Hi there, which compounds is it that thicken the milk in non-vegan joghurt? => Can these be added to vegan joghurt to thicken it? I’ve been told that the dry mass has to be raised - but which part exactly, does it make any difference whether it’s protein, carbohydrates, fibre or fats added? I see many recipes using lots of creamed nuts, but I’d like to create a thicker joghurt with less calories, if it’s possible, but with whole foods, not thickening agents. Thanks in advance for any tipps!
Hello Cheryl,
Please have a look at the animation below.
The animation shows that the most important factor is the protein component.
The protein in the milk is called ‘‘casein’’ and is the main reason for allergy. Whole milk contains about 3.4g/100 ml. milk
The vegan milk with high protein contents is the Soy milk. The protein in the soy milk is different and plant derived, so it is not casein. The soy milk is protein rich and very close to the dairy milk. So it is the best medium for a vegan substitute for yogurt. The texture is almost similar to the dairy milk yogurt and very important, can be re-cultured like dairy yogurt. The protein content of the soy milk is about 3.2gr/100.
Coconut milk is protein rich if it’s blended with the shreds and made at home. Protein contents = 2.3g/100ml
The texture is creamy, not suitable for re-cultivations.
Unlike almonds which are protein rich, the Almond milk contains a very small amount of protein or about 1g/100ml. However, this varies from brand to brand, but the protein amount is not much different>More about Almond Milk nutrition
The same is valid for rice milk and oats milk.
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Unfortunately, the only way I know to thicken yogurt is by adding calories. Either by using milk with higher butter fat, or by adding milk solids (protein and carbohydrates) from powered skim milk. I’m diabetic, so I try to keep the carbohydrates as low as possible. For me that means using whole milk and cream and a longer fermentation time to convert as much lactose (milk sugar) to lactic acid.
The only no calorie way to thicken is to strain out the liquid whey from the yogurt. I’ve gotten good results using cheese cloth or coffee filters lining a chinois. You can strain overnight in the refrigerator and make Greek style yogurt or even longer and make labneh.
I’ve never been very successful with thickening non-milk yogurt. Adding pectin and gelatin works, but that’s not exactly in keeping with your Whole Foods wish. I just accept the thinner yogurt and add muslei or chia seeds and let it sit overnight in the refrigerator and eat it for breakfast. Or use it to make smoothies.
Hope this helps.
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Hi there, thanks a lot, that’s very interesting! Love the animation!
So if it’s the protein, perhaps adding more high-protein dry mass would help. I might try using some soy powder or blending in extra beans.
Thank you!
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@ Foustjl, thanks for your help!
Have you come across the documentary ‘Forks over Knives’ or Dr. Neal Barnard’s book on diabetes? In case not, thought you might find this helpful. https://www.amazon.co.uk/Neal-Barnards-Program-Reversing-Diabetes/dp/1491574933/ref=sr_1_3?ie=UTF8&qid=1489471968&sr=8-3&keywords=neal+barnard+diabetes
All the best!
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