It is entirely possible to make plant-based yogurt at home without a yogurt maker. This process might seem a bit technical the first time, but it is very rewarding and allows you to customize the flavor, texture, and composition of your yogurts while reducing packaging waste. In this article, we will explore the entire process, from selecting ingredients to incorporating cultures, with practical tips for achieving a creamy and delicious plant-based yogurt, all without sophisticated equipment.

1. Introduction to Plant Fermentation

Fermentation is an ancient process that involves transforming the sugars present in food into other compounds, through the action of living microorganisms (bacteria or yeasts). For yogurt, lactic bacteria, often called “cultures,” do the work. Essentially, you use plant milk and a source of bacteria to create this naturally thick and tangy culture.

In animal-based yogurts, cow, goat, or sheep milk is fermented to achieve the characteristic structure and tangy taste of yogurt. For plant-based yogurt, this milk is replaced with a plant-based liquid (soy, almond, coconut, etc.). The steps remain quite similar, although the texture and consistency may vary depending on the plant milks used. The goal is to obtain a creamy, slightly firm yogurt full of good bacteria, without using animal products.

The practice of “homemade” is an excellent way to control the quality and origin of the ingredients, avoid industrial additives, and fully customize the taste of your yogurts. You can adjust the sweetness, choose natural flavors like vanilla or cocoa, and even adjust the fermentation time to increase or soften the acidity. Moreover, making your own plant-based yogurt helps reduce your environmental impact by limiting disposable containers and reducing transportation.

2. The Basics of Plant-Based Yogurt

Plant-based yogurt relies on two essential elements:

1. Quality plant milk.
2. Suitable lactic or probiotic cultures.

For the “plant milk” part, several options are available: soy, rice, almond, coconut, oat milk, etc. Not all are equal in achieving the same firm consistency. Soy milk is often considered one of the easiest to ferment: rich in protein, it lends itself well to fermentation and gives a texture relatively close to standard animal yogurt. Almond or coconut milk can provide a more subtle or exotic flavor, while oat milk has an appreciated cereal flavor but can be more liquid.

Lactic cultures are generally bacteria of the Lactobacillus and Streptococcus thermophilus types. They can be found in the form of:

• Probiotics in capsules or powder (dietary food sellers, pharmacies, organic stores).
• An existing commercial “plain” plant-based yogurt without additives, which will serve as a starter.

When you mix these bacteria with plant milk and leave this mixture at a relatively warm temperature (around 35 to 45°C) for several hours, the bacteria multiply and help “thicken” and “acidify” the milk to form yogurt.

3. Essential Ingredients

To successfully make your plant-based yogurt, you will need a few essential elements:

1. Plant milk:

   • Prefer high-quality milk, if possible, without additives. Some industrial plant milks are thickened with xanthan gum or guar gum, which can alter the final result. However, there are plant milks enriched with calcium or adjusted for culinary preparations, which can be interesting.
   • Commercial soy milks containing at least 7% soy are particularly suitable. The presence of a good amount of protein in the milk supports fermentation.

2. Cultures:

   • You can opt for a packet of lactic cultures specially designed for plant-based yogurts. Always check the manufacturer’s instructions.
   • If using commercial plant-based yogurt as a culture, ensure it is 100% plain (without sugar, thickeners, or flavors) and still alive (with active cultures mentioned on the label). One or two tablespoons may be enough to inoculate a liter of milk.

3. Thickeners (optional):

   • Depending on the desired consistency, it may be useful to add a natural binder like agar-agar, tapioca flour, or cornstarch. This helps achieve a firmer or creamier yogurt.
   • Agar-agar must be heated to release its gelling power. You can add it at the beginning of preparation when gently heating your milk.

4. Sweetener (optional):

   • Bacteria need sugar to develop. Some plant milks already contain a small amount of natural sugar, like rice or oat milk.
   • If the plant milk is very low in sugar (plain soy milk, for example), add a teaspoon of sugar or agave syrup per liter of milk to feed the cultures. This is not strictly necessary, but it can stimulate fermentation.

4. Necessary Equipment

Making plant-based yogurt without a yogurt maker is entirely possible with simple equipment:

• A large enough container to heat your milk (saucepan or pot).
• A kitchen thermometer (highly recommended). Cultures need a fairly precise temperature to work well (around 40°C).
• Glass jars or small pots (like jam jars or old glass yogurt pots). They must be perfectly clean and ideally sterilized in boiling water then dried.
• An oven, an insulated pot, or any other system that will allow you to keep your preparations warm stably during fermentation.

Without a yogurt maker, you can “improvise” a homemade incubator. For example, by slightly preheating your oven (no more than 50°C), then turning it off and placing your pots wrapped in a cloth inside, you create an environment around 40°C that is very suitable for cultures. Just avoid opening the oven too much during the fermentation hours to retain the heat.

5. Detailed Preparation Steps

Here is the basic method for making plant-based yogurt:

1. Sterilize your equipment:

   • Carefully wash your saucepan and glass jars.
   • Then immerse the jars in boiling water for a few minutes to eliminate as many unwanted bacteria as possible. Let them air dry, turned upside down on a clean cloth.

2. Heat the plant milk:

   • Pour your plant milk (about 1 liter) into the saucepan.
   • If you wish to use agar-agar, add 1 to 2 grams (about a level teaspoon) to the milk, depending on the level of firmness you desire.
   • Gently heat the mixture, stirring regularly to avoid lumps and dissolve the agar-agar well. Do not bring the mixture to too high a temperature; 80 to 90°C is sufficient to activate the agar-agar.
   • Remove the saucepan from the heat and let the milk temperature drop to around 40 to 45°C before incorporating your cultures. Use a kitchen thermometer to check the temperature. Above 50°C, the cultures would be largely destroyed.

3. Incorporate the cultures:

   • Take a small amount of warmed milk (2 to 3 tablespoons) in a separate bowl, add your culture packet or “starter” yogurt, mix thoroughly, then pour back into the saucepan.
   • Ensure the milk is not too hot, as it could damage the bacteria.
   • Stir slowly and gently to distribute the cultures well in the milk.

4. Fill the jars:

   • Pour the obtained mixture into your jars. Close them with their lid (or a food-safe airtight lid) to retain the heat.

5. Maintain the temperature:

   • Place the jars in your preheated then turned-off oven, or in a warm place like an insulated cooler.
   • The ideal fermentation temperature is between 35 and 45°C.
   • Let ferment for at least 8 hours, sometimes 12 or even 24 hours, depending on the milk used and the acidity you wish to achieve.

6. Keys to Success

• Temperature control: Too much heat can kill the cultures, while too low a temperature can significantly slow fermentation.
• Timing: The longer you let it ferment, the thicker the yogurt will become and the more tangy it will taste. Sometimes you need to observe and taste progressively to find the desired balance.
• Precision in the kitchen: Using a thermometer and paying attention to the cleanliness of the equipment really makes the difference between a failed yogurt and a creamy one.
• Quality of plant milk: Preferably choose milks without unnecessary additives. The higher the protein and fat content, the more pleasant the texture can be.
• A sugar boost: Even if not mandatory, a slight sugar addition can enhance fermentation and promote good bacterial growth.

7. Tips for Personalizing Your Yogurt

One of the great advantages of making your own plant-based yogurt is the ability to adjust it according to your tastes and desires:

• Natural flavors: add vanilla seeds, a spoonful of cocoa powder, soluble coffee, or cinnamon, according to your preferences.
• Sweeteners: mix in maple syrup, honey (if you consume it), agave syrup, or stevia after fermentation to better control the sweetness.
• Fruits: add fruit compote, fresh fruit pieces, or homemade coulis. Optionally, prepare a fruit layer at the bottom of your jars before pouring the fermented milk.
• Nuts and seeds: incorporate chia seeds, crushed nuts, raisins, or oatmeal for a dessert-style or complete breakfast yogurt.

If you find that your yogurt remains a bit too liquid, feel free to use a slight additional thickener. For example, a mix of agar-agar and starch or a teaspoon of tapioca starch added to the preparation during heating can help.

8. How Long to Ferment Without a Yogurt Maker?

Without a yogurt maker, maintaining the temperature can sometimes be less consistent, which extends the fermentation time. Here are some benchmarks:

• 8 hours: you will get a fairly mild yogurt, not yet very firm.
• 12 hours: most yogurts are sufficiently thick and slightly tangy.
• 24 hours: you will get a firmer and more acidic yogurt. Be careful, the taste may become too pronounced for some palates.

It is entirely possible to adjust the fermentation time based on the desired consistency. Some people prefer a more liquid and less acidic yogurt, while others aim for a very thick and strongly flavored product. There is no universally perfect duration: it all depends on your preferences and the type of plant milk used.

9. Storage and Proper Use

Once fermentation is complete, close your jars tightly and place them in the refrigerator. The cold stops or significantly slows the development of bacteria, thus stabilizing your yogurt. For storage:

• Duration: consume your yogurt within the week following preparation. Although most plant-based yogurts can be stored for up to 7 days, it is best to monitor for any signs of mold or changes in smell.
• Reactivation: you can, from your production, take one or two tablespoons of still fresh and living yogurt to start a new cycle of yogurts (a kind of self-inoculation). However, after several “reactivations,” the quality of the cultures may decline, and it may sometimes be necessary to start with a new culture for optimal results.
• Taste and texture: when you start, don’t hesitate to note your observations regarding acidity, firmness, consistency. If you find the yogurt too acidic, reduce the fermentation time or add a little more sweetener. If you want to enhance firmness, add a hint of thickener or let it ferment longer (keeping an eye on acidity).

10. Why Make Your Own Plant-Based Yogurt at Home?

Besides the ecological and health aspects, making your own plant-based yogurt at home without a yogurt maker offers several advantages:

• Savings: although the initial investment in cultures may seem a bit more expensive, the ability to reproduce the process several times with the same culture or starter yogurt allows you to amortize the cost.
• Creativity: everyone can create unique blends by combining different types of plant milks or adding ingredients (spices, fruits, cereals, etc.).
• Transparency: you know exactly what is in your yogurt. You thus avoid preservatives, colorings, and flavor enhancers.
• Culinary pleasure: there is something satisfying about seeing plant milk transform into a fragrant yogurt and then enjoying it, alone or garnished with all sorts of toppings.

11. Troubleshooting Common Problems

Like any fermented preparation, making plant-based yogurt can sometimes encounter difficulties. Here are some recurring problems and their solutions:

1. Yogurt too liquid:

   • Check the temperature and fermentation duration. Slightly extend the fermentation time.
   • Use a bit of thickener (agar-agar, starch) or check the quality of your plant milk.
   • Make sure to incorporate sugar if your milk contains very few carbohydrates.

2. Yogurt with too strong or acidic taste:

   • Reduce the fermentation time or keep the temperature slightly below 40°C.
   • Taste regularly to stop fermentation when the flavor suits you.
   • Choose a milder plant milk (rice milk, for example) or reduce sugar input.

3. Separated layers or phase separation:

   • Some plant milks can settle and form a thicker layer on top and a more liquid layer at the bottom. Stir the mixture slightly before dividing it into jars.
   • Use a thickener or a milk richer in protein like soy.

4. Presence of bubbles or foam:

   • A light foam may form, especially if you shake the mixture too much or if the fermentation is strong. Stir gently and monitor the temperature.

5. Total absence of fermentation:

   • Check the expiration date of your cultures or starter yogurt. They may no longer be active.
   • Ensure the temperature did not exceed 50°C.
   • Check the cleanliness and sterilization of your utensils (an excess of parasitic bacteria can block fermentation).

12. Conclusion

Making your own plant-based yogurt without a yogurt maker is entirely accessible with a little preparation and patience. The key to success lies in the choice of ingredients, respecting fermentation temperatures, and the cleanliness of the equipment. Once you understand the process, you can have fun varying plant milks, flavors, and different fermentation durations to create a custom yogurt that perfectly matches your tastes and nutritional needs.

This approach also helps reduce your packaging waste and better control the list of ingredients you consume. After a few trials, you will have the assurance of regularly producing a tasty and healthy plant-based yogurt that will delight the whole family. Embark on the adventure of homemade fermentation and discover a new facet of plant-based cooking, surprising and full of possibilities. Enjoy and happy culinary discovery.