Making your own Vegan Greek Yogurt at home is surprisingly easy and can be a fun way to enjoy a creamy, tangy, plant-based alternative. Here’s a simple recipe you can try!
Ingredients:
- 1 can (14 oz) full-fat coconut milk (or any plant-based milk like almond, cashew, or oat milk)
- 1/4 cup plain, unsweetened non-dairy yogurt (store-bought or from a previous batch, with live cultures)
- 1 tbsp agar agar powder (optional, for extra thickness)
- 1-2 tbsp maple syrup or sweetener of choice (optional)
- 1 tsp vanilla extract (optional)
Instructions:
- Prepare the base:
- Pour the coconut milk (or your preferred plant-based milk) into a saucepan and heat it over medium heat. If you’re using a non-dairy milk like almond or oat, you may want to add a little bit of agar agar powder to help thicken it, as coconut milk is naturally thicker.
- If you’re using agar agar powder, dissolve it in a little bit of cold water first and then add it to the milk. Stir well, then bring the mixture to a gentle boil. Once it starts boiling, reduce the heat and simmer for 5 minutes while stirring. This will help thicken it.
- Cool the milk:
- Remove the saucepan from the heat and let the milk cool down to around 110°F (43°C). It should be warm but not hot, as high temperatures will kill the beneficial bacteria in the yogurt starter.
- Add the yogurt starter:
- Take a small amount (about 1/4 cup) of the cooled milk and mix it with the plain, unsweetened non-dairy yogurt. Stir to make a smooth mixture.
- Add the yogurt mixture back into the rest of the milk and stir gently to combine.
- Ferment the yogurt:
- Pour the yogurt mixture into a clean glass jar or bowl. Cover with a clean cloth or paper towel, and then cover the jar with a lid or plastic wrap.
- Set the jar in a warm spot in your kitchen to ferment for 12-24 hours. You can use an oven with a light on or a yogurt maker, or even place the jar in a warm blanket or insulated cooler. The longer it ferments, the tangier it will be.
- Check the consistency:
- After 12 hours, check the yogurt. If it’s not thick enough for your liking, you can allow it to ferment for another 6-12 hours. The yogurt should have a creamy texture and a tangy flavor.
- Chill the yogurt:
- Once your yogurt has reached the desired tanginess, transfer it to the fridge to cool for at least 4 hours. The yogurt will continue to thicken slightly as it cools.
- Serve:
- Once chilled, your Vegan Greek Yogurt is ready to serve! Stir it well, and enjoy with fruits, granola, or sweeteners like honey or maple syrup.
Tips:
- For extra creaminess: Add a bit of canned coconut cream to your coconut milk or use a combination of coconut milk and cashew milk for a thicker consistency.
- Thickening agents: If you prefer a thicker Greek-style yogurt, you can blend in a little bit of soaked cashews (1/4 cup) before heating or use agar agar, as mentioned above.
- Probiotic boost: Ensure that your starter yogurt contains live active cultures, or you can use a probiotic capsule (opened) as a starter.
- Flavoring: You can add vanilla extract or sweeteners like maple syrup while mixing for a slightly sweet yogurt.
Enjoy your homemade Vegan Greek Yogurt as a snack, with fruit, or as part of savory dishes! 🍓
