Vegan Cultured Yogurt

Good morning!

Would you like some homemade vegan parfait? 🥝🍒🍨😋

I did homemade almond milk and used the vegan yogurt starter by @culturesforhealth . Since I don’t own a yogurt maker machine I used a crockpot. Yes! It’s a kitchen wonder for cooking and they can be super helpful when making yogurt at home too!

Homemade Vegan Yogurt, instructions by Cultures for Health:

I used homemade raw almond milk to make this vegan yogurt that will allow you to enjoy smooth, delicious yogurt, without the dairy. 🐮

INGREDIENTS:
• 4 cups Homemade Raw Almond Milk;
• 1 package Vegan Yogurt Starter
• Thickeners options: (Pectin, Agar, Guar Gum, Tapioca Starch, Arrowroot Starch) Those are my favorite vegan options. Choose one and add accordingly with their respective instructions. Link for reference: https://www.culturesforhealth.com/learn/yogurt/thickening-homemade-yogurt/

INSTRUCTIONS:

1. Measure 1 cup of almond milk and add 2 tsp pectin powder* (If using this option). Blend in blender until well combined. Set aside.
2. In a saucepan, slowly heat the remaining almond milk, with 2 tsp calcium water* (only need if using pectin), to 140ºF .
3. Add reserved almond milk/pectin mixture. Return to 140ºF. Remove from heat.
4. Cool to 110ºF. Sprinkle vegan yogurt starter over the milk and stir well.
5. Pour into a clean 1-quart glass jar and cover with a coffee filter, secured with a rubber band, or pour into yogurt maker container and follow manufacturer’s instructions for covering the containers.
6. Incubate for 6-8 hours at 105º-112ºF in a yogurt maker or similar appliance. The longer the yogurt incubates, the tangier it will be.
7. Shake or stir and refrigerate. Yogurt will not thicken until after refrigeration time. Thickening may take up to 24 hours.
RECIPE NOTES:
To make 2 quarts non-dairy yogurt, use 3-4 teaspoons pectin powder, and 3-4 teaspoons calcium water with 1 packet of Vegan Yogurt Starter.

CROCK POT YOGURT RECIPE (The way I did it):

1. Turn crock pot to low and pour 4 cups almond milk;
2. Heat on low for 2½ hours.
3. Turn crock pot off and unplug it. Cool milk in the crock with the lid on for 3 hours, down to 110º .
4. After 3 hours, remove 1-2 cups of warmed milk and place in a bowl. To that milk, add a direct-set starter culture or starter yogurt, according to the culture’s instructions.
5. Thoroughly combine the milk and starter, mixing very well.
6. Pour the starter-milk mixture back into the crock pot with the rest of the milk and whisk thoroughly.
7. Place the cover back on the crock and wrap the entire crock pot in a thick bath towel or two.
8. Culture 8-12 hours or overnight.
9. After the culturing period, store in glass quart jars in refrigerator.
10. For optimum texture, refrigerate for at least 6 hours before using.
RECIPE NOTES
• If your crock pot does not maintain a consistent temperature, results may vary.
• Homemade yogurt sometimes turns out thinner than store-bought yogurt, which often contains additives and thickeners. If you’d like to enhance the texture and consistency of your homemade yogurt, try one of the thickener suggestions.