When I went dairy-free over five years ago, the hardest thing for me to give up was yogurt. Sure, I was sad to say goodbye to cheese, but I could live without it. Yogurt on the other hand? It was part of my daily routine.
Back then – not that it was really that long ago – there weren’t really any options for dairy-free yogurt besides soy. I’ve never been a fan of the taste of soy milk/yogurt, so I was pretty much out of luck.
Over time, more and more dairy-free yogurt has made it onto grocery shelves. In theory this is awesome, but in reality these yogurts tend to be really expensive (easily 2-3 times traditional yogurt) and are loaded with additives.
Finally I decided I’d had enough. I was going to start making my own dairy-free yogurt at home.
At first I tried making it without a yogurt maker and that failed. Then I bought a yogurt maker but was still unable to reach that thick, tangy yogurt that I used to love. It wasn’t until I made yogurt using the KitchenAid® 4-Quart Multi-Cooker that I was finally able to get a yogurt that I was happy with.
And the best part? The KitchenAid® Multi-Cooker does everything for you, in just one single appliance!
This recipe only requires 4 ingredients:
Full-fat coconut milk to help with the creamy texture
Probiotic capsules for the fermentation (which makes it tangy)
A little agave nectar (or honey, maple syrup, etc.) which is food for the bacteria from the probiotics
Agar agar to thicken it
And that’s it!
Start by turning the Multi-Cooker to the “Yogurt” setting.
Add the coconut milk and heat it to 185°F. Great thing is, you don’t have to worry about measuring the temperature because when the milk reaches the correct temperature, the Multi-Cooker will beep.
Once it beeps, follow the directions on the Multi-Cooker to go to Yogurt/Step 2 (it will say “Culture”).
Remove 1/2 cup of the warm milk. Transfer it to a small bowl and sprinkle with agar agar powder. Whisk constantly for 30-60 seconds until dissolved. Pour this mixture back into the Multi-Cooker. Add the sweetener as well.
Attach the KitchenAid® Stir Tower on low speed until milk is cooled to 113° to 115°F which will take about 30 minutes.
Lift up the Stir Tower and remove 1/2 cup of milk. Open the probiotic capsules by twisting them apart and sprinkle the contents over the warm milk and whisk together. Pour back into the Multi-Cooker and stir for 60 seconds.
Remove the Stir Tower, cover the Multi-Cooker and leave it undisturbed for at least 8 hours, preferably 12-16 depending on how tangy you want your yogurt.
Pour the contents into glass jars with a tight-fitting lid. The yogurt will firm up in the fridge as it cools. If you notice separation occurring, simply whisk vigorously to combine. Store yogurt in glass jar with tight-fitting lid in your refrigerator up to 2 weeks.
The result is a thick, creamy and delicious vegan yogurt. No crazy additives or preservatives, just simple ingredients. The base of this is a “plain” yogurt, there aren’t any other flavors; it’s mildly sweet and tangy.
If you want jazz up your yogurt, here are a few flavor ideas:
Vanilla: simply stir in a pinch, about 1/8 teaspoon, of vanilla powder or vanilla bean paste (don’t use vanilla extract as it will have a strong alcohol flavor)
Berry: slightly heat 1/2 cup of frozen berries in a microwave safe bowl, about 30 seconds in the microwave. Mash the berries with a fork then stir them into the yogurt. Feel free to use any berries here.
Apple pie: stir in 1 teaspoon cinnamon, 1 tablespoon honey and 1/4 cup unsweetened applesauce.
Pumpkin pie: stir in 1 teaspoon pumpkin pie spice, 1-2 tablespoons maple syrup and 1/4 cup pumpkin puree.
Or you can add any sorts of toppings you’d like! Granola, cereal, coconut flakes, fresh berries, sliced fruit, nut butter or even chocolate chips if you’re feeling a little sassy.
For me, I’m a fan of plain yogurt, so I went with just a simple bowl of the coconut yogurt, topped with sliced banana, homemade granola and a drizzle of honey. Simple, easy and absolutely delicious!
Be sure to share your yogurt creations with us on Instagram using #MadeWithKitchenAid for a chance to be featured.
Dairy-Free Coconut Yogurt
Makes 3-3.5 cups
2 (15-ounce) cans full-fat coconut milk
2 teaspoons agar agar powder
1 tablespoons agave nectar (or other sweetener of choice)
2-3 probiotic capsules
Turn the KitchenAid® 4-Quart Multi-Cooker to the Yogurt setting. Add coconut milk and heat to 185°F.
When milk reaches correct temperature and Multi-Cooker beeps, follow the directions to go to Yogurt/Step 2.
Remove 1/2 cup of the warm milk. Transfer it to a small bowl and sprinkle with agar agar powder. Whisk constantly for 30-60 seconds until dissolved. Pour this mixture back into the Multi-Cooker.
Add sweetener and stir with KitchenAid® Stir Tower on low speed until milk is cooled to 113° to 115°F, about 30 minutes.
Turn off Stir Tower and remove 1/2 cup of milk. Sprinkle the contents of the probiotic capsules over the warm milk and whisk together. Pour back into the Multi-Cooker and stir for 60 seconds.
Cover and leave undisturbed 8 hours. Store yogurt in glass jar with tight-fitting lid in refrigerator up to 2 weeks. Enjoy!
Note: If you notice separation occurring or the yogurt resembles the consistency of jello, simply whisk vigorously to smooth it out (or pulse in a blender).
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*