Oat and Cashew Yogurt (Dairy-free)

1. Blend the Base – Drain the soaked cashews. Add oats, soaked cashews, and 960 ml (4 cups) water to a high-speed blender. Blend for 60–90 seconds until completely smooth.
2. Strain – Pour through a nut milk bag or fine-mesh strainer into a clean saucepan, squeezing out as much liquid as possible. Discard the pulp.
3. Heat the Milk – Warm the strained milk in the saucepan over medium heat to 82°C (180°F), stirring constantly. Do not boil. Remove from heat and allow to cool to 43°C (110°F) — warm to the touch but not hot.
4. Add the Starter – Whisk in 2 tbsp dairy-free yogurt until fully combined.
5. Ferment – Pour into a sterilized glass jar or yogurt maker. Keep at 40–45°C (104–113°F) for 8–12 hours (use a yogurt maker, oven with the light on, or a warm spot). The longer it ferments, the tangier it becomes.
6. Chill – Refrigerate for at least 4 hours before serving. The yogurt will thicken as it cools.

Notes:

• Temperature control is key — too hot will kill the cultures, too cool won’t ferment. Aim for 40–45°C (104–113°F).
• The longer it ferments, the tangier and thicker the yogurt becomes. Taste it after 8 hours and continue if you prefer more tang.
• A thermometer is strongly recommended for consistent results.

Prep in Advance:

• Soak cashews overnight before starting. The active prep is only 20 minutes; fermentation happens passively.

Storage:

• Keep in a sealed glass jar in the fridge for up to 5 days. Stir before serving as it may separate slightly.

Tips:

• A yogurt maker gives the most consistent results. An oven with just the light on typically holds ~38°C and works well.
• Save 2 tbsp of each batch as the starter for the next one — so you only need to buy starter once.