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Oatmilk Yogurt Recipe

Oatmilk Yogurt Recipe

This creamy, dairy-free Oatmilk Yogurt Recipe is perfect for vegans, the lactose-intolerant, or anyone looking for a gut-healthy and budget-friendly alternative to store-bought yogurt. With just a few ingredients, you can create your own smooth and tangy yogurt at home, ready to be customized with fruits, sweeteners, or spices. ✅ Servings: 4 people ✅ Estimated Cost: $5 ✅ Times: Prep Time: 0 days 0 hours 10 minutes Cook Time: 0 days 0 hours 0 minutes Resting Time (Fermentation): 0 days 10 hours 0 minutes Total Time: 0 days 10 hours 10 minutes ✅ Categories: Breakfast, Snacks, Vegan Basics ✅ Courses: Plant-Based Yogurt, Homemade Staples ✅ Cuisines: American, Vegan ✅ Keywords: Oatmilk yogurt, vegan yogurt, homemade oat yogurt, dairy-free yogurt, probiotic recipes
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Prep Time 10 minutes
10 hours
Total Time 10 hours 10 minutes
Servings: 4
Course: Breakfast
Cuisine: American
Calories: 90
Ingredients Equipment Method Notes

Ingredients
  

  • Amount Unit Name Notes
  • 4 cups Oatmilk Unsweetened plain, no additives
  • 1 tsp Agar agar powder Or 1½ tsp tapioca starch for thickening
  • 2 Probiotic capsules OR 2 tbsp plain vegan yogurt live cultures
  • 1 tbsp Maple syrup Optional helps feed the bacteria
  • Vanilla extract Optional for flavoring after culturing

Equipment

  • Amount Name Notes
  • 1 Saucepan For heating oatmilk
  • 1 Whisk To stir in thickener and starter
  • 1 Glass jar For incubating yogurt
  • 1 Thermometer To monitor temperature (optional)
  • 1 Yogurt incubator Or oven with light or warm towel wrap

Method
 

  1. Heat the Oatmilk:
  2. In a saucepan, gently heat the oatmilk over medium-low heat until it reaches about 180°F (82°C), then remove from heat. Let it cool to around 110°F (43°C).
  3. Add Thickener:
  4. Whisk in the agar agar powder or starch thoroughly while still warm. This helps create a thicker consistency later.
  5. Add Probiotic or Yogurt Starter:
  6. Once the milk has cooled to 110°F, open the probiotic capsules and stir in the powder (or add vegan yogurt). Do not overheat, or you’ll kill the cultures.
  7. Transfer and Ferment:
  8. Pour the mixture into a clean glass jar. Cover loosely and incubate in a yogurt maker, Instant Pot, or warm oven (with just the light on) for 8–12 hours.
  9. Check & Refrigerate:
  10. Taste for tanginess. Once fermented to your liking, refrigerate for at least 4 hours to thicken. Stir in vanilla or sweetener if desired.
  11. Serve & Store:
  12. Enjoy plain or topped with fruit. Store in the refrigerator for up to 5 days.
  13. ✅ Nutrition (per serving):
  14. Calories: ~90 kcal
  15. (This is an estimate based on oatmilk and probiotic content only.)

Notes

If you prefer Greek-style yogurt, strain through cheesecloth for 1–2 hours after chilling.
Add fruit or flavoring after fermentation to avoid disrupting bacteria growth.
Always sterilize your equipment to prevent contamination.