After posting photos of my breakfast bowls featuring my homemade vegan yogurt (almond milk based), I got many questions of how do I make it or where can I get the starter etc. So I think it will be good to write a blog post about it ☺️
Why I Made This Recipe?
Vegan yogurts are very expensive in where I live. Also, it’s very difficult to buy and only available in a few varieties, such as soy and coconut yogurt. As you all know, I love making everything by myself from scratch and I love fermenting things. 😆So I have started making my own vegan yogurt for at least 4 years now. And after some trial and errors, I’m proud to present you my fool-proof way in making a delicious and creamy vegan yogurt with no separation, not overly sour and easy to make.
Vegan Probiotic
I know you are as excited as I am, so let’s get started! For the starter, I used capsules of vegan probiotic, you can buy them from local health food stores. I bought mine from iherb coz it’s cheaper. Remember to choose the ones that are labeled vegan and shelf-stable. I love to have them with my smoothie bowls, spread on homemade sourdough bread, chia pudding or use it to make Bircher muesli. 🙆🏻♀️ Such a great way to start your day with some fermented goodness!
A Complete Guide To Making Vegan Yogurt (Dairy-free, Gluten-free, Grain-free)
Course: BreakfastCuisine: FermentationDifficulty: Easy4
servings30
minutes40
minutesIngredients
1 cup nuts or seeds* (soak in water overnight)
2 cups filtered water
1/2 tsp agar agar powder
2 capsules of vegan probiotics***(open the capsule and empty the powder inside)
1 clean glass jar
Directions
- Rinse and drain the nuts or seeds of your choice and blend them with 2 cups of filtered water in a high-speed blender for 3-5 minutes or until totally smooth.
- Pour them over a nut mylk bag or cheese cloth to strain out the nuts or seeds (you don’t need to strain it if you are using hemp seeds, as they will be too fine to strain.
- Pour the strained nuts or seeds milk together with 1/2 tsp agar agar powder into a pot.
- Whisk and heat under medium-low heat until the mylk becomes nearly boiling but don’t allow it to be rolling boil, that is, boil until when you see some tiny bubbles popping up in the surface. It should be creamy and thick.
- Allow the yogurt mixture to cool down until it reaches 40 degrees Celsius. Or if you don’t have a thermometer, cool until it’s warm to touch.
- Now open the probiotic capsules and stir the powder into the cooled yogurt mixture.
- Add yogurt to a sterilized glass jar.
- Cover the glass jar with a towel and secure it by placing a rubber band around the lid.
- Place the jar in a baking tray pan and place it into the oven, that is TURNED OFF, leaving the light on. Leave for 6 to 12 hours.
- Refrigerate overnight to allow it to thicken.
Notes
- * I’ve tried using almonds, macadamia nuts, brazil nuts, hazelnuts, pecans, hemp seeds and they all work very well. My favorite one is hazelnut and brazil nut 😚
- ** You can also replace the first two ingredients with 2 cups of coconut milk (from the can).
- *** If you are making this regularly, you can replace the probiotic with 2 Tbsp of your previous batch of yogurt.
