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I have yet to figure out how to thicken a plant-based yogurt for a creamy consistency that's not gooey or clumpy. We just bought a plant milk machine too so I'm raring to make some good yogurt! Do you have any tips?

Desserts With a Difference

Fran Costigan - Desserts With a Difference

This event was on July 20, 2022

Excited for some fresh summer dessert ideas? Join chef Fran Costigan for this exploration of some amazing treats, using fresh and dried herbs to infuse your summer desserts with flavor, interest, and a dash of health. Bring your questions, and your appetite!

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Question

Michele Terpstra

I have yet to figure out how to thicken a plant-based yogurt for a creamy consistency that's not gooey or clumpy. We just bought a plant milk machine too so I'm raring to make some good yogurt! Do you have any tips?

Answer

I make yogurt occasionally in my instant pot using soy milk and sometimes it Is runnier that you know, it's not going to be Greek yogurt. That's for sure. But my friend and colleague Jill nussenau check out the veggiequeen.com has a lot of information on making yogurt and there is a yogurt starter of vegan yogurt starter that can be purchased. I have recently purchased it. I haven't used it yet and I'm going to try it so I can actually put the link later on in to this event Dock and you go back in and find it or go to jail. Tell Jill. I sent you the veggiequeen.com and she'll give you the name. That's probably a really good idea. So give you the name of that.

Fran Costigan

Director of Vegan Pastry

FranCostigan.com

Fran Costigan is internationally renowned as the authority on vegan desserts. Trained at the New York Restaurant School and Natural Gourmet Institute, Fran was a chef in both traditional and vegan pastry kitchens before moving into teaching over 20 years ago. A lifelong chocoholic and long time vegan, Fran’s latest book, Vegan Chocolate: Unapologetically Luscious and Decadent Dairy Free Desserts, (Running Press 2013) is for all who madly, deeply love chocolate desserts, whether or not dietary considerations are an issue. Her previous cookbook, More Great Good Dairy-Free Desserts Naturally (Book Publishing Company 2006) is the basis of the Costigan Vegan Baking Boot Camp Intensive®. For more information, www.francostigan.com.