• 4 cups grated coconut
  • 2 tsp apple cider vinegar
  • Version 1: 4 Tbsp of commercial sugar-free soy yoghurt or coconut yoghurt (minimum shelf life 14 days)
  • Version 2: 4 Tbsp of bread drink (available in the Reformhaus for €2,99)
  • Version 3: Yoghurt cultures (order online, quantity according to instructions)
  • Version 4: 2 Probiotics Capsules (Available at the pharmacy. Please note when buying these that 'more bacterial strains are better'. I have used Hylaktiv® capsules which cost €10,50)
  • Thickener (provides the desired, firm consistency): agar (vegetable gelling agent).
If you are making the yoghurt for the first time, then you will need a starter culture, also called yoghurt ferment. I have described 4 versions that work well above, depending on the availability in your area. Yoghurt cultures and probiotics are more expensive than a bread drink or ready-made yoghurt. After you have made your first batch of plant-based yoghurt, you can use 4 tablespoons of this yoghurt for the next production. This process is referred to as "inoculation". A homemade yoghurt can be re-inoculated 4 to 5 times. However, the third or fourth 'generation' may not be as tasty as the first. You will need a new starter culture after that.


Home-made yoghurt is especially healthy because of the fresh and vital bacteria it contains. In addition, it contains no unhealthy sugars and additives and tastes more natural. Together with children, it is also exciting to discover how liquid milk produces creamy yoghurt. Homemade yogurt lasts approximately 5 days in the refrigerator.


  1. Make your own coconut milk with the AND SOY cooking blender: use 4 cups of grated coconut and program 2. Sieve.
  2. Stir in 2 teaspoons of agar and bring it to the boil, simmer for an additional 3 to 5 minutes.
  3. Allow it to cool until it is lukewarm. It should not be too hot, otherwise the yoghurt cultures will be destroyed.
  4. Pour the coconut mixture into clean glass bowls or clay pots. Do not use stainless steel, because metal can adversely affect the fermentation process.
  5. Mix in the starter culture and cover.
  6. Heat the oven to 42°C, then turn off the heat, but leave the light on. Place the yoghurt in the oven. Or, instead of an oven, you can place a woolen hat or scarf over the yoghurt.
  7. The plant-based yoghurt needs to stand completely still for at least 10 hours. The shorter the time, the milder and more liquid the yoghurt is. So - if you prefer a milder yoghurt leave it for 10 - 12 hours, if you like it stronger in taste - then leave it for 15 hours. If you prefer the sour taste of Mediterranean yoghurts, then you should leave the yoghurt for 18 hours.
  8. The following day the yoghurt should look like a solid white pudding! It is possible that it is not firm enough and two layers have formed. This means the yoghurt mixture is still too warm and the agar has not set yet. Just stir it and place it in the fridge. When cooled, the consistency is firmer.
  9. If your yoghurt still has not got the desired thick consistency, but has a good taste - you can thicken it with guar gum, carob seed flour or chia seeds.