Does anyone make vegan yoghurt?

[Brefugee]

I currently make my own yoghurt from cow's milk, but i want to switch to plant-milk yoghurt. I could buy it, but i don't want all the associated plastic etc. And it's more fun to make my own (i guess it would work the same where it gets more tangy the more you make etc)

I can use a normal starter, i think (If i buy a powdered one) but does anyone have experience of doing this? What plant-milk do you use if so? (my preference is for oat milk if possibly, or soy at a pinch. I don't want to use almond or hazlenut)

If you have done it: does it work the same way as with cow's milk, as in you keep a few spoonsfull from the last batch to make the next?

I managed to source some dried yeast cultures to make vegan Roquefort like blue cheese. Haven't used it yet as it's a time-heavy procedure. I bought the cultures on eBay. Like you I'd love to make yogurt from plant milk. I plan to go to eBay again to see if I can buy the non-dairy cultures for this.

I made some a long time ago. I think soya worked best if I recall correctly. I used probiotic capsules. If @Brefugee is still interested let me know and I'll dig my experiment notes out!

Oh yes please - i made some at the weekend with the Alpro "not milk" (3.5% fat) and some yoghurt culture but it didn't work. I have 2 more packets of the culture, so maybe I'll try with soya milk. Not a big fan of it, tbh, but i never eat yoghurt on its own so maybe it won't be too bad.

I've been making milk yoghurt for about 40 years with no problems, but i have what appears to be age-related lactose intolerance :(

Hi @Brefugee I'm just looking at some old notes I made in a spreadsheet. Almond milk failed for me but I've noted I probably needed to add sugar.

Soya milk experiment: I sprinkled one capsule into one litre of soya milk. Then the next time I took 50ml from previous batch to add to another litre of soya milk. I did this yet again and I've noted 'getting tangyier'.

I also strained the soya yogurt overnight and made a vegan chive cream cheese (according to my notes!)

I also noted that some recipes were using agar and tapioca starch to aid with the setting to get a Greek type yogurt.

The capsule I used was Bio360 Pro-Max (30 billion bacteria, 8 different strains) vegan capsules by Nature's Aid.

I know nothing about making yogurt so if you've been doing it for years you'll probably want to change the quantities etc but at least you know it works

Brilliant, thank you. I'll give it a go. It's the increasing tangyness of home made youghurt that I really like 😁

PoseyFlump - TY. I'll try this. I added your post to my new vegan substack, hope you don't mind. fasrus.substack.com/p/breakfasts-for-vegans I'll remove if you do. Attributed. Can't wait to get going on it now. Just need to source the capsules.