A friend has asked us for recipe of yogurt to prepare.
After the plant based milk the other day we can make this wonderful combination, you could also add fruit preserves, cocoa or soluble coffee if we are lovers of these combinations as we like .
Vegan lemon yogurt Geleé
Vegan lemon yogurt Geleé
INGREDIENTS
500 ml soy milk, or oat, almond milk
4 g lemon zest
120 ml lemon juice
2 Tbsp cornstarch
3 Tbsp sugar or agave syrup, plus more to taste
Instructions
Place plant based milk and lemon zest in a small saucepan and whisk to combine.
Lastly, add sugar orsyrup (starting with 1 Tbsp) and whisk again until well combined.
Place saucepan over medium heat and bring to a low bubble - not boil - whisking often. Once it starts bubbling and getting thick, reduce heat to medium-low and continue cooking until visible ribbon forms when spooning the bit of across the top. It should be thick and kind of jiggly in texture. During this process switch to a rubber spatula for stirring to ensure is not sticking to the bottom or sides of the pan.
Add lemon juice and cornstarch to a small mixing bowl and whisk to thoroughly dissolve. Then add to mixture and stir.
Remove from heat and taste and adjust seasonings as needed, adding more lemon zest for acidity / brightness, or maple syrup for sweetness.
Let rest for 15 minutes, then whisk eleven more and transfer to a glass bowl or jar (I prefer these) and cover with plastic wrap, making sure the plastic wrap touches the curd - otherwise a film may form.
Refrigerate for 5-6 hours, or overnight, or until completely chilled and set. Will keep in the refrigerator 7-10 days, though best within the first 4-5 days.
Enjoy your meal!