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Homemade Vegan Yogurt: Maple Praline


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Simple and easy homemade vegan yogurt! No yogurt maker or thermometer needed!
maplepraline

I haven’t eaten much yogurt since we went vegan several years ago. Non-dairy yogurts are expensive, and often have flavors that just don’t seem quite right. Buying enough for family of six, and then watching most of it go to waste–tossed out in half-eaten school lunches or downright rejected as “yuck”– gets old fast.

But since learning to make my own, our family enjoys it all the time. We experiment with different flavors, and create new recipes all the time. It’s no longer a gamble or a waste of money. It’s a treat. Every time.

Ingredients for maple praline yogurt:
1 box soy milk (almond, oat and coconut work great too!)
2 tsp praline oil
4 tbsp maple powder
1 tsp xantham gum
1 packet of vegan yogurt culture , 1/4 cup plain commercial yogurt or 1 probiotic pill (you can find them at the drugstore)
1/2 cup chopped pecans (optional)

Directions for maple praline yogurt:
1. Pour one 32-ounce box (or a total of four cups combined) of desired plant milk into a sauce pan.

2. Bring to a boil. Add xantham gum. Return to boil, whisk for 2-3 minutes, and remove from heat.

yogurt12

3. Add praline and maple powder. Blend (or whisk vigorously).

4. Allow mixture to cool for about 1 hour. (If you add culture when it’s too hot, it will die.) If you are using a thermometer, it needs to be between 90-115 degrees. If you are using your finger, consider that a delightfully hot bath is somewhere between 100 and 105 degrees. If it feels hot to your finger, but not hot enough to need to pull your finger out, it’s perfect.

5. Add culture packet, 1/4-1/2 cup of commercial yogurt or a single serving of a pro-biotic. Mix well. Divide into desired containers as needed and place in yogurt maker or other warm (90-110 degree) environment. Leave the individual lids off the glass jars for your yogurt maker. If using oven, cover container(s) with a towel, turn on oven light.

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Lazy and cheap? Or industrious and simple? You decide!

7. Check in about 6-8 hours. If using the oven, 7-9 hours is necessary.

6. Sometimes the consistency isn’t perfect; various milk, thickener, flavoring, and temperature combinations all interact different. Occasionally, I need to add a little of “this” or “that”, or even just re-blend it. If separation occurs, but it tastes ok, just give it a shake before you serve it. And enjoy the fact that there are no artificial flavors, colors, preservatives, antibiotics or hormones in that little cup of awesome.

6. Store in refrigerator in an air-tight container. It will firm up even more as it cools.

 There are so many options in making homemade yogurt, and it is so simple. Try other flavors too! Watch this video or read how easy homemade vegan yogurt can be!

[youtube https://www.youtube.com/watch?v=pvj3u8-7PmU]

How to fix a failure:
There are several reasons vegan yogurt might fail to thicken:
Too much or too little culture was added
The culture was expired or improperly stored
The culture was introduced at too high of heat, or inoculated at too low of heat
But for whatever reason it fails, as long as it tastes ok, it can still be eaten. Simply bring back to a boil and add more thickener. It may not have the pro-biotic benefits to your digestive tract, but it need not go to waste. Allow it to cool and store in fridge.


About

I made the decision to become vegan impulsively. I boarded a plane with a ham sandwich and a copy of Alicia Silverstone’s “The Kind Diet”. I devoured the book and tossed the sandwich and I’ve never looked back. Becoming vegan has changed my body, my mind and my spirit, and together, we can change our communities, our nation and our planet. Eating a vegan meal doesn’t require a commitment ceremony, a press release or applause. So don’t over-think it. Just try it…one bite at a time.
Colleen Towner's website: http://wakingupvegan.com/ | View all posts by

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