After making several batches of failed vegetable yogurt (10 is a good estimate), I'm at my wits end and running desperate.

My attempts have been with either coconut or almond milk. Coconut milk, I've tried homemade and canned with 68% coconut and only 4 ingredients; I also tried pureed fresh coconut but I couldn't achieve the right consistency in my blender. Almond milk, I've tried homemade and store bought with 5 ingredients.

Thickeners: I've tried tapioca starch, cornstarch and xanthan gum.

Probiotic: I'm using something called Beneflora. I'm confident in my probiotic, I know two people who use it with good results. But one of them is using a kitchen robot (I don't own one), the other lives in another country and the milks she uses aren't sold in my country.

I'm using a brand new yogurt maker and I culture anywhere between 8 and 12 hours. I've thought there may be an issue with the yogurt maker but I tried putting an oven thermomether in it and the temperature seemed right (around 40ºC). My oven doesn't have a light so the oven method is not a possibility.

The recipe that's closest to success is 1 can coconut milk, half a teaspoon xanthan gum, 1 teaspoon fructose and half a teaspoon probiotic. Add milk, xanthan gum and fructose and mix with a stick blender. Add probiotic and stir with a fork. Get it on the yogurt maker and culture for 9 hours.

When I finish mixing in the probiotc my milk is a dreamy, creamy consistency. But after I remove it from the yogurt maker, it's runny! And it doesn't thicken in the fridge.

What could I be doing wrong? I feel completely desperate. I bought a yogurt maker exclusively for this. And I'm determined to make this work. Let me know what you think. Thank you.

  • What is the fat content of the coconut milk you’re using?
    – zetaprime
    Aug 17, 2020 at 17:02
  • Hi Zetaprime, I don't know how much fat I have on my homemade almond milk, I soak almonds overnight, then it's 2 cups water for 3/4 cup of almonds, I blend it and strain it and that's it. The canned coconut milk has 17g of fat per 100ml of milk. Thank you. Aug 17, 2020 at 17:06
  • I think it’s the fat content. Can you try the recipes, increasing the fat content?
    – zetaprime
    Aug 17, 2020 at 19:19
  • Thank you once again. More than happy to try, how can I increase the fat in coconut or almond milk? I'm struggling to find organic, additive free milks in my country...they usually contain thinners or not enough coconut Aug 17, 2020 at 19:35
  • 1
    Thank you for the idea, will try it this week. Meanwhile I tried my almond milk yogurt recipe again last night, it's the right consistency but it had a pink layer on top and smelled funny, I had to toss it out...I used 1 cup almonds, 2 cups water; then 1 teaspoon + 1/4 teaspoon xanthan gum, 1 teaspoon fructose, 1 teaspoon probiotic. Everything was sterilized before I used it. It's the second time I do the recipe like this and both times it gets mold...what could be wrong? Aug 18, 2020 at 8:13

1 Answer 1


An update: the things I were the most confident with (my probiotic and my yogurt maker) were the ones malfunctioning. I was successful making yogurt with lactose free milk and homemade coconut milk using store bought lactose free yogurt as starter and a yogurt nest (basically a thermal bag made of fabric and cork). As for the almond milk I believe removing the peels will solve the problem. I've made 3 batches so far. Super happy!

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