easy yogurt recipe

This Homemade Vegan Yogurt (Cultured and Creamy) will absolutely change your life! It tastes identical to store-bought dairy yogurt, tastes absolutely delicious, and can be used in so many ways from breakfasts to dips to dinners! The process to make it is pretty foolproof, and doesn't require any special tools or ingredients!

Homemade Vegan Yogurt (Cultured and Creamy)

cashews (soaked overnight)

apple cider vinegar

sea salt

½ cups clean filtered water

probiotic capsules (I used JustThrive)

First, rinse off your soaked cashews completely. In a high powered blender, add the cashews, apple cider vinegar, filtered water, and the sea salt. Blend until completely smooth and clean. I blended for about 3 minutes on high.

Pour the contents into a very clean and dry glass bowl or tall jar. Open your probiotic capsules and pour the powered contents inside the cashew yogurt mixture. Using a wooden or silicone spoon, stir the probiotic powder into the mixture and stir/mix into it for about 2 minutes, until fully incorporated.

Cover the bowl/jar with some cheesecloth or even a clean dry paper towel and secure with a rubber band. Place in a warm, dry place. If you live in a tropical country, you can leave it on your counter top. If you don't, place it in your oven with the oven OFF and the oven light on (do not place right after cooking something, this will be too hot). Leave the yogurt undisturbed as much as possible for 24-48 hours. You should begin to smell a slight yogurt-y smell after about 24 hours. I recommend leaving it for the full 48 hours.

The yogurt should be much thicker now. Stir to combine fully. If you hear a carbonated sound that is normal, it's a part of the fermenting process.

Cover the jar/bowl or transfer to a new clean jar/bowl and cover and place in your fridge. It should also thicken up in the fridge and you can start using it now! It'll last in your week for at least two weeks.

If you want your yogurt any thinner, strain/drain it in cheesecloth or paper towel or a fine mesh colander for about 30 minutes to strain off any extra liquid. If you want greek yogurt, see the notes below.

Enjoy with any combination of you want including yogurt, maple syrup, vanilla extract and fruits!

It's simple to make your own dairy free coconut yogurt in an Instant Pot. You only need two basic ingredients and a pressure cooker with a yogurt program.

Dairy Free Coconut Yogurt

coconut cream (2 cans)

capsules probiotic

gelatin (optional)

Pour coconut cream into Instant Pot.&nbsp;Put the lid on, then click the “Yogurt” button and use the “Adjust” button until “boil” is displayed.

When the boil temperature has been reached, the Instant Pot will beep. At that time, open the lid and check the temperature. Stir in gelatin if using. Once temperature reaches 115°F, empty the powder from the probiotic capsules into the pot. Stir the powder into the coconut cream using a whisk.

Place lid back on Instant Pot and push the &quot;Yogurt&quot; button again (it should say &quot;yogurt&quot;). Use the &quot;+&quot; or &quot;-&quot; buttons to adjust the culture time. I like to let it sit anywhere from 15 to 18 hours.

When the time is up, open the lid. The yogurt may seem thin, but don't worry. It thickens up in the refrigerator. Just pour it into a glass container with a lid and let it chill for a day.

How to make homemade Yogurt from scratch- an easy step by step guide with no special equipment needed! 1 quart milk yields 2 cups strained yogurt. 

Homemade Yogurt Recipe

milk – whole milk, raw milk, goats milk, or sheeps milk

yogurt

Cheesecloth

Strainer

Thermometer

Turn oven on lowest setting for 10 minutes. Turn off, but leave light on.

Heat milk gently in a saucepan or dutchoven on the stove over medium heat to 180 F, stirring often.  If you want all the benefits of raw milk yogurt, remember to heat the milk only to 110 degrees and no higher.  This ensures that milk&#8217;s own bacteria will stay alive.  Or if unsure, heat to 180F .(please see notes)

Add 1 tablespoon of yogurt. ( The general rule is 1 tablespoons yogurt per quart of milk -resist the temptation to add more, or you will end up with yogurt that is watery and overly sour. I find that 1 tablespoon is best! )

Cover, wrap in a towel and place in the oven with the light on, (100-110F).  The light will act as an incubator. You can also pour into a mason jar, seal, wrap with a towel in a warm oven. You could also place in an instant pot, slow cooker, in a cooler with hot water bottles. The idea is to keep yogurt at a steady but low warmth (100F-110F)  for a period of 8 hours. If it gets too warm, it will curdle.

After 8 hours, strain with a cheesecloth over a strainer over a bowl. (Straining is optional, this thickens the yogurt). Save the whey for smoothies, soups, or water you plants with it! 

Store in airtight container, or a sealed  mason jar in the fridge for up to 2 weeks. Make another batch before you run out! 

If you like sweetened yogurt mix in honey, vanilla, maple, or agave. I prefer to sweeten yogurt in smaller batches, keeping my main batch, plain.

This turned out so good. Thanks for the detailed instructions!

Turned out perfectly. So happy to finally have a good raw milk yoghurt recipe. Thank you for posting.  Added some cream that was about to go off as well and it came out deliciously.

I would like to know about nut yogurt. ??? never heard of it

Hi there, thanks for the recipe. I heated my milk to 102F and added 2T yogurt, then incubated in the pot inside the preheated oven overnight. I then strained for about 6 hours. It turned out runny (closer to honey consistency than milk) and not tart at all. Not sure where I went wrong?

My pigs love the whey and it fattens them up!

Do I follow the recipe when using raw goat milk...Or do I need to do something different in the recipe for goat milk?

The lowest temperature in my gas oven turned out to be 225 F and didn't stay warm for long enough after turning it off.  Instead, I used my 40 oz Hydro Flask to make one quart of raw milk yoghurt.  I wrapped the Flask in two towels and left it for twelve hours, at which time the temperature of the yoghurt was still about 90 F.  It tastes great.  I just now put the unstrained yoghurt in the fridge.

I recently made this and can't believe it has taken me this long to try making my own. It turned out perfectly rich and creamy, and not overly sour. I strained it a little longer to make it thicker and ended up with 1 3/4 cups. I will be making this again and again! Trader Joe's had goat's milk and it is much easier for my daughter to digest. Making it from scratch costs about half as much as buying goat's milk yogurt -so it is affordable too.  Win-win.

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