I have always loved yogurt. Greek yogurt is especially my favourite, creamy, delicious, lots of probiotics and full of protein! What more could you want.
Now the problem with Greek yogurt is its full of dairy!
As I mentioned before, I became a vegetarian because of my love of the animals and the tummy troubles meat was causing me. However I am also trying my best to reduce my eco foot print. Now a vegetarian has a pretty small eco footprint. But I do think we can all do more.
As a vegetarian one of the things that contributes most to my eco footprint is DAIRY. Despite what those commercials would have you believe, dairy is also not the best for you -a lot of people have a dairy intolerance, and it can cause inflammation issues.
So as a vegetarian who needed protein, but also who wanted to reduce my dairy intake I decided to look for dairy free yogurt options. I found a couple but my problem was always that the fat was too high and the protein too low. I am sensitive to fat, so I follow my macros carefully.
One day my boyfriend’s mom gave me a yogurt maker and that is when I realized if I couldn’t buy the yogurt I wanted (ripple yogurt is sadly not available here yet) I was going to make it.
So after some trial and error here is my recipe for vegan yogurt!
- 1.5 litres ripple pea milk (i like vanilla)
- 1 tbsp agar agar flakes
- 1/2 cup vegan yogurt with LIVE cultures
- 1 tbsp maple syrup for sweetner (optional)
- In a large pot whisk together milk and agar agar flakes.
- Bring the milk and agar agar to a slow boil – 180F.
- Remove from heat and watch with a thermometer – bring the temperature down to 115F.
- Once the mixture reaches 115F whisk in yogurt sample or live probiotics.
- Now this is when I put the yogurt in individuals jars and put it in my yogurt maker over night for 12 hours. (It will take longer if you put it in large jars).
- If you do not have a yogurt maker you can make the yogurt in the oven.
- Preheat your oven to the lowest temperature you can (I put mine on warm).
- Place the jars in the oven, near the light (light on) and leave in the warm oven for 12 to 24 hours.
- Remove yogurt jars from the oven or yogurt maker. Blend in a blender for extra creaminess (add in maple syrup here if using). Pour back into single serve jars.
- Place in the fridge to chill.