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How to Make Oat Milk Yogurt is an easy dairy-free recipe that’s gentle to digest and nutritious. Use your Instant Pot or any yogurt maker for this probiotic-rich, creamy yogurt recipe. This recipe is Gluten-free, Vegan, Ancestral, VAD and great for anyone who’s reintroducing grains or doing a part Paleo diet.
Why to make homemade Oat Milk Yogurt
Like you (perhaps), I’m not interested in buying oat milk or oat milk yogurt from the store.
The reasons I don’t buy store bought:
- It contains additives to thicken, preserve or sweeten that aren’t as natural as I choose to eat.
- Store bought is expensive, whereas homemade is really cheap!
- Commercially made oat milks and yogurts are not pre-digested, so they contain anti-nutrients which interfere with the absorption of minerals.
- Disposable containers aren’t good for the environment. And many materials from disposables can slough off into our food.
In contrast, homemade Oat Milk Yogurt is:
- easier to digest
- often higher in probiotics
- very inexpensive
- fast and easy
- healthier and safer!
Oat Milk Yogurt recipe ingredients
Just a few simple ingredients make Oat Milk Yogurt:
- water
- rolled oats
- probiotic — I like this one, which is vegan. If you have another probiotic that you know contains live cultures, it may work fine too.
I also add one of two thickeners: either gelatin for Gluten-free OR agar-agar for Vegan and if preferred. You can also leave out the thickener if you prefer.
This recipe is refined sugar-free. That means no white sugar. Instead, you can sweeten your yogurt with natural sweeteners like dates, maple syrup, honey (for non-vegan) or agave.
I also love this recipe unsweetened.
How to Make Oat Milk Yogurt
- Blend water and rolled oats. Strain. (Recipe and exact amounts below.)
- Place Oat Milk into large saucepan. Sprinkle gelatin OR, for Vegan, agar-agar over the surface. Allow to dissolve for 2 minutes for gelatin OR 5 minutes for agar-agar. Whisk it in.
- You may also use the Instant Pot, instead of a saucepan, for this stage. See Recipe Notes below.
- Heat until almost simmering for gelatin version, then remove from heat, cool to warm, and add probiotic. For agar-agar version, simmer 5 minutes, then cool to warm, and add probiotic.
- Use Instant Pot on Yogurt Setting or any yogurt maker. Ferment 10 to 24 hours, depending on desired tartness and probiotic count. (The longer the yogurt inoculates, the tarter it becomes and the more probiotics it will have.)
- Chill a minimum of 3 hours to set the thick texture.
Immersion blender for Vegan version
After chilling, I like to use an immersion blender with the agar-agar version (not needed with the gelatin version) to get a really creamy texture. You don’t need to, but the agar-agar thickener sets like loose Jell-O, so if you want the texture completely smooth and creamy, the hand blender is quick and works nicely.
How to serve Oat Milk Yogurt
I find Oat Yogurt to be very creamy, but also very light. It’s refreshing to eat it on its own, but also wonderful in these ways:
- with Strawberry Topping
- made into a Lassi
- layered with granola and berries
- served on waffles with pure maple syrup
We’ve eaten it all these ways in the last few weeks and simply loved it.
To make Oat Milk Yogurt richer, you may also add a dollop of heavy cream or coconut cream, and then a drizzle of sweetener.
How to Make OAT MILK YOGURT (Gluten-free, Vegan)
Equipment
- yogurt maker or Instant Pot with Yogurt setting
- saucepan
Ingredients
- 3 cups water
- ½ cup rolled oats
- 2 teaspoons gelatin for Paleo OR 1-½ teaspoons agar-agar powder (or 4 teaspoons agar flakes) for Vegan
- 3 capsules probiotic or yogurt starter like this one
Optional Ingredients
- 2 teaspoons maple syrup or 2 dates, softened in hot water for 30 minutes
- ½ teaspoon vanilla extract
- ¼ teaspoon sea salt
Instructions
- Make Oat Milk: In high powered blender, purée water and rolled oats for 30 seconds on medium speed. (If you wish, first add any of the Optional Ingredients listed above, and then purée.) Pour milk through 2 layers of cheesecloth or a nut milk bag to remove the solids. Do not squeeze out the extra liquid all the way, but you may briefly press out a little. (You'll get a creamy light outcome and no goopy texture by not squeezing solids. A little pressing/squeezing does create a creamier yogurt that's a little gooey in a nice way.)
- Place Oat Milk into large saucepan. Sprinkle gelatin OR, for Vegan, agar-agar over the surface, and allow to dissolve for 2 minutes for gelatin OR 5 minutes for agar-agar. Whisk it in. (To use the Instant Pot for this stage, see recipe Notes below.)
- Heat gently over medium heat, whisking. No lumps will form if you haven't squeezed out the extra liquid from the oats when making oat milk. (If you whisk constantly, no lumps will form either way.) But the mixture will gradually, subtly and nicely thicken a little.
- For the gelatin version, heat until very steamy and almost simmering (and/or you can no longer hold a finger in the liquid for more than a second without it being too hot). For the Vegan agar-agar version, simmer for 5 minutes to dissolve the thickener, whisking continually as it thickens slightly. Reduce heat as needed to low or medium-low. (Including cooling time, this important cooking time allows the agar to maintain a total of 10 minutes at the required 190° temperature it needs to gel). Allow to cool slightly, for 10 to 15 minutes.
- Cool to 110° F with an instant-read thermometer. Sprinkle probiotic or vegan yogurt starter over the surface, and whisk in. (If you don’t have a thermometer, here’s a way to test with your finger for 110º.)
- Pour into desired culturing container. Ferment 10 to 24 hours. The longer it ferments, the tarter it will get and the more probiotics it will have.
- To culture in the Instant Pot: Press "Yogurt" button. Use the +/- button to adjust the incubation time. You can use the clear glass lid or the lock on lid; it doesn't matter.
- Sweeten to taste, or chill and then sweeten, as desired. Refrigerate to fully thicken the yogurt.
Notes
How to heat your oat milk using the Instant Pot
If you want to heat your oat milk in your Instant Pot's insert, you can skip using the saucepan (one less dish). You'll never need to seal the lid or actually boil the liquid, but you can use the insert as your pot, and then just keep going to make yogurt in it. Here's how:- Pour your freshly made oat milk into Instant Pot insert.
- Sprinkle gelatin OR, for Vegan, agar-agar over the surface, and allow to dissolve for 2 minutes for gelatin OR 5 minutes for agar-agar. Whisk it in.
- Put IP on "Yogurt" setting. Press the "Adjust" button to "Boil" or "HIGH." (The readout will depend on your model. After this, on some Instant Pot models, you'll need to press the "Start" button.)
- Proceed with Steps 3 and 4 in the main recipe above, pressing the "Cancel" button when the oat milk reaches the right temperature, as indicated in Step 4.
Nutrition
Priscilla says
Could I use real yogurt (used as starter)?
Megan Stevens says
Hi Priscilla, yes, good question, I would use 1/4 cup probiotic yogurt of choice to inoculate.
Kylee says
What temp is ideal to let the yogurt sit for the 24 hours? Are you using mesophillic or thermophillic process/starter?
Megan Stevens says
Regarding mesophillic or thermophillic, yogurt-making is a mesophilic process, meaning the probiotics prefer a moderate to warm environment. Between 98 and 110 degrees is the ideal temperature for making yogurt. Thanks for your questions.
Rinda Wahmhoff says
I’m nervous the gelatin will harm the starter and hurt the probiotics. Do I have to worry about this?
Megan Stevens says
No, good question; the gelatin will neither affect nor harm the probiotics in any way. 🙂
Juli May says
Would pectin work?
Megan Stevens says
Typically, this is not used for yogurt. Tapioca is another option. Chia seeds may also be used… or the gelatin and agar-agar options.
Sheena says
how much tapioca would you suggest using? just straight up tapioca flour?
pretty excited to try this recipe!
Megan says
Hi Sheena, I would start with 1 Tablespoon, and then increase slightly after your first batch if you want it a little thicker. Would love to hear how it goes. 🙂
Sumoha says
Did the Tapioca work?
Luke Ratford says
This is a great breakfast recipe, I had this with granola and strawberries as you suggested and it was superb 🙂
I passed this on to my sister and she also loved it!!
Thanks for sharing;)
Megan says
Great to hear, Luke! Yummy with the strawberries and granola, for sure. Great about your sister, too! You’re welcome, and thanks for your comment and review. 🙂
RJ says
Hi, looking at making this for the first time. How long will it keep once made?
Megan says
Hi RJ, the same as store bought yogurt, about 1 week.
RJ says
Thank you!
Megan says
You’re welcome!
jayda says
Hello Megan!!! Great recipe, I can’t wait to try it in the morning:) When you use the yogurt setting on the instant pot, would you incubate the yogurt on the low, normal, or high setting? Thank you in advance:)
Megan says
Hi Jayda, it looks like you asked this question 2 days ago. I’m sorry I didn’t see it sooner! I’m glad you enjoyed making the recipe. How did your yogurt turn out and what setting did you use? Normal is the setting you want, which incubates between 106 and 113 degrees.
Ben says
I love all the details! Have you tried using pre-made oatmilk like the kind from Costco? If not, do you think it would work?
Megan says
Hi Ben, thanks! I haven’t tried using pre-made oat milk. I do think it will work. I don’t think any of the ingredients will interfere with the probiotic fermentation or the thickener. Let us know if you try it! 🙂
Claire says
When using the instapot do I need to heat using the dimmer function, then let cool, then close the cover and use the yogurt function?
Megan says
Hi Claire, I think you mean Simmer function, yes? Yes, you do use that button, and then Cancel to let cool. 🙂 It would be nice if IP used a different word than Simmer, because it has other uses. 😉 What you said is correct.
Bree says
Just waiting for the yogurt to do it’s thing in the instant pot! Seems to be working great, thanks for the recipe! Just wondering if once the yogurt is made, can it be used to make another batch? Follow the same steps but in place of the probiotic capsules, use some of the last batch? If so, how much would you use? Thanks!!
Megan says
Hi Bree, great and yes! You can use 2 tablespoons to inoculate the next batch. This won’t work indefinitely, as the right strains will get weaker, and you’ll need to use the capsules again, but for a few batches each time, it works great. 🙂
Monica C Garrison says
Hi, I just read your recipe for oatmilk yogurt. Do you think I could use my crock pot instead of the instant pot?
Megan says
Hi Monica, yes, good question. Here are directions for how to make yogurt in a crock pot, and the general directions certainly apply to making Oat Milk Yogurt as well: https://www.culturesforhealth.com/learn/yogurt/how-to-make-yogurt-in-a-crock-pot/ Thanks for the great question.
Amy Zorko says
Hello. When you make homemade oat milk, how much do you end up with at the end?
Megan says
Hi Amy, about 3 cups.
rebecca says
I’m excited to make oat milk yogurt now! I’ve made cows milk yogurt before but not oat milk.
Megan says
Great, Rebecca, yay! Yeah, my family LOVES this recipe, and my youngest prefers it to cow’s milk yogurt. It actually tastes pretty similar and is just so good!
Jenn says
I’m so happy I found this recipe! I can’t have cow’s milk anymore, so this was a big win for me ’cause I’m a yogurt lover! Delish!
Megan says
Great, Jenn. My daughter’s in the same boat. Oat Milk Yogurt makes such a good replacement for dairy milk. So happy you love the recipe and found it! 🙂
Pam says
My neighbor just found out she needs to be eating a dairy free diet, so I’m passing this along to her. She’ll love it!
Megan says
Great, Pam, so sweet of you!
Rachel says
Can I use store bought oatmilk? Are the probiotics necessary? This is for my son who is allergic to dairy and nuts so yogurt has never been an option for him. I often purchase pacific brand organic oat milk.
Have you heard of ripple milk? Or good karma flax milk? I’d love a yogurt recipe for these milks too. Thanks so much!
Megan says
Hi Rachel, it’s worth a try. I think it will work. Some of the additives in store bought milks aren’t ideal, but the fermenting process will only improve that (including plastics from the packaging). Yes, you definitely need the probiotics; they’re what make milk into yogurt. I would avoid too much flax milk in anyone’s diet as it’s very estrogenic, so actually a bit dangerous hormonally to consume regularly. Let us know how it goes if you try it! And you’re welcome, happy to help!
Elizabeth says
So simple to make and perfect for breakfast! loved it!
Megan says
Great Elizabeth. Thanks for sharing, and I’m so glad you found the process easy and loved the outcome! 🙂
Julie says
Never thought to make my own yogurt. It’s a fairly simple process and so much healthier for you.
Megan says
So true, Julie. I love the pure simple ingredients in homemade. And, happy you found the process simple!
Lillian says
Hi Megan. Thank you for this recipe. Would it work to use store bought oatmilk for the yogurt instead of making it? Thank you!
Megan says
Hi Lillian, I think so. I can’t vouch for the exact texture or flavor you’ll get, but it should be good and fine. The store bought oat milk should culture, no problem. You’ll just be adding the thickener of your choice and the probiotic. 🙂
Heather says
What is the shelf life of the finished product? How many days can it be kept in the fridge?
Megan says
Hi Heather, thanks for the great question. The longer the yogurt ferments, the longer its shelf life. So a shorter ferment of 10-15 hours will last at least 4 to 5 days in the fridge. A longer ferment of 16 to 24 hours will easily last a week in the fridge and maybe longer.
Colleen says
What a great idea to use probiotic pills! The vegan yogurt starters are so expensive, it would end up more costly to make my own. Probiotic pills are a much cheaper alternative. We have been reducing our dairy consumption, but yogurt is a hard one to give up. This way we can have the best of both worlds, and save money too!
Megan says
YAY, Colleen, yes!! I agree with everything you said, so so true! I can’t believe how much I love oat yogurt, as I love love dairy. I know my body likes oat milk yogurt better at this stage, so I’m so happy I enjoy it so much. And yes, so cost effective and easy to use probiotic pills! The vegan yogurt starters are not sustainable. Thanks for your comments!
Sonja Gamby says
This was great. Kids loved it with maple syrup. Also great with just a dolloo of Tru Whip. Thanks for a simple, delicious recipe. I should add that I blended the gelatin version and preferred the texture.
Megan says
Thanks so much for your feedback, Sonja! So glad you loved the yogurt! 🙂
Terry says
Thanks for the recipe! To what temperature would you heat the oat milk in the gelatin version? I know it would be until steamy, but I don’t want to overdo it!
Megan says
Hi Terry, good question and happy to help! 🙂 115 degrees (or a little higher).
Ariel says
Looks like such an easy, tasty, and clean alternative to dairy yogurt!
Do the oats need to be soaked or fermented in some way, with lemon juice or vinegar?
Is it ok to just drink the oat milk itself, even though it is not cooked?
Can’t wait to try the yogurt this weekend. Thank you.
Megan says
Hi Ariel, great questions. I’d like to soon publish an oat milk recipe, to that purpose. If you’re making the Oat Milk Yogurt recipe, you do not need to soak the oats before making them into milk. But if you want to create just oat milk, then yes: soak with a splash of ACV in the water. In the morning, rinse the oats with fresh water, then proceed with the recipe here (same ratio of oats and water). After that (straining), it doesn’t need to be cooked and is ready. I hope you enjoy the yogurt! 🙂
Ariel says
Thank you for the quick response. 🙂
I’m guessing that if I buy oats that are already sprouted, they don’t need to be soaked with ACV a second time around (for the oat milk) but would like to double-check!
Megan says
That’s right! Happy to help! 🙂
Ariel says
Just tried making the oat yogurt last night. I didn’t add any thickeners or any of the optional ingredients, just sprouted rolled oats and water. Warmed it in the Instant Pot and added the probiotics (I’ve used them before without problems) and left it on the Yogurt setting for 16 hours. When I opened it today, it smelled awful. I’ve never tried oat yogurt before, so I don’t have much to base it off of, but I’m concerned it somehow went bad. It’s not a tangy smell, it’s just … bad.
I put it in the refrigerator for several hours, in case that might help, but it still has a very thin consistency that hasn’t thickened at all and the smell is still overwhelming. I used the same oats to make oatmeal and they tasted/smelled fine, so I don’t think that is the problem. Do you have any suggestions for what might have gone wrong? I used the finger test to reach the right temperature, but might not have gone high enough – could that have contributed to it going bad? Or, is it possible I killed the probiotics entirely when I added them to the warm oat milk?
Megan says
Hi Ariel, it does sound like one of the variables you mentioned is the issue. Not hot enough liquid or didn’t cool the liquid enough, so the probiotics died.
Kate says
For making in Instant Pot Blender Ace:
I assume I make the oat milk, strain it, return milk to blender and here’s my question:
do I wait till it cools to 110 degrees F to add the probiotic capsules and THEN turn on the “Yogurt Setting?” After that, I leave it and go back in 16 hours?
Kate
Megan says
Yes, that’s right, everything you said! Wait till it cools to 110, add the probiotic, then turn to Yogurt setting, and let it ferment for 16 hours. 🙂
Tabbetha Aguirre says
How much oat milk would you use if you wanted to skip making the milk part?
Megan says
Hi Tabbetha, about 3 cups.
Harry says
I think there are some fine-tuning still needed for the instapot directions. For example, it says to refer to the temperature in step 3…but there isn’t any temperature there!
Either way, by the time the heating is said and done, there’s MUCH less final product that becomes yogurt after all of my efforts. How can I double or triple the recipe? What steps do I need to adjust? Thanks so much!
Megan says
Hi Harry, thanks for your comments, and I’m sorry for the confusion. My bad, the temperature step is Step 4. I have made that change in the Notes section. I appreciate you letting me know. I’m not sure why there’s a lot less of yours once it’s heated, perhaps you mean because it’s thickened slightly? To double the recipe, I’d make the milk in 2 batches, because it’s a lot for most blenders to hold. Other than that, you’ll simply double all the ingredients, use a larger saucepan if yours was small with the original size recipe, allow longer for more liquid to heat and cool (because there is more liquid to heat and cool, it takes longer). But the recipe stays the same otherwise.
Louise Austine says
Would love to try this yoghurt, I make normal yoghurt in an easiyo yogurt maker, do you think it would work with your recipe please ?
Megan says
Hi Louise, I don’t know, but because their formulation allows you to use water and a mix, it does seem like you could use oat milk + their mix. Is that what you had in mind? Or do you plan to use this full recipe with their machine? Their machine should work just as any yogurt maker by holding the mixture at a steady temperature; so that should work, yes. Let us know how it goes.
Kathleen Busch says
Just made my first batch and I must have done something wrong. First, I had very little liquid to ever think I was making four servings. I used the Vegan Instant Pot directions. The oat milk part was easy enough. I had a difficult time getting my Instantpot up to 190 degrees on the yogurt Boil function. I had to switch to a saucepan on the stove. So, I probably did not get the liquid to 190 for 10 minutes. I used Agar Agar as directed. I got the temp down to below 110 before I added the recommended probiotic packet I got on Amazon. Used one packet of that. I fermented in the Instant pot for twenty hours. At the end, it was so thick it cracked and was very lumpy. It tastes very bland and not tangy. HELP! What did I do wrong??
Megan says
Hi Kathleen, the biggest issue to me sounds like you did not have a living probiotic. If it’s not tangy, then that’s an issue. Re the texture, I can’t see how thick you mean. My yogurt cracks and can be lumpy, too, but no thicker than thick yogurt usually is, and it is very smooth or can be puréed. When you say you had very little liquid, did you start with 3 cups water and 1/2 cup oats?
Kathleen says
Thank you for reaching out. I did repeat the recipe but skipped the IP and just heated it to 190 on the stove. This time it was perfect. Looking back, I think a lot of my liquid evaporated in the process while I was trying to maintain the temp between the IP and stove. I think it’s my IP that may have seen better days. Anyway, this time, just wonderful!
Megan says
Hi Kathleen, that’s great to hear. Thanks for circling back; it’s great to know you love the yogurt now! 🙂
Wendy C says
Hi there! Is it normal for separation during the final cooking stage? I have a yogurt maker; the kind with the little jars included. I closely followed the directions as I’ve made coconut yogurt in the maker with great results. The only change I made was the probiotic you recommended was 20 billion and I use 50 billion so I only used 2 capsules. All temps were closely monitored (heated to 180, cooled to 110 before adding probiotic) which is exactly how I make coconut yogurt. After 12 hours, there is separation occurring with about 1/4″ of water on top of the yogurt. The yogurt itself is still very loose so it’s still in the maker. Help! lol
Megan says
Hi Wendy, this may be whey, which would be fine, and then the finished product will firm up a lot more when chilled. And for those who wish, it can be blended first before being chilled so it firms up homogenized and smooth. Is it tangy? That will tell you that it fermented and that you have yogurt.
Wendy C says
Thank you so much for your response! This morning the liquid on top was a gel. After I got you email, I stirred it all together and YES, there is definitely tang! Thanks for helping me through my first oat milk yogurt! It’s nearly impossible to find plain non-dairy yogurt near me and I can’t wait to make tzatziki now!
Megan says
Yay!!! Great to hear, Wendy, and I’m so glad we got to write back and forth while the process was finishing up. I’m excited for you, too!
Jana says
Is it possible to eat immediately or does it have to be refrigerated please? If it does, for how long before being able to eat the yogurt please?
Many thanks! Best, Jana
Megan says
Hi Jana, you can eat it immediately, but it will be thinner. If you want it to set or firm up first, refrigerate smaller portions for at least 3 hours, or 6 or more for one big portion. Happy to help!
Jordan says
What serving size of yogurt is the nutrition info based off of? So excited to make this recipe! Thank you!!:)
Megan says
Hi Jordan, it’s 1/4 the entire recipe, so I think it works out to be about 2/3 or 3/4 cup. Enjoy! 🙂
Amy Tandon says
Is the gelatin you recommended OK for dairy free? My brain tells me it should be ok as it is not a milk product but just want to confirm.
Thanks for the recipe. I’ll be trying it out this week.
Amy
Megan says
Hi Amy, yes, it’s dairy-free. 🙂
Amy Tandon says
Thanks, Megan. I ordered it already 🙂
Megan says
You’re welcome. Great! 🙂
Brittney says
So excited to try this recipe! We just found out that our 3 year old son is allergic to dairy, all nuts and coconut and our small southern town does not carry oat milk yogurt in any of it’s stores. So grateful to have found this simple recipe to make this at home! ?
Megan says
Yay, Brittney, great!! 🙂 And yours will be better, too, because none of those additives. Enjoy!! <3
Olivia Wilson says
If I use the yogurt starter instead of the probiotics, do I use a whole packet?
Megan says
Hi Olivia, yes.
Ian says
Hi Megan,
Thanks for this recipe. I decided to leave out the gelatin and the heating stage, and instead just added the probiotic and put the oat milk into my yoghurt maker. The mixture separated significantly ?. I’m guessing it’s because I left out the gelatin, but what difference do you think the heating makes? Because obviously the yoghurt maker gently heats the mixture.
Megan says
Hi Ian, you might imagine that many people have tried your shortcuts before you, lol; because, yes, wouldn’t we all prefer the simpler, faster and most direct route to making yogurt? But alas, both steps are necessary. The heating to that higher temp kills various other things that may be in the milk to make it go any wrong direction and ensure a consistent result. 🙂
Ian says
Megan,
How thick would you expect this to be without adding gelatin?
Mine is like water ?
(I may add gelatin next time)
Megan says
Yes, just like milk, because all it is is milk with probiotic. It needs the gelatin 100% to thicken it.
Missy says
My batch has a clear layer of gelatin on the top and then the milky color yogurt on the bottom. It is very thick. Is this right?
Megan says
Hi Missy, you can stir together the layers a bit if you like before eating, or leave as is if you don’t mind. Sounds like it turned out and is ready to enjoy, but yours separated into layers, which isn’t standard for the recipe. It may have just needed a stir and been quite warm before being refrigerated. So that’s the only thing to do next time: Allow to cool a bit after fermentation, give it a good stir, and then chill. 🙂
Eric says
Hi there! How do you think this would fair with homemade Quinoa milk? Thank you for all the care you have put into this!!
Megan says
Hi Eric, sounds fun, and I think it will work fine and well (assuming you already make creamy quinoa milk that you enjoy?), but I can’t say for sure. I’d love to hear how it goes!
Lisa Lawler says
What if I skipped the straining of the oats? Would it just make lumpy yogurt? I don’t think I’d mind the texture and the extra fiber? Thank you!
Megan says
Hi Lisa, it is actually kind of slimy and gooey, the solids that get taken out. But, you could try it and see if you like it. I agree that the fiber is so valuable; it would be nice and thrifty to be able to add it somewhere else.
Katelyn says
Can it be made without a probiotic? Can it be made to be as thick as Greek yogurt with agar?
Megan says
If you don’t need a probiotic food, then yes. It will be like oat jello essentially.
Katelyn says
Can this be made like Greek yogurt? Can it be made without a probiotic?
Megan says
Hi Katelyn, what method are you thinking of when you say like Greek yogurt; do you mean drained overnight? Without a probiotic: do you mean inoculated with yogurt itself?
Nadine Ross says
Hi Megan,
This recipe looks good and I’ll try it. I’m trying to stay away from dairy as it gives me migraines. Do you think I can use kefir as a starter?
Megan says
Hi Nadine, kefir is a different strain of probiotics, but you can use a non-dairy yogurt starter. I believe I link to one or 2 vegan options in the recipe.
AMBER MILLS says
Can this be fermented in the oven?
Megan says
Yes, if you are able to set your temperature that low.
Jessica says
Hi, this recipe sounds amazing, I can’t wait to try it. Do you think this will work with any thickener? I was thinking about trying slippery elm powder as the thickener possibly.
Thank you ????
Megan says
Hi Jessica, instead of the thickeners listed in the recipe already? No, I don’t think slippery elm would turn out nicely, unless you already love it used that way. It will taste a little funny and not be quite normal yogurt. The recipe uses gelatin or agar-agar for thickener.
Marla says
What size container should you use for this recipe?
Megan says
Hi Marla, do you mean for the fermentation process or storage?
Marla Harris says
I am not sure what the recipe yields. I need to purchase fermenting/storage containers and don’t want to purchase anything until I know what size(s) is needed. Thanks
Megan says
About 3-1/2 cups. 🙂
Margaret says
I notice that you suggested in one of the comments that chia seeds could be used in place of agar-agar to thicken the yogurt, which I would love to use for the calcium benefits. Can you advise how to use them and how much to use? Thank you.
Megan says
Hi Margaret, happy to help. I haven’t done it with this Oat Milk Yogurt recipe, so I am just guessing: I would start with 1/4 cup seeds, for the whole recipe, stir in, and wait 15 to 30 minutes. See how thick it is (you will likely need to stir again; some may sink), and then add more accordingly. I think you’ll need more than 1/4 cup, but it will be a good way to judge if you need twice as much or more, and that way you won’t end up using too many.
Lane says
We have a milk maker that we use for our oat milk. Because it doesn’t require straining, the amounts are different, so I was wondering how much milk you use when you make this?
Megan says
Hi Lane, 3 cups. 🙂
ila says
hi, may i know how many mL in 1 cups of water that you used? thank you
Megan says
Hi Ila, will this help you? https://www.thecalculatorsite.com/cooking/cups-ml.php
Matti says
I am just past hour 9 of this being in the instant pot and I checked on it and it SMELLS like yogurt nice and tangy, but it’s still fully fluid. Does it get thicker with time or am I hooped and should try again? I did try to make a double batch. I also didn’t realize I was supposed to let the gelatin stay on the surface of the milk for 2 mins the first time so I added more in again and let it sit, then whisked it in so the gelatin content in this is doubled, which is insane that it didn’t thicken yet 🙁
Megan says
Hi there, it won’t thicken until it’s chilled. If you put double, you will have VERY firm yogurt.
Tess Borgra says
Is there a way to “fix” runny yogurt? When I put mine into the instapot it was nice and thick. 16 hours later and a day in the fridge, it was extremely runny. What went wrong?
Megan says
Sounds like your gelatin didn’t work.
Elizabeth Crotty says
I don’t have instant pot, crock pot or yogurt maker. I have thermometer and have made dairy yogurt on stove top. Can you tell me how to modify this recipe but use the stovetop and thermometer and then putting pot wrapped in towel in oven over night with oven light on?
Heat milk to 180-190, let cool to 110, mix in starter( in your case probiotic) then in oven over night as above. So would I make the oat milk, add the gelatin and heat to 110, then heat to 180, let cool on stovetop to 110 then add probiotic (starter), then in oven with oven light on wrapped in towel for 12-16h?
Wendy Brule says
first attempt at oat yogourt yesterday, followed all the steps as listed, in instant pot around 10 hours
it still seems runny even after refrigerating.
I will try another batch in a couple days but i’m wondering if I could add it back now to the instant pot and try fermenting longer or is it too late to try again with the same batch
it just doesn’t seem to have a tang flavour.
Megan says
You could try again, but at this point, the oat milk has aged, so I wouldn’t. You could just make pancakes or similar with it (smoothies) so it doesn’t go to waste. Good luck with your next try. Sounds like the thickener didn’t work, nor the probiotic, so check you really have those steps and products as they should be.
Clare Stenham-Brown says
Hi, thanks for this amazing recipe! I cooled and then blended the yoghurt as I wanted a Greek yoghurty consistency but it just turned it to liquid – should I use more agar so that it’s thicker when I blend?
Megan says
Hi Clare, to get a Greek yogurt consistency, instead of blending, you actually need to pour the finished yogurt into colander lined with a few layers of cheesecloth, nested over a large bowl. Leave it that way in the fridge overnight. In the morning, most of the whey will have drained into the bowl. You can drink it, use it in smoothies or start a new ferment with it. What’s left on top is Greek yogurt, nice and thick. 🙂