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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I got around to making a new (vegan) Indian dish today
Tried it and made some adjustments. The recipe doesn’t appear to use any oil at any point of the recipe which seemed crazy to me, so i added some oil at the start when cooking the onions and garlic. Some adjustments i made at the end this time that i would add earlier next time when adding all the spices is that I added about twice the amount of garam masala that the recipe calls for, a splash of lime juice, and about half a teaspoon of ginger. I also added about a cup of cashews instead of the half cup, but the recipe also doesn’t mention soaking the cashews ahead of time which i didn’t catch earlier. You should soak them so that when you get around to blending everything it’ll be creamier, i didn’t and the dish itself was great but visually its not as uniform and smooth as i’d like.
Last modification i made was i used a ton of mushrooms, it calls for 3/4 cup of mushrooms which i think is like 6oz? I used 16oz of baby bella mushrooms. Also added frozen corn and broccoli along with the frozen peas. Served over white rice, and after i served myself a bowl i added some almonds on top for added texture which i highly enjoyed.
Future things i want to try is including potato, and swapping the cashews for coconut milk. Beyond that i found it quick and easy to make, and i do think i’ll be making this again.
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Maybe they just omitted the ghee? So many online recipes simply cannot be trusted. But Indian cooking is quite involved if authentic. You usually have to toast all the whole spices in a dry skillet first. I make pseudo Indian food all the time and I just sauté a bunch of fresh onion garlic and ginger in vegan butter, add the mushrooms/peas/potatoes/cauliflower or whatever, then diced tomatoes and coconut cream and a shit ton of garam masala and curry seasoning. Simmer while I steam the brown basmati rice. I always try to cook if Pussycat wants Indian because if she does it she doesn’t put any coconut milk in and I hate that.
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Yeh the recipe i used didn’t toast the spices when i did notice. I thought of doing that but since it was my first time making the recipe i didn’t want to go too crazy with the changes 
My partner said that my chana masala is much better tasting but that this one was still pretty solid. It’s super quick to make so i wouldnt mind making it once in a while.
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I’d been buying coconut yoghurt for a while before it suddenly occurred to me to ask whether it contained cultures or was just thickened with xantham or sim and something added to make it tart. Having been pleasantly surprised to discover it was made with a lactobacillus culture, I did wonder whether I could make it at home but never pursued it.
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Because of casein and a few other components of milk, which help to create the structures where the bacteria and fungi can do their magic.
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