How To Cook Vegan Yogurt At Home

When I moved to America, I was pleasantly impressed by the amount of dairy products for vegans in stores.

The euphoria passed quickly enough, as on closer examination of the labels I realized that all the yoghurts were from soy, coconut, almond or rice milk contained an incredible amount of thickeners, other additives and most importantly, a lot of sugar.

The average yogurt contains about 13-18 g. of sugar!

Simply put, you’re not eating yogurt with sugar, but sugar with yogurt and, if I am being frank, it should not even be called yogurt, rather a dessert.

Only one company was selling real yoghurt, the taste of which I still remember, but it did not last long, and soon, unfortunately, went bankrupt, leaving us, “hungry vegans,” without a good ‘dairy’ product.

I was not sad for a long time and decided that I could make homemade vegan yogurt myself. And looks like I was right!

You will need:
1. A box of any vegan milk (except coconut from a can)
2. The “Right” Bacteria
3. Chef’s thermometer
4. Any plastic dish with an airtight lid
5. A pan for heating milk (any, except aluminum)
6. Thick blanket or towel

Most importantly – do not think that you will not succeed. You will get it and on the first try!

Ready? Set? Let’s go cooking!

Пробуем!

Today, on the Internet you can buy a lot of bacteria for yogurt, but personally, I prefer the company Cultures for Health. Each package contains 3 portions of non-GMO cultures: lactic bacteria (S. thermophilus, L. acidophilus, L. casei, L. delbrueckii subsp. Bulgaricus, L. rhamnosus, bifidobacterium bifidum). Each can create almost 1 liter of healthy and 100% natural yogurt.

Preheat the milk to a temperature of 45C / 110F. I use soy milk, which I spoke about in one of my previous publications, but you can use absolutely anything, including homemade ones. Producers do not advice to using, for example, coconut or almond milk from a store because of the frequent maintenance of a large number of thickeners in it, which prevent cultures from forming in the yogurt.
Pour the milk into a container and add 1 package of culture. Stir and cover with a lid. You do not need any yogurt machines, no special devices. Everything works just like that!
Cover with towels or a blanket and leave for 6-8 hours. 

Often forgetting about the yogurt, I leave it overnight, and by morning I put it in the fridge. 8 hours or 13 – it doesn’t matter. 

The yogurt turns out thick and tasty in any situation.

After the miracle happens, and your yogurt thickens, move it to the refrigerator and cool it.

Very tasty with fresh and frozen berries and my homemade granola.

Bon appetit and have a wonderful day!