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Jessica's Dairy-Free Yogurt

Kate Schat
It can be pretty finicky compared to dairy yogurt, but it is possible to make your own dairy-free yogurt!
5 from 1 vote
Prep Time 20 minutes
Cook Time 1 day
Chill 6 hours
Total Time 1 day 6 hours 20 minutes
Course Snack
Cuisine American
Servings 8 servings
Calories 55 kcal

Ingredients
  

  • 1 ½ quarts prepared hemp milk or soy milk
  • ¼ teaspoon calcium powder
  • 2 teaspoons Pomona’s Pectin
  • 1 package vegan yogurt starter
  • 2 teaspoons gelatin optional

Instructions
 

  • Place hemp milk in a blender with calcium powder and pectin and thoroughly mix.
  • Heat milk mixture on the stove until it reaches a temperature of 110F using a candy thermometer.
  • Remove heated milk from stove and mix in vegan yogurt starter thoroughly.
  • Pour mixture into yogurt maker or pressure cooker using the yogurt function.
  • After 24 hours remove the yogurt (yogurt will not be completely set yet and will continue to thicken as it cools. It is normal for the solids to have settled at the bottom.).
  • Optional – add 2 teaspoons of gelatin to the warm yogurt and stir in thoroughly.
  • Place lidded yogurt in the fridge to set for an additional 5-6 hours.
  • Before consuming make sure to stir the solids that may have settled at the bottom of the yogurt. Sweeten as preferred with sugar, honey, or jam, or enjoy in a smoothie.

Nutrition

Calories: 55kcalCarbohydrates: 1gProtein: 3gFat: 4gSaturated Fat: 0.4gPolyunsaturated Fat: 3gMonounsaturated Fat: 0.4gSodium: 105mgPotassium: 81mgFiber: 1gVitamin A: 370IUCalcium: 222mgIron: 1mg
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