Homemade non-dairy yogurt recipe collection - Mothering Forums
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#1 of 25 Old 02-07-2010, 06:01 PM - Thread Starter
 
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Hi all-

I've been making yogurt at home by myself for a year or so, but haven't been totally pleased with the soy and coconut yogurts I've made. I'm on a search for more variation and thought I'd record my progress here (and poll you all for ideas!)

Soy yogurt


I have made soy yogurt from original flavor Silk (eh), plain flavored Westsoy (eh) and plain flavored Soy Nice (a bit better.)

I have experimented with adding gelatin, but did not like the way it made me feel like I was eating jello yogurt.

I have experimented with adding a bit of honey, but that doesn't seem to help make it set up.

I have experimented with two yogurt makers and various cooking times. 12 hours was about right for the first one, which cooked at a lower temperature, but 12 hours for the second one makes the yogurt sharp and somehow squiggly-- too much whey, I think.

Coconut Yogurt
I like the naturally thicker consistency of this, but it has a very sharp taste, and my son didn't like it. I would like to try it again- perhaps cutting it with soy or another milk.


I'd like to try hemp milk yogurt, although initial google searches make it sound like it won't set up.

I am also curious about using yogurt starters that aren't store-bought yogurt. We take a dairy-free probiotic... could i use that?

Otherwise, there is this:
http://www.customprobiotics.com/yogurt_starter.htm

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#2 of 25 Old 02-07-2010, 06:03 PM - Thread Starter
 
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So what will I start with? My son is really into the WholeSoy yogurts right now, so I don't want to jump straight to coconut. I need to wean him off the sweet stuff slowly!

So... am I brave enough to try hemp? Yes, let's just jump in there. I go shopping tomorrow, so if anyone wants to weigh in with suggestions between now and then, do.

Thickeners... what thickener do you recommend? Not gelatin!

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#3 of 25 Old 02-07-2010, 06:40 PM - Thread Starter
 
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Ooo- I just found this PDF file on this site
http://www.101cookbooks.com/archives/000176.html

It is a taste record. I'll have to create something similar.

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#4 of 25 Old 02-07-2010, 07:08 PM
 
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There was a whole discussion about probiotics vs. yogurt starters on one of these threads (maybe in the Allergy forum?) but for some reason probiotics were not a good choice. I tried gelatin as well and didn't like it.

I make coconut milk yogurt. And it took me about 15 batches to get it right. I've only made it from non-dairy starter (www.giprohealth.com), never from other yogurt (because no other yogurts were safe for us to eat). I don't sweeten it much when I make it (just enough sugar to feed it) so that I can use it as a sour cream substitute on potatoes and in dips and such or I'll sweeten it when we're having it as yogurt or as a fruit dip.

My recipe is at www.kathysrecipebox.com.

Kathy, mother of 3, wife of 1. My new recipe blog: www.kathysrecipebox.wordpress.com (no longer searchable by allergen, but at least it doesn't have a virus!)
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#5 of 25 Old 02-07-2010, 10:47 PM - Thread Starter
 
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Thanks Kathy. In general, how do you know how much sugar is necessary to feed the bugs?

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#6 of 25 Old 02-08-2010, 05:27 AM
 
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trial and error for me. I think I only use a couple teaspoons.

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#7 of 25 Old 02-08-2010, 01:28 PM
 
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Thank you so much for the idea. I will try that coconut milk recipe in my groovy yogurt maker from the early '80s. hope it still works.
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#8 of 25 Old 02-26-2010, 02:29 AM - Thread Starter
 
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Ok... so finally, trial batch #1 is in process. I improvised on Kathy's recipe, so we'll see:

32 ounces hemp milk
2 Tbsp tapioca starch
1/2 tsp vanilla
~1 tsp sugar

I'm keeping my fingers crossed, but since this is batch #1, I'm not entirely confident.

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#9 of 25 Old 02-26-2010, 11:45 AM
 
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I would love to hear how the hemp milk yogurt turns out.

ETA: Oh and is there a specific way to make it? Like keeping it enclosed or something like that?
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#10 of 25 Old 03-12-2010, 03:06 AM - Thread Starter
 
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So the end product was tasty in a yogurty way, which is good. But the consistency was ... well, like milk with some tapioca starch in it.

Not sure what I'm going to do next, but something.

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#11 of 25 Old 03-12-2010, 11:32 AM
 
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Great ideas! I'll be trying Kathy's coconut yogurt this weekend.

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#12 of 25 Old 03-12-2010, 06:17 PM - Thread Starter
 
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Hmmm... I'm not sure the enclosing has much to do with it, though certainly you don't want other bacteria to get into it. I have a (covered) yogurt maker. I wouldn't have bought it if I had first learned that you can make yogurt in your crockpot so easily. Making it in the oven did not appeal to me, and my oven doesn't stay cooler than 200 degrees anyway.

Quote:
Originally Posted by homeschoolingmama View Post
I would love to hear how the hemp milk yogurt turns out.

ETA: Oh and is there a specific way to make it? Like keeping it enclosed or something like that?

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#13 of 25 Old 03-12-2010, 07:03 PM
 
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How does one make crock pot yogurt?

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#14 of 25 Old 03-12-2010, 07:13 PM
 
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#15 of 25 Old 04-12-2010, 01:35 PM
 
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*bump*

Any news on the yogurt making front? I'm getting ready to have a go at my first batch . . .

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#16 of 25 Old 04-12-2010, 01:45 PM - Thread Starter
 
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well, no. We have three cups left of the hemp yogurt sort of wheying it out in the fridge right now. i want to get back on it! what kind are you going to try first?

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#17 of 25 Old 04-12-2010, 02:15 PM
 
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I'm going to try coconut, and in the crockpot. I'm thinking of using arrowroot instead of tapioca. Any experience with this/idea of why it wouldn't be a good idea?

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#18 of 25 Old 04-16-2010, 12:45 PM
 
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Okay, my co op has small tapioca pearls, or tapioca flour, but nothing called tapioca starch. Is the flour the same thing? And does anyone know if I can try arrowroot instead?

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#19 of 25 Old 04-16-2010, 12:52 PM
 
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Tapioca starch and flour are different, the flour would likely give the yogurt a funny texture. I haven't tried arrowroot since the tapioca starch is easy for me to get so I can't help on that, sorry.

I use this recipe: Angela's kitchen

I am playing with using gelatin to firm it a little more because it's still a little too thin for DD to feed herself.

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#20 of 25 Old 04-16-2010, 01:34 PM
 
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Quote:
Originally Posted by CoBabyMaker View Post
Tapioca starch and flour are different, the flour would likely give the yogurt a funny texture. I haven't tried arrowroot since the tapioca starch is easy for me to get so I can't help on that, sorry.

I use this recipe: Angela's kitchen

I am playing with using gelatin to firm it a little more because it's still a little too thin for DD to feed herself.
Awesome, thanks! That would have been a bummer to ruin a batch with flour. Hmm, I can't use gelatin because it's not vegetarian/vegan. I'm just wondering if arrowroot would work, guess there's only one way to find out!

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#21 of 25 Old 04-16-2010, 05:20 PM
 
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Sorry, I tried to edit out the gelatin part because I realized as soon as I posted that wouldn't help you! It just didn't actually edit.

Becky- Wife to DH, Mama to "Nani" (July '08) "Coco" (July '10) and expecting one very wiggly baby boy in May 2013!

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#22 of 25 Old 04-27-2010, 01:45 PM
 
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subbing. we get tons of soy milk on wic and i'd love to make a soy yogurt, but the one time i tried i didn't even gel. ugh.

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#23 of 25 Old 04-27-2010, 02:06 PM
 
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you could try using agar instead of gelatin. It's vegan- made from kelp, I think?

I'm watching this thread, I miss yogurt and sour cream! We're not vegan, but my nursling is allergic to dairy and eggs.
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#24 of 25 Old 04-28-2010, 03:09 PM
 
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i'm just lurking a bit to see how this turns out for you mommas but I did want to add two things:

1. don't add honey to the culture-it has antibacterial properties and my source for yogurt starters recommends only adding honey at time of serving

2. my above mentioned source for yogurt starters is Culturesforhealth.com. They have a huge variety of starters and loads and loads of awesome info!!!

ETA: I just went and check out Cultures for health and none of their starters are perpetuating in nondairy sources but if you can handle a small amount of dairy, you can keep a source culture.
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#25 of 25 Old 05-02-2010, 12:56 AM
 
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I hadn't even thought about making my own yogart!

Right now, the only kind we can get easily is plain coconut yogart, which ds loves, but its $4 and change for one of those little containers!

They no longer have soy yogart at the store here too!

Where do you buy agar? I've tried ALL of our many natural and health food type stores and none of them have it. (I was going to make some vegetarian marshmellows)

Would the coconut yogart work for a starter? and would that only be for making coconut yogart or could I make it into soy yogart using the coconut as a starter?
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