![]() Homemade low-FODMAP vegan yogurt is easy to make and inexpensive. Once you make your own, you may never buy commercial yogurt again! ![]() While more and more low-FODMAP vegan yogurts are appearing in the marketplace (such as those based on almond milk or coconut milk), they aren't readily available everywhere yet. Making your own homemade yogurt allows you to create a version that suits your tastes and health needs without having to go out of your way to find a commercial variety. This recipe and information is brought to you courtesy of my friend Mimi Clark, who is a natural foods consultant and cooking instructor extraordinaire. I must admit that I haven't tried this myself yet, so I'm curious to know how it goes for you. Note that the recipe is totally Mimi's, but any mistakes in this write-up are mine. ![]() Equipment Yogurt makers are available online starting at around $30 USD. Some people make their own incubator using a cardboard box or a cooler with a heating pad, or they just use the oven light. But DIY incubators are risky because the temperature can't be controlled. However, a non-contact infrared laser thermometer will help you manage the temperature without contaminating the milk. This is essential with homemade incubators, because the key to perfect yogurt every time is a consistent temperature. (This isn't necessary with yogurt makers or Instant Pots because they have built-in temperature controls.) Nondairy Low-FODMAP Milk Mimi tested only unsweetened plain organic soy milk (with whole soybeans), which can trigger symptoms for some people with IBS because it's high in FODMAPs. If you can't tolerate soy products or have problems with this type of soy milk, you will need to experiment with suitable low-FODMAP alternatives, such as unsweetened almond milk, and try various brands to find the ones that work best in your homemade yogurt. Please be aware that some additives in commercial nondairy milks may inhibit the starter from coagulating the yogurt, so homemade nondairy milk might work better. That said, I would recommend trying full-fat coconut milk (not coconut milk beverage) for starters, as it should create a rich, creamy yogurt (without any additives). ![]() Nondairy Cultures Nondairy yogurt cultures are available online. Alternatively, you can use a probiotic capsule that you open and pour into the heated milk. Look for a probiotic that contains Lactobacillus acillusacidophilus, Streptococcus thermophilus, Lactobacillus bulgaricus, with 4 to 8 billion CFUs (colony forming units, a.k.a. "good bacteria"). Similarly, you can use 1/4 cup of store-bought low-FODMAP unsweetened yogurt as a starter instead of a store-bought nondairy culture or probiotic capsule. Steps
Notes
***** When you give this recipe a try, please let me know how it turns out for you! I love hearing from you! Please post your thoughts in the comment section below.
13 Comments
Jill Crowther
9/6/2017 12:18:19 pm
Hi Jo.
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Jo Stepaniak
9/6/2017 01:01:33 pm
I hope it works for you, Jill! The ingredients in some commercial almond milks (and other nondairy milks) can inhibit the culture from working (or working properly). I'd suggest trying other brands, trying the coconut milk, or using a rich, homemade almond milk instead. Also, make sure you have a way to check the temperature, as that's critical to the success of homemade yogurt.
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9/6/2017 01:04:14 pm
Hi Jo
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Jo Stepaniak
9/6/2017 01:24:36 pm
That's so great to know, Tina -- thank you! Have you had success with any nondairy milks other than soy? If so, which ones have tried (and which brands)?
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tina ceesay
9/6/2017 02:07:56 pm
I have used almond milk I like the vanilla flavored but I did add the corn starch to make it creamier. One of the things I did with the plain soy is I strained half the batch for GREEK STYLE, I then strained 16 oz of the greek style and added 1 tsp organic lemon juice to make my own sour cream. I also used the vegan WHEY to bake with, nothing wasted ever.
June
9/6/2017 02:25:46 pm
I am also one of Mimi's students, and I tried her yogurt. It tastes fantastic. Nice and creamy with a nice tartness.
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Jo Stepaniak
9/6/2017 02:34:47 pm
Thank you for your input, June! Much appreciated!
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Barbara
9/6/2017 05:53:55 pm
I tasted the yogurt in Mimi's class and I really liked it. It was much better than store bought yogurt. So I am now making it at home.
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Jo Stepaniak
9/7/2017 07:49:09 am
Another success story -- yay! Thanks for sharing, Barbara! If you've tried a vegan milk other than soy milk for the yogurt, please let us know which type and brand you used that worked well.
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Faith
9/7/2017 01:18:34 pm
I am also one of Mimi's student/helper. This is the best yogurt I have had. So glad you posted it. Thanks Jo. I have lots of your books.
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Jo Stepaniak
9/7/2017 01:28:00 pm
Hi, Faith! Thanks for joining in and reaffirming the goodness of this recipe. I'm delighted that you have many of books! ❤️
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Jane campbell
9/19/2017 09:05:45 am
Mimi is a friend. I have been following her yoghurt recipe for about a month.
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Jo Stepaniak
9/19/2017 09:12:59 am
That's awesome to know, Jane! Thanks for sharing your success with this recipe.
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