Vegan Yogurt (With oats)

This very creamy oats vegan yogurt recipe is one of the cheapest forms of yogurt. Additionally, since oats are a source of beta glucan, which are associated with reduced risk of heart disease, this yogurt may offer these benefits by extention. However, when oats are compared with chickpeas, they are roughly 4 times less abundant in protein :(, but only slightly less abundant in fiber and slightly more abundant in carbohydrates.

It is nice to know however that oat yogurt is not only among the cheeapest but it is the quickest to make because it does not require soaking (like chickpea yogurt). This recipe does not use amylase enzyme to inhibit the often disliked 'slimey' texture of oat milk. I am unsure but imagine that amylase could inhibit the fermentation process. Other methods are used instead.



You will need:

  • 1 cup oats
  • 1.5 cups ice COLD water for blending
  • 1 tbsp (per cup of oats) curd starter from previous yogurt batch up to 7 to 10 days old. I started my first batch with chickpea yogurt.
  • time
    • 20 to 30 seconds to blend.
    • 6 to 12 hours to ferment (the more aged and active the curd starter, the less time)
  • strainer. As an alternative, filtering cloth.


Steps:

  1. Blend oats and COLD water for no more 20 to 30 seconds. NB Coldness of the water and the limited blending time help to minimize the likelihood of getting a slimey oat milk texture.
  2. Strain. Do NOT squeeze the milk through the filtration process with much pressure as a means of minimizing a slimey texture in the oat milk. This is why I use a strainer, knowing that some sediment will collect. I allow that sediment to collect after a few minutes and then siphon off the top while discarding the sediment.
  3. Apply low to medium heat on the stovetop until the milk becomes thick. Do NOT boil. Ensure there are no burning sediments.
  4. Let cool to lukewarm temperature.
  5. Stir in curd starter
  6. Place in fermentation jar, allowing a lot of air space for expansion of the yogurt.
  7. Cover jar loosely (to prevent the jar from explosing). For instance, the lid of the jar may just lightly rest on top of it instead of being tightly screwed on.
  8. Allow to stand for 24 to 48 hours in a warm corner on your kitchen counter.
  9. Remember to save a small amount of your finished yogurt for an upcoming batch. Do this up to roughly 7 or 10 days after this process.



CONTENT RELATED TO MAKING VEGAN YOGURT

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