Step 1: Heat it
Heat the milk, using the stove, microwave, kitchen robot or, even, a camping stove, if you happen to be in the Himalayas.
Step 2: Thicken it
Time to add a thickening agent – this is the secret of plant-based yogurts! As with the yogurt industry, when using a commercial plant-basedmilk with a high percentage of water,we too must use a thickening agent, to give consistency to the future yogurt. You may choose from a variety of thickeningagents easily found in the store: guar gum, xanthan gum, corn starch, kuzu root starch, carob seed flour, arrowroot flour, Psyllium husk, etc. We suggest guar gum (3 teaspoons/L) or corn starch (3 tablespoons/L). Stir the thickener, while heating the plant-based milk, to avoid lumps, until you obtain a light cream consistency. If using agar-agar, you have to boil it with the plant-based milk for 5 minutes and you will obtain a jelly yogurt, so it’s the less recommended.
Note: If you will be using a fairly thick plant-based milk, made with less water and without filtering it, you mayskipthisstep.
Step 3:Feed it
Let it cool down to 50C and add one tablespoon of yogurt** or yogurt starter/L to your plant-based milk and mix it.
Step 4: Sleep it
Seal the jars(s), tuck inside theYogurtNestand incubate for about 6 hours, after which your vegetable yogurt will be ready to be tasted. You may consume it immediately or store in the refrigerator, which will give the yogurt a bit more consistence.
P.S .: Don’t forget to take a look at ourtips!
