Whole Living Daily

I’ve learned more working on this allergy-friendly yogurt recipe than any of the Food Allergy Recipe Challenges so far. It’s been kind of thrilling working through the obstacles (see last weeks post ), and I’m so happy to have learned a new skill. I’m a perpetual student (I spent 22 years in school), and the kitchen continues to be my learning ground. In fact, I call it my chemistry lab.

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1 The finished product: Vegan, Dairy-free, Soy-free and Nut-free Sunflower Seed Milk Yogurt.

2 Combine sunflower seed milk, tapioca starch, and evaporated cane juice and heat to 180°, whisking often.

3 Let the mixture cool to 100°F. It must be under 110°F, but over 90°F for the yogurt culture to grow. Anything over 110° will kill the live culture.

4 Add the probiotic capsule to the mixture.

5 Pour the mixture into a glass Tupperware or Mason jar and cover with a kitchen towel.

6 Place the covered jar in the slow cooker.

7 Unplug the slow cooker, wrap it in a beach towel, and let it sit for 18 hours.

Making homemade Dairy-free, Soy-free, Nut-free yogurt was no simple task (particularly since I don’t own a yogurt maker, but I figured, “Who does?” and forged ahead.) This recipe took no less than 10 attempts to get right. So I’d like to thank Barbara for her request for dairy-free, soy-free yogurt. You really challenged me to think in new ways, and the end result is a new concept in yogurt. Seed Milk Yogurt! Packed with protein, vitamin E, and good-for-you bacteria, all without any common allergens -- this might just be a new superfood!

Try and Try Again
But it didn’t come easy. In fact it took many weeks. I almost gave up, after multiple failed attempts experimenting with various concoctions of rice milk, hemp milk, coconut milk, rice protein powder, and ground hemp seeds. I probably could have used gelatin, which would have helped with the binding, but vowed to keep it vegan, which left me kind of stuck. Until finally, I had an “Ah ha!” moment, and realized I could try making homemade seed milk, which would provide the necessary protein to grow the yogurt culture. For more background, on how I came to choose Sunflower Seed Milk, read here.  There were a lot of players in this drama.

After making seed milk last week, I tried making yogurt using the homemade pumpkin seed milk and the homemade sunflower seed milk. Both worked, but I prefer the flavor and texture of the sunflower seed milk yogurt, and also think it’s a prettier creamy hue. Lastly, my dairy-allergic son Monte preferred the sunflower seed milk yogurt, declaring it “yummy”. Okay, cool, it won over the six-year-old!

The one special ingredient you’ll have to find for this recipe is the refrigerated probiotic, Jarrow Allergen-Free Jarro-Dophilus, which can be purchased at Whole Foods or your local health food store. Enjoy your yogurt making!

Sunflower Seed Milk Yogurt
(Allergy-friendly, Gluten-free, Vegan)

Ingredients:

• 1 batch sunflower seed milk (about 3 cups)
• 2 Tablespoons tapioca starch
• 2 Tablespoons evaporated cane juice (or honey)
• 1 Allergen-Free Jarro-Dophilus capsule
• 1/2 teaspoon vanilla extract

Equipment:

• Candy thermometer
• Slow cooker/crock pot
• Blanket or Large towel
• Kitchen towel

1. Whisk your sunflower seed milk together if it has separated. Combine sunflower seed milk in a heavy pot with tapioca starch and evaporated cane juice, whisking well to combine. Clip candy thermometer to side of pot and heat mixture over medium heat until it reaches 180°F, whisking often to prevent lumping.  Turn off heat.  Let cool to 100°F. It must be under 110°F, but over 90°F for the yogurt culture to grow. Anything over 110° will kill the live culture. I think 100°F is perfect! Meanwhile, heat your crock-pot on low setting, with the lid off.
2. Once your sunflower seed milk mixture has cooled to 100°F, break open probiotic capsule, and sprinkle into mixture. Whisk to combine. Add vanilla extract.  Pour into a glass Tupperware container or Mason jar. Cover, but don’t seal tightly. Your yogurt needs air to grow. Unplug the slow cooker. Wrap yogurt container in a dishtowel, and then place in slow cooker. Place lid on cooker, and wrap whole thing in blanket/kitchen towel. Leave it alone for 18 hours. Yup, that’s what I said. 18.
3. After 18 hours, taste your yogurt. It should be nice and tart. At this point, I like to stir in a couple more spoonfuls of evaporated cane juice, but you be the judge.
4. Place yogurt, sealed, in fridge to set for a few more hours. This yogurt will be slightly thinner than store bought.  It gets thicker on day two.

Sunflower Seed Milk Yogurt
© 2010 by Cybele Pascal

(Please note that all my recipes are completely free of all top allergens (wheat, dairy, soy, eggs, peanuts, tree nuts, sesame, fish, shellfish, and gluten), so as many people as possible can enjoy them. Additionally, all the ingredients are available at Whole Foods, and online at Amazon.com. If you have trouble finding something, let me know and I’ll help you find it.)

SAFETY NOTE: Because each person's food sensitivity and reaction is unique, ranging from mild intolerance to life-threatening and severe food allergies, it is up to the consumer to monitor ingredients and manufacturing conditions. If manufacturing conditions, potential cross contact between foods, and ingredient derivatives pose a risk for you, please re-read all food labels and call the manufacturer to confirm potential allergen concerns beforeconsumption. Ingredients and manufacturing practices can change overnight and without warning.

Cybele Pascal is the award-winning author of "The Allergen-Free Baker's Handbook" and the "Whole Foods Allergy Cookbook." She lives in Los Angeles with her food-allergic family: husband Adam, sons Lennon and Monte, and their dogs, Izzie and Carly (who also has food allergies). Please visit her website at CybelePascal.com.