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How to Make Homemade Plant-Based Yogurt

This creamy, dairy-free coconut milk yogurt is made with just a handful of ingredients and active probiotic cultures. It’s gently heated, naturally sweetened, then fermented in an Instant Pot or at room temperature. A touch of xanthan gum gives it a creamy, spoonable texture. Perfect for plant-based diets and gut-friendly snacking!
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Prep Time 10 minutes
Cook Time 5 minutes
Fermentation Time & Chill Time 13 hours
Total Time 13 hours 15 minutes
Course Snack
Servings 30 oz

Equipment

  • Blender
  • mason jar about 1 litre or quart, or multiple smaller-sized jars
  • Whisk
  • Measuring spoons
  • Medium saucepan
  • Kitchen thermometer optional
  • Instant Pot optional

Ingredients
  

  • 2 cans full fat coconut milk brand without thickeners and stabilzers for best results
  • 3 tbsp lemon juice fresh squeezed
  • 1-2 tbsp maple syrup feeds the probiotic cultures
  • probiotic starter culture yogurt starter, 2 probiotic capsules, or 1/4 cup of yogurt from a previous batch are all viable options
  • 3 tsp xanthan gum

Instructions
 

Blend Coconut Milk and Xanthan Gum

  • Blend the coconut milk and xanthan gum on high speed for 30 seconds in a blender.

Heat the Coconut Milk

  • Transfer the coconut milk mixture to a medium saucepan. Heat gently over low to medium heat, whisking regularly. This helps dissolve the fats and creates a smooth, uniform base.

Add Lemon Juice and Sweetener

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

Cool the Mixture & Add Probiotics

  • Let the mixture cool to 38°C -43℃/ 100°F-110℉—use a kitchen thermometer for accuracy. Once cooled, add the probiotic starter and whisk vigorously.
    Important: If the mixture is too hot, it can kill the probiotics.

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.

Thicken the Yogurt (Optional)

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

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 for 30 seconds, and chill again until your desired thickness is reached.

Storage

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

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.  Use sparingly.
        • 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.
    • 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.
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