Dairy Free Yogurt

 

Delicious, thick & creamy, this homemade yogurt will be sure to save you a trip to the store. When I began ridding my diet of dairy due to a pretty severe lactose intolerance, I found all the dairy free options were either way more expensive or just tasted funny. It’s been a long road since then, but one recipe I’ve come to perfect is my yogurt.

It all starts with a dairy free yogurt culture, those dairy ones just won’t work the same. I’ve heard you can use dairy free yogurt from the store to start, but you’ll need to make sure there aren’t preservatives in there because it might mess with your results. I’ve also heard that the texture may be off. Anyway, I just got a starter online and it works great. Also, to note, I save about 3 tbsp. in a little jar after each culture has finished and before adding any extra flavors. I keep this jar in the freezer until the next batch.

Before culturing, don’t use honey, the natural bacteria in it will compete with the culture starter. You can add it to your finished yogurt when you plan to eat it.

You don’t need a fancy yogurt culture machine. I just turn my oven light on (not the oven itself) and stuck my thermometer in there for about 30 min. When I checked it, it was 110F, which was perfect.

Supplies:

  • large pot or pan for heating on the stove

  • large glass bowl for culturing

    • can also use mason jar(s)

  • thermometer that reads down to 100F

  • spatula

  • whisk

  • immersion blender

 Ingredients:

  • 32 oz. plant-based milk (I like almond milk, preferably homemade)

  • 14 oz. coconut cream

  • 3 tbsp. liquid sweetener (agave or maple syrup work well)

  • 2 tbsp. tapioca flour/starch

  • 2 tbsp. agar powder

  • yogurt culture starter

  • optional add-ins at the end:

    • chia or flax seeds to thicken (instead of the tapioca and agar powder)

    • vanilla extract

    • fruit

    • cacao powder

Directions:

  1. If using, whisk the tapioca flour and agar into the cold plant-based milk.

  2. Slowly heat plant milk, coconut cream and sweetener until the temperature reaches 165F or cook for 30 min. at 130F.

  3. If using frozen culture, gently thaw in cool water (don’t try to thaw in microwave as that will kill all the beneficial microbes).

  4. Let sit to cool back to 115F. As it cools, if you’ve used the tapioca and agar, it will thicken. At this time use the immersion blender to help cream it back.

  5. Once between 110F-115F, transfer to a large glass bowl or mason jar(s).

  6. Stir in yogurt culture.

  7. Culture at a constant 105F-110F for 8-12 hours depending on taste preferences.

  8. Once time has passed, reserve approximately 3 tbsp. in a small jar or container for the next batch. (This can be frozen.)

  9. Once again, use the immersion blender to cream the yogurt if you have used the tapioca and agar.

  10. Stir in any optional add-ins for flavor, or if adding chia or flax seeds, add them now. I have found the chia and flax seeds to be better ground up first, but it’s your yogurt. Each way just provides a different textural experience.

  11. If desired, divide into individual jars. You can add different fruit to each jar if desired for different flavors.

  12. Refrigerate 6 hours before eating.