Good news for those who have given up on classic milk and miss yogurts: they can be made from plant-based ingredients! Today we will tell you why we recommend abandoning classic dairy and fermented dairy products and how to make yogurt with plant-based milk.
In order to make plant-based milk yogurt, you only need two ingredients: plant-based milk and yogurt starter. Some recipes will have a vegetable thickener – this is needed to create a delicate, uniform texture that cannot be achieved with some types of plant milk.
Yogurt without milk: the steps to create
Pasteurization.
Heat the plant milk to 80°C. As soon as small bubbles appear on the surface, turn off the fire.
Cooling.
Cool the milk to 42-44°C. If you don’t have a food thermometer, taste the milk – it shouldn’t be scalding hot.
Basic process.
Pour the milk into the machine and add the starter. If using a thickener, add it at this point. Leave the yogurt on the plant milk for at least 12 hours.
Stopping the fermentation.
Transfer the yogurt to a jar and put it in the refrigerator – the cold stops the fermentation. At this stage, the yogurt will thicken.
5 delicious recipes
Coconut sourdough yogurt
Ingredients:
- coconut milk: 1 liter
- coconut flour: 3 tbsp.
- sourdough starter: 1pc.
- Heat coconut milk to 80°C.
- Add coconut flour and cool to 44°C.
- Pour a small portion of the milk into a glass and dissolve the sourdough in it.
- Pour the mixture into the remaining milk and mix thoroughly.
- Spread the milk into yogurt cups or pour into another device – a thermos or a multicooker.
- Leave the yogurt for at least 12 hours.
- Transfer the finished yogurt to a glass jar and place it in the refrigerator overnight or for at least a few hours.
Nutty sourdough yogurt
Ingredients:
- Soaked raw nuts: 2 cups
- agar-agar or other thickener: as needed
- water: 2 cups
- sourdough starter: 1 item.
Peel the nuts from their skins and chop them in a blender with water.
Run the resulting milk through gauze and bring to a boil.
Add the thickening agent and continue boiling the milk for 3 minutes.
Cool the milk to 44°C, add the starter, and pour it into a thermos.
After 12 hours, pour the yogurt into a glass jar and place it in the refrigerator overnight or at least for a few hours.
Almond yogurt in the multicooker
Ingredients:
- soaked almonds: 2 cups
- water: 3 glasses
- sourdough starter: 1pc.
Peel the nuts from the skin and grind in a blender with water.
Pass the resulting milk through gauze and pour it into the multicooker.
Turn on “Boil” mode and boil the milk.
Allow it to cool to 44° C.
Add the starter and switch the multicooker to “Yogurt” mode – it lasts for 8 hours.
After 8 hours, check the yogurt. If the milk does not curdle, start the “Yogurt” mode a second time.
Pour the yogurt into a glass jar and place it in the refrigerator overnight or at least for a few hours.
Oatmeal Yogurt on Sourdough
Ingredients:
- whole wheat oat flour: 1 kg
- water: 2 liters
- sourdough starter: 1pc.
- Heat the water to 44°C.
- Pour the heated water over the oats and place the mixture in a thermos for 12 hours.
- After 12 hours, add the sourdough starter to the thermos and leave the yogurt for another 12 hours.
- Wipe the yoghurt through a sieve, pour it into a glass jar and place it in the fridge overnight or at least for a few hours.
Flax yogurt without sourdough
Ingredients:
- soaked flax seeds: 80 g
- banana: 1 pc.
- strawberries: 10 pcs.
- dates: 5 pcs.
- water: 250 ml
- Whisk the flax seeds with water until homogeneous.
- Add the rest of the ingredients to the bowl of a blender and whisk the mixture again until homogeneous.
- Pour the yogurt into a glass jar and leave it in the fridge for a few hours.
Why is there no yogurt without milk?
If the milk doesn’t curdle, you may have made one of the common mistakes:
You opened the yogurt maker or thermos too early – vegetable milk curdles in about 12 hours.
You used too much milk – one bottle of sourdough will curdle about a liter of milk.
Did not cool the milk before adding the starter or set the temperature too high in the machine – the bacteria dies at temperatures above 44°C.
Some recipes include additives – syrups, crumbly sugar and other ingredients. We recommend adding them only to the finished yogurt, as they disrupt the bacteria and the milk may not curdle.
Experiment and don’t give up if the yogurt doesn’t turn out the first time. Making your own yogurt with plant-based milk without sugar or other harmful ingredients is the right thing to do. And we believe that you will succeed.