Oat Milk Yogurt

I've never thought of making my own yogurt, as it seemed to be a bit complicated with just reading all of the (healthy) bacteria contained in regular vegan and non-vegan yogurts. I also knew how easy it could be for certain unwanted bacteria could be transferred with the ones that would make the perfect yogurt, but since now I am on a "fiscal fast" for a week or two, I've decided to try it out after I made some delicious and thick oat milk. I'm not sure what I will eat the yogurt with quite yet, but in another day or two I will have yogurt that tastes just like my favorite.

(Oat Milk Yogurt Ingredients)

• 2-3 cups of Oat Milk(recipe below)
• 1/4 cup of Extra Water
• 1 tbl of Apple Cider Vinegar (or Lemon Juice)

(Oat Milk Ingredients)

• 4 cups of Old-Fashioned Oats
• 5 cups of Water (or more)
• 1/2 cup of Raw Sugar

(Directions)

• For the Oat Milk: Blend together until completely milled. Strain and then place into a heated pot to warm slightly.
• After it has cooked slightly, you can strain it again and then put some in a ceramic bowl or a warm electric crockpot for your yogurt.(If you feel that the milk is too thick, add more water before warming or setting into the yogurt process.)


• For the Oat Milk Yogurt: After combining with the acid and water, cover the yogurt-filled bowl with a clean cotton cloth that will allow good breathing room and set in the sunlight of a clean area.
• Let it sit overnight and check the taste. If you enjoy it and some of the water is gone (there should still be a bit on top), then you can let it sit in the fridge. If you did not use a bowl, keep the crockpot out of the sunlight and let it warm gently, taste and refrigerate when you feel necessary.
• Enjoy!

Its even better after the second day and a little bit in the fridge - so take the time to enjoy and place into any recipe that you desire!