Yogurt used to be one of my favourite foods when I was an omnivore. When I became vegan the price of soy yogurt scared me so I have bought it only once or twice. After some time, I decided to start making my own. I have been doing it successfully since then!
You asked me how I make my almond yogurt and here it is!
Today I'm gonna show you how to make your own healthy, additive and refined sugar free vegan yogurt!
I make my yogurt in a yogurt maker but you can totally make it without one. And actually before I found my mother's yogurt maker I was making it with the traditional instructions my grandmother has given me. Oh and you don't need a candy thermometer either! In this post, I'm gonna show you how to make yogurt with a yogurt maker and I'll make another post soon, explaining how to make yogurt the "neaterdal way".
This yogurt turns out thick, but don't expect it to be as thick as the cow's milk yogurt. I think thick yogurt is known as greek yogurt, right? I live in Greece so every kind of yogurt I had in the past (not vegan) was really thick. If you think that the final product is too runny for you, you can strain it!
By making your own yogurt, you save a lot of money and you know what ingredients you add in there. Did I convince you yet? Let's get started!
-4 cups almond milk
-1 tablespoon honey
-half a cup corn starch
Pour the milk into a pot. Add the corn starch and honey and whisk over low to medium heat. Whisk often! Also check the temperature often. We want it to be slowly heated until it reaches 180°. At 180° we achieve proper sterilization. Don't forget to stir!
When your thermometer shows 180°, remove the pot from the heat. Give it a good whisk, cover it and let it cool down completely. It usually takes more than two hours, so patience is the key.
Now, take your starter out of the fridge. The only starter I have used so far is these probiotic capsules and they work great! You can use a few tablespoons of a store bought yogurt and after you make your first butch you can use leftover yogurt as a starter.
Check the mixture's temperature often. When it reaches 90° add the starter and whisk to combine it completely with the mixture. Then pour it in a glass bowl and put it in your yogurt maker, where it's gonna stay for the next hours. It can take at least 8 hours to culture. I suggest you to taste it when the 8 hours have passed and see if you like it. If you find it too sweet leave it another hour and check again. As the time passes the bacteria eat the honey and it tastes more sour...yum! I like my yogurt when it has been cultured for more than 12 hours.
When it's ready, cover it and put it in the fridge. You can eat it with cooked like oats, quinoa, millet etc.or ready to eat cereal. Dried or fresh fruits. Nuts and seeds. Or you can use it to make dips like greek tzatziki, yogurt dip, add it in your smoothie, add it to your rice or serve it with your pancakes, waffles or crepes! Yummy!