Homemade Vegan Yoghurt


This recipe is easy and quick to make, you don't need anything else than only 2 ingredients. To me, it makes the perfects satisfying snack or breakfast. I like to eat my yoghurt with some banana, fresh fruit and of course some good old crunchy granola. For an extra portion of plant based protein I top the yoghurt up with some hemp seeds or pumpkin seed protein. Please make sure you use quality probiotics to make your yoghurt, these probiotics have to be free of pre-biotics.

If your yoghurt starts to smell odd or takes weird colours, something has gone wrong. This never happened to me, but it can. If this happens, throw it out! It should taste tangy, but not spoiled. If you like to thicken your yoghurt even more, place two layers of cheesecloth over a fine mesh strainer set over a large mixing bowl and carefully pour in your yogurt. Then loosely cover the top and refrigerate / let drain for several hours until desired thickness is reached!


YOU NEED:

around 3 portions

500ml coconut milk

2 vegan pro-biotic capsules


THE MAKING:

Shake your coconut milk well. Then open and pour into a clean, dry glass jar or bowl

Empty your probiotic capsules into the yogurt and use a wooden spoon to stir, not metal one, as a metal spoon can react negatively with the probiotics. Stir until creamy and smooth, pushing the probiotic up against the side with your spoon to evenly disperse


Cover the mixture with cheesecloth and secure with a rubber band


Let the yogurt activate for at least 24 hours and up to 48 hours in a warm place. The longer it rests, the tangier the yogurt will become. That's it, your yoghurt is ready


Store covered in the refrigerator for several days




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