Up until a year or so ago the only plant-based yogurt products you could get in my local area were highly processed, not-so-tasty, uncultured yogurt-like substances. Generally they offered nil in the way of nutritional benefits. Then, out of nowhere, the plant-based, probiotic-rich yogurt market took off and all of our local health food haunts were fully stocked with options! They were delicious, filled with health benefits and - like all new and trendy products - had a price tag that matched their popularity. My favourite Coyo Coconut yogurt would generally set me back $12.00 for a 400g tub!
When I started to learn more about fermenting foods I was excited to learn how 'easy' it was to create my own plant-based yogurt! I could see our bank account balance growing right before my eyes and my happy little gut bacteria singing with joy!
I put easy in inverted commas not by accident but because it was the first of my fermented food experiments to #fail!
My first ingredient combination was store-bought almond milk as the non-dairy base and corn flour (corn starch) for the thickener. I chose this brand of almond milk because I am lazy it was the closest to 'homemade' in terms of ingredients that I could find in our nearest supermarket. I noticed Sayward's instructions mentions that she used homemade almond milk and had tried using maple syrup as a sweetener with no luck so I wasn't sure if the agave in the almond milk I bought would have a negative effect.
I was *rewarded* for my laziness with a thin, chalky jar of white liquid that refused to develop that yogurt-y tang despite fermenting for well over 24 hours. I blamed the failure on two main things - the use of corn flour as a thickener (which caused the chalkiness) and the agave syrup within the almond milk that interrupted the feeding of the bacteria.
But I really wanted yogurt so I wasn't ready to throw in the towel yet!
I wrapped it up and popped it into my pre-warmed slow cooker and then bundled it all in one big trip hazard lump! Then there was the waiting, waiting, waiting...
At 18 hours I pulled my precious jar of 'Take Two' and gave it a taste...
Hallelujah!
There was a yogurt-y tang developing, the liquid was thickening nicely and the taste was Deeeee-licious! I wrapped it back up and sat it in a warm location for another few hours to create maximum tang before putting it in the fridge to cool and reach full thickness.
VEGAN 'TAKE TWO' YOGURT
- Makes : About 3 cups -
- Takes : 30 Minutes Prep
18-24 Hours Fermenting
3 Hours Cooling -
Adapted from this method via Bonzai Aphrodite
18-24 Hours Fermenting
3 Hours Cooling -
Adapted from this method via Bonzai Aphrodite
I used an Inner Health Plus - Dairy Free probiotic capsule to create my first batch and then kept a few tablespoons of that batch to make the next. See the original instructions at Bonzai Aphrodite for more information on starter options and how much of each is needed.
What You'll Need
800ml (2 cans) full fat coconut milk
1tbs chia seeds
1tbs brown sugar
1 vegan probiotic capsule
1tbs brown sugar
1 vegan probiotic capsule
- In a small pot combine the coconut milk, chia seeds and sugar. Lightly and slowly heat the mixture to around 80C (175F) to pasturise the mixture - take care to not boil the milk! Set aside to cool.
- Whilst the milk mixture is cooling heat your slow-cooker on low. To make the wrapping easier later you can set your slow cooker in the middle of a blanket while it's heating now but don't do this if you will be leaving the house to avoid any risk of fire.
- After a couple of hours your milk mixture should be cooled enough - you want it 30C (85F) or lower so you don't kill the friendly bacteria in your starter. Break open your probiotic capsule and pour the contents into the milk and mix well. Pour into a large jar with a loose fitting lid (or cover it with a clean dish towel and secure with a rubber band)
- Wrap the jar in a towel, place it in the slow-cooker and put on the lid. Switch off the slow-cooker and wrap the whole kit and kaboodle in a blanket. Set somewhere out of the way for 18-24 hours and taste for tanginess - this is your sign that the fermentation has worked and the happy little buggies have done their work!
You could also pre-heat an oven on a low temperature, turn it off and place your towel-wrapped jar in there for the recommended time.
Danny's Mum used to culture her homemade dairy yogurt behind their wood heater and what about a hot-water bottle included in a blanket bundle with your towel-wrapped jar?
- Whilst the milk mixture is cooling heat your slow-cooker on low. To make the wrapping easier later you can set your slow cooker in the middle of a blanket while it's heating now but don't do this if you will be leaving the house to avoid any risk of fire.
- After a couple of hours your milk mixture should be cooled enough - you want it 30C (85F) or lower so you don't kill the friendly bacteria in your starter. Break open your probiotic capsule and pour the contents into the milk and mix well. Pour into a large jar with a loose fitting lid (or cover it with a clean dish towel and secure with a rubber band)
- Wrap the jar in a towel, place it in the slow-cooker and put on the lid. Switch off the slow-cooker and wrap the whole kit and kaboodle in a blanket. Set somewhere out of the way for 18-24 hours and taste for tanginess - this is your sign that the fermentation has worked and the happy little buggies have done their work!
Don't have a slow-cooker?
Some people in warmer locations have had success with culturing their yogurt by simply wrapping it and setting it somewhere warm.You could also pre-heat an oven on a low temperature, turn it off and place your towel-wrapped jar in there for the recommended time.
Danny's Mum used to culture her homemade dairy yogurt behind their wood heater and what about a hot-water bottle included in a blanket bundle with your towel-wrapped jar?
Interested in more Fermented Food Fun?
Check out our other Foods With Culture posts
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