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Pour 1 quart of plant-based milk into a saucepan and heat over medium heat. Stir continuously.
While your milk is heating, whisk together the lemon juice, maple syrup, agar-agar, and boiling hot water.
Once your milk is lightly simmering, turn off the heat. Be careful not to burn the milk.
Immediately add the milk and the water-agar mixture to a blender and blend on low for about 1 minute. *If you do not have a heat-safe blender: Combine in the pot and bring to a simmer. Whisk until all the agar is dissolved and evenly mixed.
Allow the milk mixture to slightly cool for 10 minutes.
Add in the full-fat coconut cream and your starter cultures and blend well. Mixing by blending in a blender is the best option. (You can use a yogurt starter culture packet or two tablespoons of already made vegan yogurt).
Once your milk is inoculated with probiotic microbes you are ready to incubate! Dispense the milk mixture into the clean jars for your yogurt maker. Be sure the lids are off, turn it on and let it incubate for 12 hours.
When your yogurt is done incubating, you can give each jar a good stir. Then put lids on and place in the refrigerator. Once cooled, add in some fruit if you’d like and enjoy!