This yogurt is way better than store bought yogurt and doesn’t contain those extra ingredients like pea protein or dextrose, which many of us can’t have. This recipe is everything you could want! It serves 4-5 cups of delicious tangy yogurt! It’s top 8 allergen free and is legume and corn free! It can also be made sugar free!

Equipment

1. 4-5 (8oz) glass jars
2. Crockpot
3. Cooking thermometer

Ingredients

1. 1 Liter (about 4.5 cups) Oat Milk, OR other non dairy milk of choice
2. 3TB arrowroot powder
3. 1.5 tsp Guar Gum, OR agar agar
4. 1 Yogurt Starter Culture packet (*See notes for making more than one batch of yogurt)

Directions

1. Dissolve arrowroot powder and guar gum in the oat milk.
2. Once dissolved, heat the oat milk mixture on low in a medium sized pot. Use a cooking thermometer to heat the milk to 185 degrees, no hotter.
3. In a large bowl, let this mixture sit out on the counter for about 1 hour, to come to room temperature (70ish degrees).
4. Once at room temp, add 1/8 cup of the oat mixture to a new bowl & dissolve the yogurt culture starter packet into this oat milk mixture.
5. Once the yogurt packet is dissolved, incorporate the yogurt mixture into the rest of the oat milk mixture.
6. Pour your yogurt into four (8oz) glass jars, and seal with metal lid.
7. Place your jars in a crockpot & pour hot water (104-110 degrees) into a crockpot till you can float your sealed jar of yogurt mixture in the crockpot.
8. Heat your sealed jars on low in this water bath for 12 hours. The water must remain between (104-110 degrees) for the yogurt cultures to be active. So check the temperature every couple hours and add cold or hot water depending on the temperature.
9. Remove from heat and let sit for 20 mins. Then store in fridge. It will be cold enough to eat within 2-3 hours.
10. Refrigerate up to one week or freeze up to 3 months. Serve with whatever desired toppings you like: maple syrup, berries, chia seeds, or granola!

NOTES:

*This product can be expensive if you use a new packet of starter every time you make yogurt, so I recommend setting aside and freezing 1/2 cup of yogurt from your first batch to use as the starter for your next batch. If you want to continue using your old batches of yogurt as a starter, I recommend saving and reusing a 1/2 cup old yogurt for batches 2-10, 1/4 cup for batches 11-20. This is because your active cultures will become more potent and fermented with time, thus you’ll need less of the old yogurt to make more new yogurt. Then, you simply restart the process with a new yogurt starter packet. Also, if at any point your old yogurt tastes bad, restart the process with a new packet of starter. These starter packets can be frozen for up to 3 years.

ENJOY!