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The Best Homemade Vegan Yogurt Made With JOI

vegan yogurt

You asked, we answered.

"Do you have a vegan yogurt recipe?" has been the most asked question by our customers. And it took us a long time to perfect this recipe. Many trials and many errors were made along the way. But, with a little help from our friends at Cultures For Health, we nailed it. So, take a read, grab your ingredients and enjoy this awesome vegan yogurt. 

vegan yogurt

[[ recipeID=recipe-8kk75s5c1, title=JOI Yogurt ]]

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JOI Yogurt

Servings: 1 Quart

Keywords: Yogurt

  • Prep Time: 30 mins
  • Cook Time: 8 hours 0 mins
  • Total Time: 8 hours 30 mins

Ingredients

Instructions

Ingredients

  • 4 cups JOI m!lk (recipe below)
  • 2 tsp. pectin powder (we like Pomona’s)
  • 2 tsp. calcium water (included with the Pomona’s pectin powder), prepared according to package directions
  • 1 package Vegan Yogurt Starter (we like Cultures for Health)

Instructions

  1. First, make your JOI milk:   add 4 cups of filtered water and then ½ cup JOI plant base (almond, cashew or a combination of both) to your blender and blend on medium high for 30 seconds.  Remove 3 cups of the milk and add to the cold saucepan, reserving for step 3 below.
  2. Add pectin powder to the 1 cup of JOI milk remaining in the blender. Blend until well combined. Set aside.
  3.  Add calcium water to the milk in the saucepan and slowly heat the milk mixture to 140ºF.
  4. Next add the mixture of JOI milk and pectin to the saucepan and return the mixture to 140ºF. Remove from heat and cool to 110ºF.
  5. Sprinkle vegan yogurt starter over the mixture in the saucepan and stir well (if pectin has clumped, consider re-blending the mixture in the blender rather than simply stirring to combine).
  6. Pour mixture into one or more glass jars, cover each with a coffee filter or similar, secured with a rubber band, or pour into yogurt maker container and follow manufacturer's instructions for covering the containers. 
  7. Incubate for a minimum of 6 to 8 hours at 105º-112ºF in a yogurt maker or similar appliance. The longer the yogurt incubates, the more tangy it will be.
  8. Shake or stir and refrigerate for upto 24 hours to thicken yogurt.