- 3 cans (approximately one liter) light coconut milk or 5 cups almond milk*
- 3 tablespoons arrowroot powder
- 1 5-gram packet vegan yogurt starter
- 2 teaspoons pure vanilla extract (optional)
Stir the arrowroot powder into ½ cup of cold water (arrowroot will not dissolve in hot liquid) and whisk it in a steady stream into the pot. Stir constantly for a minute or two to prevent lumps from forming.
Remove from heat and let the mixture cool to 100’, whisking occasionally to keep the mixture smooth.
Whisk in the yogurt starter and vanilla extract and pour the mixture into yogurt cups. Incubate the yogurt for 8-12 hours, depending on how tart you want the finished product. Longer culturing time yields a more “sour” taste, and coconut or other plant milk can take longer to culture than dairy milk.
Once the yogurt has fully set, let it cool to room temperature. Cover the yogurt jars and refrigerate until thoroughly chilled to stop the culturing process completely. The yogurt will continue to thicken slightly as it cools.
Add fresh fruit and sweetener as desired.
Variations: Add 1 1/2 teaspoons grated lemon zest with the arrowroot for a lemon flavored yogurt. You can also add your sweetener at this point, but we like making the yogurt plain so we can use it for both sweet and savory purposes (no vanilla).
*Coconut and almond milk should be as unadulterated as possible for best results. Canned and homemade coconut milk are the only ones free of additives like carrageenan and tocopherols, which interfere with the culturing process.
Makes about 7 6-ounce servings
Copyright 2013 by Jen Hoy