Best 2 Homemade Nondairy Yogurt Recipes

Homemade nondairy yogurt is a delicious and healthy alternative to traditional dairy yogurt. It is made with plant-based milk, such as almond milk, cashew milk, soy milk, or coconut milk, and contains probiotics, which are beneficial bacteria that support gut health. Making your own nondairy yogurt at home is easy and affordable, and you can customize it to your liking by adding different flavors and toppings. In this article, we will provide you with a step-by-step guide on how to make homemade nondairy yogurt, as well as some delicious recipes that you can try.

Let's cook with our recipes!

EASY HOMEMADE YOGURT

Easy Homemade Yogurt image

This is a super-easy way someone taught me to make homemade yogurt that requires only 2 ingredients. Pay attention to the notes. Halve the recipe if this is your first time. Usually because store-bought yogurts have lots of additives first-time yogurts do not turn out perfectly. But save 1 cup and use it as base the next time and you will see how well it turns out.

Provided by ParsiCook

Categories 100+ Everyday Cooking Recipes More Meal Ideas Recipes DIY

Time 6h45m

Yield 16

Number Of Ingredients 2

Ingredients

1 gallon 2% milk
1 cup plain yogurt with active cultures

Steps:

Pour the milk into a pot and bring to a boil, stirring occasionally to prevent sticking. Reduce heat and simmer, about 10 minutes; do not let it boil over.
Remove pot from heat and allow to sit for 30 to 60 minutes. Dip your finger into the milk every once in a while to determine when you can leave your finger in the milk for 10 to 15 seconds without burning. Pour in the yogurt; there is no need to stir.
Put the lid on the pot and carefully wrap a blanket around it. Place the wrapped pot in a slightly warm place where it will be undisturbed for 6 to 10 hours; overnight is best. Transfer to the refrigerator to allow the yogurt to continue to thicken.

Nutrition Facts : Calories 130.9 calories, Carbohydrate 12.4 g, Cholesterol 20.3 mg, Fat 5 g, Protein 8.8 g, SaturatedFat 3.2 g, Sodium 110.1 mg, Sugar 12.4 g

HOMEMADE NONDAIRY YOGURT

Homemade Nondairy Yogurt image

Of all the nondairy milks you could use for yogurt, cashew milk works best, turning pleasantly sour with an underlying sweetness. If you wish to go beyond cashew milk, and use soy milk, coconut milk or your homemade nut milk, our How to Make Yogurt guide can help, but whatever you choose, look for nondairy milk with the fewest possible ingredients, ideally just nuts, grains or pulses, and water. While not strictly necessary, the starch used here makes for a creamy, silky yogurt that's still loose enough to stir. If you prefer a thicker yogurt, add a little more, or try the agar powder variation. Or leave the thickener out entirely for a thin, pourable yogurt that's perfect for smoothies.

Provided by Melissa Clark

Categories breakfast, brunch, easy, snack, one pot, project

Time 20m

Yield 1 quart

Number Of Ingredients 3

Ingredients

4 cups cashew milk
3 to 4 tablespoons cornstarch or arrowroot powder
2 tablespoons yogurt with active live cultures or 1 probiotic capsule

Steps:

Place 3/4 cup milk in a small bowl and whisk in starch until smooth.
Bring remaining milk to a simmer in a medium pot. Whisk starch into hot milk, then let simmer until mixture thickens, 2 to 3 minutes. It should be very thick, like pudding. (It will thin out after fermentation.) Remove from heat, transfer to a glass jar or ceramic bowl (not a reactive metal bowl), and let cool until it reaches 110 degrees.
Stir in starter, cover, and let ferment somewhere warm and draft-free for 12 to 24 hours, until it milk turns sour, to taste. If it separates, simply whisk or shake it back together.
Refrigerate for at least 4 hours to set.

Nutrition Facts : @context http, Calories 26, UnsaturatedFat 4 grams, Carbohydrate 4 grams, Fat 1 gram, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 70 milligrams, Sugar 0 grams, TransFat 0 grams

Tips:

Choose the Right Milk: Opt for unsweetened, plain, non-dairy milk with a high protein content (at least 8 grams per cup). Soy, almond, cashew, coconut, and oat milks are popular choices.
Use a Yogurt Maker: While not essential, a yogurt maker provides a controlled environment for consistent results. If you don't have one, you can use a slow cooker, oven, or warm place in your kitchen.
Maintain Proper Temperature: Yogurt cultures thrive in a warm environment, around 100-110°F (38-43°C). Monitor the temperature closely using a thermometer to ensure it stays within this range.
Use Probiotic Cultures: Purchase probiotic cultures or use a high-quality store-bought yogurt with live active cultures as a starter. Different cultures produce different flavors and textures; experiment to find your favorite.
Incorporate Sweeteners and Flavors: Once the yogurt has set, you can add sweeteners like honey, maple syrup, or stevia, and flavors like vanilla extract, fruit purees, or spices. Mix thoroughly and chill before serving.
Ensure Proper Storage: Store your homemade non-dairy yogurt in airtight containers in the refrigerator. It typically lasts for about 1-2 weeks, depending on the type of milk and cultures used.

Conclusion:

Making non-dairy yogurt at home is a simple and rewarding process that allows you to create a delicious and healthy alternative to traditional dairy yogurt. With a few simple ingredients and a bit of patience, you can enjoy a creamy, tangy yogurt that is not only good for you but also customizable to your taste preferences. Experiment with different milk types, cultures, and flavors to create a non-dairy yogurt that you'll love. Whether you're lactose intolerant, vegan, or simply looking for a healthier option, homemade non-dairy yogurt is a great choice that offers numerous health benefits and culinary versatility.