One of the primary reasons behind my choice of making my own vegan yogurt was the plastic waste produced each week by eating yogurt. I love to eat yogurt as part of my light vegan dinner (e.g. protein-rich soup, vegan yogurt and fresh fruit with grounded flax/hemp seeds, or coconut flour). Even though I recycle each yogurt cup, it is still plastic (7 cups a week), therefore not much eco-friendly. Besides, I am trying to include more and more organic foods in my diet (when affordable), and none of the brands available in my city was organic. So I decided to give it a try to make my own organic, vegan yogurt. Many years ago when I was still vegetarian, not vegan as now, I used to make my own yogurt, which is quite simple using milk and a starter. Any attempt for making a vegan yogurt failed at that time and I end up quitting.
But this time it was different, I was “inspired” to make it for two reasons (organic food + saving plastic) with a common baseline – to be more eco-friendly 🌍. I was inspired and guided by my angels and spirit guides (fairies included 🍀) that have arranged things so I could succeed this time. A little bit of web searching and some trials took me towards the best vegan, organic and eco-friendly yogurt I had ever tried. I am sharing the recipe with you because I love it and I think you can also take benefit with it. So, for the highest good of the all, here it is:
Ingredients: 1 liter of organic, vegan milk (my favorite it’s a soy/rice mix, sugar- and gluten-free), 1 tsp (flat) of agar-agar, 1 dose of vegan probiotic* (capsule/powder), 1 tbsp of organic apple cider vinegar, ¼ Himalayan salt (optional).
*available on health stores or on the web
Mix the agar with the vegan milk in a saucepan and bring it to boil. Turn off the heat and allow it to cool for 2-3 hours until 40-50 ºC (104-122 ºF). Dissolve the vegan probiotic in a little of the cooled mixture, add it to the rest of the mixture and stir it well. Pre-heat the oven at 50 ºC (122 ºF) for one hour, turn it off and incubate the mixture there overnight, for 8 hours. In the morning the mixture will be solidified, so I gently blend it for 10-20 seconds with the apple cider vinegar (gives a acid-like-yogurt taste) and the salt. I store it in glass mason jars in the fridge. The final product will be a creamy and thick yogurt, which will continue to ferment over the week (you will notice a sourer taste over the week, resembling the acid-sour taste of dairy yogurt). One liter of vegan milk provides 8 cups of vegan yogurt.
It’s easy, simple and delicious. I end up with an organic, vegan yogurt that saves me money and saves 8 plastic cups per week. Mother Nature is grateful and I am delighted with it. I hope you enjoy it too.