How easy is it to make your own vegan yoghurt? By Luke Jaque-Rodney

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Discover the world of homemade yoghurt with Luke Jaque-Rodney! Read his article to find out why fermented yoghurt is so important for gut health.

Author: Luke Jaque-Rodney

Your gut health basically has 2 cornerstones: The number of prebiotics you consume and the number of probiotics you consume. You get prebiotics mainly from fibre, i.e. psyllium husks, linseed, hemp seeds, chia seeds and whole grains such as oats. Probiotics, on the other hand, come from living, fermented foods such as sauerkraut, kimchi and yoghurt. ... The latter is what we should be talking about today.

Why homemade yoghurt?

You can buy yoghurt, of course. But you can also make it yourself quite simply. This has 2 advantages: Firstly, it really only contains what you want it to contain. That's good, but it's not the main argument, because there are really great varieties, especially in the organic sector, that work without additives. But what no store-bought yoghurt can achieve is the bacterial diversity that your gut actually needs. The higher and more potent the variety of bacteria in the fermented food, the better it is for your gut.

The importance of bacterial diversity

It's great if you use lots of different effective strains and, above all, give them the time they need to develop. Mild yoghurts may taste good, but they are also a sign that the bacteria have not had too much time to do their work, because fermented foods usually always taste sour in nature, hence sauerkraut.

Two methods for making yoghurt

So today I would like to show you 2 methods for making your own yoghurt. Let's start with the top class.

Method 1: Yoghurt from the fermenter

Take a really good, unsweetened plant milk and pour it into your sterile container from the yoghurt maker(fermenter). Then add a selected preparation with a variety of potent bacterial strains and stir well. If you like, you can add a little starch or pectin to make the yoghurt a little firmer, like quark.

Now put this yoghurt into the yoghurt maker (fermenter) and leave it to ferment at 38 degrees for 24 hours. It is important not to stir the mixture during this time, otherwise it won't work. During this time, the yoghurt becomes quite firm and, above all, quite sour, but that's exactly what you want, because sour is power. I have linked the preparations I recommend below.

Now put the yoghurt in the fridge, preferably overnight, and then you can prepare your really great and gut-friendly porridge in the morning.

Method 2: Inoculate yoghurt

The second method is to inoculate your newly made yoghurt. To do this, simply add 1-2 tablespoons of an already made yoghurt to the plant milk, so you don't have to use new cultures every time. Of course, this works with your homemade yoghurt, but it also works with yoghurt that you have bought. The whole process works up to 10 times, it's just important that you always keep the yoghurt clean. Then you can enjoy your homemade yoghurt for a long time and do something good for your gut every day!

For more information about the gut, follow me on Instagram at lukejaquerodney or listen to my podcast "100 werden".