— Lona Breitkopf

I avoid anything with coconut in it because of its high fat content. And there are many yogurts that are a blend of cashews and coconut, but they still have about nine grams of fat per eight ounce serving. I'm a big fan of almond yogurt, that's why I have almond milk. Uh, and Kite Hill to me, makes a really good one. And I have to say the first time that I ever had plant milk yogurt, I thought I was gonna die because I was expecting it to have the same texture and the same mouth feel as the yogurts that I'd been eating since I was in the fourth grade. So I think that you have to start off with a recipe that you like, that a recipe with a recipe that's easy to follow and sometimes walk into it. I also, if I don't use Khalifa, um, rib Selten has a great plant, strong milk line, and there is walnut milk, there's almond milk. His almond milk makes very, very good yogurt as well because it's nice and creamy. And again, it only has three ingredients. So I think a three ingredient plant milk is the best way to go.

Here is very useful information from Chef Fran regarding yogurts