Plant-based Greek Yogurt | Homemade Almond Milk Yogurt Recipe | Made from Scratch Yogurt Starter
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- Опубликовано: 7 июл 2024
- Easy plant based recipe for thick, rich, tart Greek Yogurt, as a substitute sour cream and the basis for many plant-based cheeses! Now you can make it in your own kitchen. This yogurt is low fat AND cholesterol free!! When you make it yourself, you have total control over the fat, salt and sugar!
BONUS - Secret natural ingredient to make your yogurt last up to 2 months in your refrigerator!
EXTRA BONUS - How to freeze your starter yogurt so you can make new whenever you want!
Printable Plant-based Greek Yogurt recipe: comfortfoodfarms.com/?p=742
If you are curious, below are links to some of the things I use in this video. As an Amazon Associate I earn from qualifying purchases. Some of my links below are affiliate links, which means if you click through and make a purchase, I'll receive a small commission. It does not affect the price you pay.
1. Vitamix: I have an industrial Vitamix because I was making non-dairy cheese for 20 grocery stores. Here is a link to the smaller model I have: www.amazon.com/gp/product/B00...
2. Red Heat Resistant Spatula: www.amazon.com/gp/product/B00...
3. Almond Flour: www.amazon.com/gp/product/B01...
4. Raw, Unsalted Cashew Nuts: www.amazon.com/gp/product/B00...
5. Vegan Yogurt Starter: www.amazon.com/gp/product/B01...
6. Instant Pot: www.amazon.com/gp/product/B01...
7. Bosch Compact Mixer:
www.amazon.com/gp/product/B00...
Chapter Timecodes:
0:00 - Introduction
0:37 - Vegan Greek Yogurt Recipe
1:11 - Straining the Almond Milk to make yogurt
3:42 - How to make Yogurt Starter
6:00 - Adding Yogurt Starter to the Almond Milk
6:43 - Setting the Instant Pot to culture yogurt
7:41 - Measuring and storing homemade yogurt starter
9:24 - Storing yogurt and freezing yogurt starter
11:12 - Tasting the results! Advice straining or not straining the almond milk. Topic for next video
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Facebook: / comfortfoodfarms
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Website: www.comfortfoodfarms.com
Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the ComfortFoodFarms.com website, RUclips Channel, and related social media, including: text, images, videos, or other formats were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched on this video or read on the corresponding website. Use caution when following the recipe in this video. The creator and publisher of this video will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this channel and the corresponding website. 
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MY name is Sonia I just love your simple easy almond flour yogurt non of the other recipes ever said anything about adding salt as a preservative (It makes so much sense)
I just finished making my first soy milk yogurt, waiting 10 hours to see the results. And then I came along with your video, genius! The first time seeing doing it this way. I have a bag of almond flour seating in my pantry and ready to use for making this recipe. Thank you so much, and for the yogurt starter, brilliant!
I add oil and flour to pulp and make tortillas
Thank you thank you thank you I have been looking for this recipe
Omg!!!! I am so excited to find your channel!!! Will b doin this.
Ty now I know starter can be frozen.
This is a fantastic recipe I've made again and again. Thank you so much!!! Keep it coming!
Thank you! Will do! I'm laying a foundation for a plant based hard cheese making series so this one needed to be updated. "Hard" as in "firm" -- Not difficult to do! 😉
I just found your videos. I’m looking forward to using your recipes
I really like the little clips from shows that you added, it's a great idea:) thank you for the recipe!
Glad you like them!
Wow thanks for this! I never thought of using almond flour to make almond milk!
I know! It was a revelation for me. Why not?! Simplify!!
also...almond butter and water = almond mylk :)
Very informative video...really liked everything, the recipe, your tips n tricks, the video clips...❤❤❤
Thank you very mush! I learned a lot from you, I will try making this yogurt and I will enjoy eating it🤤
You are welcome 😊
this is the best video evr for vegan almond yogurt, thanks so much!
Yay! Thank you!
I make my greek style yogurt with mori nu extra firm tofu, 1 cup soymilk, a probiotic, and a little maple syrup in a mason jar. I put in the instant pot on the yogurt setting for 13.5 hours and it's perfect!
Sounds great!
Do you have the recipe
@@kalvan101 the recipe is above
How much probiotic and what type
@@kalvan101 I've used several types, with thermophilus and acidophilus being the main strains. Cultures for Health has a probiotic specifically for making Vegan Yogurt that I've used too. I've used probiotics meant for human use and usually start with 1/2 capsule. Also, do not use stainless steel utensils after adding probiotics, as stainless can kill the probiotics (I've read).
"The most popular types of plant-based yoghurt cultures are: Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus acidophilus and Bifidus lactis."
What great videos you have.
Glad you like them! I'm a one-woman band over here so your comment is very much appreciated! 😃
Amazing yogurt. I used thestarter from Amazon for my first time.
Wonderful! Thanks!
Hi from Colorado!! First video I've seen of yours and very well done! I have a shopping channel yogurt maker that I'm going to try to use for the first time. I expect I can use it for the incubation step just fine... thanks!
Good luck!!
Thank You. I made it and it turned out great. I used JOI almond base👍
Sounds great!
Hey, I've never seen a Vitamix like that before. Is it quite an old model? Thanks for this video. I happen to have some almond flour on hand and all I need is the starter and I can make some plant-based yogurt. Awesome!
Is there anything you can't make? Lol 😂 truly though thank you for the information! I will be tackling alot of this fun stuff this winter when I am not so busy thank you!
Thank you! You are too kind.
I'm sure there is! Scottish head cheese comes to mind. Of course that's more of a "I don't want to know how to make it" than "I can't figure it out" Lol! 😉😂
@@ComfortFoodFarms ewww! Totally agree. That is not Whole Food Plant Based 😂
Hi, this is amazing! Do you think you could use soy yogurt as a starter?
Thank you very much for the tutorial! Do you know if I can use blanched almond flour from Costco to make the milk or do you suggest grinding raw almonds?
Hi! Thank you for the video. Tell me please, have you ever try to do this yogurt from a shop almond milk instead of doing it yourself? Did it go well?
Came across this video by accident and I am glad I did. With regard to the almond flour, do I purchase the one in the supermarket? And for the first starter, is there a preference for which one (I.e. vegan started sold in store)?
Thank you! I'm eager to try it. This looks like the best and simplest recipe for a first time yogurt maker. But, I haven't made it yet. Just hoping to find out how much liquid you wind up with after you've removed the pulp, and if I can use the premade almond milk and how much of it.
I find you have as much liquid as before minus the volume of the pulp. Premade almond milk should work but it may be runny.
Many thanks for this video! Wonderful idea. If I do not have starter, how many probiotics capsules I need ? What proportion?
Check the recipe on the website: comfortfoodfarms.com/plant-based-greek-yogurt-homemade-almond-milk-yogurt-recipe-made-from-scratch-yogurt-starter/
I'm SO glad you made some almond yogurt without straining out the pulp, because that is what I will be doing. I like the fiber and the almonds go a longer way. Have you noticed that they have blanched almonds for sale these days? I've been making my almond milk for years now leaving in the fiber (but taking off the shells) and just love it. I don't even notice the pulp in it, not really. QUESTION: What would happen if you set the yogurt to go for 36 hours rather than 24?
The pulp is great! Whole food. 36 hours should produce a much tarter product. You also run the risk of other bacteria getting a foothold.
@@ComfortFoodFarms True. Anytime I feel concerned about that I open up a capsule or two of some good probiotics to make sure the "good guys" win!
Does your yogurt contain prebiotic and probiotic. I am especially interested in the.
LRueteri strain
I WOULD LOVE to get your recipe for making hard cheese from your almond milk yogurt. Is it meltable? THANK YOU!!!
Hello! Thank you for share it with us!. Could you make a video preparing the same yogurt since scrtach but using some pills?, please!. How many of those we need to add at the begining. Here in my country I can not find an started yogurt, then it shoud be great preparing that in your way!. Thank you so much
Thanks for sharing. Is it possible to use almond milk instead of almond flour to make the yoghurt?
I tried to print off the recipe, but there’s nothing on that page. It’s interesting that you’re using almond flour. Very convenient.
I see I asked about this eight months ago. Maybe you’re not monitoring your RUclips channel anymore?
Never thought to use ground almonds!
I always use ground almonds to make milk now. I used to soak and skin all those nuts. When I realized almond flour is just ground almonds, I was thrilled.
Just watched your wonderful instructions on making yogurt! I do not have an instapot what else can I use? I do have a slow cooker or is there a small instapot you recommend? Thank you for sharing. Adrian
you can chuck it into the oven, while the oven is off, but the oven light is on.
Please could you show us how to make coconut yogurt!
Thanks for asking. I'm not making new episodes and won't be for the foreseeable future. Business plan just hasn't worked out. You should be able to make this recipe with coconut milk instead of almond milk. Make sure it's the full fat coconut milk.
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Hi, I'm from Malaysia &I love watching your videos. I was following your almond yogurt but somehow I got lost when you put your frozen yogurt in. You did not mention how much yogurt was in that bottle. So please can I know how much yogurt to put in?
I'm sorry! I was going to convert the amount to American measurements and I must have forgot in video. I grew up in Canada so often my recipes are half in metric! 😄 I use 88 or 90 g of frozen yogurt for half an instant pot full. I always make a big batch because I use it as an ingredient in so many other recipes. The correct amount should be in the printable recipe found in a link in the description. No worries. I'll find it for you.
Printable Plant-based Greek Yogurt recipe: comfortfoodfarms.com/?p=742
Most of all, you can use the pulp to make tempeh 👍👍
I didn't know that!!
@@ComfortFoodFarms neither did I! Genius! Thanks!
Just found this channel 😊 I live plantbased and love the content. But the channel is stopped? Hope she will pick it up again
and by not "strained" you mean not put through the milk bag? so you just leave all the pulp in? could you strain it and just add a thickener? like guar or locus bean gum or tapioca starch? then you could have the best of both.. thick but creamy with no grit. have you tried that? love the frozen starter idea. not sure how cold my freezer is but it's worth a try!
I used to use coconut milk and add thickener. Maybe I should experiment and update that recipe. I find it a nuisance to strain and then thicken the yogurt because I use it more as an ingredient than as a dish by itself. If you are after extra smooth yogurt, I'm sure it's worth the effort. Also, I looked for another solution to adding thickening agents because the yogurt usually would have to be cooked to thicken. Cooking destroys the cultured bacteria. It tastes great but doesn't have any probiotic benefit. If I'm making cheese, I need the cultures to be live to flavor the cheese properly.
Frozen starter was a real game changer for me!
Can I use coconut flour?
New to your channel. Have seen many times where people use some starter from a store bought plain yogurt. Ok to do?
I think that would work perfectly. Just make sure it's vegan and plain yogurt. So many yogurts are pasteurized for shelf safety so try to find one that has live yogurt bacteria.
Is there anything you can do to cut back on the tartness? I don't really like a tart taste. Maybe just use less starter yogurt?
I'd use a shorter culture time.
So to make it thicker you mix the almond flour and milk but don’t strain it at all? Just use it as is? Thank you 😊
on the one that is not strained would you put in salt to make it last?
Yes! Without salt it last only a week or so. Plus, it gets tarter as the culturing continues.
Not able to print from the link you supplied.
What can I use instead of the yogurt starter you linked to?
I have heard other people use pro-biotic capsules from the pharmacy. The packages say not to use them for yogurt so it's up to you if you want to experiment.
Do u boil it?
can I make this with the coconut flour?
I think so! I've never tried it, so let me know how it goes.
Will you make Soy yogurt from soaking the beans all the way through making yogurt?
I'm not working on this channel now otherwise I would.
Can I use Vegan kefir as yogurt starter?
Possibly. I've never tried it. I wonder how that would work as yogurt biotics are different. Although, both are meant to be consumed, I'd be cautious with this idea.
I do not have an instant pot. Is there another way to make this yogurt? Thank you!
Yes there is!! Go to the website and read the recipe instructions. You can make it in your oven!
comfortfoodfarms.com/plant-based-greek-yogurt-homemade-almond-milk-yogurt-recipe-made-from-scratch-yogurt-starter/
@@ComfortFoodFarms thank you!
If you started with capsule what did you use and how much.?
I use two 30 billion extra care probiotic capsules that I purchased from Kroger supermarket.
How do I make yogurt for the first time with no starter? Ty
You will need some store bought yogurt with live bacteria or dry starter which you can find a link for in the description below the video.
Do you have to have an instapot to make yogurt?
Nope. You can usually put it in a slightly warm oven, make sure the oven is off or a warm place! Close the oven door or cover with a lid and let it culture for 24 hours. There is no guarantee with that method, but it's the way our ancestors did it!
How many prebiotic capsules do I put in this recipe?
I want to know too
So I tried your recipe it tastes good but it didn't thicken up it just like milk.
Can I use almond milk from the store ?? Do I have to do anything different?
You can use store bought almond milk but it will be much more runny. I'm also wondering if the preservatives will mess with the yogurt bacteria growth. Try using whole coconut milk. I think it will give a better result.
Question. I went to pull my yogurt from the instant pot after 24 hours. It looks good. But I noticed that I had it sealed and not venting. Do you think it’s ok? No mold or anything but how important is it that it was in sealed position for the 24 hours? First time almond yogurt maker here.
Got popped bubbles on top but looks and smells like yogurt. I wonder if having it in the sealed position makes it questionable to consume though
Congrats on venturing into the world of yogurt making! I think it should be okay. It was sealed but not pressurized, right? Isn't the tart flavor amazing? Store-bought yogurt is more pudding than yogurt. This is so good for your digestion.
Can you use stevia instead of sugar?
I think you need to use sugar for the bacteria. It eats the sugar. It doesn't make the yogurt sweet as it is all consumed by the time its finished culturing.
@@ComfortFoodFarms thank you for answering , I am going to try it since the ones at the store taste awful and is very expensive 🙏
The flour is such a brilliant idea! For almond yoghurt, do I need 24 hours if I have a yogurt maker? Is that, in other words, needed for such a long time because of the almonds? I do goat milk in 8 hours and oat milk yoghurt in 11 in it. So 24 seems a lot. Thanks in advance!
24 hours for really tart yogurt. I think it makes it thicker too. You can culture it to taste. I wouldn't go over 24 hours but under is certainly acceptable and may be better for taste. At 24 hours, I can use it for sour cream its so tart.
Thanks for the reply! I tried it for the standard 8 hours in my yogurt maker (as was too impatient to await your reply 😂) and the taste was to die for. But it was soupy. So I did two more hours, not enough..then two more…and it was still not super thick but it tasted a little bitter. So I’m not sure what to do but about to try another batch.
I have made regular yogurt before. My starter then I used a natural yogurt from the store. Now saying that after that first time starting. I now save from my home made.
Can I get a yogurt starter from where?
And after making I know that I can freeze it. Could a person dehydrate it?
Thanks
I'm not sure about dehydrating. I think that would kill off the bacteria. The dry starter is made through a special process so that doesn't happen. I don't know how they do it. You can get yogurt starter online. I know we are not supposed to do it but using probiotic capsules from the pharmacy works well too. They don't produce them for yogurt so there are all kinds of notices warning that it shouldn't be done. Follow your own good conscience.
@@ComfortFoodFarms i think the next time I make yogurt I will put some in the dehydrator and give it a try
When you mean strain you mean keep the flour and water from blender
I mean to run the blended almond milk through a sieve or strainer.
Thank you
What are the community guid lines it's sad people have to be rude 😢