Nondairy Yogurt Indian Recipe

Nondairy Yogurt Indian Recipe

Ingredients

• 2 cups unsweetened or lightly sweetened almond milk, divided
• 1/2 teaspoon sugar or maple syrup (optional)
• 2 tablespoons cornstarch or arrowroot
• 1/4 cup nondairy yogurt or yogurt starter (opposite), brought to room temperature 1

Method

1. Remove the milk and yogurt (starter) from the refrigerator and let sit on the counter for 10 minutes
2. Add the sugar to the milk, if using, stirring to blend
3. Heat 1 cup almond milk in a saucepan over medium heat
4. After 1 to 2 minutes, remove 1/4 cup of the now tepid (lukewarm) milk into a bowl.
5. Continue to heat the remaining 3/4 cup milk in the pan until it starts to bubble on the edges
6. Add cornstarch to the 1/4 cup lukewarm milk and whisk to combine
7. Slowly pour the starch mixture into the saucepan
8. Whisk well to combine
9. Cook until the milk thickens, about a minute
10. Take off heat
11. Gently pour in 1 cup of room temperature almond milk and whisk well
12. Touch the mixture to ensure it is slightly warm to touch and not hot
13. Let it sit for a few minutes if too hot
14. Add in the yogurt (starter)
15. Whisk well
16. Transfer to a glass bowl or jar
17. Lightly cover and let it sit for 6 to 8 hours in a warm place like an oven with the oven light on, or in the sun covered with a towel
18. Serve or refrigerate for up to 1 week
19. Reserve 3 to 4 tablespoons to make the next batch
20. For cashew almond yogurt: Blend 1/3 cup soaked cashews in 1 cup almond milk until smooth
21. Add this to the starch thickened almond milk at step 4 and continue with the rest of the steps
22. For coconut milk yogurt: Use lite or full-fat canned coconut milk and follow the almond milk yogurt recipe
23. Coconut milk yogurt tastes coconut-ty
24. It can be used in recipes where the yogurt gets cooked into the sauce such as Kadhi, Tikka Masala, Rogan Josh
25. For soymilk yogurt: Bring soymilk to a boil
26. Let it cool to warm to touch
27. Add in the yogurt (starter)
28. Whisk well
29. Transfer to a glass bowl or jar
30. Lightly cover and let it sit for 6 to 8 hours in a warm place like an oven with the oven light on, or in the sun covered with a towel
31. For cashew yogurt: Blend 1 cup of overnight soaked cashews with enough water (3 to 4 cups) to make smooth cashew milk
32. Follow the recipe for Nondairy Yogurt

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