Wednesday, January 20, 2010

Yogurt, Rice Milk

So versatile – mix with fruit or preserves of choice for breakfast, use a base for homemade sour cream, mayonnaise substitute, and homemade whipping cream. Easy, quick, and delicious!

4-1/2 cups water
2-1/4 cups brown rice flour, or white rice flour
1 teaspoon xanthan gum, or 1/2 teaspoon guar gum, or 1/2 teaspoon arrowroot starch
1 teaspoon agar powder, or unflavored gelatin of choice
1/2 teaspoon GI ProStart™ Yogurt Starter
Yogurt Maker (6, 6-ounce glass jars)
  1. Using hot soapy water wash yogurt maker jars and lids; dry thoroughly.
  2. In bowl of food processor or blender combine water and brown rice flour; blend 8 minutes; rest 2 minutes.
  3. Strain liquid through a fine mesh sieve or cheese cloth; press pulp to release all liquid; return liquid to food processor or blender.
  4. With food processor running add xanthan gum, agar powder, and yogurt starter; blend 2 minutes.
  5. Using tablespoon fill glass jars inside yogurt maker; place lid; set timer to 10 hours.
  6. When time is up remove jars from yogurt maker; place on lids; refrigerate for at least 4 hours prior to consuming.
Refrigerate remaining in glass airtight container up to 3 days.

Servings: 36 ounces
Preheat: Low Heat
Prep Time: 15 min
Cooking Time: 10 hours


To use other grain flour: replace brown rice flour with garbanzo bean flour, or pea protein powder, or other flour of choice.

To sweeten yogurt: stir in agave nectar, light brown sugar, or honey to taste; serve.
To add fruit: stir in prepared jelly, jam, or preserves of choice; serve.

To make sour cream: Once yogurt is made measure out quantity needed in separate glass container; add 1 teaspoon lemon juice for every 1 cup yogurt; stir to mix; place on lid; refrigerate 1 hour prior to using.

To make fruit salad topping: measure out quantity needed into glass container; for every 1 cup yogurt add: 1-1/2 teaspoons agave nectar, 1/2 teaspoon ground cinnamon, and 1/8 teaspoon ground nutmeg; stir to mix; pour over prepared fresh fruit; serve immediately as fresh fruit salad. Can be stored in airtight container up to 1 days; stir before serving.

To make heavy cream: for every 1 cup yogurt: add quantity needed to blender or food processor, while machine is running add 1/8 teaspoon xanthan gum or 1/8 teaspoon agar powder; add 1 tablespoon agave nectar or honey; blend 1 minute; chill before serving or use immediately in recipe as needed.


  1. I tried it, but didn't let it sit out the last hour. It was gross. Tasted like rice flour and fermentation. No matter how much sugar I added. Trying again to see if the last hour mattered....

  2. I am sorry you did not like the yogurt. It takes a special palate to like rice yogurt - this is why it is not produced for sale anymore. I use brown rice milk yogurt to cook and bake with - not to eat, if you can tolerate almonds, it makes a much tastier yogurt and the best in my opinion is Macadamia nut yogurt - both recipes are on this blog. Unfortunately brown rice does not have any fat like the nut milks do so the fermentation flavor is much stronger. There are really no good alternatives if you cannot tolerate nuts - sorry!


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