Dairy-Free Yogurt is one of those things that sounds harder than it is. If you have ever stood in the grocery aisle reading the back of a coconut yogurt tub and wondering why it costs so much, this recipe answers that question. Coconut cream and oat milk, a little cornstarch, and a probiotic capsule are all it takes. The rest is time.
The base matters here. Coconut cream gives the yogurt its body and a faint sweetness, while oat milk lightens it so the finished yogurt is not overly rich. Together they create a smooth, pourable liquid that thickens slightly on the stove and then cultures into something soft and spoonable. It will not set as firm as dairy yogurt, and that is normal for a coconut and oat base. If you want it thicker, there are simple ways to get there, and I cover them in the notes.
The culturing step is where the tang develops. Probiotic powder does the work that a yogurt starter would in a dairy version, and the mixture needs only warmth and time. Eight hours gives a mild yogurt, twelve gives something noticeably tangier. Once it has cultured, the yogurt is yours to flavour. Sweeteners, fruit, fruit sauces, jams, vanilla, cinnamon, and citrus zest can all go in at this stage.
Homemade Dairy-Free Yogurt has no preservatives, so it is best made in small batches and stored properly. It keeps well in the fridge for about a week, and the flavour deepens as it sits. If you make it once, you will likely keep a jar going, since a few spoonfuls of the last batch can start the next one.
INGREDIENT DETAILS
Coconut cream (1 1/2 cups): Coconut cream is thicker and richer than coconut milk, and it gives this yogurt its body and a gentle natural sweetness. It also contributes fat, which helps the finished yogurt feel creamy even without dairy.
Oat milk (1 1/2 cups): Oat milk lightens the coconut cream so the yogurt is not too heavy. It has a mild, slightly sweet flavour that does not interfere with the culturing process and adds a soft, smooth texture.
Cornstarch (1 1/2 tsp): Cornstarch thickens the base slightly before culturing, which helps the yogurt set to a soft, spoonable consistency instead of staying watery. It also prevents the coconut cream from separating as it heats.
Water (1 tbsp): Water dissolves the cornstarch into a smooth slurry so it blends into the milk mixture without lumps.
Probiotic culture (3/4 tsp): The probiotic is what turns the sweetened milk mixture into yogurt. It introduces the live bacteria that ferment the liquid, creating tang and thickness over several hours. Use a plain, unflavoured probiotic powder for the cleanest result.
Sweetener of choice (to taste, after culturing): Sweetener is added after the yogurt has cultured, never before, since sugar can interfere with fermentation. Liquid sweeteners like honey or maple syrup thin the yogurt slightly, while dry sweeteners keep the texture thicker.
Fruit, fruit sauces, and flavourings (optional, after culturing): Fresh fruit, fruit purees, jams, compotes, vanilla, cinnamon, cardamom, and citrus zest can all be stirred in after the yogurt has finished culturing. Adding them later keeps the culture working properly and lets you flavour each jar differently.
INGREDIENT ALTERNATIVES
Main Recipe Ingredients: Coconut cream, oat milk, cornstarch, water, probiotic culture, sweetener of choice, fruit, fruit sauces, and flavourings.
Alternatives:
Coconut cream: Full-fat coconut milk can be used, though the yogurt will be slightly thinner. For a nuttier result, cashew cream works well.
Oat milk: Almond milk, soy milk, or any unsweetened plant milk works. Soy milk gives the thickest result because of its protein content.
Cornstarch: Tapioca starch or arrowroot powder can be used in the same quantity.
Water: No substitute needed.
Probiotic culture: A dairy-free yogurt starter culture works, or 2 to 3 tablespoons of plain store-bought dairy-free yogurt with live cultures can be used as a starter.
Sweetener of choice: Sugar, honey, maple syrup, agave, or a powdered sugar substitute all work. Liquid sweeteners thin the yogurt.
Fruit, fruit sauces, and flavourings: Any fresh or frozen fruit, jam, compote, vanilla extract, cinnamon, cardamom, or citrus zest works. Add after culturing.
For this recipe check out my HOMEMADE CREAMY OAT MILK
Dairy-Free Yogurt
Dairy-Free Yogurt is a simple cultured yogurt made with coconut cream, oat milk, and probiotic powder. It sets soft and tangy, takes minutes of active work, and can be sweetened or topped with fruit and flavourings after culturing.
Ingredients
Instructions
- · In a medium sized saucepan on low heat, add the coconut cream and oat milk and bring to a low simmer on medium high heat
- · Mix the cornstarch and 1 tbsp water together and slowly whisk into the mixture until it thickens well, stirring for 2 to 3 minutes before turning off the heat
- · Let the mixture cool to lukewarm, about 100 to 110°F, or until you can comfortably hold a finger in it
- · Once cooled, whisk in the probiotic and cover with a tea towel, then place in a warm area of the kitchen for 8 to 12 hours
- · The yogurt may puff up slightly and will taste tangy the way yogurt is meant to taste, at this point you can sweeten to taste with sweetener of your choice, noting that liquid sweetener will give the yogurt a less thick texture
- · Fruit, fruit sauces, and flavourings can also be stirred in at this stage
- · Store in the fridge for 1 to 2 weeks, being mindful that the yogurt has no preservatives, so make in small batches and store in the coolest part of the fridge covered with an airtight lid
Note
The yogurt will not set as firm as dairy yogurt. Coconut and oat bases stay softer, closer to a thick drinkable yogurt. If you want it thicker, increase the cornstarch to 2 to 2 1/2 tsp, or strain the finished yogurt through a fine mesh sieve or cheesecloth in the fridge for a few hours.
Cool the mixture to lukewarm before adding the probiotic. If it is too hot, the heat will kill the culture and the yogurt will not ferment.
Eight hours gives a mild yogurt, twelve hours gives a tangier one. Taste it at the 8 hour mark and decide.
Fruit, fruit sauces, jams, compotes, and flavourings like vanilla, cinnamon, or citrus zest should be added after culturing, not before, since acidity can interfere with the culture.
Liquid sweeteners thin the yogurt. If you want to keep it thick, use a dry sweetener like sugar or a powdered sugar substitute.
Homemade yogurt is best within 5 to 7 days. Up to 2 weeks is possible if stored properly in the coolest part of the fridge, but the flavour gets tangier over time.
Save 2 to 3 tablespoons of this batch to start your next one. It works as a starter culture.
