Plant Yoghurt
My soy Greek yoghurt is by far one of my most popular recipes to date. It is truly the best and I always have some in the fridge!!
However, I often get asked what other plant milks the recipe will work with, and it doesn’t…until NOW.
This recipe is an extension of the OG recipe, with one extra little step necessary to make it work with ANY plant milk of your choosing…almond, oat, cashew, coconut, whatever floats your boat!! Of course I always recommend choosing a calcium fortified milk where possible!
Agar is used as a thickener for that same thick texture, then still fermented overnight to give the tangy yoghurty taste and probiotic benefits.
Ingredients:
1 L calcium fortified plant milk of choice
1 1/2 tsp agar powder
1/8th tsp yoghurt starter powder OR 2 tbsp yoghurt
Method:
Add half the milk to a pot with the agar and bring to a gentle simmer. Cool stirring the whole time for about 5 minutes (this activated the agar!).
Remove from heat and whisk in remaining milk. Leave to cool to lukewarm/room temp. This is important as adding the starter when the milk is too hot will kill the bacteria!
Now you can add your starter/yoghurt. Whisk well, then pour into the tub of your Easiyo yoghurt maker, add the boiling water and pop the lid on. Leave to ferment overnight 8-12 hours.
Transfer the yoghurt to the fridge to chill for a couple of hours, then eat!!
Notes:
Store in a sealed container or jar in the fridge for up to a week.
This recipe works very well for sweet and savoury recipes, if choosing an unsweetened plant milk. However you could even use a flavoured milk if you wanted!!
If you are using the yoghurt as your starter, make sure you are using a yoghurt which contains live bacteria.
