If you have tried and failed in the past to make a creamy, think vegan yogurt; the chances are you were probably using the wrong dairy free milk. You see, what gives yogurt its lovely yogurty texture is its protein content. Rice milk, almond milk and coconut milk all have a low amount of protein. So to get the consistency you desire you would have to add a bunch of other ingredients such as starches and gums to it, and thus making the recipes less and less clean. Oat Milk on the other hand is the perfect milk alternative for making your own delicious, dreamy vegan yogurt.
The most important ingredient when you are making oat milk yogurt (or any yogurt for that matter) is your yogurt culture. I recommend this one on Amazon. The other thing you will need is a yogurt maker, this is the one I use.
How To Make Oat Milk Yogurt
- 4 cups (32 oz) oat milk
- 3 Tablespoons tapioca flour
- 1 teaspoon xanthan gum
- 3 Tablespoon raw or vegan sugar
- 1.5 teas pure vanilla extract
- 1 packet Vegan Yogurt Starter
- First off, heat the oat milk in a saucepan over high heat until it starts boiling.
- Turn off the heat. Next, very slowly add the tapioca starch. Do this one tablespoon at a time. Remember to whisk the milk constantly as you add the starch. This will prevent any lumps.
- Add the xanthan gum slowly. Stir constantly as you add it.
- Now bring the milk back to a boil over high heat then reduce to medium. Let it boil for about 2-3 minutes. Whisk often.
- Remove from the heat before stirring in the sugar and vanilla.
- Set aside and let the mixture cool to about 105°F. The cooling process will probably take about an hour. For the very best results use a thermometer to check the temperature. If you add the culture while the milk is too hot it will kill the starter, however if the milk is too cold the starter won’t activate.
- While you wait for the milk to cool you can turn on the yogurt maker to preheat the jars.
- Next, add the packet of yogurt start to the milk mixture once it reaches 105°F. Mix well.
- Divide into your yogurt jars and place into the yogurt maker, making sure the lids are off, for 7-9 hours.
- Once the yogurt is done put the lids on the containers and refrigerate immediately to stop the culture. It will thicken as it cools and will be ready to eat in about 4-6 hours.
My favourite way to enjoy oat milk yogurt is mixed in with nuts and dried fruit with a swirl of homemade pistachio butter.