How to thicken homemade plant-based yoghurt

4 WAYS TO THICKEN PLANT BASED YOGURT.

If you are struggling to achieve a creamy, thick consistency with your non-dairy milk yogurt, you are not alone. Thickening any milk made from a plant is a tricky task. You only have to look at the ingredients list of commercially made non-dairy milk yogurt for proof  – every single one will have a thickener or a stabiliser. Thickeners such as arrowroot, tapioca flour, agar agar, carrageenan, zantham gum, guar gum, and soy lecithin are commonly added to replicate traditional dairy yogurt. If you have dietary considerations it can be disheartening and frustrating. It is hard to avoid added sugar too. The only true way to stay in control of the ingredients is to make your own. 

The tricky part is that plant-based milks don’t have the same protein, sugar, and fat structure as animal milk, so they behave fundamentally different. Plant-based milk will culture, but will not naturally thicken and set like dairy milk yogurt. If you want a guaranteed thick yogurt, you will need to include a thickener before heating. The good news is, you have a range of healthy choices available to you. 

CHOOSING A THICKENER

The thickener you choose will come down to personal preference and your dietary considerations. Below you will find how to thicken plant-based yogurt with: gelatin, agar agar, tapioca and glutinous rice flour. Read and follow the instructions carefully as activation for each method is temperature sensitive.

GELATIN POWDER

Gelatin is basically the cooked form of collagen  - a protein contained in the skin of animals. Collagen is known to benefit your skin, muscles, bones, tendons, brain, and heart, plus it has impressive gut healing properties. Gelatin is the only thickener permitted on gut healing protocols such as GAPS and SCD. Gelatin is activated at a very low temperature, so you can make raw yogurt with this method of thickening.

DIRECTIONS

Add a level teaspoon of gelatin to every 4 cups of non-dairy milk before heating and culturing. One level teaspoon is a guide only. Experiment and add more or less to get the consistency you enjoy most.

Gelatin can be tricky to whisk into a large quantity of liquid without clumps forming. To integrate more easily, expand the gelatin in a smaller quantity of milk first. Simply pour half a cup into a small bowl, add the gelatin and mix thoroughly. Leave the mixture to sit and swell for a few minutes then stir it into the rest of your milk. As soon as the milk is heated the expanded gelatin will quickly dissolve. Gelatin must be heated to 95⁰F / 35⁰C (body temperature) to activate. DO NOT BOIL. 

Click over to our coconut yogurt recipe using gelatin as a thickener.

AGAR AGAR 

Agar is a plant-based, gel-like substance derived from red algae and is a perfect vegan gelatin substitute. It’s low in calories, high in fibre and boosts manganese, magnesium, folate and iron. It may also help improve digestive health, aid in weight loss and keep your blood sugar stable. Agar agar is not permitted on GAPS & SCD and must be cooked for an extended period of time.

DIRECTIONS

Add a teaspoon of agar to every 4 cups non-dairy milk before heating and culturing. Agar agar must be heated to 190⁰F (87⁰C) and held at that temperature for 5 minutes. Allow the milk to cool below 108°F (42° C) before adding the starter culture and sugar. 1 teaspoon is a guide only. Some agar agar is a fine powder while others are flakes. Flakes may require more - experiment and add more or less on your next batch to get the consistency you enjoy most.

Tip: A double boiler will keep the milk from scorching during heating.

Our almond milk yogurt, soy milk yogurt and hemp milk yogurt are thickened using agar agar. 

TAPIOCA FLOUR

Tapioca comes from the root of the cassava plant. Tapioca flour is pure starch and is limited in nutritional value but is a very good gluten and grain free binding agent. Tapioca is not permitted on GAPS & SCD.

DIRECTIONS

Use 1 tablespoon of tapioca flour for every 2 cups of plant-based milk before heating and culturing. Tapioca flour is a very fine flour that does not easily blend into liquid. To integrate more easily, mix the tapioca flour into 1/3 cup of milk and then stir into the rest of the milk. Tapioca must be heated to 140⁰F/ 60⁰C to activate. Stir continuously as it thickens to avoid lumps. Allow the milk to cool below 108°F (42° C) before adding the starter culture and sugar.

For the full method click over to our coconut yogurt recipe thickened with tapioca flour.

GLUTINOUS RICE FLOUR

Glutinous rice flour is made from ground short-grain sweet white rice, it’s also known as sweet rice flour or sticky rice flour and is a popular ingredient in many Asian desserts. The term ‘glutinous’ refers to its characteristic consistency and texture and does not contain gluten. This variety of rice flour is starchier than regular rice flour, it’s super white, fine, and powdery, and after cooking becomes gel-like and thickens.

Confusing as the name may be, sweet rice flour does not contain sugar, it simply refers to the type of rice it is made from. It has a neutral, slightly milky taste that is ideal for yogurt making. Glutinous rice flour can be mixed directly into liquid without clumping. It also homogenises fats (coconut water and cream if using coconut milk). Find glutinous rice flour in the Asian section of your supermarket.

DIRECTIONS

Use 1 tablespoon (10g) per 400mL can. Depending on the fat/water ratio, you may need to add more to achieve your preferred consistency.
Add the glutinous rice flour and sugar to your plant-based milk and whisk it in.
Gently heat. Whisk continuously to avoid clumping. The milk will thicken as it heats. Heat to approx. 80°C / 175°F or just before it boils. A thermometer is not essential, as you can feel it thicken and determine when to remove it from the stove. Allow the milk to cool below 108°F (42° C) before adding the starter culture and sugar.

For the full method click over to coconut yogurt thickened with glutinous rice flour.

WHAT TO EXPECT

When making plant-based yogurt it is best to shift your expectations a little bit. Expecting the exact same texture as a brand pumped with stabilisers may lead to disappointment. Your batch of homemade yogurt may turn out separated, or appear curdled and cracked.  This is normal. Place the jar in the fridge for at least 6 hours to set then whisk with a spoon or a stick blender until smooth and creamy. After blending, the homemade yogurt will stay homogenised. The yogurt pictured below was made with organic coconut milk, thickened with gelatin.

BONUS!

We’ve also found ways to defy the rules and make non-dairy yogurt that doesn’t require additional thickening. Be sure to try these:

Guaranteed thick and creamy coconut yogurt made with Aroy-d coconut milk 
Ayam coconut cream easy coconut yogurt 
Coconut yogurt made with frozen coconut chunks
Coconut yogurt made from young drinking coconuts
Date sweetened coconut and cashew yogurt
Homemade soy yogurt without added thickener 

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