ingredients, please consider: Plant milk has a smaller environmental impact than dairy milk. But not all products are equally good for the environment. Rice and almonds, for instance, need a lot of water to grow. We recommend oat milk from regionally grown oats. Remember to purchase Fairtrade-certified, organic, and regional ingredients whenever possible. This benefits not only your health but also the environment and the livelihood of others.
Homemade Vegan Yogurt: The Recipe
- Sterilized glass jars
- 1¾ cup plant-based milk of your choice or 2 (14 oz.) cans of organic coconut cream
- 2 tsp agar agar flakes
- 1 tsp probiotic powder
- 3 tsp sugar, maple syrup, or another vegan honey alternative of your choice (optional)
Vegan Yogurt Recipe Instructions
- Add the milk to a saucepan.
- Sprinkle agar agar flakes on top of the milk and allow to rehydrate (this will take about 5 minutes).
- On medium heat, bring the milk and thickener to about 180˚F, stirring constantly. Reduce the heat and cook for another 5 minutes, stirring occasionally until the agar agar is fully dissolved.
- Remove the saucepan from the stove and stir milk occasionally, until it reaches 110-115˚F.
- Gently stir the probiotic powder in, and if you’re using sugar or maple syrup, stir it in until fully dissolved.
- Transfer yogurt into sterilized jars and cover with a lid, then allow to rest in a warm spot on your kitchen counter until desired consistency is reached. Note: this may take up to 24 hours on the countertop.
- Chill your homemade vegan yogurt in the refrigerator for at least 4-6 hours before eating. Consume within 2 weeks.
For thicker Greek-style yogurt, you simply need to strain off some of the liquid. To do this, line a strainer with several layers of clean cheesecloth or coffee filters and set the strainer over a bowl. Let drain until the desired consistency is reached.underlined orange are partially partner links: If you buy here, you actively support Utopia.org, because we will receive a small part of the sales proceeds. More info.
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