High protein dairy-free yogurt.

Switch things up and make tofu yogurt in your Luvele Yogurt Maker! It’s deliciously thick and creamy, super easy to make, packed full of plant-based protein and low in fat. Unlike many dairy-free yogurt recipes, homemade tofu yogurt is free from nuts, oil, and gum and starch thickening agents. It’s made from store-bought tofu and water, doesn't require heating and takes just a few minutes to prepare.

When blended, tofu has a smooth and creamy texture that’s similar to traditional yogurt. For the smoothest and best possible result, make sure you use a high-speed blender. The consistency you see after blending will be the consistency after fermentation. If it’s too thick, add a little more water and blend to incorporate.

WHAT TYPE OF TOFU IS BEST FOR MAKING YOGURT?

Tofu has a relatively neutral taste which makes it so great for making yogurt. There are two factors to consider. Taste and water content. A medium – firm tofu is best, however the firmer the tofu the stronger the flavour. Keep in mind, fermentation will also enhance the flavour.

Milder tasting, silkin tofu will work but because it has a high-water content the yogurt will have a thinner consistency. If available, a firm-silkin would be a good option. Experiment and find the texture and flavour profile that you most enjoy.

THE TASTE

Homemade tofu yogurt will taste different from the sweetened store-bought vegan yogurt you are familiar with. Add your fruit, and sweeteners to individual servings for total flexibility or add a splash of vanilla and liquid sweetener to the jar after chilling.

A LITTLE BIT OF SUGAR PROMOTES GOOD BACTERIA

In traditional dairy milk yogurt, the bacteria in starter culture thrive on the sugar (lactose) content, naturally found in milk. The bacteria populating your blended tofu must have something to feed on to allow the culturing process to take place. One teaspoon of sugar is enough to kick start fermentation. 

STARTER CULTURE

You will need a yogurt starter culture to introduce the fermentation of bacteria to your tofu yogurt. Use the amount of starter culture indicated on the packet. View the Luvele range of starter cultures here. 

PREPARATION

Before you begin, sterilise the Luvele yogurt making glass jar and any utensils you use, in boiling hot water. Do this by boiling a kettle and carefully pouring the hot water in the jar and over the equipment. The danger of not sterilising is that other bacteria may overpower your culture and affect the quality of your ferment. 

INGREDIENTS

1kg medium – firm tofu (a little more or less is fine)
2 cups water (filtered or boiled and cooled)
1 teaspoon of sugar
Dairy-free yogurt starter culture

METHOD

1.   Drain and chop the tofu into small cubes
2.   Place the tofu and water into the Vibe Blender System. Blend on ‘smoothie’ mode for approx. 30 seconds or until perfectly smooth, stopping once to scrape down the sides.
3.   Pour the pureed tofu into your yogurt making jar.

4.   Add the starter culture and sugar and whisk to combine
5.   Put the lid firmly on the glass yogurt jar and place into your yogurt maker.
6.   Pour water slowly into the base. (The water must not be filled over the ‘tall line’ indicated on the inside wall of the maker). Then place the cover lid on top.

7.   Use the digital control panel to set the temperature to 38° C, the time to 12 hours and then press ‘confirm’ to begin incubation.
8.   When the fermentation is complete, turn the yogurt maker off. Remove the Luvele Yogurt Maker lid and gently lift out the glass jar of yogurt.
9.   Straight from the yogurt maker, the tofu yogurt will be warm.
10.  Place the jar in the fridge for at least 6 hours or overnight to chill.
11.  Add vanilla or sweetener of your choice, then whisk thoroughly.
12.  Serve and enjoy

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