Thick and Creamy Oat Milk Greek Yogurt

Learn how to make vegan yogurt with oat milk and vegan yogurt starter. This creamy and thick oat milk yogurt recipe is so easy! You can enjoy oat yogurt with fruit, honey, and granola, or try it savory with miso butter jammy eggs and toast.

Prep: 30 minutes
Cook: 10 minutes
Total Time: 30 minutes

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Ingredients

950 mL oat milk (no thickeners)
350 mL 100% Full Fat Coconut Cream (no thickeners)
5 grams agar agar*
50 grams of store-bought vegan yogurt with live active cultures (or a packet of yogurt starter culture)
50 mL Lemon Juice
50 mL Maple Syrup

Instructions

Pour the oat milk into a saucepan and heat over medium heat. Stir continuously.
While your milk is heating, whisk together the lemon juice and maple syrup.
Stir the simmering milk and slowly sprinkle in the agar. The agar should dissolve completely and fully incorporate into the liquid mixture. Keep stirring for about 5 minutes while simmering.
Allow the milk mixture to slightly cool. The temperature should cool down to about 110° F.
Add in the full-fat coconut cream, the lemon juice, the maple syrup, the starter cultures, and the milk mixture to a blender. Blend on medium low until smooth, about 2 minutes.
Next, you are ready to incubate! Dispense the milk mixture into the clean jars for your yogurt maker. Be sure the lids are off, turn it on and let it incubate for 12 hours. (My yogurt maker has one set temperature of 107°F)
When your yogurt is done incubating, you can give each jar a good stir. Then put lids on and place them in the refrigerator. Once cooled, add in some fruit and enjoy!

Notes

Using oat milk and coconut cream that have added thickeners, like guar gum, gellan gum, locust bean gum, etc. can result in a consistency that is too thick, like jelly. Homemade oat milk and canned coconut cream without any thickeners work best in this recipe. You can try leaving out the agar if you are using coconut cream and plant-based milk that contain added thickeners.
Most agar package directions recommend agar measurements that result in a fully solidified firm gel. To make smooth yogurt you have to use less than the package suggests. You should only use 3-5 grams of agar. You must weigh the agar with a kitchen scale to ensure you do not use too much.
This recipe has been re-tested, updated and improved as of November 2021

Find it online: https://cultured.guru/blog/thick-and-creamy-oat-milk-greek-yogurt