Homemade Vegan Yogurt Recipes
HOMEMADE VEGAN COCONUT YOGURT
You can easily make delicious and creamy vegan yogurt at home, which has less sugar, fewer stabilizers, and requires less from your wallet than the yogurt you buy at the store. Enjoy it within 2 weeks.
Provided by ChefJackie
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes
Time 16h30m
Yield 4
Number Of Ingredients 4
Steps:
- Whisk coconut milk in a large, heavy saucepan until smooth. Sprinkle agar-agar flakes on top. Let sit, undisturbed, until flakes are rehydrated, about 5 minutes.
- Heat the milk gently over medium-low heat, stirring constantly, until a thermometer inserted into the center reads 180 degrees F (82 degrees C). Reduce heat to low and cook, stirring occasionally, until agar-agar is fully dissolved, about 5 minutes.
- Remove the saucepan from the stovetop. Let milk cool, stirring occasionally, until it reaches 115 degrees F (46 degrees C). Speed up the cooling process by placing the saucepan in an ice water bath; stir continually until it reaches the correct temperature.
- Open the probiotic capsules and sprinkle the powder over the milk. Discard capsules. Stir in sugar until dissolved.
- Transfer the yogurt mixture to sterilized glass jars and cover with lids, or leave in the saucepan and cover. Let sit in a warm place, about 110 degrees F (43 degrees C), until thickened to desired consistency, 12 to 24 hours.
- Chill yogurt in the refrigerator until set, 4 to 6 hours.
Nutrition Facts : Calories 399.6 calories, Carbohydrate 9 g, Fat 41.8 g, Fiber 2.2 g, Protein 4 g, SaturatedFat 37.1 g, Sodium 26 mg, Sugar 3.1 g
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- Gather Your Equipment and Ingredients. Non-dairy milk. Thickener (agar agar flakes or tapioca starch) Probiotics (capsules or powder with live active cultures)
- Choose a Non-Dairy Milk. For this recipe, I used canned coconut milk, but you can also use any non-dairy milk from nuts, seeds, or grains, or a combination.
- Add Thickener. While dairy yogurt relies on naturally occurring bacteria to give it a thick and creamy consistency, vegan yogurt needs a little something extra to get the perfect texture.
- Heat the Milk. Using your saucepan and thermometer, gently heat the milk to a 180 degrees F, stirring constantly. Reduce the heat to low and cook, stirring occasionally, until the thickener is fully dissolved, about 5 minutes.
- Cool the Milk. It's important to cool the milk to let healthy probiotics thrive. Remove the saucepan from the stove top and stir the milk occasionally, until it reaches 110 to 115 degrees F. To speed up the process, you can place your saucepan in an ice water bath, and continuously stir until it reaches the correct temperature.
- Add Probiotics. To get all of those health-boosting probiotics found naturally fermenting in dairy yogurt, you'll have to add them in. Luckily, you can easily purchase probiotic capsules or powder at most grocery stores, health foods stores, or online.
- Add Sugar (Optional) Adding a little bit of sugar, although optional, can help promote the fermentation process and improve flavor. Stir in 3 teaspoons sugar, until dissolved.
- Let It Set Up. Either transfer the yogurt to sterilized glass jars and cover with a lid or cover the saucepan. Let sit in a warm place, about 110 degrees F, until you reach the desired consistency.
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