homemade healthy yogurt

<p><em>Easy, inexpensive &amp; high protein dairy free yogurt ready in minutes! This homemade vegan yogurt is thick, creamy, tangy and makes for a healthy breakfast or snack. </em></p>

Easy Vegan Yogurt

block soft tofu (200 grams)

fruit

lemon

block medium firm or firm tofu (200 grams)

cashew butter (16 grams)

vanilla protein powder (highly recommended) (16 grams)

tsp vanilla extract (5 grams)

probiotic capsule, insides only

Blend all the ingredients together until smooth and creamy.

Serve right away or place into an air tight container in the refrigerator for up to 3 days. 

Hi lisa! This recipe is actually a genius idea! Because i love yogurt but sometimes it's quite high in fat and this recipe really helps me use up my tofu that has been sitting in my fridge for quite some time 😅 and also high protein which i loveee. The viscosity and texture are on point, it is also quick and easy. I'm definitely adding this to my daily menu noww

This is has become my morning go to! It’s so easy to whip up and I always have the ingredients on hand too! Probably going to be telling anyone and everyone about this for ages to come!! And the lemon really does add that lil extra something. Couldn’t thank you enough for sharing this it really is a game changer for me!!!

When I went vegan, I struggled for so long to find a high protein, good tasting yogurt. Most plant based alternatives were often high in fat, didn’t taste good and didn’t offer the nutritional values I was looking for. I first saw Lisa making her yogurt bowls on YouTube and tried to recreate. But my life changed when she posted this recipe. This has become my go to breakfast, especially in the hot summer! It tastes amazing, it’s high in protein and it’s so easy to customize! Thank you Lisa! I absolutely love your recipes.

This stuff is amazing, tastes like frozen yogurt and is super high protein!!

I think this is so much better than the store-bought version of vegan yoghurts! I love the intense flavour of the frozen blueberries combined with the tofu :) I am looking forward to your next recipes😍

Love love love this recipe!!! Super good and tasted just like real dairy yogurt! I shared it with my friends and they all love it as well! Very easy and simple recipe - highly recommend everyone to try it!!

So simple yet so refreshing and delicious! I love the thick creamy texture and the ability to choose any flavour!

The ingredients are so simple and the consistency is great! Tastes better then store bought yogurt and will be my breakfast from here on out. 

I did not have cashew butter so I used peanut butter and it turned out great! Would definitely recommend to give this recipe a try.

so easy and delicious! the possibilities are endless. give this a shot! you don’t need a fancy / expensive blender.

simple and delicious! I subbed 1/3 c raw cashews for cashew butter and it came out great. Thanks!

soooooo yummyyy!!!! i made a half batch for breakfast and it was really nice. Great with fruit, chia seeds, granola and peanut butter on top. Kept me full throughout the day and i will defs make again

My high powered blender is on the fritz, but I’ve been wanting to make this recipe for ages so finally did it today in my high powered food processor. Probably not quite as smooth as you’d get in a blender but still pretty good and it tastes delicious!! I used silken tofu that needed to be used up, frozen banana and mango and vanilla protein powder. I had no cashew butter so used peanut butter because I didn’t want it to taste like coconut. Everything vegan in Australia tastes like coconut and I’m so over it! Can taste a little peanut but I love that anyway. This is better than  vegan yoghurts you can buy here in Aus. And it’s actually got protein!! Only thing I’d say is how is this one serving? I can only eat half but tomorrow’s breakfast is in the fridge :)  Love it. Thank you.

I used firm tofu, frozen strawberries, almond butter and lemon. Wow!  Super impressed. High volume, high protein and dairy free meal or snack. Absolutely delicious. I love greek yogurt and this really hit the spot with its thick texture. Thank you so much!

A guide to making your own Greek yogurt at home using fat-free, 1%, 2%, or whole milk.

How To Make Healthy Greek Yogurt

milk (fat-free, 2% or whole milk)

yogurt (commercial

Fill a Pyrex 2-qt microwave-safe bowl or pitcher with milk. Alternatively, pour milk into a heavy-duty pot to heat on the stove.

Heat milk in the microwave until bubbles begin to appear around the edge. The temperature should reach 170-180˚F after you stir it. (In my new microwave, it takes 25 minutes on 70% power). Monitor the temperature closely until you figure out the best time and power for your microwave.

If you prefer thicker yogurt, an optional step is to hold the temperature at 180˚F  for 15-20 minutes. (I do this in my microwave for 15 minutes on 20% power.)

Remove the milk from the heat source and stir it. If a skin has formed, remove it.

Allow your milk to cool until the temperature drops to between 100-110˚F. Use an ice water bath to hasten the process, if desired.

Add a small amount of cooled milk to 1-2 tablespoons of fresh unflavored yogurt as a starter. (You may use yogurt from a previous batch of your own homemade yogurt.) Whisk until the starter is smooth.

Cover the milk and place it in a warm environment where the temperature stays around 100-105˚F.

Allow the inoculated milk to incubate for 4-8+ hours or until set like gelatin.

At this point, you could chill the yogurt and eat it as is. Or you can decide whether to pour off the whey or stir it back in. Straining yogurt to make it thicker will result in Greek yogurt.

Very carefully pour yogurt into a wet bouillon strainer or chinois. If the mesh is fine enough, you won&#39;t need to use a cheesecloth or paper towel. Or use a double layer of commercial-size paper coffee filters inside a cheap colander. (This is my current favorite method of straining.)

Let yogurt sit in the strainer until the yogurt is reduced by approximately a third. Time will vary according to the thickness of the yogurt out of the oven and your own preference regarding texture and sourness.

Empty whey from the batter bowl and pour yogurt out of the strainer back into the original bowl. Use a good whisk to beat until smooth. Thin with milk or leftover whey if yogurt is too thick.

Top 2 homemade healthy yogurt recipes from across the web

The most viewed homemade healthy yogurt recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Easy Vegan Yogurt

How To Make Healthy Greek Yogurt

Top 2 homemade healthy yogurt recipes from across the web

The most viewed homemade healthy yogurt recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Vegan Yogurt

How To Make Healthy Greek Yogurt

The most viewed homemade healthy yogurt recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine