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Tuesday
Oct042011

Dairy-Free Coconut Milk Yogurt Recipe

Coconut milk yogurt with a drizzle of Coconut Secret's Raw Coconut Nectar.

For those who've had enough of my non-dairy yogurt business, you might want to turn back now. For those wanting to venture on—let's go. Today we're making coconut milk yogurt. And it's my all-time favorite!

Before we jump into the yogurt, I have a bit of news. We are modifying our kiddo's diet—agaaain. I'd go into it, but will have to save that for another post. Bottom line; we're cutting out almonds for a while.

Almond milk has been the base of the non-dairy yogurt I have made on a weekly basis for the past two years. It wasn't easy giving it up.

When I committed to making the change, Moriah's words came back to me;

"I have learned how to respond with a plan. My plan for a successful
transition now begins with determining how to replace the foods
which need to be removed prior to removal."

I took Moriah's advice to heart and started playing with coconut milk yogurt—determined to "nail it" by the time we finished up the last of the almond yogurt.

Making coconut milk yogurt is not rocket science and recipes for it are a dime-a-dozen—but most use straight coconut milk which makes for a very high-fat yogurt. A 6-ounce serving of Thai Kitchen® Coconut Milk (full fat) easily exceeds 100 calories of saturated fat (good saturated fat, but a lot of it). My solution for reducing the fat without sacrificing all of the creaminess? Add water and thicken with a bit of tapioca starch and agar agar.

This morning Miles and I enjoyed our fresh coconut milk yogurt topped with a drizzle of low-glycemic Coconut Secret Raw Coconut Nectar and a sprinkle of white chia seed. Tomorrow we'll be churning up some frozen yogurt and I don't know who's more excited, the boys or me!

Coconut Milk Yogurt

Gluten-Free | Casein-Free | Citrus-Free | Corn-Free | Dairy-Free | Egg-Free | Fish-Free | Nightshade-Free | Peanut-Free | Potato-Free | Rice-Free | Shellfish-Free | Soy-Free | Wheat-Free | Grain-Free | Sesame-Free | Yeast-free | GFCF | Vegetarian | Vegan

Makes:  Just shy of 1 quart
Active Time:  30 minutes
Total Time:  26-32 10-12 hours

Ingredients:

Filtered WATER
3/4 teaspoon AGAR AGAR powder (not flakes or bar)
1-1/2 tablespoons organic CANE SUGAR
2 cans full fat COCONUT MILK (such as Thai Kitchen®)
3 tablespoons TAPIOCA STARCH/FLOUR
Allergen-Free YOGURT STARTER or Allergen-Free Probiotic Capsules

Directions:

***Do not make substitutions, do not alter measurements. Do not use milk beverages such as SoDelicious. Use pure coconut milk with the only additive (if there is one) being guar gum. Do not add flavorings or sweeteners until AFTER culturing and before transferring to the refrigerator ... I've gotten a few "it didn't work" comments. Digging deeper I was told "this or that was added" or sugar omitted (sugar is the bacteria's food!), etc. Follow the recipe exactly for guaranteed results.***

1. Sterilize cooking utensils, bowls and fermentation containers by dousing in boiling water.

2. In a small bowl, mix tapioca starch and 1/2 cup water to make a slurry. Set aside.

3. Add 2 cups filtered water to a large pot. Sprinkle agar agar powder over surface. Bring to boil and gently simmer 3-5 minutes or until agar agar is completely dissolved.

4. Give tapioca slurry a good stir and whisk it and the sugar into the agar agar mixture. Return to simmer, stirring constantly 1-2 minutes.

5. Whisk in coconut milk. Heat just until steam rises from surface.

6. Allow milk to cool to 95-100˚F. This can take a while.

7. Sprinkle yogurt starter (use manufacturer's recommended measure) or approximately 30 billion CFUs of probiotic over surface of cooled milk and whisk very well. Transfer to fermentation container(s) and then to yogurt maker. Leave undisturbed to ferment 8-10 hours (no longer). Transfer to refrigerator and chill 6-8 hours. Yogurt will set as it cools.

Notes:

Cooling: Allow milk to cool at room temperature. Do not cool using a water bath as the agar agar will begin to set. Give it an occasional whisk. The mixture may look clumpy (this is the agar agar setting), but a good whisk will smooth it out again.

The Starter: Nut/seed milk yogurts are best made using a yogurt starter. Unlike animal-based milks, a scoop of yogurt may not be effective. A lot of natural food stores carry the YoGourmet brand of yogurt starter which contains skim milk powder. So just be cautious when purchasing a starter or probiotic for use in culturing.

The Yogurt Maker: I prefer using a yogurt maker. I rest assured knowing that the yogurt is fermenting at a safe and consistent temperature. However, you may choose to ferment in any container, preferably glass, in any environment that is kept at a constant 105-110˚F (on a heating pad, in the oven, etc).

What is Agar-Agar?  Agar-agar is a plant-based "gelatine" derived from seaweed. It helps set the yogurt and firm it up. I get consistent results with agar powder versus flakes or bars. Agar powder may be purchased in packets at Asian grocery stores, from larger natural grocery stores and from Amazon.

Trouble Shooting: Portions of the surface may dry to a pale yellow; this can be expected. If there are any hints of pink, gray or black on the surface of the yogurt, throw the batch out and start again. This suggests the equipment was not thoroughly sterilized, that the yogurt starter was “dead” and that foreign “bad” bacteria colonized the batch, and/or that milk was hotter than 95° to 100°F when the starter was added.

Reader Comments (100)

Lexie, should the honey be raw honey or pasteurized? I only have raw on hand but I'm not sure whether it might introduce bacteria....

October 4, 2011 | Unregistered Commenteresther

Hi Lexie, I see you use honey in the recipe, this would then not be vegan. Vegans don't eat honey.

October 5, 2011 | Unregistered Commentersantie

Santie, my slip. I have corrected the recipe to use cane sugar which may be more effective anyway : )

xoLexie

October 5, 2011 | Unregistered CommenterLexie

Lexie - this looks great! My daughter doesn't like almond products - which I do - but prefers coconut ones. Pleasing a picky eater with food allergies has been quite the challenge - but this sounds like a winner. I'll try it tomorrow. Thanks :)

October 5, 2011 | Unregistered CommenterMoriah

I was told/read not to mix proabotic with honey as it is an antibotic. Is this not true??

October 5, 2011 | Unregistered Commentercarol

Hi Lexie: This recipe is very similar to the one I make but I use agar and kudzu instead of tapioca with a teaspoon or so of maple syrup plus about 4 dates. I mix it all in the Vitamix until it's at 180 degrees, then let it cool, mixing for a second or 2 every hour until 105 degrees then add starter and vanilla. I'm wondering though,why you can't/don't use 2 or 3 Tablespoons of your last batch of yogurt to start a new one. What did I miss?
P.S. I just gave my doctor's office your blog as a resource for all the Autistic kids he's working with. His nurse told me their parents are pulling their hair out, obviously, because they don't know how to feed them. Keep up the good work.

October 5, 2011 | Unregistered CommenterLaurel

I am going to have to try this... Finding a yummy dairy free yogurt that doesn't have the dreaded carrageenan is super hard here.

October 5, 2011 | Unregistered CommenterStephanie

Beautiful yogurt, Lexie! I love how you took the words of advice from one of your Making the Switch posts and put them to use yourself. :-) I'm sure Moriah will be pleased, too.

xo,
Shirley

October 5, 2011 | Unregistered CommenterShirley @ gfe

Carol. Very true about honey having antibiotic properties. And GREAT question. I am super grateful for readers like you who share what they have heard and learned. I, too am learning everyday.

Here are my thoughts. If the starter is working and producing a nice tangy yogurt then I think you are good to go. In my recipe here the honey is boiled ... and in a sense "pasteurized" which limits the antibiotic strength of the raw honey (okay, who's gonna jump on me for "heating" my honey ... go for it but don't expect a response : ). That said, I made a call to Cultures for Health and they said they usually do not recommend making yogurt using honey ... but rather organic cane sugar. So thanks to you Carol, I will be adjusting all my yogurt recipes to reflect that.

Thanks for taking the time to share your thoughts and for your help.

xoLexie

October 5, 2011 | Unregistered CommenterLexie

Lexie: Did they give you any altertive to can sugar if youcant have cane sugar?

Carol, agave would be my next choice. But I have not tested it so cannot say for sure.

xoLexie

October 5, 2011 | Unregistered Commentercarol

I definitely need to try this. Must locate my yogurt starter...

October 6, 2011 | Unregistered CommenterAlta

This is something I still need to try. I've never been a yogurt fan, but I get so many requests for recipes like this! I'm also a little intimidated by agar, but need to get over that. Looks great Alexa!

October 6, 2011 | Unregistered CommenterAlisa Fleming

Yes, Alta, find that starter : )

Alisa, no need to be intimidated by agar : ) Bars are agar-agar in its simplest form, then flakes. But both of those intimidate me ... exact measuring seems impossible. That is why I love the powder. It's been handled a little more, but it's the best! It's as easy as using Knox gelatine ... maybe even easier! No need to bloom. Just sprinkle over boiling liquid and simmer 2-5 minutes until it's certain to be dissolved. The thing with bars and flakes is that if you don't dissolve them completely (and usually takes longer) you will end up with chunks of weird, tough gel in the finished product. Embrace the agar powder! : ) It's hoof-free!

Here's a bit of info on animal-based gelatin from http://recipes.howstuffworks.com/question557.htm :

The gelatin in Jell-O is what lets you transform it into all sorts of different shapes. What exactly is gelatin? Gelatin is just a processed version of a structural protein called collagen that is found in many animals, including humans. Collagen actually makes up almost a third of all the protein in the human body. It is a big, fibrous molecule that makes skin, bones, and tendons both strong and somewhat elastic. As you get older, your body makes less collagen, and individual collagen fibers become crosslinked with each other. You might experience this as stiff joints (from less flexible tendons) or wrinkles (from loss of skin elasticity).

The gelatin you eat in Jell-O comes from the collagen in cow or pig bones, hooves, and connective tissues. To make gelatin, manufacturers grind up these various parts and pre-treat them with either a strong acid or a strong base to break down cellular structures and release proteins like collagen. After pre-treatment, the resulting mixture is boiled. During this process, the large collagen protein ends up being partially broken down, and the resulting product is called gelatin. The gelatin is easily extracted because it forms a layer on the surface of the boiling mixture.

Good luck.

October 6, 2011 | Unregistered CommenterLexie

I cannot believe I have not yet made coconut milk yogurt. I have made goat milk yogurt with raw goat milk tons of time, but guess it is now time to give this a go. It looks absolutely amazing and creamy and I know my kiddos would be huge fans of it!
Great job, missy!!
xo
k

October 8, 2011 | Unregistered CommenterKim(Cook It Allergy Free)

Thanks Kim! How do your kids (he he) do on goat milk?

Lexie

October 8, 2011 | Registered CommenterLexie

As I am refined sugar free, is it possible that I could do agave, honey (I know... not vegan), or maple syrup instead at 1.5 tbsp.?

This looks delicious, by the way. I've been looking for ways to make more things from scratch. Can this recipe be frozen to make a frozen yogurt dessert?

Best,
Morri

October 9, 2011 | Unregistered CommenterMorri

Can gelatin be used instead of agar agar? If so in what amount? Not a vegan just dealing with wheat, egg, deairy and peanut allergies. LOL

January 16, 2012 | Unregistered CommenterKendra

Morri,

For those wanting to try gelatin in place of agar:
Use 1-1/2 tablespoons gelatin in place of the agar

Adjust the next batch to your liking.

xoLexie

February 4, 2012 | Unregistered CommenterLexie

The last comment was for Kendra, not Morri ... sorry...

Morri, this answer is for you ... I started using sugar in place of honey b/c or any possible bacteria in the honey ... I had made it that way for a long time and it worked fine. Am sure maple would work just fine, too. So go ahead with either of those (same measure). I have just changed it up to cane sugar at the recommendation of Cultures for Health, the folks I buy my starter from.

xoLexie

February 4, 2012 | Unregistered CommenterLexie

Hi, just found your blog - I will be moseying around! I can wait to try this yogurt! I am a fairly new vegan and I miss yogurt and soy-yogurt does NOT cut it!!! We also don't have a coconut yogurt available here. Can you pin this recipe so I can add it to my board? I tried to pin it, but the image will not be found!!! :) It looks so lovely! Yum!

Would you compare the consistency to a regular yogurt or more of a Greek-style?

Thanks for this!

March 11, 2012 | Unregistered CommenterDawn

Dawn ... pinned : ) You can find it on this board:

http://pinterest.com/kulia/breakfast-gluten-free-dairy-free-egg-free/

This comes out to be the texture of So Delicious Coconut Yogurt. Not dense and thick like a greek yogurt. Hope that helps : )

xoLexie

March 11, 2012 | Unregistered CommenterLexie

Thank you!!!! :)

BTW - do you know if you can use the insides of a probiotic tablet to make the yogurt? I'm concerned I might not be able to find yogurt starter in my area and the vendor you recommended does not ship to Canada. :(

March 12, 2012 | Unregistered CommenterDawn

Dawn,

Okay, so here in the United States, the USDA clearly defines yogurt as:

§ 131.200 Yogurt.
(a) Description. Yogurt is the food produced by culturing one or more of the optional dairy ingredients specified in paragraph (c) of this section with a characterizing bacterial culture that contains the lactic acid-producing bacteria,Lactobacillus bulgaricus and Streptococcus thermophilus.(1)

Probiotic capsules taken as supplements may or may not contain these two cultures: Lactobacillus bulgaricus and Streptococcus thermophilus. That's not to say that using a capsule is harmful, you just may not be making true yogurt. Different bacteria are used for culturing different foods (kefir, piima, yogurt, etc). That said I am not even using a dairy milk to make yogurt! Ha! I would say it all depends on your comfort level. My friend Kelly over at www.thespunkycoconut.com took my yogurt recipe and began making it with capsules. So take a look over at her site. I still prefer using a bacteria mix specifically designed for yogurt making. But then I am one of those people that throws out leftovers after day three : ).

Solaray Multidophilous (which Kelly uses): Does not contain the Streptococcus thermophilus which here in the U.S. is a required bacteria in yogurt. Solaray contains: L. Acidophilus (DDS-1 Strain), L. Acidophilus, B. Bifidum, L. Bulgaricus. During fermentation, do these other bacteria work against or with each other? I do not know. I have tried her technique and it tasted fine ... so it's a fermented food of some kind.

Cultures for Health Vegetal (which I use ... and I am sorry you cannot get in Canada): Bifidobacterium bifidum, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus bulgaricus, Lactobacillus rhamnosus, Streptococcus thermophilus

This is where I leave it up to you : )

xoLexie
(1) Source: Food and Drug Administration’s Standard of Identity for Yogurt
(21 CFR Part 131.200)

March 12, 2012 | Unregistered CommenterLexie

how can i make this using straight coconut milk?? My son needs all the calories he can get right now, and Loves coconut yogurt we buy at the store but it gets pricey buying it.

March 23, 2012 | Unregistered CommenterTami

I just made my first batch of coconut milk and it turned out great!!! Put it in a 100 degree oven and left it for 9 hours. Let it cool for another 8 and boy do I have yogurt. Can't wait to have some for breakfast :) Thanks for the fabulous recipe!

xo Alyssa

March 27, 2012 | Unregistered CommenterAlyssa

Alyssa,

YES YES YES!!! Success! Thanks for letting us know : )

xoLexie

March 28, 2012 | Unregistered CommenterLexie

Can you explain why you recommend not allowing it to ferment any longer than 9 hours? Does it break down or something? I like doing it for 24 hours.

March 30, 2012 | Unregistered CommenterVictoria

Victoria:

The folks at GIProstart and Cultures for Health have been very helpful in my yogurt making journey. In conversations with them we’ve discussed fermentation time for nut and seed milks and both agree that 8-12 hours is the recommended maximum for these milks. With different milks (non-dairy and cow’s) there are different levels of fat, sugar content, etc. As insignificant as each element may seem, they must be kept in mind when making yogurt. Scientifically, I do not have an exact answer for you, but I am thinking it may be due to the varying sugar and fat ratios. The SCD time for culturing dairy yogurt is 24 hours. Perhaps the lactose in animal milk is enough to feed the bacteria for a full 24 hours. Perhaps nut milks do not have enough in them to feed the bacteria for that length of time. When I have cultured almond milk for over 12 hours, 50% of the time the batch begins to grow bits of pink slime or mold. This, to me, indicates that the bad bacteria were beginning to gain the upperhand in the colonization process.

Again, I am no expert … I base my culturing times on my own experimentation and knowledge provided by those selling the cultures I have used. Hope that helps:

Some links that are helpful:

http://www.giprohealth.com/makingyogurt.aspx

http://www.culturesforhealth.com/vegan-dairy-free-yogurt-starter.html

http://www.culturesforhealth.com/alternative-milks-for-making-yogurt

xoLexie

March 30, 2012 | Unregistered CommenterLexie

So it seems as if the nut/seed yogurts simply cannot have the same amount of natural bacteria per volume that mammal yogurt does?

March 30, 2012 | Unregistered CommenterVictoria

Victoria ... something along those lines would be my guess. I would love to be a fly on the wall at Amande or So Delicious ... to see if the way I am doing things in any way parallels there's. I add thickeners pre fermentation ... most sources recommend post. It's all been trial and error for me. Just sharing what "seems" to be working out for me. xoLexie

March 30, 2012 | Registered CommenterLexie

I think it'd be interesting to find out exactly how much bacteria per volume is in each. It'd be nice to know and not have to take probiotics anymore!

March 30, 2012 | Unregistered CommenterVictoria

Victoria, I agree! I'd love to throw some of my yogurt under a microscope and count the buggers. The probiotics we buy are tops, but come at a VERY hefty price. Plus the thing with probiotics is they can say 60 billion (or whatever), but how many of those 60 billion are actually still alive or potent enough? I wish I knew a food scientist : ) I'd have a slew of question for them.

xoLexie

March 30, 2012 | Registered CommenterLexie

Well, I got very excited reading you recipe for coconut yogurt because I miss yogurt so much. I've been allergic to dairy now for 10 years. But there is another problem for me. I have Candida and I cannot use very much sweetner, like sugar cane or honey. So, of course there would be no way for the bacteria to grow, would there?

I guess I'm out of luck, yet again!

April 29, 2012 | Unregistered CommenterJudy

Hi Lexie - again, another great post. Thanks! Question - I'm going to purchase a yogurt maker. Is there a make/model you like? I'll be making this recipe with it! :-)

May 16, 2012 | Unregistered CommenterNancy

Nancy, I have a Yogourmet (link below) and really like that I can make 2 quarts of yogurt in one container vs several individual containers. That's a personal choice. Really I don't think you can go wrong with any machine. But I like making it in volume : ) I always recommend checking your local resale or thrift shop ... some really nice, lightly used machines, end up their. I have a second Yogourmet I purchased for $2 at Goodwill. I eventually replaced the plastic fermentation jars with glass ... picked those up at Sprouts in the bulk section or online:

Here is the machine: http://astore.amazon.com/lexieskitchen-20/detail/B0016HM77A

here is the insert: (At Lucy's Kitchen Shop) http://www.lucyskitchenshop.com/yogourmet.html

May 16, 2012 | Unregistered CommenterLexie

Thx Lexie!!

May 17, 2012 | Unregistered CommenterNancy

I've just come across your recipe and am wondering-do you purchase more yogurt starter every time you make this? Seems pretty expensive! Is there any way to eventually use some of your own last batch to start the next, or will this method not work well with coconut milk? Thanks!

May 27, 2012 | Unregistered CommenterKaren

Hi Karen, Alternative milks like almond, coconut and rice are most successfully made using the direct-set method (adding powdered culture). Dairy milk cultures great using 1/2 cup of yogurt, but all my reading has pointed to using powdered culture for every new batch. A scoop of yogurt just is not effective ... and if the bacteria is not the perfect balance and proliferates as it should, the bad bacteria can colonize and ruin the batch.

My source for yogurt starters is Cultures for Health. Their website provides a wealth of information on the topic of yogurt making. They offer one non-dairy, vegan starter and a plethora of heirloom cultures for making dairy yogurt.

It is more expensive. Another option is to use non-dairy probiotic capsules. Therbiotic Complete probiotic from Klaire Labs (but is available only thru doctors ... you can buy it from Amazon, but the mfr says not to buy from them as those sellers may not be storing the probiotic in refrigeration which is critical ... it's expensive and who wants to spend that kind of money and it could possibly be dead) makes a really nice yogurt and contains what the USDA defines as yogurt containing "Lactobacillus bulgaricus and Streptococcus thermophilus." These are the strains you want to look for on the back of the bottle. Use about 25 to 30 billion per 2 quarts. I cannot guarrantee results when using probiotics ... they all vary but most I have made have worked. I hope that helps.

xoLexie

May 27, 2012 | Registered CommenterLexie

Hi, Lexie! I just found your recipe, and I am in need of some help. It seems like you've experimented with non-dairy milks quite a bit, so I'm hoping you can help me figure out what I'm doing wrong ;-) I first tried using the recipe on the Cultures for Health site, and it didn't set up at all, even after 24 hours of culturing (I tried it first for 8-12 hours, then did a second batch for 24 hours). Last night I tried your recipe in my new yogurt maker (the batches I tried before were made using MacGyver methods). It definitely set up better, but I still don't really like it. It's kind of watery, and way too tart. It looks nothing like your picture, though. Maybe I'm delusional in thinking I can create something similar to So Delicious yogurt! Do you think it's possible I have a dead batch of starter? I'm considering trying to use some cow's milk just to see if it works with that. Thanks in advance for your help!

Amanda

June 4, 2012 | Unregistered CommenterAmanda

I love this recipe! After two months of reading and re-reading your recipe, I finally was able to get all the ingredients together and just made my first batch! My son is 8 months old and loves this yogurt. I was unable to find the Cultures for health starter, but I found a great one on the Custom Probiotics website. I used the Yogurt Starter Formula 2. There is no dairy in this starter. It was pricey, but worth it! That and your recipe I think made for a successful first batch of yogurt. I have never made yogurt before. This was easy. Thanks!
Kathy

June 4, 2012 | Unregistered CommenterKathy

Amanda,

Real quick. You can control the tartness by culturing for a shorter period of time. Test it as you go ... just don't mix it up or disturb it too much. If it is a clean tart taste, your culture should be fine. Then for setting up. If using the agar and tapioca, it should firm up once it is chilled thoroughly. It will be runny before you stick it in the fridge but should set up after refrigeration for 6-8 hours. Good luck! : ) xoLexie

June 5, 2012 | Unregistered CommenterLexie

Kathy,

Thanks so much for the feedback ... and am so glad your little guy is enjoying it!!! xoLexie

June 6, 2012 | Registered CommenterLexie

Hi Lexie,

I finally had non-dairy yogurt success!!! I made this yesterday and had it for breakfast this morning, so good! It was actually my first time having coconut yogurt because I have never been able to justify spending what So Delicious charges. Well I am never going to find out now that I know I can't make this and it is so easy! I actually used Lite Coconut milk because that was all I could find at Trader Joes and I used my probiotic capsules and just poured one in. (It is all allergy free) but I did buy the one you recommend just waiting for it to arrive. I am so excited thanks so much and now I will try the almond/hemp yogurt again now that I know what the process is supposed to look like. Thanks again and I will always be willing to try any more yogurt recipes you come up with!

-Heather :)

July 1, 2012 | Unregistered CommenterHeather

Can arrowroot be subbed for Tapioca?
Lovely website!

July 17, 2012 | Unregistered CommenterVera

Vera, yes arrowroot can be subbed for Tapioca. Just mix the slurry in LAST and simmer/heat through just until thickened. xoLexie

July 17, 2012 | Unregistered CommenterLexie

Can Stevia be used instead of the cane sugar? Same measure?

August 4, 2012 | Unregistered Commenterjackie

Jackie, no, you must use sugar. Stevia contains no sucrose ... the sugar that feeds the bacteria. xoLexie

August 4, 2012 | Unregistered CommenterLexie

Hi! I just tried this recipe :) I actually did 50/50 almond milk cos that is all i had. It came out quite firm, so i blended it with my stick blender and it went from looking a bit like jelly to thick creamy yogurt. It tastes slightly tart, but nice and creamy. BUT im a scardy cat and im worried how to know if its good or bad... like how would i know if bad bactaria are in there and might make me sick! Im a total newby when it comes to fermenting anything of my own and i have an ingrained refrigerator obsession. I worry about leaving anything out on the bench, so worry how to tell if this is bad/ :S Thanks so much for sharing your wealth of knowledge!

September 17, 2012 | Unregistered CommenterTash

Tash, I think you've been successful! I am getting the feeling that to a lot of people yogurt=Yoplai (not sure what the equivalent is there in NZ). True dairy yogurt has a definite tang — especially the varieties that culture for 24 hours. With nut and seed milks, I don't culture it as long. After about 10 hours I call it quits ... I just don't know if there is enough sugar (compared to the lactose in dairy) for it to go that long without the bad bacteria taking over. ANY way, I think you have made yogurt. My test:

1. Does it look clean and white. No weird texture on top or colors like pink of gray.
2. It should smell clean ... with a hint of yeasty or fermentation smell. Not super strong and putrid.
3. Does it taste clean and tart.

If yes to all these, I'd go ahead and try it. When in doubt, try a little bowl and see how it sits : ) But I honestly think you've done it.

I like blending mine, too for a real creamy result.

xoLexie

September 17, 2012 | Registered CommenterLexie

Thank you so much for your quick reply :) When i first opened it up it has kind of set bubbles on top, and there was no discolouration. Just nice and white, maybe a few flecks from the almond skins after straining. I had a small amount last night and was fine :) So had some more today. Its nice and creamy, but i think i didnt quite dissolve the agar well enough as there were a few bits of it through there, also a few small bits of white as well.... but im guessing that is just normal? It definately tastes tangy, not sour or anything. How exciting. I left it overnight in my easiyo maker (just a flask thing you fill with warm water and put yogurt jar inside) so was in for 10 hours. So how long do you think it will last in the fridge before going 'bad', im a bit of a worrier when it comes to knowing how long things are ok for so have some learning to do when it comes to yogurt making haha. Ive only been dairy free for 3 weeks, just for my 7 month old baby and its going really really well so far, im quite proud of myself :)

September 18, 2012 | Unregistered CommenterTash

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