HOW TO CRAFT YOUR OWN NON DAIRY YOGURT
1. SELECT YOUR PREFERRED NON-DAIRY MILK FOR DAIRY FREE YOGURT
Nearly any non-dairy milk can be cultured into vegan yogurt, including legume, nut, seed, grain, or coconut milk. While store-bought boxed or canned milk may be used, we recommend using milk with as few additives as possible. Homemade milks culture well and are easy to make. Be sure to check out our collection of recipes for making homemade non-dairy milk.
LEARN MORE: Alternative Milks for Making Yogurt | Non-Dairy Yogurt Recipes
Besides milk, vegan yogurt cultures require sugars for fermentation. Some types of alternative milks contain less sugar than dairy milk. If this is the case, you may need to add about 1½-2 teaspoons of sugar per cup of milk to ensure successful fermentation. The exception is rice milk, which is already high in sugar. However, keep in mind that any added sugar will be consumed by the culture during fermentation and won't significantly increase the final sugar content of the yogurt.
2. PICK YOUR VEGAN YOGURT THICKENERS
While non-dairy milk will culture into a no dairy yogurt without a thickening agent, it usually will not set. To create a spoon-able, fairly thick vegan yogurt, you'll need to choose a thickener that meets your dietary needs. Certain thickening agents must be added to the milk before heating it and before the culturing process, so be sure to review your options and pick out a thickener before getting started.
3. SELECT A HOMEMADE VEGAN YOGURT CULTURE
To make a completely dairy-free yogurt recipe, our Vegan Yogurt Starter is an excellent choice. It is available on its own or as part of the Vegan Yogurt Starter Kit, which includes a thickener and other supplies fairy yogurt.
If a small amount of dairy is tolerable, you can use other dairy-based yogurt starter culture, as long as you also maintain a pasteurized dairy mother culture.
4. FIND A VEGAN YOGURT RECIPE THAT SUITS YOUR TASTE
Our Cultures for Health team has developed these vegan yogurt recipes, using our Vegan Yogurt Starter and different thickeners. We're going to start with our basic vegan yogurt recipe, but you can also choose one of our other recipes, create your own combination of non-dairy milk, thickener, and starter culture, or use our Vegan Yogurt Starter Kit and step-by-step guide. Once you've tested out the basics, you can use different combinations to try out your own perfect non-dairy yogurt.
While you can experiment with different combinations of non-dairy milk, thickener, and culture to create a variety of delicious vegan yogurts, remember to keep track of the proportions you are using. Adjusting the amounts can greatly affect the final texture and taste of the yogurt. Also, note that the culturing time can vary depending on the type of milk and culture you use. Don't forget that achieving the perfect vegan yogurt might require some trial and error.
5. PREPARE YOUR DAIRY FREE YOGURT MAKING SUPPLIES
Most non-dairy yogurt recipes work best with homemade non-dairy milks. Cotton nut milk bags work well for straining nut milks. You will also need a yogurt maker or a similar appliance to make yogurt with the Vegan Yogurt Starter Culture. Finally, this basic supply list for yogurt making outlines other yogurt supplies that are helpful to have on hand for making yogurt at home.
You will love our easy vegan yogurt recipe! Download our Yogurt Recipe Book today. It is simple to follow and only requires a few essential ingredients you probably already have in your kitchen. Plus, our yogurt guide has lots of delicious vegan yogurt recipes you can try.
OUR EASY NO DAIRY YOGURT RECIPE
VEGAN YOGURT INGREDIENTS:
- 3.5 - 4 cups coconut milk, rice milk or soy milk
- 2 teaspoons Pomona's Pectin Powder
- 2 teaspoons Pomona's Pectin Calcium Water (included with Pomona's Pectin)
- 1 packet Vegan Yogurt Starter Culture
Diary Free Yogurt Recipe:
- Heat 1-2 quarts of non-dairy milk to 110°F.
Plant-based yogurt will generally not thicken on its own. To make a thicker yogurt, stir 2 teaspoons of calcium-activated pectin and calcium water into your milk and heat to 140 degrees. Cool to 110 degrees before adding the culture.
- Add 1 packet of yogurt starter and mix thoroughly.
- Pour the mixture into the culturing container.
- Cover and culture at 108-110°F for approximately 6-8 hours in a yogurt maker or similar appliance.
- After 8 hours, place a tight lid on the container and let cool for 2 hours at room temperature.
- Refrigerate for at least 6 hours before eating.
Dairy-free yogurt has numerous health benefits, including probiotics that help maintain a healthy gut microbiome. And unlike store-bought yogurts, homemade yogurt allows you to control the ingredients and avoid preservatives and excess sugars. Embracing the practice of making your own vegan yogurt can contribute to a healthier diet and a more sustainable lifestyle.
SPECIAL CONSIDERATIONS WHEN CRAFTING YOUR OWN VEGAN YOGURTS
- Some alternative milks have added calcium. If using Pomona’s Pectin as a thickener, it may be necessary to eliminate the calcium water that's included in the recipe, to avoid over-thick yogurt.
- Because some alternative milks have less sugar than dairy milk, it can help to add sugar to promote fermentation. Approximately 1½-2 teaspoons sugar per cup of milk is recommended. Rice milk doesn’t need additional sugar.
Interested in making your vegan yogurt? Download our Yogurt Guide and Recipe Book Today!
