Ingredients
EQUIPMENT:
- Yogurt maker *See notes for oven or crockpot
INGREDIENTS:
- 1/2 cup gf oats, OR cooked rice
- 8 cups water
- 6TB arrowroot powder, OR cornstarch
- 1 tsp agar agar, OR guar gum (if you can have legumes)
- 2 Vegan Yogurt Starter Culture packets *See notes for making more than one batch of yogurt
- Optional: 1/2 cup rice protein powder (for 5-7g added protein per 1 cup serving)
Instructions
- Blend your oats and water together then drain the oat milk into a medium sized pot through a mesh sieve. (Save remaining oat pulp for smoothies or to dehydrate for flour).
- Using an immersion blender or whisk, mix arrowroot powder and agar in the oat milk, till no clumps. Optional: If adding protein powder, mix that in too.
- Once mixed, heat the oat milk mixture on low in the medium sized pot. Heat the milk to boiling, blending often with immersion blender. The mixture should thicken quite a lot.
- Remove from heat and let this mixture sit for about 1 hour, to come to a lukewarm temperature (104-110 degrees is the perfect temperature for the yogurt starter to react). It should thicken more as it cools.**See Notes to make your yogurt in an oven or Crockpot
- Once oat milk mixture is at a lukewarm temperature, add 1/4 cup of the oat milk mixture to a new bowl & dissolve the yogurt culture starter packets into the oat milk mixture.
- Once the yogurt starter packet is dissolved, incorporate this yogurt into the rest of the oat milk mixture, till smooth. (You can use an immersion blender or whisk to get rid of clumps).
- Pour your yogurt into 2 (4 cup) glass jars, and seal with plastic lid.
- Place the sealed jars into your yogurt maker.
- Pour lukewarm water into your yogurt maker & cover with lid. Set timer to 14-18 hours & temperature to 108. (it takes longer for plant-based milks to become tangy)
- Once the 14-18 hours is up, remove the yogurt from the oven and let the jars cool. Once cooled, store the yogurt in the refrigerator until you are ready to eat the yogurt.
- Refrigerate up to 3 weeks or freeze for 4 months. Serve in casserole dishes or as breakfast with desired toppings such as honey, vanilla, granola, berries, or chia seeds!
Notes
*This product can be expensive if you use a new packet of starter every time you make yogurt, so I recommend setting aside and freezing 1/2 cup of yogurt from your first batch to use as the starter for your next batch. If you want to continue using your old batches of yogurt as a starter, I recommend saving and reusing a 1/2 cup old yogurt for batches 2-10, 1/4 cup for batches 11-20. This is because your active cultures will become more potent and fermented with time, thus you’ll need less of the old yogurt to make more new yogurt. Then, you simply restart the process with a new yogurt starter packet. Also, if at any point your old yogurt tastes bad, restart the process with a new packet of starter. These starter packets can be frozen for up to 1 year. When you reuse old yogurt for your new batch, I also recommend adding a few hours @ least 18 hrs to the yogurt maker to make it perfectly tangy.
**Directions if using a crockpot:
- Heat your sealed jars on low in this water bath for 14-18 hours. The longer you heat the jars, the more tangy your yogurt will be. The water must remain between (104-110 degrees) for the yogurt cultures to be active. So check the temperature every couple hours and add cold or hot water depending on the temperature.
- Remove from heat and let sit for 20 mins. Then store in fridge. It will be cold enough to eat within 2-3 hours.
- Refrigerate up to 3 weeks or freeze for 4 months. Serve in casserole dishes or as breakfast with desired toppings such as honey, vanilla, granola, berries, or chia seeds!
**Directions if using an oven:
- While your yogurt mixture cools from the stove, set your oven to its lowest temperature and heat it up for 15-20 mins. Then turn the heat off, but turn the oven light on.
- Incubate your sealed jars in the oven in a hot water bath (104-110F) for 14-18 hours. The longer you heat the jars, the more tangy your yogurt will be. The water must remain between (104-110 degrees) for the yogurt cultures to be active. So check the temperature every couple hours and add cold or hot water, depending on the temperature. You can also preheat your oven to its lowest setting for five mins, every few hours to keep temperatures warm.
- Remove from heat and let sit for 20 mins. Then store in fridge. It will be cold enough to eat within 2-3 hours.
- Refrigerate up to 3 weeks or freeze for 4 months. Serve in casserole dishes or as breakfast with desired toppings such as honey, vanilla, granola, berries, or chia seeds!
ENJOY!
- Prep Time: 15 mins
- Cool Time: 15 mins
- Cook Time: 14 hours
- Cuisine: Yogurt