Making yogurt at home is such a satisfying and rewarding experience. Just like with sourdough bakes, you leverage microorganisms and help them turn ordinary ingredients into wonderful food. Today, we'll show you how to make oat milk yogurt, without using a machine. All you need is a thermometer.
If you do have a machine, then all the better! We will include instructions below on how to do this with a yogurt maker as well.
To get a thick and creamy yogurt, we need to create the right environment for the yogurt cultures to thrive and work their magic. What we need is heat. Our ingredients have to incubate between 40°C and 45°C degrees (104°F - 113°F), for 6 to 12 hours. The steadier the temperature, the shorter the incubation time.
A yogurt machine makes all of this easy. We sadly lost ours during a recent house removal. We took this as an opportunity to make yogurt like in the olden days.
There are many suggestions online on how to replace a yogurt incubator. We experimented extensively with the water bath technique, and are quite happy about the results. Our yogurt is dairy-free, vegan, and so very flavourful. The consistency we got is between greek and drinking yogurt — a perfect match for granola and fruit.
Once you have yogurt, you can re-use some of it to "restart" the process and keep making more. We tell you how to do this in the tips at the bottom of the page. Are you excited? We sure are! Let's do this together.