Whether you're avoiding dairy, or cannot consume it altogether, sometimes it's tricky to consume your favorite foods. That doesn't have to be the case with yogurt. We've tested ourVegan Yogurt Starter Culture with ourhomemade nut milk to bring you a recipe forvegan yogurt that will allow you to enjoy smooth, delicious yogurt, without the dairy.
15 minutes
45 minutes
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INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH
Pomona's Universal Pectin
Pomona's Universal Pectin
$5.49
Useful for thickening non-dairy yogurt. Since the pectin doesn't require sugar to jell jams, jellies, and yogurts can be made with little or no sugar. Other possible sweeteners that can be used in place of sugar are honey, fructose, sucanat, concentrated fruit sweetener, maple syrup, agave, frozen juice concentrate, stevia, xylitol, Splenda, or other sweeteners.
Vegan Yogurt Starter Culture
Vegan Yogurt Starter Culture
$10.50
A vegan yogurt starter lets you create creamy, non dairy vegan probiotic yogurt right at home.
Use this non dairy vegan cultured yogurt starter with soy milk, coconut milk, or other non-dairy milk to make a smooth, mild yogurt that's miles better than store-bought.
The vegan yogurt culture contains 4 packets of starters. It is a direct-set culture - meaning each packet will only make one batch of vegan cultured yogurt.
INGREDIENTS:
- 3 1/2 - 4 cups Homemade Raw Almond Milk
- 2 tsp. Pomona’s pectin powder*
- 2 tsp. Pomona’s calcium water*, prepared according to package directions
- 1 package Vegan Yogurt Starter
INSTRUCTIONS:
- Measure 1 cup of almond milk and add pectin powder. Blend in blender until well combined. Set aside.
- In a saucepan, slowly heat the remaining almond milk, with the calcium water added, to 140ºF .
- Add reserved almond milk/pectin mixture. Return to 140ºF. Remove from heat.
- Cool to 110ºF. Sprinkle vegan yogurt starter over the milk and stir well.
- Pour into a clean 1-quart glass jar and cover with a coffee filter, secured with a rubber band, or pour into yogurt maker container and follow manufacturer's instructions for covering the containers.
- Incubate for 6-8 hours at 105º-112ºF in a yogurt maker or similar appliance. The longer the yogurt incubates, the tangier it will be.
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Shake or stir and refrigerate. Yogurt will not thicken until after refrigeration time. Thickening may take up to 24 hours.
RECIPE NOTES:
To make 2 quarts non-dairy yogurt, use 3-4 teaspoons pectin powder, and 3-4 teaspoons calcium water with 1 packet of Vegan Yogurt Starter.
*Each box of Pomona’s Universal Pectin includes pectin and a separate packet of monocalcium phosphate.
