I’ve never thought about making my own yogurt before, despite being a yogurt fanatic, but it turns out it’s so easy to do and a really inexpensive way to enjoy it too. All you do is mix your milk (I’ve used soya because it gives the best consistency of plantbased milks) with some agar agar to thicken it, a little coconut sugar and a probiotic sachet, powder from a capsule or a bit of live yogurt as a starter.
You then pop it in the yogurt maker and wait for 8 hours, pop it in the fridge to chill and then bam, homemade yogurt at your fingertips! I love using yogurt in little parfait jars as they make for delicious brunch items or desserts and they are so easy to assemble.
Making my own granola is something I’m a big fan of too, so I like to make a batch on the weekend and then it’s all ready to pop into parfaits before serving!
I’ve been working with ProBio7 on this recipe, as I love their products and ethos. I’ve learnt so much about gut health from them already which is just so fascinating! They’ve given me a code to use on their yogurt maker (which also makes kimchi, rice wine and more!) it’s usually £34.99 but EMMA30 will get you 30% off!
For the yogurt
- 1 litre soya milk
- 1 tsp agar agar
- 1 tbsp coconut sugar
- 1 Probio7 happy gut sachet
- Mixed berries, I used blueberries, strawberries and raspberries
For the granola
- 1 cup gluten free oats
- 4 tbsp pure maple syrup
- 2 tbsp coconut oil, melted
- 6 tbsp nut butter
- Pinch of salt
Heat the milk to 67 degrees and add in the agar agar, then leave to cool, before mixing in the other ingredients and preparing the yogurt as per the instruction booklet.
For the granola, preheat your oven to 180C, then stir together all the ingredients except the oats. Once smooth, stir in the oats and mix well, then transfer to a lined baking tray and bake for 15 minutes.
Leave the granola to cool and place the yogurt in the fridge after it has finished to chill, then layer up jars with alternating layers of berries, granola and yogurt! Store in the fridge and eat within two days.
Love, Mrs H xx