This is how I make vegan yogurt

Vegan yogurt

This is how it works with plant drinks:

Fermentation also works wonderfully with plant-based drinks such as almond milk or oat milk. However, the preparation is a little more challenging. Why? Quite simply, these "milk alternatives" do not thicken on their own. This is where a plant-based thickener such as agar-agar comes into play.

However, if you want it to be particularly easy and safe, you should rely on soy drinks: choose a variant with a fat content of over 1.9% and a protein content of 3% or more. Preparation here is just as easy as using cow's milk.

You need:

  • 1 bag of My.Yo yogurt ferment
  • 1 liter of plant-based drink, e.g. oat/almond drinks
  • 1 teaspoon thickener, e.g. agar-agar


  1. Heat plant milk: Heat your favorite plant milk to prepare it for fermentation.
  2. Add thickener: Add 1 tsp thickener such as agar agar, arrowroot starch to reach desired consistency.
  3. Heat mixture: Heat the milk mixture until it thickens slightly. This creates a stable base for fermentation.
  4. Cool and Add Cultures: Pour the mixture into the white inner container and allow to cool. Important: When the liquid has cooled down (max. 38-39°C), stir in the vegan yoghurt starter cultures or existing vegan yoghurt with live cultures.
  5. Fermentation: Then let it mature in the My.Yo yoghurt maker for approx. 12-14 hours
  6. Cool and enjoy: After the desired fermentation time, let the yogurt cool and store in the refrigerator.

Tip: If the yoghurt is not solid and two layers have formed, it is because the agar-agar has not yet bound. Simply stir the yoghurt again and put it in the fridge for several hours.

For some types of milk, it may be necessary to add a small amount of sugar (e.g. agave syrup) to start the fermentation process. Simply stir it in before ripening.