I’ll probably just dive into it and see how it goes. I tend to prefer a thicker, more tangy yogurt and I’m mildly dairy intolerant so I wanna try making my own. Seems somewhat easy, curious if that’s really the case so I guess I just need to report back
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The recipes I see when I search on line all start with raw cashews and I just don’t have time for that shit man. The last store bought tub I got was I think oat milk and it listed about 4 different cultures. The Kroger brand almond milk one doesn’t identify the different cultures. You’d think any yogurt culture kit should work with whatever plant milk, but I guess not?
Why is all non-dairy cheese some weird extruded plasticity shit meant to imitate cheddar or whatever instead of simply plant milk AGED INTO FUCKING CHEDDAR?
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One that I saw was coconut milk and that really seemed interesting to me 
I think I’ll start there
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