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Oat milk is quickly becoming one of the most popular dairy-free milks on the market. It has a naturally creamy finish and comes with more fibre and protein than other plant-based milk, making it ideal for culturing into yogurt.
Oat milk is one of the easiest and quickest plant-based milks you can make at home. Watch the how-to video here. No pre-soaking means you can blend up and strain oat-milk in minutes. Once you have a fresh jar of creamy oat milk the steps to turn it into probiotic yogurt in a yogurt maker are equally as easy.
Homemade oat yogurt is made with 100% natural ingredients and doesn’t even require a thickener to achieve a perfect yogurt-like texture. Making it at home nutritionally outstrips anything you will buy plus, you have control over the flavour, thickness and tartness.
The bacteria in Yogurt starter culture need something to feed on to allow the culturing process to take place. In traditional dairy yogurt, the bacteria consume milk sugar known as lactose. We add one teaspoon of white sugar to our oat milk to replicate this.
You will need a dairy-free yogurt starter culture or probiotic to introduce the fermentation of bacteria to your oat milk. Use the amount of starter culture indicated on the packet or one dose of probiotic.
It is recommended that you sterilise your yogurt making jar and utensils beforehand. We have always found it is enough to wash in hot soapy water, then rinse in boiling water before use.
1 ¼ cups rolled oats (gluten-free if GF) – do not use quick oats
5 cups water
1 pinch salt
2 Medjool dates, pitted
1 teaspoon of vanilla
1 teaspoon of white sugar
Yogurt starter culture
1. Add the oats, water, salt and dates into the clear Vibe blender jug and secure the lid on.
2. Blend on ‘smoothie’ mode for 25 – 30 seconds.
3. Place a nut milk bag into a large saucepan. (or use a piece of muslin cloth over a sieve)
4. Pour the oat milk into the nut milk bag, gather the edges and squeeze out the milk until only oat pulp remains. (discard or store for another use)
5. Place the saucepan on the stove-top and heat gently. Stir continuously with a whisk as it heats. Oat milk will become lumpy as it cooks. If lumps form – whisk thoroughly to remove them.
6. Bring the milk to a gentle simmer and continue to stir until it thickens. This should take a few minutes.
7. Remove from the heat and stir in the sugar and vanilla.
8. Pour the hot oat milk into a sterile yogurt making jar. As the oat milk cools it will begin to set. It may even dry and crack on top. Don’t worry.
9. Allow the milk to cool down to below 42° C (107° F) If you add the starter while the milk is too hot it will kill the bacteria.
10. Add the yogurt starter and mix well to combine.
11. The oat milk is now ready to begin fermentation. Put the lid on the glass yogurt jar and place into your Luvele yogurt maker.
14. Switch the yogurt maker on. Set the temperature to 38° C, set the timer to anywhere between 12 – 24 hours. A longer fermentation will produce a tarter tasting yogurt.
15. When the fermentation is complete, place the yogurt in the fridge for at least 6 hours to cool and set.
16. After chilling the consistency may be slightly lumpy. For a smoother consistency, whisk or blend briefly with a stick blender.
