Dutch Oven Vegan Yogurt
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 qt plain soymilk (I used Kirkland Signature)1 cup apple juice*6 Tbsp tapioca starch (from the asian section of HEB)1 Tbsp Ball No-Sugar Needed pectin**1 can coconut milk***1/4 cup sugar*1-6 oz container or 3/4 cup plain yogurt (I used WholeSoy plain)Tools:A dutch oven or pot with lid that can go in the ovencheap candy thermometerAn oven that stays about 100' (my gas oven does) - may want to use a cheap oven thermometer if you don't know
- Wash all utensils, pot, and measuring spoons thoroughly before using. Many yogurt methods recommend “sterilizing” these items before using by immersing in boiling water – however I’m not sure that the methods described do much more than a good scrubbing, rinsing and drying. Do what you will.
- In a Dutch Oven, whisk the starch and pectin into the cold milk.
- Heat, whisking constantly, until it is at a boil, then boil for one minute (whisking constantly still). It will get pretty thick and gloppy and maybe foamy as it boils – don’t worry.
- Turn off the stove. Stick a candy thermometer the milk mixture, keeping the tip from touching the bottom of the pot if possible. Put the lid on as much as possible with the candy thermometer in it.
- Turn on the oven to Warm (on my oven, this is 150′).
- Mix the yogurt with the coconut milk and yogurt and place it on the counter, covered, so it can warm to room temperature. I put mine in a quart size jar and gently inverted it a few times to mix it.
- When the milk/starch mixture gets down to 110-125′ (about 30 min), whisk in the yogurt mixture. Put the lid fully on the pot and stick the whole thing in the oven.
- After 15 minutes, turn off the oven. Keep the oven door closed (my gas oven stays at a constant 100′ when off).
- Let ferment in the oven for 10-12 hours.
- For best results, refrigerate for 8-12 hours before eating.
- Reserve 3/4 cup yogurt for your next batch!
*cow milk actually has 13 grams of sugar per cup, from the lactose. The good bacteria eat the sugars to ferment the yogurt. Vegan milks actually have a lot less sugar than cow milk, so that’s why the added juice/sugar. You could probably use 1 1/2 Tbsp more sugar instead of the apple juice.
**it is called ‘no sugar needed’ pectin, but actually it says you do need some sort of sugar, but you can use juice. Pectin is to help make the yogurt thicker, and not runny. Same with the tapioca starch.
***this is to give it a good, silky mouth feel.
Serving Size: makes about 8 cups
Number of Servings: 8
Recipe submitted by SparkPeople user HOLYBLUEGENES.
- In a Dutch Oven, whisk the starch and pectin into the cold milk.
- Heat, whisking constantly, until it is at a boil, then boil for one minute (whisking constantly still). It will get pretty thick and gloppy and maybe foamy as it boils – don’t worry.
- Turn off the stove. Stick a candy thermometer the milk mixture, keeping the tip from touching the bottom of the pot if possible. Put the lid on as much as possible with the candy thermometer in it.
- Turn on the oven to Warm (on my oven, this is 150′).
- Mix the yogurt with the coconut milk and yogurt and place it on the counter, covered, so it can warm to room temperature. I put mine in a quart size jar and gently inverted it a few times to mix it.
- When the milk/starch mixture gets down to 110-125′ (about 30 min), whisk in the yogurt mixture. Put the lid fully on the pot and stick the whole thing in the oven.
- After 15 minutes, turn off the oven. Keep the oven door closed (my gas oven stays at a constant 100′ when off).
- Let ferment in the oven for 10-12 hours.
- For best results, refrigerate for 8-12 hours before eating.
- Reserve 3/4 cup yogurt for your next batch!
*cow milk actually has 13 grams of sugar per cup, from the lactose. The good bacteria eat the sugars to ferment the yogurt. Vegan milks actually have a lot less sugar than cow milk, so that’s why the added juice/sugar. You could probably use 1 1/2 Tbsp more sugar instead of the apple juice.
**it is called ‘no sugar needed’ pectin, but actually it says you do need some sort of sugar, but you can use juice. Pectin is to help make the yogurt thicker, and not runny. Same with the tapioca starch.
***this is to give it a good, silky mouth feel.
Serving Size: makes about 8 cups
Number of Servings: 8
Recipe submitted by SparkPeople user HOLYBLUEGENES.
Nutritional Info Amount Per Serving
- Calories: 157.2
- Total Fat: 5.8 g
- Cholesterol: 0.0 mg
- Sodium: 69.6 mg
- Total Carbs: 20.1 g
- Dietary Fiber: 1.0 g
- Protein: 5.3 g
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