Homemade Nondairy Yogurt

Step 1

Place 3/4 cup milk in a small bowl and whisk in starch until smooth.

Step 2

Bring remaining milk to a simmer in a medium pot. Whisk starch into hot milk, then let simmer until mixture thickens, 2 to 3 minutes. It should be very thick, like pudding. (It will thin out after fermentation.) Remove from heat, transfer to a glass jar or ceramic bowl (not a reactive metal bowl), and let cool until it reaches 110 degrees.

Step 3

Stir in starter, cover, and let ferment somewhere warm and draft-free for 12 to 24 hours, until it milk turns sour, to taste. If it separates, simply whisk or shake it back together.

Step 4

Refrigerate for at least 4 hours to set.