Oat yoghurt

5 steps

Let’s make it

1. 1

   Heat

   Warm the oat milk and maple syrup over medium heat, stirring. When simmering, sprinkle in the agar agar and continue to stir and simmer for 5 minutes.

2. 2

   Cool and culture

   Remove from the heat and cool to 49°C as directed in the original recipe. Add the yoghurt culture following its packet instructions and mix well.

3. 3

   Incubate

   For a yoghurt maker, transfer the mixture and follow the machine and culture instructions. For the original thermos method, place the mixture in a sterilised airtight jar inside a wide insulated food thermos. Add water at 42–45°C around the jar and seal the thermos.

4. 4

   Maintain the temperature

   Keep the thermos water between 42–44°C, checking every 2–3 hours and preparing replacement water at the correct temperature before opening. Ferment for 8–12 hours, depending on desired tartness.

5. 5

   Chill and blend

   Refrigerate overnight. When the texture resembles soft jelly, blend with an immersion blender until creamy. Return to a jar and refrigerate; the original recipe says to use within 5 days.

Nimbus’s original recipe stresses sterilised equipment and consistent temperatures. Follow your yoghurt culture and machine instructions where they specify their own temperatures or process.

Adapted from Nimbus’s original recipe.