Are you looking for a dairy-free alternative to traditional yogurt? Perhaps you’re allergic to dairy or sensitive to lactose. Whatever the reason may be, you don’t have to forego the creamy, tangy taste of yogurt. Today, we’ll guide you through the steps to make delicious dairy-free yogurt right in the comfort of your home. All you need is rice milk, soy milk, or raw nut milk with a Culture for Health Dairy Kit. Let’s get started!
It’s more cost-effective and easy to grab the starter kit but you need…
You want to add the pectin first! Otherwise, it will be difficult to stir in later. I made this mistake and ended up using a blender to blend it together well, which still worked! Next, pour the rice milk into a large pot and heat it to 140°F. This can take about 20 minutes. Make sure you keep stirring the milk so it doesn’t burn or stick to the bottom of the pot. Once the milk has reached the right temperature, let it cool down to 110°F.
Open the Culture for Health packet and follow the instructions on the label. Mix the contents with a quarter cup of cooling rice milk and ensure there are no lumps. Add the mixture to the pot of rice milk and mix well.
Place the yogurt into a yogurt maker or into a glass bowl. Set the temperature to 110°F if using a yogurt maker. If you’re not using a yogurt maker, I just place it in the oven with the oven off. Then let it sit for at least 8 hours but no more than 24 hours. The longer the incubation time, the tangier the yogurt will be. After the incubation time is over, check the consistency and taste of the yogurt. If it’s too runny, you can strain it using a cheesecloth or coffee filter.
Once the yogurt is ready, transfer it to a container with a lid and refrigerate for at least two hours to chill. You can enjoy your dairy-free yogurt as is or add toppings such as fruit, granola, and honey. The possibilities are endless! We used maple syrup and blueberries. A pro tip is, if you don’t like the texture because the yogurt didn’t get stirred well in the process of making it, just blend it all up. The blender will make the consistency MUCH smoother so you don’t have to throw it out.
Making dairy-free yogurt at home is easy and cost-effective. It’s also a perfect solution for people with a dairy allergy or lactose intolerance. In our home, we use raw milk for my nephew’s dairy allergy. He can’t do pasteurized so we can use this same starter to make sure it’s pasteurized milk free! With a little bit of patience and the right ingredients, you can enjoy the creamy, tangy taste of yogurt. So, what are you waiting for? Give it a try!
Check out my other dairy-free probiotic-rich water Keifer recipe here!
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