Vegan Yogurt
It’s surprisingly easy to make your own vegan yogurt. Just five minutes and two ingredients. And it costs much less too!
Servings: 8
Calories: 56kcal
Ingredients
- 2 tablespoons plain unsweetened non-dairy yogurt with active cultures (or ½ cup yogurt starter from your last batch)
- 4 cups plain unsweetened room temperature soymilk (without thickeners)
Instructions
- Place two pint jars on the counter. Put one tablespoon yogurt in each jar. Fill jar about three-fourths full with milk. Stir well with a fork. Fill the jars with milk and stir again.
- Place the jars in an electric pressure. (Do not use the rack.) Lock the lid in place. Close the pressure release valve. Select the yogurt setting and set it for 12-14 hours.
- Cover and refrigerate 2-6 hours for maximum thickness. Stir before serving. Keeps in the refrigerator for one week or longer.
- Makes 4 cups yogurt.
Notes
Variations:
• Cashew-Soy Yogurt: Rinse ½ cup raw cashews. Cover with water and bring to a boil in a small saucepan. Drain and rinse. Process in a blender with 1 cup soy milk until smooth. Add remaining soymilk and yogurt. Blend briefly until mixed. Pour into 3 jars.
• Coconut-Soy Yogurt: Substitute 1/3 cup coconut cream for an equal amount of soymilk. Wisk until smooth. Divide between the two jars.
• Probiotic Yogurt: Substitute 1 probiotic capsules for yogurt starter, about 25 billion CFU. Open the capsule and pour it into the milk container; close lid and shake. Pour into jars or glass containers for culturing. Save starter for the next batch. It will taste better and get thicker after making several batches.
• Greek Yogurt: Line a fine-mesh strainer with a thin kitchen towel, 3-4 layers of cheesecloth, or 3 basket-style paper coffee filters. Place a strainer over a bowl. Spoon the yogurt into the lined strainer, cover, and refrigerate until it until desired consistency, about 10-12 hours.
• Traditional Culture Method: Warm milk in a saucepan until it reaches 110°F. or until a few drops placed on your wrist feels slightly warm. Remove from the heat and stir in the yogurt. Pour into jars and cover lightly. Wrap in a kitchen towel. Place in a warm place, an insulated cooler, or an oven with the light on.
Tips:
• Use soymilk that contains only soybeans and water. Other types of soymilk with not thicken.
• Yogurt tends to separate. Stir before serving or drain off the watery whey that forms at the top.
• For thicker yogurt: scoop the thicker portion off and drain off the whey.
• The longer the yogurt cultures, the thicker and more tart it will become.
• Yogurt will thicken as it cools.
• Vegan yogurt starter is available from Cultures for Health.
• Reserve yogurt from each batch to use as a starter for the next batch.
• Use smaller or larger jars if preferred.
Nutrition
Serving: 0.5cup | Calories: 56kcal | Carbohydrates: 4g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 61mg | Potassium: 174mg | Fiber: 1g | Sugar: 3g | Vitamin A: 464IU | Vitamin C: 8mg | Calcium: 171mg | Iron: 1mg