Step 1

Add the oats, water, salt and dates into the Vibe blender jug and secure the lid on.

Step 2

Blend on ‘smoothie’ mode for 25 – 30 seconds.

Step 3

Place a nut milk bag into a large saucepan. (or use a piece of muslin cloth over a sieve)

Step 4

Pour the oat milk into the nut milk bag, gather the edges and squeeze out the milk until only oat pulp remains. (discard or store for another use)

Step 5

Place the saucepan on the stove-top and heat gently. Stir continuously with a whisk as it heats. Oat milk will become lumpy as it cooks. If lumps form – whisk thoroughly to remove them.

Step 6

Bring the milk to a gentle simmer and continue to stir until it thickens. This should take a few minutes.

Step 7

Remove from the heat and stir in the sugar and vanilla.

Step 8

Pour the hot oat milk into a sterile yogurt making jar. As the oat milk cools it will begin to set. It may even dry and crack on top. Don’t worry.

Step 9

Allow the milk to cool down to below 42° C (107° F) If you add the starter while the milk is too hot it will kill the bacteria.

Step 10

Add the yogurt starter and mix well to combine.

Step 11

The oat milk is now ready to begin fermentation. Put the lid on the glass yogurt jar and place into your Luvele yogurt maker.

Step 12

Switch the yogurt maker on. Set the temperature to 38° C, set the timer to anywhere between 12 – 24 hours. A longer fermentation will produce a tarter tasting yogurt.

Step 13

When the fermentation is complete, place the yogurt in the fridge for at least 6 hours to cool and set.

Step 14

After chilling the consistency may be slightly lumpy. For a smoother consistency, whisk or blend briefly with a stick blender.FOR MORE DAIRY-FREE YOGURT RECIPES OR YOGURT MAKING TIPS VISIT OUR YOGURT BASICS PAGE.