Homemade vegan yogurt
* Plus 8 hours of soaking and resting
To prepare totally vegetable homemade yogurt is very, very easy, since it does not need more than 3 ingredients and very few and simple steps.
This yogurt recipe does not require a yogurt maker, and being made without milk of animal origin, it has a smoother and finer flavor. In addition, it is lighter and healthier, as it does not contain lactose, cholesterol, casein or trans fats.
So, this yogurt is ideal both to consume it as it is to add some sweetener, or as a base to prepare all kinds of yogurts, either adding chopped fruit such as mango or strawberries, jams, vanilla essence, or cocoa if desired; and even to make cheeses like ricotta vegan .
In addition, if once made, we reserve a few spoonfuls, this yogurt will help us to be able to do more and always have yogurt available.
In terms of texture and degree of acidity, we must bear in mind that, the more hours we let it rest, the more acidity and consistency yogurt will adopt, so it will depend on our tastes to let it stand for more or less time before introducing it into the refrigerator, where it will still curdle a little more.
Nutritionally, it is a yogurt rich in complete proteins , which provides essential fatty acids omega 3 and omega 6 , tryptophan , phytosterols , isoflavones , lecithin , fiber , vitamins E , K and group B ( B3 , B5 , B9 or acid Folic acid and, to a lesser extent, B1 , B2 and B6 ), calcium , copper , phosphorus , magnesium , manganese , potassium and selenium .
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Notes
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- Step 1We soak the cashews for 4 hours.
- Step 2Once the cashew nuts are hydrated, we wash them, drain them, put them in the blender glass next to 1/4 l. soy milk and beat until we are all well crushed and uniform.
- Step 3We pass the mixture to a pot, add the rest of the soy milk and stir well with a few rods. We light the fire and let it heat over low heat until it reaches 45º, stirring occasionally. We will notice that it is ready when, when we put some drops on the wrist, we notice it slightly warm, without getting to burn. We put out the fire and remove it.
- Step 4Add the yogurt to the mixture and stir well with the rods until all the ingredients are well integrated.
- Step 5We pass the yogurt to small clean and dry glass containers (or a large one of the same characteristics), cover them and place them between 4 and 8 hours in a warm area of the house or in the oven preheated to 45º and off, with the light on and without opening the door during the whole fermentation process. For the ferments to do their work, we must conserve the temperature very well, because if this is higher than 47º, the yogurt will be cut, and if it is lower than 43º, it will not come to curdle.
- Step 6Once it has the consistency that we want, we take it out of the oven, leave it at room temperature until it is tempered, and then we introduce it in the fridge until serving time, where it will still thicken a bit more.