From the Editor: Please welcome Bonni, CFH Customer Support Manager and Cultured Kitchen Keeper.
We often get calls or emails from customers who need to be dairy-free, but want delicious yogurt. Having never made dairy-free yogurt before and wanting to provide the best customer support we can, your CFH customer support representatives embarked on some experimenting using our Vegan Yogurt Starter.
My personal experiment was with our culture, coconut milk, and gelatin.
Making dairy-free yogurt is easy, but does require a thickener in order to get that thicker yogurt consistency. In our tests, we have found that gelatin and Pomona’s Pectin work best.
Step one in my coconut milk yogurt, heat the coconut milk to 115ºF.
Step two, remove one cup of coconut milk and sprinkle in gelatin slowly while mixing well.
Step three, add the coconut milk/gelatin mixture back to the rest of the coconut milk and mix well.
Step four, pour into jars (or yogurt maker) to culture.
I cultured in my Excalibur, but anything that will maintain approximately 108ºF is fine. Make sure you verify the temperature!
I cultured for about 8 hours, then moved the jars to the refrigerator to set for 5 hours. We learned that alternative milk yogurt won’t set until refrigerated.
Flavor as desired before eating. I blended honey and blueberries with my immersion blender. So delicious!
Bonni’s Coconut Milk Yogurt
- 4 cans of additive free coconut milk (I used Natural Value Coconut Milk)
- 1 tablespoon gelatin
- 1 packet Vegan Yogurt Culture
- Heat coconut milk to 115ºF.
- Remove one cup of coconut milk.
- Sprinkle in gelatin slowly while mixing well.
- Add back to the rest of the coconut milk and mix well.
- Cool to 110ºF, then add culture. Mix well
- Culture at 108ºF for 6-8 hours.
- Place in refrigerator for at least 5 hours. Yogurt will not thicken until after refrigeration time.
Stay tuned for more results from Sarah, using Pomona’s Pectin and soy milk, coconut milk, and hemp milk!