Sweets and drinksPuddingsEurope and North AmericaAbout 1 hour to heat and cool, at least 4 hours to culture, at least 3 hours to chill
Homemade yogurt from whole oat milk needs only two ingredients and somewhere warm to incubate. The difficulty is holding the temperature, since a drop leaves the yogurt loose and weeping.
The milk is heated to about 93 degrees C and cooled to 45 degrees C before the culture goes in, with a stir every 2 to 3 minutes. It then holds at about 44 degrees C for at least 4 hours. Once set, it is divided into small tubs and chilled for at least 3 hours.
This batch weighs about 2.2kg, at roughly 49 calories per 100g.
Method
Put 2 litres of whole oat milk in a pot and heat it over medium heat, stirring constantly so it does not catch on the base, stopping at about 93 degrees C.
Let the milk cool to about 45 degrees C, stirring every 2 to 3 minutes so no skin forms on the surface.
Put 200g of yogurt in a bowl, spoon in a little of the warm milk and stir until the yogurt has dissolved, then pour it back into the pot and stir through.
Cover the pot and incubate, holding it at about 44 degrees C for at least 4 hours, or overnight.
Once incubated, pour off any liquid sitting on the surface and stir the mixture smooth with a spoon or a whisk.
Divide it into small tubs or bowls and chill for at least 3 hours before eating.
Tips
The longer the incubation, the thicker and more sour it gets, so a first attempt is worth opening after 4 hours.
The finished yogurt keeps in the fridge for up to 2 weeks.
The temperature when the culture goes in has to sit around 45 degrees C, since too hot kills it.
All the equipment is rinsed with boiling water and dried completely before use.
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