Homemade Oat Milk Yogurt
Why and how to make oat milk yogurt at home fermented with live cultures that is thick and delicious for eating out of a bowl or for smoothies.
Ingredients
- 2 quarts oat milk preferably homemade
- 1 packet nondairy yogurt starter
- 2 Tbl gelatin
Instructions
-
Sprinkle 2 tablespoons of gelatin into 2 cups of cold or room temperature oat milk.
-
Let sit for a minute or two, then mix well to combine. Blend gelatin/milk mixture with 6 more cups of oat milk for a total of 2 quarts.
-
Warm the oat milk/gelatin mixture to a culturing temperature of 108-110 °F/42-43 °C. Use a food thermometer to check the temperature as needed.
-
Stir in the nondairy starter culture and ferment for 8 hours or overnight in a yogurt maker or a slow cooker with a yogurt setting (I use this one).
-
The yogurt will still be quite runny when fermentation is complete. To thicken it up, chill in the refrigerator for several hours or overnight.
-
Eat and enjoy! The deliciously thick, mild tasting nondairy yogurt stays good refrigerated for up to one week.