How do you make non dairy yogurt and how do you make thick yogurt?
173553
You can use 2 -32 oz containers of soymilk, 1-2 tablespoons of starter (or 1/2 cup leftover plain yogurt at room temperature) with 1/2 cup tapioca flour added for thickness. This makes a reasonably thickened yogurt after 10-12 hours. I just made some tonight and it was great after only 1/2 hour of cooling.Finding non-dairy starter is the hard part. Good Luck!
173554
This machine makes great non dairy yogurt. There are many recipes, but I make mine with organic unsweetened Coconut yogurt, raw local honey, probiotics, and organic unflavored gelatin. I cook for 15 hours. This turns out a thick yogurt that I then add crushed fruit to when serving. Adding fruit prior works well also, I just prefer it afterwards.
173555
You can make thick (i.e. Greek-style) yogurt by making regular yogurt with this system, and then straining it through a colander lined with a paper towel or a large coffee filter. It takes about an hour to condense the yogurt solids to half the original volume. If you strain it longer, you can actually get yogurt as thick as ricotta cheese.
161262
You may also want to check the recent thread on making yogurt using soymilk. It turns out that lactose is not essential to the process.
325665
It makes thick yogurt if you use Greek yogurt as a starring culture. Also using whole milk and adding a little heavy cream makes it thicker too
412060
This is a STRAINER, not a yogurt MAKER. I use it to strain my dairy yogurt after it is made...it strains the liquid whey and a more solid, Greek yogurt, remains. If you need a strainer to make your non-dairy yogurt I do not see why it would not work. If a strainer is what you need, this one works great. It is a fine mesh.
1562389
The flavor will depend on the recipe you use. i use a Dannon plain yogurt as a 'starter', milk and a little sugar (to feed the organism in the yogurt) and it tastes like an unflavored plain Greek yogurt. To get it thick like a Greek yogurt, i drain the excess liquid out through a cheesecloth. FYI, this yogurt maker has no electronics. It works like a thermos where the heat comes from hot water that is added to the outside container. The yogurt is in the inner container.
1612052
I know your question was from several months ago, but here is a great recipe for raw milk yogurt, which you can use with this yogurt maker. You do have to heat the milk slightly, but not enough to kill all the "good stuff." http://nourishedkitchen.com/raw-milk-yogurt/
1900845
I use my own recipe, which is 4 cups of whole milk, 1/3 cup instant milk and 2 tablespoons of organic yogurt . I warm up the milk so its just warm add the other two ingredients and pour it into a container. Hope this helps you
161258
I've had great success with this non-dairy yogurt:: http://docs.google.com/Doc?id=dfjkkgb2_214dwjt5qgk
578958
Hi! I also don't like "watery yogurt" so I add either a vegetable or animal based gelatin to the 42 oz. of liquid yogurt (that is, just before heating the milk and adding the yogurt culture. The latter steps are done after the product has cooled. Also, I like sweet yogurt so I add a sweetener before cooking. Afterwards, when the culture has cooled, you can add your own home-made preserve or just diced fresh fruit, nuts, chocolate bits, shredded coconut pieces, etc. Remember, you can also substitute cow's milk with goat's milk or soybean powder. Soy makes a nutritious and delicious yogurt as well. You will need to experiment to taste for these personal customized preferences. Hi! I also don't like "watery yogurt" so I add either a vegetable or animal based gelatin to the 42 oz. of liquid yogurt (that is, just before heating the milk and adding the yogurt culture. The latter steps are done after the product has cooled. Also, I like sweet yogurt so I add a sweetener before cooking. Afterwards, when the culture has cooled, you can add your own home-made preserve or just diced fresh fruit, nuts, chocolate bits, shredded coconut pieces, etc. Remember, you can also substitute cow's milk with goat's milk or soybean powder. Soy makes a nutritious and delicious... » Read More Hi! I also don't like "watery yogurt" so I add either a vegetable or animal based gelatin to the 42 oz. of liquid yogurt (that is, just before heating the milk and adding the yogurt culture. The latter steps are done after the product has cooled. Also, I like sweet yogurt so I add a sweetener before cooking. Afterwards, when the culture has cooled, you can add your own home-made preserve or just diced fresh fruit, nuts, chocolate bits, shredded coconut pieces, etc. Remember, you can also substitute cow's milk with goat's milk or soybean powder. Soy makes a nutritious and delicious yogurt as well. You will need to experiment to taste for these personal customized preferences. « Show Less
440084
I've successfully made coconut yogurt. It's a little tricky, however. It requires that you use gelatin to thicken it, as coconut milk does not contain lactose. It also requires a longer sitting time of 12-14 hours.
1926464
1. Make sure you let it set for at least 10 hours. Sometimes it takes this long if the weather is dry or cool- hot and humid makes the best yogurt! 2. You could try adding an extra cup of full fat powdered milk or decreasing the water you add to the mix slightly. 3. The Greek yogurt is naturally the thickest
1411724
Please tell me how I can do it? I just start with lactaid and add some yogurt? I dont know why this is such a hard thing to find on the internet. Do I need to add sugar if I dont want it sweet? Thanks
514383
Wow just got off the phone with Euro Cuisine. They were so helpful! Yes you can do dairy free yogurt! You will need to find a recipe and follow that. If you are using dairy free milk like soy, almond or coconut you are going to have to add sugar. If you need more info just call them they are so helpful.
241503
I can get it thick by straining through coffee filters but it's grainy and not smooth. Not anything like the yogurt culture I add.
1926463
I have been experimenting with different brands of starter yogurt ( I don't use the mixes). I am getting thicker results with higher end yogurt .
1241695
I make my own yogurt, (using 2% organic cow's milk). I scald the milk, let it cool to bath water temp.-add the starter. Then I cover, and wrap the bowl in a towel and put it in the oven with the light on, overnight. The oven light will get the temperature up to get the cultures going. Strain it in a stainless steel strainer lined with a coffee filter to make Greek style. I've been doing it this way for years. Don't need a fancy appliance-the oven light method works fine.
907586
Not sure I see a question here... I just follow the directions on my packet of cultures which says to heat the milk to a higher temp and then cool it down to about 120 before adding the cultures or some of the yogurt from a previous batch. Also, if you add some non-fat milk powder it boosts the protein and gives you a thicker product.