Making Non-dairy yogurt in MEC pots
Making yogurt at home avoids many health risks and you get to enjoy rich and tasty yogurt right at your home. It may be tempting to try store bought yogurt but a quick look at their list of ingredients can change your mind. Most are full of unhealthy preservatives, artificial sweeteners, and flavors. Moreover, all the good stuff is processed out.
When you have an MEC clay pot, you have another reason to try homemade yogurt – it is much more convenient and devoid of any issues (learn how MEC overcomes common yogurt making issues). But if you are someone who likes dairy-free yogurt because it is vegan or if you are lactose intolerant, can you still make it at home in MEC? Keep reading to find out.
Making non-dairy yogurt in MEC – what is different?
Various probiotic bacteria play important roles in the incubation of yogurt. The species Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus bacteria are used to culture (dairy) milk into yogurt. These ferment the sugars (lactose) in milk and produce lactic acid. Lactic acid builds up in the milk causing the coagulation of milk proteins. This is what reduces the milk into a semi-solid mass with a drastic change in taste – yogurt.
When making non-dairy yogurt, you may use plant-based milk like soy milk, coconut milk or almond milk. Because these have different components than dairy milk, there will be a difference in taste and texture. As these do not contain lactose, they require different bacterial cultures to ferment, such as Lactobacillus casei, Lactobacillus rhamnosus, and Bifidobacterium bifidum. The simple rule is to use the starter culture from non-dairy yogurt when making yogurt from plant-based milk. The rest of the process is similar to that of dairy yogurt (learn about the steps here).
Non-dairy yogurt varies in nutritional composition and is typically low in cholesterol and saturated fat, which makes it a healthy choice. When making in MEC, it retains all its nutritional value. Usually, this yogurt is less thick in consistency than dairy yogurt, so people often use thickeners. But MEC pot lets excess water evaporate through its semi-porous surface while the yogurt is setting up. As a result, your non-dairy yogurt turns out thick, delicious, and full of nutrients.