Master African plant-based yogurt making like a pro
What's the story
Making plant-based yogurt is not a new trend in Africa. In fact, many people in Africa have been making dairy alternatives for a long time, due to dietary choices and lactose intolerance.
This article provides a detailed guide on how to make delicious, creamy, and healthy plant-based yogurt at home using traditional African ingredients.
Base selection
Selecting the right base
Choosing the right base is crucial when it comes to making plant-based yogurt.
Common choices are coconut milk, almond milk, and soy milk. Each offers a distinct taste and texture.
Coconut milk: It has a creamy and rich texture, and hence, is a preferred choice for many.
Almond milk: It results in a lighter yogurt.
Soy milk: It has a high protein content.
Probiotics
The importance of probiotics
For the yogurt to ferment correctly, you need to introduce probiotics.
Either use probiotic capsules (available at health stores) or pre-made vegan yogurt as your starter culture.
If using capsules, make sure they have at least 10 billion live cultures for proper fermentation.
Whisk the probiotic into your chosen base to ensure even distribution.
Fermentation
Optimal fermentation conditions
The secret to thick and tangy yogurt is creating the perfect environment for fermentation.
The sweet spot for fermenting plant-based yogurt is between 110 degrees Fahrenheit and 115 degrees Fahrenheit.
Use an oven with a light on, a yogurt maker, or just wrap your container in towels and place it in a warm spot for 24 hours.
Flavoring
Flavoring your yogurt
Once your yogurt is fermented, you can flavor it any way you like.
If you want it sweet but don't want to add sugar, try blending some dates into the mix before you start fermenting it.
You can also add a little vanilla extract or cinnamon to give your plant-based yogurt some extra flavor without covering up its natural tanginess.
Storage
Storing your plant-based yogurt
By storing it properly, you can keep your homemade plant-based yogurt fresh for up to two weeks. Just make sure to keep it refrigerated in an air-tight container.
And, always use clean utensils when serving your yogurt. This way, you won't introduce any bacteria that could cause it to spoil faster.