VEGAN COCONUT MILK YOGHURT FOR SMALL SCALE

A basic recipe for vegan yoghurt, using any plant-based milk.

Add stabiliser (Ifa Tech DD 25) to the milk (Non-dairy yoghurt requires a thickening agent to prevent it from being runny).

Unlike dairy-based milk, plant-based milk lacks the natural sugar (lactose) that the culture feed on. Adding sugar provides the culture with a food source. Any type of sugar will do.

NOTE:

Using yoghurt from a previous batch, the culture weakens over time, no consistency in your product.

After adding stabiliser, stir gently to disperse stabiliser, very important, a hydration time of minimum 60 minutes before pasteurisation.

You can incubate in a yoghurt maker or instant pot. Consistent temperature during incubation is crucial for proper fermentation.