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Vegan Oat and Hemp Yogurt

This is a step-by-step instruction for vegan oat & hemp yogurt, all the way from making your own oat milk and starter. Once you have a starter going, the recipe time cuts in half.
Prep Time5 mins
Cook Time10 mins
Incubation Time1 d 4 hrs
Total Time1 d 4 hrs 15 mins
Course: Snack
Cuisine: American
Keyword: probiotic, Vegan
Servings: 4 1/2 cup
Calories: 83kcal

Equipment

  • High-Power Blender
  • Nut milk bag
  • Large bowl
  • Glass Jars
  • Instant Pot
  • Stove
  • Saucepan
  • Whisk

Ingredients

  • 1/2 cup oats
  • 3 tbsp hemp hearts
  • 2 cup water
  • 2 ea vegan 30 billion active culture probiotic capsules (Aim for 60 billion, the number of capsules isn't important)

Instructions

Making the oat & hemp milk

  • Place the ½ cup oats and 3 tbsp hemp hearts and 2 cups of water in the blender.
  • Blend on high for approximately 2 minute, or until smooth.
  • Pour contents into the nut milk bag and strain into a large bowl.
  • Divide the milk into two batches, one ½ cup for inoculation, and the rest to be covered in the fridge until the 2nd inoculation.

1st Inoculation

  • Pour the reserved 1/2 cup milk into a glass jar.
  • Open the probiotic capsules and pour contents into the milk. Stir until dissolved.
  • Place uncovered glass jar into the instant pot. Close the lid and select the yogurt setting. Incubate for 14 hours.
  • After inoculation the milk should smell tangy. It will have separated, but that's okay. Place in the fridge until ready to perform the second inoculation.

Preparing the oat & hemp milk for yogurt making

  • Place the refrigerated oat milk into a sauce pan over medium heat and whisk constantly.
  • Once the mixture reaches the thickness of thick cake batter remove from heat.
  • Allow to cool to room temperature.

2nd Inoculation

  • Pour the inoculated milk into the cooked milk and whisk until combined. If you prefer a much thicker yogurt, use less inoculated milk (half).
  • Pour mixed liquid into glass jars.
  • Place uncovered glass jars into the instant pot. Close the lid and select the yogurt setting. Incubate for 14 hours.
  • Once the incubation is complete, remove the glass jars. The contents should have a tangy smell and be thick. Some liquid may have separated, but this can be fixed by stirring. Cover with a lid and refrigerate until very cool to see the final thickness.

Flavoring

  • Once cool and thick, flavors and fruit can be added to the yogurt.

Notes

  1. Two inoculations are not necessary, but results in a better flavor. If you are going to skip the first inoculation, be sure to add the probiotics to the cooked milk after it has cooled to room temperature, or the probiotics will die and the yogurt will fail.
  2. You must cook the milk in order for this recipe to thicken. 
  3. Reserve approximately a quarter cup of unflavored yogurt to be the starter of the net batch. Treat like the inoculated milk and add to the cooked and cooled milk for additional batches. 
  4. Yogurt and starter will remain good in the fridge for approximately 10 days. 
Nutritional information for 0.5 cup unflavored: 
  • 83 calories
  • 7 g carbs
  • 5 g fat
  • 4 g protein
  • 1 g sugar