New Mum’s Food Adventures

I got curious if store bought oat milk could be turned into yoghurt or not. I made some and it sort of thickened. More than I thought. I didn’t preheat it at all. So I made the yoghurt below with:

• 1 cup extra protein soy milk
• 1 cup Califia Farm oat milk
• 1-2 tablespoons of coconut Greek yogurt
• 1 teaspoon of sugar to help fermentation out.

I used coles brand Greek coconut yoghurt with live vegan cultures. I’m not vegan but I need to be dairy free so this part is important for me. It was creamy and lovely but there was already soy whey so I used my Greek yoghurt strainer which left me with a much thicker and lovely yoghurt. The photo below is this blend. The flavour was fantastic. It didn’t need vanilla at all.

Then I wanted to make almond yoghurt. I tried the steps from a YouTube video. The recipe was simple. Soak almonds and remove skins. Make almond milk from blanched raw almonds. 1 cup almonds with 3 cups milk. I used my high speed blender set to 1 minute and 30 seconds. Then simmer strained coconut milk until it thickens. I went for a runny cream texture as I didn’t want to burn it and I was afraid of scalding my almond milk. I used the same yoghurt as my culture plus sugar and vanilla. The texture was mildly grainy but still very smooth and runny. It was more like a drinking yoghurt. But the flavour was there. I incubated mine for 8.5 hrs in an electric yoghurt maker. Next time I will add a thickener or try agar agar.

Next dairy free yoghurt I want to make is macadamia. I bought some plant based yoghurt starter from Luvele that I plan to use with my almond yoghurt. It comes with what I need so I don’t have to add thickeners. Basically I have been watching videos and reading blogs on making plant based yoghurts. I have tried the probiotics method and I don’t like it. It’s fizzy and too tangy. Overall just not nice. I prefer the live cultures yoghurt added in over the probiotics. Easier to control and better flavour.