Best Vegan Yogurt

4/29/2019
Posted by 
  1. Best Vegan Yogurt Brands
  2. Best Vegan Yogurt Canada

After trying a pot of super creamy, slightly tangy coconut yogurt from the supermarket, I started to wonder how it was made — and if I could make it myself. A bit of research and experimentation later, I discovered it’s not hard at all! As soon as you’ve gathered a few supplies, you’ll be well on your way to making (and falling in love with) this delicious dairy-free yogurt.

Regular cow’s milk yogurt relies on bacteria to thicken the yogurt, give it a tangy flavor, and add some beneficial probiotics. Because coconut milk has a very different structure, we have to use other methods to turn it into creamy, spoonable yogurt: probiotic powder for the health benefits and flavor, and agar agar or tapioca starch for the thickener.

For the probiotics, I use probiotic capsules that are certified vegan and gluten-free. If you’re the UK, go with these. If you’re in the US, try these capsules or this yogurt starter culture packet. Check the list of probiotics on the packet — you want a few of the following: Lactobacillus acidophilus, Bifidobacterium bifidum, Bifidobacterium lactis and Streptococcus thermophilus. You can also add a few tablespoons of store-bought coconut yogurt or vegan soya yogurt with live cultures. If you’re not bothered by dairy, you can use normal cow’s milk yogurt, too.

I recommend using either agar agar (a vegan alternative to gelatin) or tapioca starch to thicken the coconut yogurt. Most store-bought coconut yogurt that I’ve seen use tapioca starch. Both of these thickeners are easy to work with and produce reliable results: a pourable yogurt, similar in texture to the low-fat plain yogurt I usually buy for baking, making smoothies, and eating with granola or muesli.

You can also make a fairly thick yogurt without using any thickener at all. Instead of using the whole can of coconut milk, just use the extra-thick creamy layer that rises to the top. To do this, refrigerate the can of coconut milk overnight, open up the can, and scoop the layer of thick white cream off the top. It’s naturally thick, so there’s no need to add thickening agents to it, and you can also skip the heating step (which makes the process quicker). The only downside is that this yogurt is incredibly rich, so it’s better as a topping for pancakes or desserts, in my opinion.

One final option for making Greek-style yogurt is to make tapioca- or agar agar-thickened yogurt and then strain it through cheesecloth overnight. This also produces a fairly sweet and rich yogurt, though nicely thick.

You’ll need: 2 14-ounce cans of coconut milk, 2 teaspoon agar agar flakes (or 2 tablespoon tapioca starch), 4 probiotic capsules (or 4 tablespoons store-bought coconut yogurt), 2 tablespoon raw sugar or maple syrup, a large pot, a whisk, measuring spoons and an electronic thermometer. (Image credit: Izy Hossack)
1 of 13
Warm the oven and sterilize the jars: Warm the oven for about 5 minutes, until it reaches about 100°F, then turn off the heat — leave the light on to help keep the oven warm. Fill the jar or jars you’ll use for storing the yogurt with boiling water to sterilize them. Let stand a few minutes, then pour the water out. Alternatively, you can run the jars through the dishwasher. (Image credit: Izy Hossack)
2 of 13
  • Pour the coconut milk into a saucepan: Shake the can of coconut milk, open it and pour it into a medium pot. Whisk until the milk is smooth and uniform.
    • (Image credit: Izy Hossack)
    3 of 13
    If you’re using agar agar, sprinkle 2 teaspoona of agar agar flakes into the pot over the coconut milk — don’t stir! (Image credit: Izy Hossack)
    4 of 13
    If you’re using tapioca starch, scoop out roughly 2/3 cup of the coconut milk and transfer to a bowl with the starch. Whisk this together until the starch is dissolved, then pour back into the pot. (Image credit: Izy Hossack)
    5 of 13
    Warm the coconut milk: Place the pan on the stove over medium heat and warm until the coconut milk starts to simmer. Whisk the milk and turn down the heat to low. Continue cooking on low, whisking occasionally, for 5 to 10 minutes until the agar flakes are fully dissolved or the tapioca starch has thickened the mixture. (Image credit: Izy Hossack)
    6 of 13
    Cool the milk and add the probiotic powder: Cool the milk until it’s just warm to the touch, about 100°F. When cool, twist open each probiotic capsule and pour the powdery contents over the milk (discard the capsule’s casing). Whisk to combine. Alternatively, whisk in 4 tbsp of store-bought coconut yogurt. (Image credit: Izy Hossack)
    7 of 13
    Add the sugar or maple syrup. (Image credit: Izy Hossack)
    8 of 13
    Whisk together well. (Image credit: Izy Hossack)
    9 of 13
    Pour into jar(s) and allow the yogurt to set for 12 to 24 hours: Pour the coconut milk into the sterilised jar(s) and screw on the lid. (Image credit: Izy Hossack)
    10 of 13
    Place into the oven — turn the oven light on to keep the environment warm. Alternatively use a yogurt maker or place into a dehydrator at 110°F. Leave for 12 to 24 hours without disturbing. (Image credit: Izy Hossack)
    11 of 13
    Chill the yogurt: Place the set yogurt into the fridge and chill for at least 6 hours. The yogurt will become thicker as it chills. (Image credit: Izy Hossack)
    12 of 13
    After this stage you may find that the mixture has separated with a yellowish-translucent layer at the bottom and a thicker white layer on top. Stir to recombine or scoop off the top layer for thicker coconut yogurt. (Image credit: Izy Hossack)
    13 of 13
    160Ratings

    How To Make Dairy-Free Coconut Yogurt

    Makesabout a quart

    Epson Stylus Photo 1390. Copyright © 2019 Epson Singapore Pte Ltd. All rights reserved. Contact Us Promotions Terms of Use Privacy. Feb 4, 2017 - Epson Stylus photo 1390 can be optioned to makes your job, these. Windows 10 64-bit, Windows 8.1 64-bit, Windows 8 64-bit, Windows 7. Epson 1390 driver windows 10. Mar 28, 2017 - Epson Stylus Photo 1390 Printer Driver for Windows Print Spectacular Visuals Up To A3+ Size Driver & Software Details Download Printer. Dec 5, 2017 - Download Driver Printer Epson Stylus Photo 1390 Driver Windows XP/7/8/10 32-bit/64-bit.

    Ingredients

    • 2

      (14-ounce) cans coconut milk

    • 2 teaspoons

      agar agar flakes, or 2 tablespoons tapioca starch (see Recipe Notes)

    • 4

      probiotic capsules, or 4 tablespoons store-bought coconut yogurt

    • 2 tablespoons

      raw sugar or maple syrup, optional

    Equipment

    • Glass jars with lids, for storing the yogurt

    • Thermometer, optional

    Instructions

    1. Warm the oven and sterilize the jars: Warm the oven for about 5 minutes, until it reaches about 100°F, then turn off the heat — leave the light on to help keep the oven warm. Fill the jar(s) you'll use for storing the yogurt with boiling water to sterilize them. Let stand a few minutes, then pour the water out. Alternatively, you can run the jars through the dishwasher.

    2. Pour the coconut milk into a saucepan: Shake the can of coconut milk, open it, and pour it into a medium pot. Whisk until the milk is smooth and uniform.

    3. Add the thickener:If you're using agar agar, sprinkle 1 teaspoon of agar agar flakes into the pot over the coconut milk — but don’t stir! If you're using tapioca starch, scoop out roughly 1/3 cup of the coconut milk and transfer to a bowl with the starch. Whisk this together until the starch is dissolved, then pour back into the pot.

    4. Warm the coconut milk: Place the pan on the stove over medium heat and warm until the coconut milk starts to simmer. (The agar agar will also start to melt together.) Whisk the milk and turn down the heat to low. Continue cooking on low, whisking occasionally, for 5 to 10 minutes, until the agar agar flakes are fully dissolved or the tapioca starch has thickened the mixture.

    5. Cool the milk: Cool the milk until it's just warm to the touch, about 100°F.

    6. Add the probiotics: Twist open the probiotic capsule and pour the powdery contents over the milk (discard the capsule’s casing). Whisk to combine. Alternatively, whisk in 4 tablespoons store-bought coconut yogurt.

    7. Add the sugar or maple syrup. Whisk together well.

    8. Pour into jar(s) and allow the yogurt to set for 12 to 24 hours: Pour the coconut milk into the sterilized jar(s) and screw on the lid(s). Place into the oven — turn the oven light on to keep the environment warm. Alternatively, use a yogurt maker or place into a dehydrator at 110°F. Leave for 12 to 24 hours without disturbing.

    9. Chill the yogurt: Place the set yogurt into the fridge and chill for at least 6 hours. The yogurt will become thicker as it chills. After this stage, you might find that the mixture has separated with a yellowish, translucent layer at the bottom and a thicker white layer on top. Stir to recombine or scoop off the top layer for thicker coconut yogurt.

    10. Keep coconut yogurt refrigerated and use within 2 weeks.

    Recipe Notes

    If the yogurt develops a pink or grey discoloration on its surface, that means it has been contaminated with bad bacteria. Throw it away and do not eat it!

    Thickener-free coconut yogurt: The night before making the yogurt, chill the can of coconut milk. Do not shake. Open the can of chilled coconut milk and scoop off the top layer of cream, leaving behind the liquidy coconut water below (you can discard the water or use it for making smoothies or cooking oatmeal). Add the probiotics and continue making the yogurt as directed.

    Making extra-thick coconut yogurt:

    → Scoop about 1 tablespoon of the fermented yogurt into a small bowl and stir together with 1 teaspoon ground psyllium husk. Pour back into the jar and stir together well.

    → Stir 3 tablespoons of chia seeds into the jar of fermented yogurt. Chill for 4 hours until thickened.

    → Transfer the yogurt to a strainer lined with cheesecloth and set over a bowl. Allow to strain overnight, just like when making Greek-style yogurt.

    Best Vegan Yogurt Brands

    • More
    Vegan products like ice cream and cheese have been around for ages, but finding vegan yogurt alternatives in stores was a challenge until just recently. These days though, there are a ton of products on the market for all your probiotic-filled breakfast needs. Almond, coconut, and soy milks are the most common bases for creamy dairy-free yogurts, but there are new products coming out all the time featuring things like flax milk, pea protein, and cashews. If yogurt is a staple in your diet but you're thinking of going dairy-free, this is where to start. These 12 vegan cultured yogurts are so good they just might persuade you to make the switch.
    Trader Joe's Cultured Coconut Milk ($1): This creamy cultured coconut milk yogurt from Trader Joe's, available in blueberry or vanilla, is a tasty, affordable option.
    So Delicious Dairy-Free Coconut Milk Passionate Mango Yogurt Alternative ($2): So Delicious offers creamy coconut milk yogurt in a variety of fun flavors. They have a plain flavor too, if your taste buds prefer more savory treats.
    Silk Dairy-Free Strawberry Yogurt Alternative ($2): Silk has a few different vegan yogurt products, but is most known for its one made from soy milk. The strawberry flavor tastes like the classic yogurt you grew up eating.
    Silk Almond Dairy-Free Yogurt ($2): If you're avoiding soy, Silk's almondmilk yogurt is a great option to try, and it's readily available at most major grocery stores.
    Ripple Greek Yogurt Alternative ($3): Ripple products are made with pea protein. Its Greek-style yogurt is surprisingly rich and creamy.
    Nancy's Organic Cultured Soy Plain Yogurt ($4): Nancy's is made from soy milk and has the benefit of being organic. It's a little runnier than traditional yogurt, but tastes delicious in smoothies.
    Kite Hill Plain Almond Milk Yogurt ($2): The Kite Hill brand used to be sold exclusively at Whole Foods, but luckily it's branched out. Eat this almond milk yogurt for breakfast or use the plain unsweetened flavor as a base for creamy dips and dressings — it's one of the best on the market.
    Good Karma Dairy-Free Flaxmilk Yogurt ($2): Most dairy-free yogurts rely on nuts or soy for their base. Good Karma takes a different strategy, using flaxmilk to make an allergy-friendly product.
    Forager Project Vanilla Bean Dairy-Free Cashew Yogurt ($2): Forager's yogurt gets its rich, creamy texture from cultured cashews. As a bonus, it's organic too!
    Erewhon Coconut Kefir Yogurt ($10): If you live near an Erewhon grocery store, you can pick up some of its delicious (though admittedly pricey) coconut kefir yogurt.
    Daiya Greek Yogurt Alternative ($2): Soy- and dairy-free, Daiya is made with a blend of ingredients like tapioca, pea protein, creamed coconut, and potato starch.

    Best Vegan Yogurt Canada

    Co Yo Coconut Milk Yogurt Alternative ($3): Co Yo makes a luscious yogurt out of coconut milk. Try the mango flavor in smoothies.


    For more vegan shopping tips and recipes, follow us on Pinterest.

    Brit + Co may at times use affiliate links to promote products sold by others, but always offers genuine editorial recommendations.

    (Photos via Instacart, Trader Joe’s, Good Karma, Nancy’s, Daiya, and Ripple)

    Share
    Topics
    Healthy Essentials, Healthy Eating, Food
    ◀ Pirates Caribbean Curse Black Pearl Full Movie
    How To Watch The Revenant ▶