Download gratis lagu full albums. When going dairy-free, the number one food most people mourn over is their loss of cheese, but a close second is yogurt. Creamy, sweet, and easy to find, it's a great source of protein and probiotics, and your spoon can't help but feel sadness when it has no more yogurt to dip into.

• Best Dairy Free Greek Yogurt

Turns out, coconut milk is dairy and lactose free. The good people at Turtle Mountain did. They have been innovators in frozen non-dairy products since 1990, but only recently got into the yogurt business. In January we launched their first foray into the category with a fantastic tasting soy-based yogurt.

But there are dairy-free alternatives! As a vegan, I've searched and taste tested just about all of them. I spent a ton of money because these babies aren't cheap and these six dairy-free yogurts are my absolute faves. They taste delicious — like they-could-pass-for-real-yogurt-and-they-fooled-my-husband-and-kids kind of delicious!

Thick and creamy greek strained yogurt alternative. Ingredients: organic coconut milk (water, organic coconut cream), chicory root extract, organic dried cane syrup, rice starch, pectin, tapioca dextrose, algin (kelp extract), magnesium phosphate, tricalcium phosphate, locust bean gum, live cultures, guar gum, monk fruit extract, vitamin d-2, vitamin b12. What is siggi’s? Icelandic skyr. At siggi’s we make yogurts with simple ingredients and not a lot of sugar. Our products are based on Scandinavian dairy traditions, such as skyr, the traditional Icelandic yogurt.

1. Silk Almond: The Plain has been my go-to. With 180 calories, 10 grams of carbs, six grams of sugar, and six grams of protein, this yogurt has an amazingly creamy texture and is sweet enough (I'm usually a vanilla girl but have been trying to cut back on sugar), and a great mild-tasting yogurt that's soy-free. It even offers three grams of fiber, which is almost unheard of in a yogurt. Just a heads up that this yogurt is not sugar-free, even though it's plain. But it's comparable to a nonfat plain Greek yogurt, which has four grams of sugar.
2. Silk Soy: If you're looking for a sweet, creamy, vanilla-flavored yogurt, this is the one to buy. With 140 calories, 20 grams of carbs, 16 grams of sugar, and six grams of protein, the Vanilla flavor offers more calcium than Greek yogurt (20 percent vs. 15 percent for Greek). It tastes absolutely delicious on its own, but also freezes well for these banana pops and bakes well in this banana protein bread. If you're into flavored yogurt, the Peach & Mango is amazing. On a side note, the Silk Vanilla Almond is pretty good too, but it has 200 calories, 17 grams of sugar, and only five grams of protein, so if you aren't soy-free, I'd go for the Vanilla Soy.
3. Kite Hill: Every flavor of this almond yogurt is outstanding. The Plain is 160 calories and has five grams of carbs, five grams of sugar, and six grams of protein. With a slightly thicker consistency than Silk, you may prefer it if you're a Greek yogurt fan. It's also just as delicious, but since it's slightly more expensive, I usually only buy it if Silk Almond Plain is sold out. It also has no calcium as compared to the Silk Plain Almond that has 15 percent. Kite Hill does offer some unique flavors that are totally worth buying like Key Lime and Caramel. Kite Hill also offers Unsweetened Plain that I have yet to try, but since their other flavors are so yummy, I'd bet money that this is, too.

4. Forager Project Cashewgurt: I recently tried the Wild Blueberry flavor and was floored by how creamy and sweet and delicious this tasted — love the real whole tiny blueberries mixed in. With 130 calories, 20 grams of carbs, 12 grams of sugar, and two grams of protein, it's not as protein-packed as the above yogurts but would make a great postdinner dessert. It's an amazingly creamy yogurt alternative if you're off dairy, soy, and gluten. I'm itching to try the Vanilla Bean flavor.
5. Good Karma: This yogurt is made from flaxmilk! I'm a fan of the Strawberry, which has 130 calories, 24 grams of sugar, 18 grams of sugar, and five grams of protein. It's creamy and sweet, and has bits of real strawberry mixed in. The Plain flavor tastes OK, not nearly as good as the Silk Plain Almond and the Kite Hill Plain, but I love that it's only 90 calories and has six grams each of sugar and protein.
6. Stonyfield Farms O'Soy: This yogurt tastes pretty good, not outstanding, but pretty darn good. I put it on the list since it's the brand I see at the most stores, even basic supermarkets. The Vanilla flavor is organic and has 130 calories, 20 grams of carbs, 18 grams of sugar, and a whopping seven grams of protein — the most out of any on this list. It's very creamy and probably the least expensive out of all of these, so that's another bonus. Their other flavors are equally delicious.

Best Dairy Free Greek Yogurt

Honorable mention: So Delicious Coconutmilk: Creamy and sweet, this yogurt definitely has a strong coconut flavor and a somewhat waxy, oily texture, so it's not my favorite, but I know people who love it, especially since it's soy-, gluten-, and nut-free and offers 45 percent of your daily vitamin B12. With less than one gram of protein, the Vanilla is 110 calories, has 12 grams of carbs, and less than one gram of sugar.

I know what you're thinking. These yogurts don't contain as much protein as Greek yogurt. You can fix that! Just DIY your own dairy-free Greek yogurt by stirring in some plant-based protein powder.

After trying a pot of super creamy, slightly tangy coconut yogurt from the supermarket, I started to wonder how it was made — and if I could make it myself. A bit of research and experimentation later, I discovered it’s not hard at all! As soon as you’ve gathered a few supplies, you’ll be well on your way to making (and falling in love with) this delicious dairy-free yogurt.

Regular cow’s milk yogurt relies on bacteria to thicken the yogurt, give it a tangy flavor, and add some beneficial probiotics. Because coconut milk has a very different structure, we have to use other methods to turn it into creamy, spoonable yogurt: probiotic powder for the health benefits and flavor, and agar agar or tapioca starch for the thickener.

For the probiotics, I use probiotic capsules that are certified vegan and gluten-free. If you’re the UK, go with these. If you’re in the US, try these capsules or this yogurt starter culture packet. Check the list of probiotics on the packet — you want a few of the following: Lactobacillus acidophilus, Bifidobacterium bifidum, Bifidobacterium lactis and Streptococcus thermophilus. You can also add a few tablespoons of store-bought coconut yogurt or vegan soya yogurt with live cultures. If you’re not bothered by dairy, you can use normal cow’s milk yogurt, too.

I recommend using either agar agar (a vegan alternative to gelatin) or tapioca starch to thicken the coconut yogurt. Most store-bought coconut yogurt that I’ve seen use tapioca starch. Both of these thickeners are easy to work with and produce reliable results: a pourable yogurt, similar in texture to the low-fat plain yogurt I usually buy for baking, making smoothies, and eating with granola or muesli.

You can also make a fairly thick yogurt without using any thickener at all. Instead of using the whole can of coconut milk, just use the extra-thick creamy layer that rises to the top. To do this, refrigerate the can of coconut milk overnight, open up the can, and scoop the layer of thick white cream off the top. It’s naturally thick, so there’s no need to add thickening agents to it, and you can also skip the heating step (which makes the process quicker). The only downside is that this yogurt is incredibly rich, so it’s better as a topping for pancakes or desserts, in my opinion.

One final option for making Greek-style yogurt is to make tapioca- or agar agar-thickened yogurt and then strain it through cheesecloth overnight. This also produces a fairly sweet and rich yogurt, though nicely thick.

How To Make Dairy-Free Coconut Yogurt

Makesabout a quart

Ingredients

• 2

  (14-ounce) cans coconut milk

• 2 teaspoons

  agar agar flakes, or 2 tablespoons tapioca starch (see Recipe Notes)

• 4

  probiotic capsules, or 4 tablespoons store-bought coconut yogurt

• 2 tablespoons

  raw sugar or maple syrup, optional

Equipment

• Glass jars with lids, for storing the yogurt

• Thermometer, optional

Instructions

1. Warm the oven and sterilize the jars: Warm the oven for about 5 minutes, until it reaches about 100°F, then turn off the heat — leave the light on to help keep the oven warm. Fill the jar(s) you'll use for storing the yogurt with boiling water to sterilize them. Let stand a few minutes, then pour the water out. Alternatively, you can run the jars through the dishwasher.

2. Pour the coconut milk into a saucepan: Shake the can of coconut milk, open it, and pour it into a medium pot. Whisk until the milk is smooth and uniform.

3. Add the thickener:If you're using agar agar, sprinkle 1 teaspoon of agar agar flakes into the pot over the coconut milk — but don’t stir! If you're using tapioca starch, scoop out roughly 1/3 cup of the coconut milk and transfer to a bowl with the starch. Whisk this together until the starch is dissolved, then pour back into the pot.

4. Warm the coconut milk: Place the pan on the stove over medium heat and warm until the coconut milk starts to simmer. (The agar agar will also start to melt together.) Whisk the milk and turn down the heat to low. Continue cooking on low, whisking occasionally, for 5 to 10 minutes, until the agar agar flakes are fully dissolved or the tapioca starch has thickened the mixture.

5. Cool the milk: Cool the milk until it's just warm to the touch, about 100°F.

6. Add the probiotics: Twist open the probiotic capsule and pour the powdery contents over the milk (discard the capsule’s casing). Whisk to combine. Alternatively, whisk in 4 tablespoons store-bought coconut yogurt.

7. Add the sugar or maple syrup. Whisk together well. Public relations books pdf download.

8. Pour into jar(s) and allow the yogurt to set for 12 to 24 hours: Pour the coconut milk into the sterilized jar(s) and screw on the lid(s). Place into the oven — turn the oven light on to keep the environment warm. Alternatively, use a yogurt maker or place into a dehydrator at 110°F. Leave for 12 to 24 hours without disturbing.

9. Chill the yogurt: Place the set yogurt into the fridge and chill for at least 6 hours. The yogurt will become thicker as it chills. After this stage, you might find that the mixture has separated with a yellowish, translucent layer at the bottom and a thicker white layer on top. Stir to recombine or scoop off the top layer for thicker coconut yogurt.

10. Keep coconut yogurt refrigerated and use within 2 weeks.

Recipe Notes

If the yogurt develops a pink or grey discoloration on its surface, that means it has been contaminated with bad bacteria. Throw it away and do not eat it!

Thickener-free coconut yogurt: The night before making the yogurt, chill the can of coconut milk. Do not shake. Open the can of chilled coconut milk and scoop off the top layer of cream, leaving behind the liquidy coconut water below (you can discard the water or use it for making smoothies or cooking oatmeal). Add the probiotics and continue making the yogurt as directed.

Making extra-thick coconut yogurt:

→ Scoop about 1 tablespoon of the fermented yogurt into a small bowl and stir together with 1 teaspoon ground psyllium husk. Pour back into the jar and stir together well.

→ Stir 3 tablespoons of chia seeds into the jar of fermented yogurt. Chill for 4 hours until thickened.

→ Transfer the yogurt to a strainer lined with cheesecloth and set over a bowl. Allow to strain overnight, just like when making Greek-style yogurt.