A few weeks ago I made oat milk. It was totally one of those foodgawker impulse creations, where I was supposed to be doing everything but creating in the kitchen (read: studying, or working on something for school). But the foodgawker addiction took over and I (accidentally) opened the tab on my computer. In the process of scrolling (and procrastinating), I saw a few different nut milks. And while there’s nut milks on there pretty regularly, I’ve actually never made nut milk. Something about the fact that nuts are expensive, and that I’d probably rather eat my almonds than grind them all up into milk. But I have always wanted to try coconut milk (a little more budget friendly I think), and I remember we used to buy oat milk quite often because we found one with fewer additives and closer to just oats and water.
You know where this is going. I made oat milk. Really easy, just put oats, water and some cinnamon and vanilla in a blender and whirred it around for a bit. The result was this smooth, creamy oat milk, that while it can’t be heated (unless you want it thickened), it was great in smoothies, desserts, banana softserve, and just as a little drink. But this thickening thing left me thinking: maybe I should just turn this into yogurt . . .
I made another batch of oat milk the next day, mixed in a probiotic capsule and left it incubating overnight. In all honesty, I really haven’t had yogurt since I went vegan 6 years ago. Maybe a bit of coconut yogurt, but nothing regularly. And I actually used to love yogurt before my vegan days. And so words can’t quite do justice to how excited I was when this oat milk turned into this thick, sour tasting yogurt that I could make at home and that was totally budget friendly. A win in every way in my books. I made a new batch of oat milk last night. You can guess what I’m going to do with some of it.
Homemade Oat Yogurt
Homemade yogurt that is completely dairy free and made from homemade oat and coconut milk. A great vegan alternative to traditional yogurt.
- 1 1/2 cups oats
- 1/2 cup unsweetened shredded coconut
- 3 cups water
- 1 tsp vanilla paste
- 1/2 tsp cinnamon
- Sweetener (if desired)
- 1 probiotic capsule
- Start by making the oat milk. To do this, puree all of the ingredients except for the probiotic capsule in a blender until smooth.
- Strain through a nut milk bag or some cheesecloth to remove all the oat pieces.
- Next, pour the oatmilk into a medium sized sterilized saucepan.
- Over medium heat, bring to a boil, stirring often to prevent burning. As soon as the milk starts to boil, remove it from the heat.
- Cool the milk down to 100 degrees Fahrenheit and then stir in the probiotic capsule (break the outer capsule part and just add the powder inside).
- Scoop the yogurt into sterilized jars and seal.
- To finish your yogurt, you need to incubate it for 8-12 hours. I placed mine in a pot of hot water, covered with a tea towel and then put the pot in the oven with the oven light on, and left them overnight. You can also use a yogurt maker if you have one, or place them in the dehydrator, turned on low.
- Taste your yogurt after 8 hours to see if it has that sour taste, and if not, leave it for a few more hours.
- Store the yogurt (and any leftover oat milk) in the fridge for up to 3 days. Eat on its own, or use as a topping for smoothie bowls or fresh fruit.
Yogurt is a great source of probiotics, which promote healthy gut flora. You can use certified gluten free oats in this recipe if necessary and then top it with fruit, nuts, or just put it on top of smoothie bowls! Enjoy!