One of the things my daughter misses most from the animal protein world is yoghurt. I admit, I love it too and often keepa litre of homemade yoghurt in the fridge (torture for her when she’s home). I have been wanting to try plant based yoghurt for a long time and now I have.
I was online shopping for soap nuts (my latest soapnut tree seeds have yet to sprout by the way) on the Biome shop site and I happened to see a listing for plant based yoghurt culture. Yes, I know that is nowhere near the laundry section. Yes, I know I’m trying to spend less money. What can I say? I’m easily distracted. I bought the culture (and some soap nuts) and when it came I followed the instructions and stored it in the freezer and promptly forgot I had it.
It wasn’t until a month or so later that I overheard my daughter talking to a friend on the phone saying she really misses yoghurt and remembered I had some starter.
Immediately I began planning to make some yoghurt for her. I made a big batch of soy milk and set some aside to cool in a yoghurt maker container.
The first batch is a success. It is firm and creamy, but there is a lot of liquid around the yoghurt. I have just drained the liquid off as I use it. It doesn’t affect the taste at all.
Yoghurt is back on the menu!!
I’m so impressed that not only do you make your own soy milk but that you also now make yoghurt! Vegan stepson can’t eat nuts and doesn’t really like soy milk, so we use oat milk. I wonder if the process would be the same/would work with that?
I think oat milk would work, the bacterial culture is for all plant based milks, you may need to add some chia seeds to the yoghurt to get it to thicken up if the milk is thin (like rice milk) but it should work. Good luck.
Will definitely let you know. Thanks for the advice 👍❤️