How to Make Homemade Plant-Based Yogurt: Easy, Creamy, and Dairy-Free Recipe

I’ve always loved yogurt—partly for its creamy texture and tangy flavour, and partly for its probiotic benefits. It’s one of those versatile foods that goes with everything: smoothies, granola, even soups. But after switching to a plant-based lifestyle, I just couldn’t find a dairy-free yogurt I enjoyed. Most were either too watery or lacked that signature yogurt tang. Then I discovered something game-changing: homemade plant-based yogurt not only tastes better, it can actually have a higher probiotic count than many store-bought versions. I was stoked—and totally hooked. I dove into making my own, determined to create the creamiest, best-tasting dairy-free yogurt out there.

My first batch was surprisingly good—rich, creamy, and so close to regular cow’s milk yogurt that even my friends were amazed. I used a recipe that called for agar, and while it worked at first, later attempts turned out more like jello. Not bad… just not the smooth texture I was aiming for.

A little discouraged, I shelved my yogurt experiments—until a batch of dairy-free ice cream reignited my curiosity. The recipe used xanthan gum for creaminess, and I wondered: what if I used xanthan gum in yogurt?

After a few small tests, I found the perfect balance—and the result was exactly what I’d been looking for: thick, creamy, perfectly tangy plant-based yogurt. No jello texture, no fuss—just real, spoonable yogurt that works in every recipe I used to love.

If you’re ready to ditch runny store-bought options and learn how to make your own easy, homemade, probiotic-rich, plant-based yogurt… keep reading!

Benefits of Homemade Plant-Based Yogurt

There are so many reasons why you will want to make your own yogurt. Here are just a few:

No Additives, Fillers, or Hidden Sugars

Let’s face it, most plant-based yogurts on the market contain ingredients that may leave you scratching your head. Some of these are added for preservation, others for thickening and stabilizing. Sugar is often added to improve flavour.

Making your own yogurt gives you control over what goes into it. This is especially important if you or your family are sensitive to certain ingredients, or if you’re avoiding refined sugars.

The Gut Healthy Benefits of Homemade Yogurt

One of the most important health benefits of eating yogurt is its probiotic content. That being said, homemade yogurt has even more gut-healthy cultures than store-bought. Why? Because it doesn’t need to be processed the way store-bought yogurt often is.

Commercially made plant-based yogurts are often pasteurized to extend shelf life. This heat processing destroys many of the live probiotics (unless the cultures are added in after pasteurization).

Because homemade yogurt does not need to be pasteurized, it retains the original cultures developed during the fermentation process. And because homemade yogurt needs to be eaten within a shorter timeframe, the cultures do not diminish the way store-bought yogurt does over time.

Homemade Yogurt: Big Benefits, Small Price Tag

Like any product produced for a niche market, plant-based yogurt comes with a higher price tag. Costing 2-3 times more than regular yogurt, it’s definitely worth making your own, especially when you consider how easy it is to do. I’ve estimated a $2 -$3 savings per batch, depending on the type of coconut milk used. That adds up to some pretty significant savings by the end of the year.

Customize the Texture, Flavour and Sweetness to Your Taste

This is something you can’t really do with store-bought yogurt. However, when you make your own, you control how thick, how sweet, and how tangy you’d like your yogurt. By adjusting the base ingredients, you can create the flavour and texture just the way you want it!

Equipment You May Need

• Mason jar – about 1 litre or quart
• Whisk
• Measuring Spoons
• Kitchen Thermometer – optional
• Instant Pot – optional, but helps with fermentation

Ingredients

• Coconut milk – canned
• Lemon juice – fresh squeezed
• Maple syrup
• Probiotic starter culture – yogurt starter, 1/4 cup of yogurt from a previous batch, or the contents of 2 probiotic capsules all work well
• Xanthan gum – for thickening and stabilizing. Check your local grocery store or find it here.

How to Make Homemade Plant-Based Yogurt

1. Blend and Heat the Coconut Milk

Blend the coconut milk and xanthan gum for 30 seconds on high speed in a blender. Transfer the coconut milk mixture to a medium saucepan. Heat gently over low to medium heat, whisking constantly. This helps dissolve the fats and creates a smooth, uniform base.

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2. Add Lemon Juice and Sweetener

Remove from heat. Whisk in the lemon juice and maple syrup. Stir well to combine.

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3. Cool the Mixture & Add Probiotics

Let the mixture cool to 38°C-43°C/100°F-110°F—use a kitchen thermometer for accuracy.
Once cooled, add the probiotic starter and mix vigorously.

⚠️ Important: If the mixture is too hot, it can kill the probiotics.

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4. Ferment the Yogurt

Instant Pot Method:

• Pour the mixture into a clean mason jar.
• Place it in the Instant Pot on a trivet with a small amount of water (enough to cover the bottom quarter of the jar).
• Set the Yogurt or Sous Vide function to 43°C / 110°F and ferment for 9–12 hours, depending on desired tanginess.

No Instant Pot?

• Cover the jar with a paper towel secured by an elastic band.
• Let it ferment at room temperature (21–27°C / 70–80°F) for 12–24 hours.

The warmer the room, the faster the fermentation.

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5. Thicken the Yogurt (Optional)

Once fermentation is complete, chill in the fridge for at least 4 hours to thicken.

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6. Adjust Texture

Check the consistency. If it’s still too thin for your liking, add more xanthan gum 1/4 tsp at a time, blend on high speed, and chill again until your desired thickness is reached.

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Storage

Store in the fridge for up to 5–7 days. Stir before serving.

Recipe Notes

• Choosing Coconut Milk:
  Use full-fat canned coconut milk (with no gums or stabilizers if possible). Lite coconut milk or boxed varieties tend to separate and won’t yield a creamy yogurt.
• Probiotic Starter Tips:
  Use a high-quality probiotic with live active cultures. Look for strains like Lactobacillus acidophilus, Bifidobacterium bifidum, or Streptococcus thermophilus. Capsules are easiest—just open and pour in the powder.
• Sweetener Use:
  Maple syrup isn’t just for taste—it gives the probiotic bacteria a food source to help them thrive during fermentation. You can also use a little honey (if not vegan) or coconut sugar.
• Temperature Matters:
  Letting the coconut milk cool to around 100°F-110°F (38°C-43°C) is critical. If it’s too hot, it will kill the probiotics. Too cool, and fermentation may stall or be uneven.
• Thickening Options:
  Xanthan gum is a fermentation-derived thickener that can be found in health food stores and the health food section of some grocery stores. It is effective for thickening after fermentation. Other alternatives include:
  • Agar agar (dissolved in water before adding) – note that using agar may result in a jello-like consistency.
  • Arrowroot powder (cooked into a slurry before adding)
  • Chia seeds (for a textured yogurt)
• Fermentation Time & Tanginess:
  The longer it ferments, the tangier it becomes. Start tasting around the 9-hour mark. For a mild yogurt, stop around 9 hours; for tangier results, go up to 12–24 hours or add more lemon juice.
• No Instant Pot?
  A warm, draft-free place works too—like inside the oven with the light on, or wrapped in a towel. Just make sure the environment stays between 21–27°C (70–80°F).
• Texture After Chilling:
  The yogurt often thickens significantly after chilling for a few hours. Wait until it’s cold before adjusting the texture further.
• Separation is Normal:
  Some natural separation may occur. Just stir well before serving.

Troubleshooting Tips

➤ My yogurt didn’t thicken. What went wrong?

• Coconut milk brand matters—some have too much water or emulsifiers that interfere with fermentation.

➤ It smells weird or off. Is it safe to eat?

• A tangy, sour smell is normal.
• If it smells putrid, rotten, or yeasty, or if there’s mould or discoloration, discard it. Use sterile jars and utensils next time to prevent contamination.

➤ There’s liquid below/on top of my yogurt. Is it bad?

• This is natural separation—similar to whey in dairy yogurt. Simply stir it back in before serving.

➤ The yogurt is lumpy and slimy instead of smooth. What happened?

• The xanthan gum was not adequately blended into the coconut milk. To fix this, simply run the yogurt in the blender for 30 seconds on high and then chill it in the refrigerator.
• Too much xanthan gum was added. Use the above method to fix it and use less xanthan gum next time.

➤ It’s too sour. How can I tone it down?

• Ferment for less time—start checking at the 8–9 hour mark.
• Add less lemon juice

➤ It’s too runny even after chilling. Help!

• Add a bit more xanthan gum (1/4 tsp at a time), blend on high, and chill again.

➤ I don’t have a thermometer. Can I still make this?

• Yes, but be cautious. A good rule of thumb: if the coconut milk feels warm but not hot to the touch (like bath water), it’s probably safe for adding probiotics.
• Still, investing in a cheap kitchen thermometer will greatly improve your results.

Looking for more gut-healthy recipes? Check out the Homemade Sauerkraut and Coconut Water Kefir recipes!

Tried this recipe? Please share your experience in the comments section!