Plant based diet
Vegan yoghurt alternative: Recipe for homemade oat yoghurt
The demand for plant-based yoghurt alternatives, including oat yoghurt, is increasing (symbol image)
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Plant-based yoghurt alternatives have now found their place on supermarket shelves. The oat yoghurt in particular is very popular. We’ll show you how easy it is to make it yourself.
Dairy products are still a staple for many people. First and foremost: yoghurt. While vegan alternatives have long been a niche product in the global food industry, they are now found in abundance on supermarket shelves. In addition to meat and fish alternatives based on soy, pea or wheat protein, for example, there are also numerous alternatives for dairy products of all kinds. Whether milk, cream, quark, cheese, ice cream or yoghurt – there is almost nothing that is not available also available on a plant basis.
Veggie boom in the food industry
The food industry has long since responded to the increased demand for vegan and vegetarian products. For various reasons, many consumers avoid dairy products or go completely vegan. Others are curious about alternative plant-based products such as coconut, soy, almonds or oats. In addition, plant-based yoghurts and drinks are an alternative for people with milk allergies or lactose intolerance.
Manufacturing process
Yoghurt made from cow’s milk is made by fermentation. Lactic acid bacteria such as Lactobacillus bulgaricus can convert lactose into lactic acid, which also creates flavor and aroma.
Plant-based yoghurt is based on nuts, oatmeal or legumes such as soybeans or lupins, to which water is added to create milk. After brief heating, the process is similar to that of conventional yoghurt production. The plant milk is provided with appropriate bacterial strains and then fermented.
What’s in oat yoghurt?
In addition to the product based on soybeans, oat yoghurt is becoming increasingly common. Oat yogurt is made with oat milk, a starter culture, or probiotics, and is often fortified with sugars and thickeners. Although it is not exactly rich in protein and calcium, it is naturally lactose- and gluten-free and therefore well suited for people with food intolerances. The lack of proteins and calcium is offset by its high fiber content, which is due to the oatmeal it contains.
In terms of taste, the yoghurt alternative scores with a creamy, smooth consistency, which is very similar to that of conventional yoghurt. It also has a natural sweetness, which is due to the high carbohydrate content of the whole grains it contains. During production, added enzymes convert oats’ carbohydrates into natural sugars.
However, the plant-based yoghurt alternatives from the supermarket are often significantly more expensive than the conventional product made from cow’s milk, and are also packaged in plastic and contain sugar, flavorings, starch or other additives.
Recipe for homemade oat yoghurt
Alternatively, you can also make the vegan yoghurt from oat milk yourself. This way you can determine which ingredients go into the yoghurt and save a lot of money and packaging waste.
Ingredients for 500ml oat yoghurt
- 100 grams of rolled oats
- 500ml of water
- 1 pinch of salt
- 1 tbsp agave syrup
- 1.5 tbsp cornstarch
- 1 tbsp vegetable oil
- 1 capsule/bag of starter culture (alternatively: about as much yoghurt as oatmeal)
preparation
- Blend the oatmeal and water in a blender for at least two minutes until smooth.
- Add salt and agave syrup to taste.
- Briefly heat the oat drink in a saucepan.
- Mix the cornstarch with two tablespoons of water to form a homogeneous mass and add to the warm oat milk while stirring.
- Bring the milk to the boil for about a minute while stirring.
- Remove the pot from the stovetop and allow the pudding-like mass to cool to around 43 degrees.
- Now stir the oil and starter cultures (or yoghurt) into the mixture.
- Ferment in the yoghurt maker for eight to ten hours. Alternatively, place in the preheated oven at around 50 degrees for about 30 minutes, then turn off the oven and leave to ferment for eight to ten hours with the lid closed. The temperature should not drop below 40 degrees, if necessary reheat the oven briefly. Then leave it in the fridge overnight.
- Finally, place the yoghurt in the refrigerator for another eight hours.
The oat yoghurt is particularly suitable as a delicious breakfast together with nuts, muesli and fresh fruit.
Sources: food clarity, destiny, Max Rubner Institute