#oatgurt

Ingredients:

2 cups of oats

5 cups of water

Around 100 g of yogurt

Make oat milk. Soak the oats for about an hour. Rinse well and blend with 5 cups of water. Strain through a cheese cloth or something similar (I used a muslin cloth). Be sure to press all the milk out, almost like "milking" your cloth. You can use the "pulp" to make cookies or porridge later.

Pour the oat milk into a pot and heat up on medium heat whike mixing constantly. It will thicken up, and you really need to constantly mix it to keep it smooth. I recommend using a whisk for that. Heat the milk up until you get the consistency you want - this is what gives your oat yogurt it's thicknes. The starter gives the taste, makes it tangy. Let the milk cool down until it's around 40°C. Add the starter and mix really well. Proceed as when making usual dairy yogurt. I used Yogurt option in my multicooker. You can also make yogurt without special equipment, but I'd need to google to know how. I let my yogurt sit in the multicooker for around 16 hours to get is as tangy and yogurty as I like.

Now, a bit about the starter. The easiest and cheapest way is to use store-bought yogurt for your first batch. It is preferable to use dairy-free and soy-free yogurt for that. I started with a usual Greek yogurt, and I think it worked, but I am not entirely sure. The one I have on this picture is the third batch, and I added some yogurt from my previous batch and a store-bought coconut yogurt.