Make Your Creamy Vegan Yogurt At Home ~ Dairy-Free

Make Your Creamy Vegan Yogurt At Home ~ Dairy-free

Sorry, I can’t post more photos, because some of my photos gone missing. Here is only the last one that’s I can show you all.

I have my most satisfaction yogurt since I started to adapt my slow cooker. It has flashed back few years ago. My first experiment has left the yogurt in the room temperature to set for a few hours. By the time I made was the summer time so the temperature could culture the yogurt perfectly.

But in England, when the summertime had gone, the weather will change to more unstable, windy, chilly and cold. And it came to my disappoint to make my yogurt at home.  I got anxiety after a few failures. I started to do some research from the web information, the answer was the temperature, after the milk gone down from  90ºC to 46ºC, mix with the starter, then keep the constant temperature 46ºC for at least 6 to 8 hours for the yogurt set.

I knew some people like to use the probiotic capsule to replace the starter for a more successful yogurt. But I found out those capsules are far too expensive to me, thus, I consider to adapt the traditional old method: use the old batch of my yogurt for the starter. Anyway, it still works well for me.

 Make Your Creamy Vegan Yogurt At Home ~ Dairy-free

Ingredient: 

  • 1 liter/ 1000ml of Nut milk,    (I prefer to use the full-fat version)
  • 1/4 cup Soy Yogurt or other of choices

Tools you need:

  • One slow cooker/ Crock pot
  • One Food thermometer
  • One measuring jug
  • Few towels, or duvet, it is unnecessary, if your room temperature has around 28ºC to 30ºC
  • One liter large sterilized jar enough to store the vegan yogurt

Method: 

  1. Set the milk into the slow cooker and turn on the heat to low or high, until it reaches 90ºC.  (It will take 1 1/2 to 2 hours)
  2. Once it hits the temperature, turn off the heat and allow milk to cool down to 46ºC. (This will take around 1 1/2 to 2 hours, it depends on your room temperature.)
  3. Once the milk has reached to 46ºC, scoop 1/2 cup of warm milk and mix with yogurt, put it back into the milk and stir gently but thoroughly.
  4. Replace lid and bundle slow cooker with several towels.  Set slow cooker in an uninterrupted place where the yogurt can ferment, undisturbed, for 6-8 hours or overnight.
  5. Unwrap the slow cooker and you can find out the yogurt set beautifully. And the yogurt can serve now.
  6. Or, if you prefer your yogurt thicker like Greek yogurt. Just carefully unwrap the slow cooker and transfer the pot to the refrigerator to let the yogurt cool completely. Do not shake or stir–the less you disrupt it, the better it will set.

Note:

  • You can apply the dairy yogurt and milk if you’re not vegan. All the procedure or instructions are same.
  • The longer to keep the pot in the fridge, the yogurt will set thicker, otherwise, you will have a soft, smooth consistency to enjoy.
  • If you can’t finish off all in between the next few days, you can cut half of the measure.

Translate to Chinese:

材料:
1000g  普通的牛奶戓纯素的可以用豆奶
1/4 杯 原味酸乳酪或大豆酸乳酪

工具:
電子瓦罉
食物温度計
1 公升的容器,要消毒過

做法:
1.  將奶倒入電子瓦罉内,加熱至90C,需時個半鐘至2個鐘。可以預先加熱,但注意,不要滾。然後倒入瓦罅內。
2.  當奶的温度到達90C 後,即關去電源,若奶降温至46C後,取大概半杯温熱的奶放入另外—個碗內,加入1/4 杯的酸乳酪,攪拌均勻,再倒回入電子瓦罅內,再將全部攪匀。
3.  這時,用數塊大毛巾包裏着瓦罉,不要推動或移動它,讓它保持46C 6-8小時,直至酸乳酪凝固為止。然後將酸乳酪放入預備好的1公升容器內,儲存在冰箱內,隨時可食用了。

注意:
1.  因為我的室温低於10C,  所以要用大毛巾蓋住,用以保持煲內的温度46C.
但若果你的室温超過28C 的話,可省卻加蓋大毛巾這步驟。
2.  請注意,保持46C 的温度6-8 小時,是重要的關鍵!
3.  每次將差不多食完的酸乳酪,保留1/4杯,就可以再做新的酸乳酪了!
4.  最好用纯原味的酸乳酪做!

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3 thoughts on “Make Your Creamy Vegan Yogurt At Home ~ Dairy-Free

  1. I wondered how vegan yogurt could be made. thinking it would be very difficult to attain the thick consistency. Clearly it’s not difficult at all, your tutorial is easy to follow and very well done. Thanks Mochi, hope you are feeling better.

  2. Hi Suzanne, I am getting better now, thanks! This is quite simple to make our yogurt at home without running out. But the temperature is the main key if you haven’t got any yogurt maker. Just stick to the highlight words, those are the tips for you! 🙂

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