Adventures in Homemade Vegan Yogurt


I have always been a yogurt lover. I don’t like taking straight probiotic capsules, but I love consuming probiotic rich foods. Vegan yogurt, though… gets so expensive. I purchased some yogurt starter a few weeks ago and began researching making homemade yogurt. I was afraid that I’d need a lot of equipment and that it’d be really complicated. It’s simpler than I thought it would be, and I’d love to share with you what I’ve learned.


Supplies and ingredients

  • Vegan yogurt starter – I use this one – it’s important to get one that’s made just for plant based milks
  • Milk alternative – 1 qt per yogurt starter packet
  • Thickener – I use 2 Tablespoons organic cornstarch, but from the research I’ve done, I’ve read that you can use agar agar, xantham gum, arrow root, tapioca flour, guar gum, and lecithin
  • Stockpot
  • Thermometer
  • Oven with a warming setting
  • Oven safe ceramic or glass container


Begin by whisking your thickener with a quart of milk. Pour into stockpot and bring to a boil, then down to a simmer and whisk until it begins to thicken. If there are any clumps from the thickener, try to break them down, or, once the yogurt cools down to 110ºF, blend until smooth, or wait till it’s totally cooled and cultured.

Preheat oven to 110ºF or to a warming setting.

Once yogurt cools to 110ºF, whisk in cultures. Pour into an oven safe container. Place in oven and keep warm, ideally at 110ºF for 8-9 hours.


When I remove mine from the oven, I like to whisk it or blend it until smooth. Sometimes in the culturing process it gets a little lumpy or gets a layer of skin on top. Once smooth, I pour mine into a mason jar and seal it up in the refrigerator. My favorite way to use it is in smoothies, but you can use it in parfaits, etc. Remember, if you’ve followed this recipe, it’s currently unsweetened, so you may want to add some maple syrup if you’re going to eat it with fruit or granola.

The blog post I found most helpful when I was first researching how to make vegan yogurt was this one, so if there’s something you’re wondering about that I haven’t mentioned here, check this post out!


5 thoughts on “Adventures in Homemade Vegan Yogurt

    1. Let me know if you try it! It’s so easy… Then you can add as much or as little sweetener as you want, for you know, after you’ve recently gone on a sugar binge in Portland 🙂


  1. Ah, excellent.
    I must say, over here, a brand specialising in vegan-friendly dairy substitutes Provamel offers a huuuuuge variety of vegan yogurts made from all kinds of plant ‘milk’, so we’re spoilt. They’re really fine and don’t taste “industrial”; are often unsweetened or sweetened with agave/raw sugar (but hey sugar is sugar). So I’ve been planning to try and make my own vegan yogurt nevertheless, simply because my fave, unsweetened store-bought varieties aren’t always available in the stores. Thanks for this post! x

    Liked by 1 person

    1. I’d love to know if you try it! We’ve got a few options here, but they’re rather expensive to be using a big scoopful in a smoothie every day or to have a bowlful with granola.

      Liked by 1 person

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