Incredibly easy homemade cultured vegan yoghurt recipe requiring only two ingredients. Perfect for dolloping on cereal or fruit and everything in between!
Making your own vegan yoghurt at home is easier than you think! AND it is so much better than store-bought. It’s creamy, it’s rich, it’s tangy. You don’t need any special tools, or an endless amount of ingredients either – in fact, you only need two – a can of full-fat coconut milk and some probiotic capsules (which you probably have in your cupboard right now!).
This vegan yoghurt recipe requires only two ingredients:
- Full fat coconut milk
- Probiotic capsules (you will need two) – use a high-strength probiotic capsule to act as your fermenting bacteria. It’s important to use a capsule rather than a hard tablet because you will need to open the capsule and use the powder that’s inside. Make sure the capsule is vegan and dairy-free and does not contain prebiotics.
Because coconut milk is naturally sweet, your yoghurt probably won’t need any additional sweeteners. If you find that it does, stir in a teaspoon of maple or golden syrup before serving.
This is a basic vegan yoghurt recipe. Try stirring in some vanilla bean paste for added flavour! This yoghurt tastes great on its own, however, I like to serve mine with a handful of fresh berries and my favourite granola.
Your homemade yoghurt should be creamy, taste tangy but not spoiled. If your yoghurt is a weird colour or smells a bit odd, it means something has gone wrong. Unfortunately, if this happens, you will need to throw it out and start again.
Easy Cultured Vegan Yoghurt
- Cheese cloth
- Elastic band
- Wooden spoon
- Steralised jar
- 1 can full-fat coconut milk
- 2 vegan probiotic capsules or 1/2 tsp probiotic powder
- Shake the coconut milk can, open and pour into a sterilised jar or bowl.
- Open the probiotic capsules and empty into the yoghurt. Discard the capsule shell.
- Using a wooden spoon mix the coconut milk and probiotic powder together. Cover the jar with a cheesecloth, muslin or a tea towel, tie with a rubber band or a string and leave in a warm spot for 24-48 hours to activate.
- Taste every 8 hours. The longer you leave it the tangier the yoghurt will be. If the yoghurt is tangy enough for you, place it in the fridge to halt the fermentation. Consume within 3 days.
Looking for more ideas?
This yoghurt would make the perfect satisfying snack or breakfast. It is the perfect addition to my easy overnight muesli bircher. See the full recipe here. Give it a go! You won’t regret it!