I know you.
You are the person who loves yogurt. You're also the person who has given up dairy (and possibly soy) for one reason or another.
You've been hurt, disappointed - store-bought vegan yogurt is a thin, gross gel, cloyingly sweet and faintly nauseating to smell. It's not what you're craving anyway.
You long for the sharp tang and dense custard-like firmness of strained Greek yogurt.
And because I know you, I know that when I say "why don't you make it yourself?" you'll guffaw. Your almond milk will spray out of your nose as you attempt to stifle a derisive laugh.
Because you think you can't make yogurt - certainly not VEGAN yogurt. Not the real stuff. You don't even have any special equipment, and besides, fermenting is scary and weird and too complicated especially with plant-based milks.
It can simply never be.
But I know you, and I know that you'll keep reading with that little spark of hope, and you'll follow my directions, create…
You are the person who loves yogurt. You're also the person who has given up dairy (and possibly soy) for one reason or another.
You've been hurt, disappointed - store-bought vegan yogurt is a thin, gross gel, cloyingly sweet and faintly nauseating to smell. It's not what you're craving anyway.
You long for the sharp tang and dense custard-like firmness of strained Greek yogurt.
And because I know you, I know that when I say "why don't you make it yourself?" you'll guffaw. Your almond milk will spray out of your nose as you attempt to stifle a derisive laugh.
Because you think you can't make yogurt - certainly not VEGAN yogurt. Not the real stuff. You don't even have any special equipment, and besides, fermenting is scary and weird and too complicated especially with plant-based milks.
It can simply never be.
But I know you, and I know that you'll keep reading with that little spark of hope, and you'll follow my directions, create…