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Sep 14, 2011 06:22 PM

Good non dairy yogurt?

I tried Ricera rice yogurt.

I bought vanilla because I figured it would be good ... same flavor as rice pudding. This stuff has a disgusting, mucose-like texture. The flavor wasn't good enough to make up for it.

I've also tried Almande yogurt with almond milk

The cherry was fine, but it was more like a gelatin dessert and not yogurt. The taste was really light.

I tried a number of soy yogurts ... sorry don't recall which ... and those are closer to dairy yogurts. None stuck in my mind as being super delicious.

Any recoomendations?

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  1. I eat soy yogurt every day (and I should say I haven't had dairy yogurt in years, so my point of comparison may be off.) Here's my report on the brands I can get:

    Stonyfield: thick, with a slight aftertaste. The peach is best. Avoid vanilla, for the reason you mentioned.

    Trader Joes/Silk (I'm convinced they're the same): runnier, sharper flavor. TJ's only has peach, strawberry, and sometimes raspberry, but Silk also has lime and apricot mango, which are good.

    Whole Soy: most thick and luscious, but at least here, only available at Whole Foods, which I loathe. Their vanilla is actually good, as are the other flavors.

    Best of luck.

    1 Reply
    1. re: sciencediet

      I also like the Whole Soy vanilla. I leave a bag of slivered almonds in the freezer, and drop a handful in my vanilla yogurt. Yum. The Whole Soy is the only brand of nondairy yogurt that the lactose-tolerant SO will eat.

      I do not like the TJs soy, the Ricera, nor the Almande. Now that Green Valley lactose free (real dairy) yogurt is around, I haven't gotten around to trying the WF soy yogurt line. And given the fat content of the coconut yogurts, I won't be trying those.

    2. I find Whole Soy best for their flavored yogurts--the fruit flavors are intense and very true. I dislike their plain yogurt. Would like to find a good non-dairy plain yogurt to use in cooking, so if anyone has any ideas . . . .

      3 Replies
      1. re: PAO
        Have you tried the coconut milk yogurt (all the health food stores carry this brand)? I have used it for smoothies, baking recipes calling for yogurt and right out of the carton with honey and fresh fruit. Of all the non dairy brands, this one does it for me. I dislike soy products (big dislike) and I haven't tried the rice version yet.

        1. re: HillJ

          good nondairy yogurt is an oxymoron

        2. re: PAO

          I work in a vegan bakery and we've had pretty good success using coconut yogurt in baked goods. I think we use soy delicious, both soy and coconut unsweetened.

        3. For what reason are you avoiding dairy? I ask because if you wanted to experiment at home, I think you can culture non-dairy milk with ordinary yoghurt. It wouldn't be completely non-dairy but would be pretty damn close as you basically just need a teaspoon of yoghurt for half a litre of milk. Well, having said that you may need different amounts for non dairy milks so don't hold me to that.

          3 Replies
          1. re: Muchlove

            Mainly just curious. Considering trying to be vegan for a while.

            Good thought about making your own, but ... no matter how easy it might be ... culinary skills are not my thing. Every Easter I have to pull out the cookbook to see how to boil eggs. It took me five years to learn to roast the Thanksgiving gurkey ... and I never got the mashed potatoes correct. Then there was the half dozen tries at banana bread ... shudder. I kind of eat close to how stuff comes ... salads, cheese, etx ... or restaurants if I want prepared food.

            1. re: rworange

              What's your climate like? Yoghurt ranges from being easy-if-you-take-precautions to being so-easy-this-is-funny. It just depends on how warm it is where you are. Basic recipe is:

              Bring milk to a boil. Leave to cool until it is warm when you poke a (clean) finger in. Mix a teaspoon (for every half litre) of live yoghurt with a bit of the milk then mix the whole lot together (initial mixing makes it distribute evenly more easily). Leave in a warm place for 6-8 hours.

              Now if you leave in a warm place you are sorted and can just leave it on the side until it firms up. Be sure to shove it straight in the fridge as soon as it is firm enough though as it can get sour if you leave it too long. If your climate is cool you can use a thermos, wrap it in a blanket, keep it in an airing cupboard, etc.

              No worries if this seems too much for you, keep trying commercial stuff. FWIW I tried soy yoghurt a few times (I think the brand was alpro soya) and thought it was...weird. When flavoured with strong spices (I don't eat yoghurt in a sweet form very often, it's either in cooking, as a savoury drink, eaten plain as a side dish or in a "salad") it was ok-ish but I wouldn't try it again.

              1. re: Muchlove

                Thanks, but making coffee and microwaving oatmeal is as far as I intend to get in the kitchen.

                I'm not really interested in non dairy yogurt so much as the different brands and types available in markets. So far it looks like I should keep an eye out for coconut milk yogurt ... and no ... I won't be making that myself either.

                I tried Whole Soy & Co plain recently and, as mentioned, it is the closest to dairy yogurt that I've tried.