Over the summer, I began experiencing hives and unusually "bad skin", which I worked out as a sudden new intolerance to dairy. As such, I cut out dairy 2 weeks ago and those issues have cleared up (not to mention I'm breathing better than I ever have!).
When I figured out dairy was the problem, I ordered a soy milk maker, though I do not generally do soy products. I have been using it to make oat milk, from cooking oats (which is pretty delicious). I am interested in making yogurt, but I've tried twice now with my yogurt maker using oat milk and failed miserably. Not entirely sure where I'm going wrong. I did use a thickener (arrow root) and tried one with soy yogurt as the starter and one batch with packaged starter (yogourmet brand). The one with soy milk did nothing. The one with the starter came out with a kiefer-like consistency (a little runny), but tasted ok once I added berries and chilled it. I would like to know though what I can do to make it more of a yogurt consistency? And what else can be used as a thickener besides arrow root? The man at the natural food stores suggested it, but when added to the heating oat milk, it formed clumps. I'm also not opposed to nut milks or rice milk, if anyone knows for a fact those work better. Just not interested in using soy milk.
When I figured out dairy was the problem, I ordered a soy milk maker, though I do not generally do soy products. I have been using it to make oat milk, from cooking oats (which is pretty delicious). I am interested in making yogurt, but I've tried twice now with my yogurt maker using oat milk and failed miserably. Not entirely sure where I'm going wrong. I did use a thickener (arrow root) and tried one with soy yogurt as the starter and one batch with packaged starter (yogourmet brand). The one with soy milk did nothing. The one with the starter came out with a kiefer-like consistency (a little runny), but tasted ok once I added berries and chilled it. I would like to know though what I can do to make it more of a yogurt consistency? And what else can be used as a thickener besides arrow root? The man at the natural food stores suggested it, but when added to the heating oat milk, it formed clumps. I'm also not opposed to nut milks or rice milk, if anyone knows for a fact those work better. Just not interested in using soy milk.