by Dr. Pooneh Ramezani, DDS
As promised, here is the vegan yogurt recipe from our Instagram post over the weekend! With just two ingredients, it's easy to make and super delicious. We love pairing it with fruit and granola or adding it to our morning smoothie. The probiotic properties of this yogurt work to support your immune system while promoting a healthy digestive track - so it's a great addition to any diet!
- 1 unsweetened soy milk or coconut milk carton (946 ml/ 32 oz/ 4½ cups)
- 1 vegan probiotic capsule (TIP: Use a vegan probiotic that needs to be kept in the refrigerator.)
- A candy thermometer - this is to make sure your milk is at precisely the right temperature.
- Preheat the oven to 110 F/43 C.
Warm up the milk.
Pour the soy milk into a large pot over medium-high heat. Gently stirring with a whisk continuously, warm the milk up until just before boiling (you will see tiny little bubbles begin to appear before the milk is at it's simmering point). If you are using a thermometer it should read 200 F/93 C. Continue to stir the milk as it warms up so ensure that the milk does not scorch on the bottom of the pan and the milk does not boil over.
Cool down the milk.
Remove the milk from the stove-top and leave it to cool until it is just warm to the touch. Your thermometer should read 112 F/44 C to 115 F/46 C. Stir the milk every so often to prevent a skin from forming on the top. If you are in a rush, you can speed this step up by placing your pot in an ice water bath.
Add the probiotic.
Open up the probiotic and add the inside powder to the cooled milk. Whisk the probiotic into the milk.
Set the yogurt.
Transfer your milk mixture to an oven-safe *non-metal* dish (like Pyrex, glass jars). It is important not to use metal in the setting process because the yogurt can negatively react with the metal. Cover the dish with a lid. Place yogurt into the oven. Turn the oven off and turn the oven light on. The oven light will keep your oven at the ideal temperature for the yogurt to form. If you are not sure that your oven light is warm enough, wrap the pot in a towel (with the oven turned off). Do not open to the oven to peak or the temperature in the oven will fluctuate. Leave the yogurt to set in the oven for 8 - 12 hours. (Tip: Make the yogurt in the evening and leave it to set overnight - the longer the yogurt stays in the oven, the tangier it gets.)
Cool down the yogurt.
When the yogurt is set to your liking, remove it from the oven. You will see that some of the whey will have separated on the top. Either whisk it back into the yogurt or skim it off the top for a thicker yogurt. Store the yogurt in the fridge for up to a week.
- The next time you make yogurt you can use this same method with ½ cup of the yogurt from this batch to use in the next batch.
- You can also double or triple this recipe as you like!
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