How to Make Non-Dairy Yogurt
There are many reasons for choosing to make yogurt using non-dairy milk: a vegan diet, allergies to dairy, or a restricted diet. Whatever the reason, non-dairy milks can be cultured into yogurt, with some care.
Choosing a non-dairy milk:
Nearly any non-dairy milk can be cultured, including legume, nut, seed, grain, or coconut milk. While store-bought boxed or canned milk may be used, we recommend using milk with as few additives as possible. Homemade milks culture well and are easy to make.
While non-dairy milk will culture without a thickening agent, it usually will not set. To produce a spoonable, fairly thick yogurt, choose a thickener that meets your dietary needs.
Choosing a Culture:
To make a completely dairy-free yogurt, our Vegan Yogurt Starter is an excellent choice. If a small amount of dairy is tolerable, other dairy-based yogurt starters may be used, as long as a pasteurized dairy mother culture is maintained.
Choosing a Recipe:
Our staff have developed these non-dairy milk yogurt recipes, using our Vegan Yogurt Starter and different thickeners. Choose one of our recipes or create your own combination of non-dairy milk, thickener, and starter culture.
Special Concerns When Culturing Non-Dairy Milks
|Vegan Yogurt Starter|
|Artisan Vegan Cheese Book|