Have you ever eaten Forager Project yogurt?? It is soooooo good! But really expensive. I used dairy free milk and cornstarch and a small container of that for the yogurt part.
3.5 pints dairy free cold milk added to 2 cups cornstarch into a pot but first take 2 cups of that milk and stir in the cornstarch and make it smooth. Add that into the rest of the milk and beat with beaters. Turn on the burner and heat the milk to 180 degrees. Keep it heated while you are still beating it so that the cornstarch cooks, or it will taste powdery. Let it cool to 110 degrees and add in two small containers of that dairy free yogurt. Beat that until it is mixed and spoon into some pint jars. Store in a small cooler with a heating pad to keep them warm for 8 hours while the mixture ferments. It is extremely thick and still might have small lumps, but blend it in a blender or food processor. The dairy free yogurt acts differently with the corn starch than the dairy milk, so it still might have lumps, but at least it has some benefits of yogurt and it will taste like pudding. I didn’t add sugar but I did use the small, strawberry container for that yogurt add in because the store did not have plain. you could add sugar later, like brown sugar or agave nectar.
Please note, do not add in the corn starch to the warm milk, it will never make it thick! It has to be added to cold milk. I did it the first time with adding it to the warm milk and it ruined it. I googled it and it said to add it in to the cold milk! It worked.
Also, this is the first time that I have done this and so it might be heavy in the corn starch? I also tried tapioca flour and it DID NOT WORK for me. I know arrow root powder is a thickener and so is guar gum and xanthum gum. I have used xanthum gum to thicken milk for milk shakes and it worked but I could not find either at the store.
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