How to Make Creamy and Thick Vegan Yogurt Using Plant-Based Milk

by Kaitlynn Fenley
a silver spoon sticking out of a small yogurt conatiner.

This creamy and thick vegan yogurt recipe is so easy! You can enjoy this yogurt made with plant based milks for breakfast, for a snack or even add it to smoothies.

Making Vegan Yogurt at Home

Making vegan yogurt at home doesn’t have to be complicated, but the process is very different from traditional dairy yogurt. Due to the nature of plant-based milk, and the microbiology of yogurt making, under no circumstances will plant-based milk thickens into a yogurt-like substance just by adding a culture. Cultured full fat coconut cream will be a semi-solid mass at room temperature because it’s full of saturated fats… but plant-based milk will not. Let me explain why:

Various probiotic bacteria play important roles in the production of yogurt. Most often species of Lactobacillus, Bifidobacterium, and Streptococcus are the microbes found in various types of yogurt. Specific types of yogurt, such as Greek and Belgian, are distinguished by the species of bacteria used to culture animal-sourced milk into yogurt. When in animal sourced milk, the bacteria can use up lactose present for energy. This produces a byproduct of lactic acid. Lactic acid builds up in the milk causing the coagulation of milk proteins. This is what transforms the milk into a semi-solid mass with a drastic change in taste.

multiple small containers of yogurt with a black spoon

Lactic acid fermentation does not happen quite the same in dairy-free/vegan yogurt. Plant-sourced milk does not contain lactose Instead bacteria utilize other sugars and proteins for metabolism and reproduction. The bacteria still produce some acid in dairy-free milk, so the flavor is slightly tart. However, plant-based milk does not have the same proteins that coagulate in the presence of an acid, as in animal-sourced milk. We have to add a thickener to create dairy-free yogurts that are thick and creamy. Our favorite thickener to use when making dairy-free yogurt is Agar agar. Agar is vegan, and it is made from a type of sea vegetable.

What is the best plant based milk to use for vegan yogurt?

We have many plant-based milk options at the grocery store. From our findings, yogurt microbes prefer a few types more than others. The plant-sourced milk that works the best for us with vegan starter cultures is soy milk. For this recipe, we used a mix of coconut cream and soy milk, and it’s delicious! Another favorite combo is oat milk and soy milk. Feel free to use or blend any plant-based milk to your liking for this recipe though. All plant-based milk will work.  

Dairy free yogurt Cultures + Supplies

When culturing your milk into yogurt you have two options: Use a starter culture, or use already made vegan yogurt. We like the second option, because already made dairy-free yogurt is easily accessible from health food markets and at Whole Foods. If you prefer to use a starter culture you can order a high quality Vegan Starter Culture online like this one. You’ll also need a yogurt maker, and we suggest this one.

a hand goes to school yogurt out of one of the containers with a black spoon.
a hand scoops yogurt out of a container
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How to Make Creamy and Thick Vegan Yogurt

This creamy and thick vegan yogurt recipe is so easy! You can enjoy this yogurt made with plant based milks for breakfast, for a snack or even add it to smoothies.

  • Author: Kaitlynn Fenley
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 12 servings 1x
  • Category: Fermented Foods
  • Method: Fermentation
  • Diet: Vegan

Ingredients

Scale
  • 950 milliliters plant-based milk*
  • 350 milliliters Full Fat Coconut Cream
  • 5 grams agar agar*
  • 50 grams of already made vegan yogurt, or a packet of vegan yogurt starter culture
  • 50 milliliters Lemon Juice
  • 50 milliliters Maple Syrup

Instructions

  1. Pour the plant-based milk into a saucepan and heat over medium heat. Stir continuously.
  2. While your milk is heating, whisk together the lemon juice and maple syrup.
  3. 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. 
  4. Allow the milk mixture to slightly cool. The temperature should cool down to about 110° F. 
  5. Add in the full-fat coconut cream, the lemon juice, the maple syrup and the starter cultures to the milk mixture ( I think mixing by blending in a blender is the best option here for smooth yogurt, but stirring can work too. You can use a yogurt starter culture packet or two tablespoons of already made vegan yogurt).
  6. 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.
  7. 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

Substituting and eliminating any ingredient in this recipe will yield variable results. In order to make thick and creamy yogurt with quality consistency, you should make the recipe exactly as it is written. 

*Most agar package directions recommend agar measurements that result in a solidified firm gel. To make smooth yogurt you have to use less than the package suggests. You should start by using only 5 grams of agar. I recommend weighing the agar with a kitchen scale to ensure you do not use too much.

*for plant based milk options I suggest using organic soy milk, coconut milk, oat milk or hemp milk.

Keywords: Yogurt, How to make yogurt, Vegan, Vegan Yogurt, Thick Plant Based Yogurt

What can I make with Creamy and Thick Vegan yogurt?

I like to use my homemade yogurt in a variety of ways:

  • In smoothies and smoothie bowls
  • With oatmeal for breakfast
  • Yogurt bowl snack: Yogurt topped with a bit of fruit and nut mix and local honey
  • To replace sour cream: Plain and tart, its a great substitute for sour cream on tacos and burritos

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111 comments

Lluis July 2, 2019 - 10:50 pm

Hello Kaitlynn how long Will last my oat milk yogurt at fridge temperature?? Thanks for the recipe!!

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Cultured Guru August 6, 2019 - 11:15 pm

It should last about 2 weeks!

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Jodi February 6, 2022 - 10:54 am

I need help! Second try at oat milk yogurt with still awful results.
I used a probiotic vegan yogurt additive and tapioca starch, which was noted elsewhere as a good swap out for agar-agar.
,
First, is the cream of coconut the canned kind sold for drink mixers? I can’t seem to find another, and that seemed super sweet.
Second, is the maple syrup needed? I don’t like sweet yogurts at all. If the sugars are needed for the pro-biotic bacterias to activate, would the sugared cream of coconut be sufficient?
Finally, I am processing in a crock pot, which works great for dairy yogurt. Is this my big problem? Is non- dairy more finicky?

Half of my intent is based on my diet transitions. I sleep better with less dairy, and my BP needs work as does my weight. The other is the planet – I (we all) need to eliminate plastics, and I cannot find quart containers of yogurts of any kind that are not using plastic. I so much appreciate any guidance you might have for me on successful homemade oat milk yogurts.

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Kaitlynn Fenley February 12, 2022 - 7:36 am

I’ve never used tapioca starch as a substitute for agar, and I do not recommend it.

This recipe calls for full fat coconut cream and the only ingredient in coconut cream is coconut and it is not sweet. It’s sold in a can, usually in grocery stores near seaweed and soy sauce. Please use the ingredients as listed in this recipe for the best results.

A crockpot is not advised, as the temperature is too hot. The temperature needs to be 40° C for proper yogurt incubation.

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Jodi February 12, 2022 - 4:39 pm

Thank you.

Yes, the coconut cream was the wrong item. I am certain that was an issue.

The crockpot is preheated, turned off, then wrapped in wool with jars inside. Works great with dairy yogurts. I’m giving it one more try with oat milk, and then will see if I need to get a yogurt maker. We live small, and I have little room for more appliances. Worth a shot!

Kevin July 19, 2019 - 9:08 pm

Can this be made without a yogurt incubator (using a ready made vegan yogurt as the culture) ?

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Cultured Guru August 6, 2019 - 11:15 pm

It works best with a yogurt maker, but you can try incubating at a warm room temperature.

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Sylvia Ann Key December 15, 2019 - 12:25 am

Would probiotics work as a starter for the first batch? I plan on making my own oat milk and soy milk and combine them for vegan yogurt. My first batch of soy yogurt worked well but had a rather bitter for taste.

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Sylvia Ann Key December 15, 2019 - 12:27 am

That should read bitter after taste.

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Kaitlynn Fenley December 16, 2019 - 2:15 pm

Probiotic capsules may work. But use with caution. Some Probiotic capsules contain microbes that don’t result in the best yogurt.

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Y March 21, 2022 - 10:16 am

I would love to see if you can adapt this recipe for a slow cooker as there are a lot of regular yogurt recipes that are done completely in the slow cooker.

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Kaitlynn Fenley March 28, 2022 - 9:20 am

Thank you for the suggestion! I might be able to include directions for this one day, but I do not currently own a slow cooker to test this incubation method.

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Vick November 21, 2019 - 3:38 am

I use the yogurt setting on my instant pot, works terrific. Thank you for your great recipes, as a chemist, I really appreciate the depth of your posts.

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Kaitlynn Fenley November 21, 2019 - 1:21 pm

So great to know! Thank you! I get a lot of questions about making yogurt in an instant pot.

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Fatima Hill January 9, 2020 - 5:22 pm

Hello, I came by your post because I just made my first batch of vegan yogurt and it was great but not as thick as I would like. Can’t wait to try your recipe. What is the lemon juice for?

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Kaitlynn Fenley January 10, 2020 - 2:35 pm

The lemon juice adds a balanced acidic flavor since the yogurt microbes do not metabolize plant-based milk the same way they metabolize animal-sourced milk.

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Iva November 24, 2020 - 2:34 am

Hi! I am wondering if I can use part of the home made cultured yogurt to start a next one. My question is: would the bacteria be still alive?
Thank you for your work! 🙂

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Kaitlynn Fenley November 24, 2020 - 10:54 am

hey there,
Yes, you can use yogurt to culture the next batch. In the recipe, I have that you can use two tablespoons of already made yogurt or a starter culture. The bacteria in the yogurt should still be alive, as long as the yogurt isn’t too old.

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MB September 4, 2021 - 7:48 pm

Hello! Do you think it would be possible to use a couple of capsules of commercial probiotic in place of the starter culture? I take a specific single strain of probiotics and it’s expensive, so I’m looking for a way to grow more of them on my own. Any thoughts?

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Kaitlynn Fenley September 9, 2021 - 2:10 pm

I think you can give it a try! But I can’t guarantee how it will turn out, because it depends on what bacterial strains are in the probiotic and if the probiotic also contains any beneficial fungi. Sometimes the microbial species included in a probiotic supplement are not ideal for yogurt flavor and quality.

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Robena Lasley May 12, 2020 - 6:09 pm

Can this be made without the coconut the coconut cream? I am allergic to coconut, is there any substitute that would work?

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Kaitlynn Fenley May 12, 2020 - 10:00 pm

You can just leave it out and the yogurt should come out just fine. The coconut cream just adds a little more creaminess to the yogurt.

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Federica July 24, 2020 - 5:32 pm

Hi. Just made my first batch with IP and it’s a dream. Question: can you use the same home made yogurt as starter for your next batch? Thx!

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Kaitlynn Fenley July 25, 2020 - 11:32 am

You sure can!

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Elena July 25, 2020 - 6:15 am

It’s possible have a metric recipe? Thanks

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Kaitlynn Fenley July 25, 2020 - 11:43 am

sure! I just added the metric ingredient measurements in the notes on the recipe. 🙂

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Claire November 25, 2020 - 9:49 am

Could you check the lemon juice and maple syrup metric volumes? Is the amount of lemon juice supposed to be the same as the boiling water (60 mL)?

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Kaitlynn Fenley November 25, 2020 - 10:07 am

BIG oooops! there was a major typo for the maple syrup in metric. I just fixed it.

It’s
Boiling water: 60 mL
Lemon Juice: 50 mL
Maple Syrup: 35 mL

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Lisa March 4, 2022 - 11:12 am

I used a cashew yogurt starter and Oat Milk.
When the 12 hrs were over I was in bed.
The yogurt was at room temperature for some time before I got back to it.
It is not jelled and is quite seperated on top, and loosely formed.
It smells nice and tangy, just looks bad.
Can it be saved?

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Kaitlynn Fenley March 7, 2022 - 10:55 am

Are you saying it was separated and loosely formed before or after refrigeration? It needs to be refrigerated to finish setting.

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Joel Arthurs August 8, 2020 - 2:07 pm

Can I use a sourdough starter as my oat milk yogurt starter?

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Kaitlynn Fenley August 8, 2020 - 2:09 pm

No, Definitely not. You will not make yogurt if you do this, and you can make yourself sick eating uncooked sourdough starter. For this recipe, you can use a yogurt starter culture or already made vegan yogurt as the recipe states.

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Laura October 29, 2020 - 2:29 pm

Hi!! I absolutely love this recipe and was wondering if you have tried pectin in place of agar? I was told that it could help with an even thicker yogurt.

Thank you!!

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Kaitlynn Fenley November 2, 2020 - 11:51 am

I haven’t personally tried this, but I’m sure it would work fine!

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Isabelle December 16, 2020 - 6:07 am

Hello Kaitlynn,
What would happen if I don’t put maple syrup in the recipe ? Thank you

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Kaitlynn Fenley December 17, 2020 - 8:49 am

It should come out fine, maple syrup just does a lot for the flavor in my opinion.

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Stephanie Goodchild January 3, 2021 - 10:03 am

I know the milk proteins wd still be absent, but would adding lactic acid make a thicker yogurt, or just produce a lot of whey with curds?

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Kaitlynn Fenley January 4, 2021 - 7:57 am

Adding lactic acid straight to plant-based milk wouldn’t do much but give it a sour flavor. It’s possible that adding the precursor sugar, lactose, would make the process more similar to dairy yogurt. However, even with that addition, dairy-free milk will not coagulate like dairy milk.

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Jenbro January 11, 2021 - 7:02 pm

Hello! This looks wonderful, but my last yogurt trial using agar agar produced a very grainy, poor textured yogurt, was that likely because the agar didn’t dissolve? I don’t want to make the same mistake again!

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Kaitlynn Fenley January 11, 2021 - 7:42 pm

Yes! That’s probably what happened. Agar has to be mixed in a liquid that’s hot enough to dissolve it fully.

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Heidi January 14, 2021 - 1:49 pm

I tried this recipe and it did not turn out as expected. This was my first time using agar agar and it came from a bulk bin so there were no directions. When I added the 2T to the boiling water mixture it immediately turned into a solid blob. When I added the blob to the pot of heated oat milk it didn’t incorporate like I thought but stayed solid aside from me forcing it apart. I put it all into the blender and blended the heck out of it, which worked out well. The yogurt incubated for roughly 15 hours bc I made the yogurt at 3pm. After refrigerating, the yogurt is still somewhat thin with an odd taste. What did I do wrong? Any advice on using the agar? Did i incubate the yogurt too long? Thanks!

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Kaitlynn Fenley January 15, 2021 - 8:34 am

Have you ever made your own vegan yogurt? It does not taste like dairy yogurt. The taste predominately comes from the type of milk you choose to use. The consistency is due to the amount of agar, you may need to use a bit more agar for a thicker yogurt. For a mild flavor, I suggest using soy milk instead of oat milk.

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Jess January 19, 2021 - 6:30 pm

If I only have sweetened soy milk on hand can I just omit the maple syrup? Thanks!

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Kaitlynn Fenley January 19, 2021 - 6:31 pm

absolutely! That should work fine.

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Stacey January 20, 2021 - 1:00 pm

I’ve been making yogurt for years and my experiments with plant based yogurt has left me with pretty mediocre results. This recipe is excellent and will be a staple for me. Thank you!

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Kaitlynn Fenley January 20, 2021 - 3:43 pm

I’m so happy to hear that you enjoyed the recipe!

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CaryAnn February 20, 2021 - 2:53 pm

It seems from some of the responses on other posts, substituting different vegan milk options is okay. But I haven’t seen anyone ask specifically about cashew milk. It has the lowest fat and carb count. Is cashew milk a viable alternative to soy or oat milk? Thanks in advance.

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Kaitlynn Fenley February 22, 2021 - 12:30 pm

You should be fine using cashew milk, as long as you keep everything else the same. The trickiest part of this recipe is to get the amount of agar right for thick and creamy yogurt 🙂

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Carmen Powell March 3, 2021 - 7:30 am

Do we need to use lemon and mapple syrup? Can we just make it without?
Also, can we vary the quantities and this recipe is for families rathern than 1 or 2 people:)
Thanks

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Kaitlynn Fenley March 8, 2021 - 9:14 am

I think the lemon and the maple syrup balance out the flavor really well, but yes you can leave them out. You can vary the quantity using the 1x, 2x, and 3x buttons on the recipe card.

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Denisse March 3, 2021 - 3:50 pm

Hi KAitlynn, the first time making vegan yogurt it worked great, but the more batches I make using my homemade yogurt as a starter the less acidic it tastes. The first round was great, the second one was ok and the third one is not edible (in my opinion the taste is off). The yogurt did set, but it’s also getting a bit more liquid every time. I’ve never used lemon juice since I usually like plain yogurt. Do you think I can salvage the last batch if I just add a bit of lemon juice to the already set yogurt? The starters of homemade yogurt that I used have been about 7-9 days old, do you think the bacteria died during that time and that’s why my yogurt tastes different now?

Thanks for the recipe! I’m using Ripple (pea milk) by the way. It has a higher protein content than most plant-based milks so I haven’t had the need to add agar to it and the texture of the yogurt is similar to Greek yogurt.

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Kaitlynn Fenley March 8, 2021 - 10:19 am

Using previous batches of vegan yogurt to innoculate the next batch can be difficult, and much more difficult than using this method with dairy milk. The microbial population can shift or change throughout storage and batches. It may be best to use fresh starter culture every third batch.

I’ll have to give that type of milk a try!

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Denisse March 15, 2021 - 2:46 pm

Thanks for the answer! I thought it would be just like dairy yogurt and that I had found the key to infinite vegan yogurt, alas!

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Rachel February 26, 2022 - 11:42 pm

You can buy an heirloom yogurt starter that you can use indefinitely. Cultures for health makes a vegan yogurt starter. The grocery store yogurts are made with a blend of a few bacteria that produce great results at first, but one strain quickly dominates the rest. An heirloom is balanced and will maintain that balance indefinitely.

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Kaitlynn Fenley March 1, 2022 - 2:27 pm

Not necessarily true when using plant-based milk. Even heirloom culture populations can suffer and/or shift after a few batches without lactose to metabolize.

April Goudy March 6, 2021 - 9:22 am

Can you give nutritional content please? Or did I miss it in the post? Thanks!

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Kaitlynn Fenley March 8, 2021 - 9:07 am

Hi there,
I currently do not provide nutrition facts for our recipes. It may be something we add to our blogs in the future.

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Emi March 12, 2021 - 3:55 pm

Hi, this might be completely off base but I was wondering if I could use Biome Beauty as the culture, and if so how much of it I should use? Also, can I use a proofing drawer instead of a yogurt maker? What temperature are we aiming for during the incubation period?

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Kaitlynn Fenley March 13, 2021 - 7:52 am

No, I wouldn’t use Biome Beauty to make yogurt. It’s best to stick with a yogurt starter culture or already-made yogurt. You can use a proofing drawer. The ideal temperature is 40° C.

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jo March 21, 2021 - 4:57 pm

I am thrilled to find this recipe. Others seemed really fiddly but this one is very straightforward with ingredients I love. I’ve been making mine with organic JOI almond milk base, which just includes almonds. It makes more than my incubator can hold so I’ve usually just set the overflow near our woodstove, which has been going all winter. But it’s 60 degrees today so I’m on the hunt for ways I can incubate without the machine. Also today I’m trying it using some from my previous batch as a starter. I hope it works!

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Julia March 25, 2021 - 11:17 am

Hi! I recently found the Culina brand of vegan yogurt and absolutely love it, but it is almost $5 for each small jar. I want to try your recipe but my question is….can I use coconut milk and coconut cream instead of oak milk and coconut cream? The ingredients in the Culina yogurt are organic hand chucked coconut, water, agar, probiotic. I like the taste of coconut over oat milk so hoping this would work. Thank you!

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Kaitlynn Fenley March 27, 2021 - 12:44 pm

Yes, absolutely. Using coconut milk and coconut cream will work great!

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Gena Horiatis April 11, 2021 - 11:17 am

Greetings! I tried my first vegan yogurt last night in the recommended Euro Cuisine. I used shelf-stable boxed unsweetened almond milk with no additives, so I did not heat it (per your footnote). I used arrowroot in place of agar-agar since I didn’t have any, and I left out the coconut milk. 13 hours later the content of my jars have separated. The bottom 60% is a murky liquid and the top looks like yogurt. What do you think went wrong? TIA

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Kaitlynn Fenley April 11, 2021 - 2:57 pm

hey there! You cannot substitute agar for arrowroot powder. It does not function the same as a thickening agent. Coconut cream, along with agar, is essential to the recipe resulting in thick and creamy yogurt.

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Gena Horiatis April 11, 2021 - 6:33 pm

Kaitlynn,
I appreciate your reply very much! Ah! Must have agar – got it! New to all the plant based ingredients. I will get some and report back. In an earlier question, you said the coconut cream could be left out. I’m working to reduce my cholesteral so wanted to avoid it. Thoughts?
Thanks again – so happy I found you! Blessings…

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Kaitlynn Fenley April 11, 2021 - 7:46 pm

yes, leaving the coconut cream out is fine. Both the agar and coconut cream contribute to a thick and creamy texture, so leaving both out was your issue. As long as you use the agar (and make sure you dissolve it in boiling water) it will come out with an acceptable texture.

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Gena Horiatis April 11, 2021 - 8:10 pm

Love your responsiveness. Thanks again. I will persevere!

Vanessa May 18, 2021 - 10:09 pm

Are you using agar powder or agar flakes? Thank you!

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Kaitlynn Fenley May 19, 2021 - 10:30 am

I use a powder, but either will work because you have to dissolve it all in boiling water first.

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Kaye August 8, 2021 - 7:46 am

Thank you kindly for sharing not only a proven recipe, but the chemistry dynamics and purpose of each ingredient i.e. Homemade Yogurt 101. I just removed my jars of beautiful yogurt from my Instant Pot and I had a serving with fresh strawberries 🍓 blueberries 🫐 & my homemade granola topped with walnut halves. So good! My next batch I will cut the agar powder ( made by Now) to one tablespoon as the yogurt solidified unless you could provide your expert advice. However, it’s the best yet for me after making numerous other recipes on the Web. Lastly, please let me know the ideal temperature to add the starter as my milk mixture was 135 degrees after it simmered and after adding the coconut cream. And I believe the temperature should be between 105 and 116 degrees so as not to destroy the probiotics. BTW, I used yogurt from my last batch as a starter.

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Kaitlynn Fenley August 11, 2021 - 2:44 pm

I’m so glad you enjoyed the recipe! Yes, the mixture should cool to about 110° F before adding in the starter cultures. I added the ideal temperature to the recipe instructions. Thank you for your feedback!

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Danielle August 14, 2021 - 7:31 am

I eill make your recipe as is, but I have two questions: 1) What brand of agar agar powder are you using? This would help as they seem to have different gelling power, I am new at this, don’t know much about it… mine is Landor Trading Co (average gel strenght 700 mg/2cm+. They say: “agar can be made into gel by adding 15 grams of agar powder to 1 liter of cold water, stir and bring the water to boil either in a microwave or stovetop. Once it has boiled, stir again and allow to cool and become a gel.” So would I follow exactly your recipe or do I need to mix the agar powder, boil it and then add the other ingredients (maple syrup, etc.), then add it to the milk in my Vitamix?

2) Can I put the mixture into a big glass container (the one of my Yogourmet yogourt maker) instead of putting it in small jars (that I dont have)? Thank you so much! Your recipe seems to be the best I have seen so far, and I jave been searching a lot!

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Terry Lacroce August 20, 2021 - 7:32 am

Hi Kaitlyn
I enjoy your website!
I just made homemade coconut yogurt with Agar Agar as a thickner and Yogourmet non-dairy yogurt starter. The instructions said I needed to incubate 6-8 hrs. I incubated it for 8 hrs in my Euro-cuisine appliance. The yogurt did set and tasted fine.
However, as I search the internet, I’m reading that coconut yogurt should incubate for at least 12 hrs.
Will I get sick from eating this yogurt that has not incubated enough?

Also can you recommend any store-bought nut milks that I can use to try to make almond milk or cashew milk yogourt?

Thank you,
Terry

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Kaitlynn Fenley August 20, 2021 - 4:31 pm

No, a short incubation time shouldn’t make you sick. I don’t drink much almond or cashew milk, so I can’t personally recommend a brand, but I’ve heard good things about the brand Elmhurst and they make a variety of nut milk.

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Vaishali Kudva September 10, 2021 - 11:45 am

Can I use store bought vegan yogurt as a starter

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Kaitlynn Fenley September 12, 2021 - 7:55 am

Yes! I do that all the time.

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Beth Owermohle October 13, 2021 - 12:06 pm

Hi Kaitlynn,
Could I substitute the oat milk for coconut milk? I’m trying to find a gluten free milk option.
Thank you
Beth

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Kaitlynn Fenley October 14, 2021 - 12:35 pm

yes! as long as you keep all the other ingredients the same

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John Purnell October 17, 2021 - 7:08 am

is there any way you can give a rough idea of protein content as this is high in milk based Greek yoghurt as vegans this element of our diet is very important. thanks

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Kaitlynn Fenley October 19, 2021 - 9:59 am

I’m sorry, I do not provide nutrition facts for my recipes.

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John Purnell October 21, 2021 - 8:03 am

Much as I appreciate your post I’m surprised that a microbiologist cant give a rough idea of protein – if you cannot can you tell me how to work it out form the ingredients list myself? thanks

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Kaitlynn Fenley October 21, 2021 - 9:51 am

I never said that I can’t. I said “I do not”… very different things. Google it and figure it out yourself. I am not obligated to teach you on demand.

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Richard Hart November 6, 2021 - 4:41 pm

Like another commenter, my agar turned into a big blob when I added hot water. It took a lot of work with my handheld blender to incorporate the blob. Next time, I think I’ll add the agar slowly to the hot soy milk while blending to see if it incorporates better. Also, I don’t have a yogurt maker, so I’ve been using a therapeutic hot pad under my bowl and that seems to work just as well, so long as I wrap the whole thing in a towel to prevent heat loss.

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Vikram November 12, 2021 - 1:43 pm

Hi Kaitlynn, Is it possible to make a plant based yoghurt with no coconut?

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Kaitlynn Fenley November 12, 2021 - 3:11 pm

yep! Since this recipe calls for agar, you can probably leave out the coconut cream with good results. I haven’t tried this however, so if you try it let me know how it turns out!

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Jody Bishop November 22, 2021 - 10:27 am

Can I use a old yogurt insulated tub to incubate the yogurt?

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Kaitlynn Fenley November 22, 2021 - 11:41 am

I don’t see why not. You still need to make sure the temperature is about 40° C during incubation.

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Anna November 27, 2021 - 9:11 pm

Is the lemon juice just for flavor or is it necessary for some process to make the yogurt come out? In other words, if I leave it out, will the recipe fail?

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Kaitlynn Fenley November 28, 2021 - 11:50 am

The lemon juice is for optimal yogurt flavor and for preservation, it makes the yogurt last longer. You can try it without, but I’m not sure if the final flavor will be very good without the lemon juice.

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Ann-Scott Ettinger January 12, 2022 - 7:19 pm

I’m getting ready to try your delicious sounding recipe! One question: I’ve made cows milk yogurt for years in a sous vide in sealed qt glass jars with great success.
You state this recipe should be made in open jars. Is this because of gas production during incubation and trying to prevent explosion, or to allow the mixture to dry out a bit during the process? Thank you for your input and thorough directions. I can’t wait to try it!

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Kaitlynn Fenley January 13, 2022 - 3:58 pm

Someone else just asked about sous vide incubation too! You can use the same incubation method with this recipe. The lids off in the yogurt maker is just to prevent condensation in the individual jars. Enjoy!

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Susan Cho December 12, 2021 - 11:12 pm

Wow, I appreciate all the answers you’ve given to everyone! I searched to make sure this hadn’t been answered already but didn’t find it. Is it OK if the probiotic has V12 added to it? Also, I saw that you said pre-sweetened yogurt was OK. I kept reading that it had to be just soy, nothing else. Is this a myth? Thanks in advance!

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Susan Cho December 12, 2021 - 11:13 pm

Oops, I meant to ask about pre-sweetened soymilk, not pre-sweetened yogurt.

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Kaitlynn Fenley December 15, 2021 - 6:09 am

Yes, pre-sweetened milk will work fine! Are you using a probiotic capsule with vitamin B12 added to it as a starter culture? I think that should be okay, but I’ve never tried it.

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Jill Gray January 2, 2022 - 7:34 am

I was given an old yogurt maker from the 70s and I want to try it. I have cashew milk and almond milk an one store bought soy yogurt. I live in Costa Rica and I have no idea where to get agar agar. Any idea how best to use what I have?

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Kaitlynn Fenley January 2, 2022 - 8:22 am

You must use a thickener for this recipe. If you can get gelatin where you are, that’s a good substitue for agar, but the amount you need to use will be different.

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Rick Tabata January 8, 2022 - 11:11 am

I have been making milk based yogurt in a sous vide machine 109 deg for 6-12 hrs depending on tartness. (I’d like to switch to a vegan option ) Obviously the lids are on the jars in the water. You mention the lids should to be off in the yogurt maker. What if any changes should I think of if I want to sous vide for the incubation part or is it not even doable. Thanks.

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Kaitlynn Fenley January 10, 2022 - 2:35 pm

Having the lids off in the yogurt maker just helps condensation not develop in the jars. You can do the sous vide with the lids on!

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Em January 9, 2022 - 12:13 pm

Hi! Great recipe! I am currently experimenting with yogurt made from homemade soymilk. Is the lemon juice added for fermentation, flavor, or texture? Would adding strained whey from a previous batch achieve the same effects? I’ve heard of some “conditioning” their milk before fermentation by adding an acid and wondering if that’s the idea

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Kaitlynn Fenley January 10, 2022 - 2:31 pm

Thanks! Lemon juice is added for all of the above reasons. Yes, you can add whey from a previous batch 🙂

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Karen Hamilton January 21, 2022 - 10:09 am

Hi! I was just wondering if I could use gelatin instead of agar agar. If yes, how much? That’s so much!

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Kaitlynn Fenley January 21, 2022 - 11:02 am

you can, but I do not know how much, as I’ve never tried it myself. You can try an even substitution (5 grams) but I can’t tell you how it will come out.

If you try it let us know how it goes!

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Ania May 15, 2022 - 4:08 pm

Hello,

Thank you for this amazing recipe. The first time I made it, I used soy milk and I had great results. The second time, I was making it for someone with a thyroid disease who cannot have soy. I used oat and almond milk and the yogurt was thin and I did not like the taste. Is there a brand of oat milk you prefer? Or another combination of milk you would recommend that doesn’t include soy?

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Kaitlynn Fenley May 17, 2022 - 2:53 pm

For someone who cannot have soy, I sugest using 100% full fat coconut cream (I like the cans of coconut cream from trader joes and Thrive market). You can leave out the agar and water if you use 100% coconut cream for the base.

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Ania May 17, 2022 - 4:33 pm

Thank you for your reply! So don’t use any other milk, just 4 quarts of coconut cream? And then an additional can of coconut cream on top?

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Kaitlynn Fenley May 17, 2022 - 4:42 pm

oh no, not four quarts, just one. You just need 32 ounces of coconut cream, 2 tablespoons yogurt, 2 tablespoons maple syrup, and 3 tablespoons lemon juice.

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Ania May 17, 2022 - 4:54 pm

Aaahhh, my mistake. Will definitely try that, thank you so much!

Ania May 30, 2022 - 11:32 am

So I tried all coconut milk and found it was too fatty. Then I did 18 oz. cashew milk, one can of coconut milk and one can of coconut cream. I omitted the water, but I stuck with 1 tablespoon agar. My yogurt sat in the fridge after culturing for 12 hours and came out solid like jello so I blended it in a vita mixer. It blended nicely to a Greek like consistency, and tasted great but then after it sat in the fridge, it became grainy, almost as if the coconut fat turned into tiny solid granules. It tastes great and when you eat it, and the grain dissolves in my mouth. Do you have any ideas how to prevent it from getting grainy? Once I figure that out, this milk combination will be a winner taste wise.

Kaitlynn Fenley May 30, 2022 - 12:44 pm

I need to do some recipe tests and rewrite this recipe. It’s just not reliable when you start to change ingredients. Sounds like the grainy texture is from the agar. Honestly, I think you would do better with this dairy-free yogurt recipe of mine. It’s my favorite one and far superior in flavor and texture. https://cultured.guru/blog/dairy-free-coconut-cashew-yogurt

sarah May 25, 2022 - 6:49 am

Thanks for the great recipe! Just want to know if i can replace maple syrup to white sugar ,lemon juice to apple cider vinegar instead? thanks !

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Kaitlynn Fenley May 30, 2022 - 12:49 pm

I’ve never tried, but I think those substitutions should work out!

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