When I gave up dairy, I thought my days of eating creamy, delicious yogurt were over.
Of the few dairy-free yogurts even available, many of them were chalky, tasteless, or full of sugar and additives.
So I stopped buying yogurt altogether, but I always missed it…
Until I discovered how easy it was to make my own dairy-free yogurt! It only takes a few simple ingredients. I personally love the ease of using my yogurt maker, but it isn’t necessary.
You, too, can learn how to make dairy-free yogurt!
Let’s run through the ingredients for dairy-free yogurt…
Canned coconut milk is my favorite milk for yogurt because of its creamy consistency. Look for a brand with minimal additives. The purer, the better.
Homemade nut milks are also popular for dairy-free yogurt-making. Use nuts and water only — sweeteners and/or flavoring will be added later in the process, if desired.
2. Bacterial Culture
Yogurt needs bacteria. There are three options for culturing homemade yogurt:
- dairy-free yogurt culture
- probiotic capsules
- plain dairy-free yogurt (check to see that it has live bacteria in the ingredients)
The sugar isn’t to sweeten the yogurt — it’s to feed the bacteria. Unlike dairy milks, dairy-free milks are much lower in naturally-occurring sugars.
You can use several thickeners to create a creamier dairy-free yogurt, such as:
I haven’t yet tried agar agar or gelatin, but I do have great results with tapioca flour.
If you prefer to thicken your yogurt after culturing, chia is an excellent and healthy choice! Simply stir in and let it gel.
When I gave up dairy, I thought my days of eating creamy, delicious yogurt were over. Then I discovered how easy it was to make my own dairy-free yogurt!
- 3 1/2 cups dairy-free milk of choice of choice, such as 2 14-ounce cans coconut milk
- 1 packet dairy-free yogurt starter OR 4 probiotic capsules, OR 1/4 cup plain dairy-free yogurt
- 1 tablespoon raw honey maple syrup, or evaporated cane juice
- 2 tablespoons tapioca flour or other thickener, see recipe notes
Clean all yogurt-making tools.
Sterilize jars by running them through the dishwasher or boiling them in water.
Then pour milk into a saucepan.
Remove about 1/4 cup of the milk and whisk tapioca flour into it.
Return flour and milk mixture to the pan and whisk it in.
Heat the milk until bubbling and thickened.
Let the milk cool until it is about 100 degrees Fahrenheit, or look for specific temperature for milk given in instructions of yogurt starter (if using).
Pour yogurt starter or yogurt (whichever using) into milk. Or, open up probiotic capsules and sprinkle contents into milk.
Whisk until combined.
Then pour milk into sterilized jars.
Place in yogurt maker and culture for 12 hours. If you like a sour yogurt you may wish to culture for longer. If you do not have a yogurt maker, there are many other ways to incubate the yogurt.
Once culturing time is complete, place lids on jars and place in fridge to stop culturing process and cool.
Once cool, add flavorings as desired.
- If using gelatin, use about 2 teaspoons of gelatin per quart of yogurt.
- If using chia seeds, add 8 tablespoons of chia per quart of yogurt after culturing but before moving yogurt to the fridge.
- The amount of agar agar depends on the form purchased -- feel free to experiment!
What is your favorite way to enjoy yogurt? Do you know how to make dairy-free yogurt?
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