Homemade Dairy-Free Yogurt

When I first started making my own yogurt people were amazed. They were mystified by the prospect that one could whip up a batch of preservative, sugar, and junk free probiotic goodness in the comfort of their own kitchen. I can’t take all the credit. The ebook Tiny Treats, by Nicole Axworthy and Lisa Pitman, opened me up to the world of simple, homemade, and vegan yogurt wizardry. After understanding the basics of culturing, I experimented with different bases, flavours, and thickeners. Some failed attempts later I’ve finally come up with what I think is the cheapest, best tasting, and simplest homemade dairy-free yogurt. The recipe calls for vegan probiotic tablets which can seem very costly at first, but the upfront cost will pay for itself in the long run if you make homemade yogurt on a regular basis. Give it a try! You’ll be pleasantly surprised.


  • 2/3 cup firm silken tofu yogurt
  • 1/2 cup full fat coconut milk
  • 2 vegan probiotic tablets
  • 1/8 tsp xantham gum (available at bulk stores)
  • 1 tbsp maple syrup
  • 1 tsp vanilla


1. In a blender, mix together the first four ingredients until completely smooth. There should be no lumps of tofu in the mixture. The tablets will dissolve in the blender.

2. Place the mixture in a glass container with a lid or a glass bowl covered with plastic wrap. Allow to culture for 8 hours or overnight.

3. Mix in the maple syrup and vanilla. If the mixture is not sweet enough for your preferences, feel free to add more maple syrup. However, keep in mind that the more you add the thinner the final product will be.

4. Place in the refrigerator to thicken for 3 – 5 hours.

Items from this recipe you can find in the Community Food Room (based on delivery and donations):

  • coconut milk

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