Dairy-Free Wild Berry Yoghurt
Indulge in the creamy, tangy delight of Dairy-Free Wild Berry Yoghurt—a gut-friendly, vegan twist on a classic favorite. Made with a luscious blend of full-fat coconut milk and almond milk, this recipe is naturally sweetened with maple syrup and infused with vibrant mixed wild berries for a burst of fruity flavor in every bite. Enhanced with a touch of vanilla and thickened with agar-agar, this yoghurt reaches a perfectly silky texture without the need for dairy. For a probiotic boost, optional vegan-friendly probiotic capsules can be added, creating a healthy, fermented treat your digestive system will thank you for. Whether you enjoy it as a rich breakfast topped with granola and fresh fruit or as a refreshing snack, this easy-to-make recipe is sure to become a staple for anyone seeking a delicious plant-based, dairy-free alternative. Perfect for those following vegan, gluten-free, or lactose-intolerant diets, this homemade yoghurt is as versatile as it is flavorful!
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Recipe Information
Ingredients
- 400 ml Coconut milk (full-fat, canned)
- 250 ml Unsweetened almond milk
- 200 grams Fresh or frozen mixed wild berries (blueberries, raspberries, blackberries, etc.)
- 2 tablespoons Maple syrup (or preferred sweetener)
- 1 teaspoon Vanilla extract
- 1 teaspoon Agar-agar powder
- 2 capsules Probiotic capsules (vegan-friendly, optional for fermenting)
Instructions
In a medium saucepan, combine the coconut milk, almond milk, and agar-agar powder. Whisk well to dissolve the agar-agar.
Heat the mixture over medium heat, stirring frequently, until it begins to simmer. Allow it to cook for 2-3 minutes to fully activate the agar-agar.
Remove the saucepan from heat and let the mixture cool to around 40°C (104°F), warm but not hot. This step is important if you're adding probiotics, as high heat can kill the beneficial bacteria.
Blend the wild berries, maple syrup, and vanilla extract in a blender until smooth. Strain the mixture through a fine mesh sieve to remove seeds if desired.
Once the milk mixture has cooled, stir in the berry puree. Mix until fully incorporated.
If using probiotic capsules, open them and sprinkle the contents into the mixture. Stir gently but thoroughly to combine.
Pour the mixture into clean glass jars or containers with lids. Leave a small gap at the top to allow for expansion.
Seal the jars and place them in a warm spot to ferment for 12-24 hours, depending on how tangy you prefer your yoghurt. For non-fermented yoghurt, skip this step and refrigerate immediately.
After fermentation (if applicable), transfer the jars to the refrigerator to chill for at least 4 hours. This will also help the yoghurt set properly.
Stir the yoghurt before serving and enjoy it as is, or top with fresh berries, granola, or your favorite dairy-free toppings.
Nutrition Facts
Calories |
1056 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.0 g | 128% | |
| Saturated Fat | 86.0 g | 430% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 221 mg | 10% | |
| Total Carbohydrate | 42.4 g | 15% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 30.2 g | ||
| Protein | 10.9 g | 22% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 530 mg | 41% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 1228 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
