Benefits from making vegan yoghurt include:
- It’s cheaper than the shop bought variety, and has a much fresher taste
- You know exactly what ingredients have gone into it
- No special equipment or training is required, other than training in kitchen hygiene
Also, it’s easier than making yogurt from dairy milk
Anything else?
Success depends on being aware of the risks – especially contamination, usually from bacteria in the air though this an be controlled with care and attention to kitchen hygiene.
In short, avoid breathing over the ferment or exposing it to air as far as possible.
Also, you must be clear how important time is to you; if you need a result quickly, warming (rather than heating) during fermentation will give a quicker result, however, as it means pushing the bacteria closer to their limits. there is no guarantee this will give yogurt of the highest quality,
The 5-stage Process for Making Vegan Yogurt.
The process for fermenting plant milk is basically the same process as for dairy milk; however, as plant milk contains only water and oil from crushed seeds, heating before fermentation is not required.