I used to eat a lot of coconut yogurt, which is a great alternative for dairy yogurts, but since I’ve cut back on the fat, I don’t eat any. Also, you can’t use any rice or soya creams, because most of the time they contain oils and preservatives. But I really love adding some kind of cream to my soups or on the top of my porridge etc.
I wanted to find a low-fat version, which doesn’t contain a lot of additives.
I made this rice yogurt, and I love it. Get prepared that the taste is going to be different considering there’s no added sweetener and other flavorings. I usually cook with it, or I add some maple syrup to it and enjoy it with my porridge.
If you taste it and you’re still not a fan of it, you can always go for the coconut yogurt, but if you want a really low-fat yogurt then this recipe is for you.
It also a plus that this recipe doesn’t contain any thickening agent then most coconut and soya yogurts. Because of the texture of the rice, you don’t need it at all. How cool is that?
Cook time: 10-15 minutes
- 500 g (1,1 lb) rice
- 400-500 ml water or coconut water
- 2 probiotic capsules
- sweetener (optional)
- Cook the rice on the stove.
- Let the rice cool and blend it with water in a high-speed blender until really smooth. You can use coconut water to make it sweeter. Slowly add the water, if you want it to be thick, add less, if you like it a little bit runnier add more.
- Pour it into a glass jar. Twist open the probiotic capsules and pour the powdery contents over the milk (discard the capsule’s casing). Whisk to combine. Make sure that the yogurt is not warm at all, so you don’t kill the good bacteria.
- Add this point also you can add some sweetener if you want.
- Cover the jar with a paper towel, for 3-6 hours on the kitchen counter. (This will allow the fermentation).
- Seal and store it in the refrigerator. The culture will keep up to 3-4 days but will continue to get more cultured each day. Once it culturizes it will have a slight zing to it, and each day that zing will get stronger.
- Add it to your smoothie bowl or porridge, or add it to cooked food to get a creamy texture, but only when the food is already on room temperature (if you don’t wanna destroy the bacteria).