The Hungry Vegan

Ingredients

Pre-heat oven to 50*C (warm)
Pour plant milk into a saucepan, add agar agar and mix really well.
Once combined, heat mixture to 90*C, but do not boil.
Pour mixture into a measuring jug and allow to cool to 40 - 50*C
Once cooled sufficiently, add the 1/2 cup yoghurt (optional: contents of one non-dairy pro-biotic capsule), mix well.
Turn off the oven, pour mixture into sterilized jars, leave jars uncovered (no lids).
Place jars on a biscuit tray in the warmed oven and set a timer for 8 hours.
After 8 hours, attach jar lids and refrigerate for an hour before serving.

Requires a thermometer and 1/2 cup store bought vegan yoghurt or leftover yoghurt from the last batch. *1/2 tsp agar makes a very mild jelly texture, 1 tsp makes a firm pot set yoghurt.
Regular soy milk and unsweetened coconut milk work well.
Consider using half coconut milk, and half coconut cream for a thicker creamier yoghurt.
Yoghurt keeps for 2-3 weeks if sealed.
Recipe makes a plain plant based yoghurt, add sweeteners in the form of agave, honey or fruit if desired.
Coconut yoghurt and homemade granola make a very pleasant, and healthy warm weather breakfast.