Homemade Vegan Yogurt (No Yogurt Maker) - Only 4 Ingredients! | Delia.v Life
"No that's too expensive for this small tub of yogurt." We always think to ourselves whenever we want to buy vegan yogurt from the supermarket. Yogurt used to be an everyday affair but after turning plant based, it's more like an occasional treat because of how expensive they are. No matter how delicious they tasted, it just didn't justify for us to eat that expensive thing everyday.
But ever since we discovered how easy it is to make our own yogurt.... We stopped buying commercial ones. Mainly because homemade yogurt contains more live cultures and you get to make any flavour yogurt you desire at a really affordable cost! Store bought yogurt usually cost around $15 for 400ml but homemade yogurt costs about $5-10 per litre depending on the milk you use. So, as you can see its way cheaper to make your own!!!
You can totally use store bought plant milk to make vegan yogurt but we prefer to make our own, unless the lazy bone kicks in on some days. Honey, the possibilities of homemade vegan yogurt is endless. Fancy some chocolate yogurt? Stir in some melted chocolate before chilling. Fancy some metabolism-boosting yogurt? Whisk in some Matcha powder before eating. It is that easy. Freshly made yogurt is so good for your gut health, and taste so much better. If you have not tried making your own yogurt using a starter culture we highly encourage you to do so. Furthermore, this recipe only requires 4 simple ingredients! You can get the yogurt starter that we use at a 5% discount through this link so do check it out!
150g Mixed nuts
50g Pitted medjool dates
1 litre Water
1 tsp Cornstarch
1 packet Yogurt starter culture
1. In a blender, blend together nuts, dates and water until smooth and creamy.
2. Strain the nut milk by passing through a very fine sieve or squeeze using a nut milk bag. Discard the pulp or blend them in your smoothies!
3. Whisk the cornstarch into the strained milk in a saucepan and heat it on medium heat while stirring constantly.
4. When the mixture starts to simmer, quickly remove from heat and let it cool to room temperature.
5. Whisk in the yogurt starter culture and incubate at 44 degrees celcius for 24-48 hours. The longer it incubates the thicker it becomes.
6. Chill before consuming.