making yoghurt with rice milk?

[Kizmet]

is this possible? For kids who are allergic to dairy and soy? if anyone could shed some light would be greatly appreciated :smiliedance:

[Kizmet]

bump

[reAllytee]

I would like to know this too ...

Cause Boof now finally drinks it with no dramas so we are totally changed over :smiliedance:

Anyone ?!?!?!?

[Kizmet]

thats great hun!:hugs:

Or maybe if anyone knows how to make yoghurt in general and if I can just substitute any dairy for rice milk??

[sarahbelle]

Apparently yogurt doesn't work with rice milk (according to a website I found) but can be made with coconut milk ... see recipe below


Homemade Coconut Yogurt (http://stephensrecipes.blogspot.com/2007/01/homemade-coconut-yogurt.html)


I have recently acquired a yogurt maker so have been searching for some good homemade yogurt recipes sans dairy.
Now, does that sound to unusual?? I didn't think so. Well, it is unusual, I guess. I have searched and searched and searched some more using every imaginable word combination I can think of for dairy free yogurt recipes. I have located 2!! I have learned lots and lots of do's, dont's, and why's about yogurt though!!
And some helpful people on my yahoo group found me a dairy-free yogurt starter (http://www.giprohealth.com/Merchant2/merchant.mvc?Screen=CTGY&Store_Code=GIProHealth&Category_Code=ProGurt). It's kinda costly, but a little goes a long way.
So far I have had better luck with the coconut recipe than the almond milk one. The coconut one was a tad bit sweeter. The consistency isn't quite like yogurt, especially when you add fruits and stuff to it, more like a smoothie. The almond milk did separate while cooking, but I shook it up before placing in the fridge and it was fine after that.
If anyone has any experience with homemade dairy-free yogurt I would love to hear from you. Especially for more recipes.

Coconut Milk Yogurt (as close to as I can so far)

Candy Thermometer is needed

Sterilize all bowls, utensils and yogurt maker (internal container)before starting. You can sterilize them in the dishwasher or boil them for 5-10 minutes.

Ingredients:

2 14 oz. cans organic coconut milk, unsweetened
¼- ½ cup dried milk substitute (Vance’s DariFree or Miss Roben’s RiceMilk Powder)
½ teaspoon dairy-free probiotic

Combine coconut milk and dried milk substitute in a sterilized, microwavable bowl. * Stir until the contents are well mixed. Heat in 30 second increments in the microwave until the temperature of the milk mixture is between 105 and 115 degrees. Scoop out about ½ cup of the milk mixture into a sterilized cup, and add the probiotic. Gently stir until the probiotic is mixed in. Then add the liquid back into the main bowl and mix.
*You can also do this on the stovetop. Make sure to sterilize the pot and spoon.

Pour mixture into the yogurt maker and “cook” for 8-10 hours. You should smell a tart, “yogurty” smell and the coconut milk will be thick. Refrigerate for at least 4 hours. Makes about 4 cups of cultured coconut milk. Sweeten or flavor however you like.

Sweeteners: maple syrup, agave or sugar and a little vanilla extract—like a teaspoon of sweetener per half cup of yogurt and 1/8 teaspoon of vanilla. I used some maple syrup with frozen blackberries and raspberries. I also hid some nasty tasting vitamins in it!!

You can use pectin to thicken if this recipe is too thin. * If you use pectin, add it when you put in the coconut milk and dried milk substitute. You will need to blend it in the blender or use a hand blender. Be sure to sterilize whichever you use. Then heat the mixture to 115 degrees and add the probiotic and calcium water (included with the pectin) and then continue with the above directions.The most important things to remember are to sterilize everything (even utensils) so there is no bacteria to compete with the probiotic and make sure that the coconut milk/dried milk mixture is lukewarm (between 110-115 degrees) when you add the probiotic.

[Kylles]

I have been given this recipe by a Swedish lady over here that used to make dairy free yoghurt from soya milk, although she has said that she has made it from oat milk but not tried it with rice milk, but she certainly thinks it would work when I asked her. I only got the recipe earlier this week so I haven't yet given it a go, but when I do I will use the oat milk and the oat yoghurt for the culture. If you make it perhaps you can use the rice milk and oat yoghurt culture. Here's her recipe.

Take 1 litre of soya milk (or oat or rice milk) in a pot and heat carefully until it is finger temperature.

Mix it with 2-3 tablespoons of ready made youghurt (brand not important, but it has to have bacteria culture).

Pour the mix in to a bowl with a tight lid or a thermos, put a towel around it and let it
sit in room temperature overnight (approx 8 hours).

If there is any liquid on top, take a spoon and scoop it out.

Put yoghurt in a bowl and whisk it, cool in the fridge and eat.

Save 2-3 spoons so you have culture for the next time, you can repeat 3-4 times.

After that you need new bacteria culture as the bacteria kind of ferments after a while.

You can also seive the youghurt through a towel to make fresh curd and mix in some herbs and spices of your choise.


You can make this from oat milk and oat youghurt as well. I have not tried it with rice or almond milk so I don’t know if it works.

Good luck with it!