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Bowl of almond milk yogurt with a spoon.

Name: Homemade Almond Milk Yogurt (Carrageenan-Free)

Summary: A creamy, dairy-free almond milk yogurt made without carrageenan, using natural thickeners like agar-agar. This probiotic-rich yogurt is perfect for vegan and lactose-intolerant diets, offering a healthy alternative to store-bought versions.
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Prep Time 15 minutes
Cook Time 10 minutes
12 minutes
Total Time 37 minutes
Servings: 4
Course: Breakfast
Cuisine: Vegan
Calories: 90
Ingredients Equipment Method Notes

Ingredients
  

  • Ingredients:
  • 4 cups almond milk store-bought or homemade, unsweetened preferred
  • 1 teaspoon agar-agar powder vegan gelatin substitute
  • 2 tablespoons plain dairy-free yogurt (with live cultures) or a probiotic capsule
  • Optional: 1 tablespoon maple syrup to help fermentation, vanilla extract for flavor

Equipment

  • Equipment:
  • Saucepan
  • Whisk
  • Cooking thermometer
  • Sterilized glass jars with lids
  • Clean towel or yogurt incubator
  • Measuring spoons and cups
  • Blender (optional if making almond milk from scratch)

Method
 

  1. Instructions:
  2. In a saucepan, heat the almond milk over medium heat until it reaches 190°F (87°C).
  3. Whisk in the agar-agar powder and stir continuously for 5–10 minutes to activate it.
  4. Remove from heat and let the mixture cool to about 110°F (43°C).
  5. Add the plain yogurt or contents of a probiotic capsule. Stir gently to combine.
  6. Pour the mixture into sterilized glass jars.
  7. Cover jars with a clean towel or lid (loose fit) and incubate at 110°F (43°C) for 8–12 hours.
  8. After fermentation, place jars in the refrigerator for at least 6 hours to thicken.
  9. Stir and enjoy plain, or add fruit, granola, or sweeteners before serving.

Notes

Notes:
Ensure the almond milk you use is additive-free for best results.
Do not use metal utensils or containers during the fermentation process.
Fermentation times may vary depending on room temperature and desired tanginess.
Use a yogurt maker or an oven with a light on for better incubation control.