Plant-based Yogurt
Yogurt is traditionally made through fermenting cow or goats milk, but you can make a plant-based version using a similar fermentation method and flavour to your own taste. The beautiful thing about this framework is once you get the basics of it the possibilities for your yogurt creations are infinite! Here we’ve used soy yogurt, using a few spoons of store-bought soy yogurt as the starter culture, but you can easily swap out for another plant-based yogurt of your choice. We have a whole section dedicated to yogurt making on our fermentation course – join our Whole Health Tribe to learn more!
Takes 3 days 5 minutes
Serves 8
Ingredients
- 1 litre approx 4 cups of plant-based milk (we used soy)
- 4 tablespoons of plant-based yogurt we used soy
Instructions
- Mix together your plant-based milk and 4 tablespoons of plant-based yogurt in a sterile jar.
- Leave to ferment at room temperature for 3-4 days. The longer you leave it to ferment the more acidic it will become.The milk should have thickened up and be yogurt-like.
- Once you are happy with the texture and degree of acidity, add any sweeteners or flavour agents. Simply mix through and taste and adjust to your taste.
- Store in the fridge for up to a week. The yogurt will continue to ferment just at a slower rate. Taste and adjust any seasoning till you reach a flavour you like.
Confused. Using yoghurt to make yougurt?
Can you then use 4 spoons of this yoghurt to start your next yoghurt?
Are their vegan plain yogurts and milks without emulsifiers in them,I like to avoid them where possible but particularly with yogurts that’s hard.Would I be cutting down by making my own plain yogurt as your recipe or not as they both start out with them in ?