I could be wrong, but I’ll bet if you did some looking you could find vegan yogurt.
Yeah, there are some soy-based yogurts. IIRC you can even get them with live cultures. Some use tapioca starch as a thickener. I’ve heard there are good ones. The one I tried was nasty. Yuck!
ETA: But certainly not all dairy yogurts use gelatin. I’ve never even seen it listed on any of the yogurts here and the labels are pretty exhaustive. There are yogurt “desserts” that are more “tiramisu” like that may have gelatin, but I’ve never seen a reular yogurt that had gelatin.
Tell her to make her own. It’s really easy and yummy and you can put whatever YOU want in it. I make a batch on Sunday and consume it that week.
Maybe vegan was the wrong word, when I said it I wasn’t thinking about removing the milk :smack:. I was thinking that I’'m pretty sure you can buy vegetable based geletin, and that there’s gotta be someone that makes there yogurt with that kind of geletin instead of normal geletin.
I had to Google “vegan yogurt” after reading this. People do in fact make it out of soy milk. Someone on some site pointed out that REAL vegan yogurt (presuming vegan = wanting to consume only plant matter) wouldn’t have any kind of live cultures in it either, though.
Is there any non-cultured, non-dairy yogurt out there?
I agree. Without the pectin/gel agents, my yogurt is a bit more “liquidy” than commercial versions, but add a little granola and it is a great breakfast.
That sounds like a weird thing to say. Bacteria aren’t more alive than plants, which vegans do eat.
The Yoplait in my fridge has gelatin in it.
Who hopefully got a nice car coat out of the deal. :orthodox smiley:
That was the other reason I backed out of the word vegan. I didn’t know how the rules apply to the bacteria. But I still figure someone must make yogurt with vegetable based geletin in it. I mean, even for a non-vegetarian/vegan, the geletin process is kinda gross and I could see a niche market for it.
If yogurt is not cultured, how do they make it sour?
Most, but not all, commercial yogurt has added thickeners and taste like it. We buy yogurt that doesn’t and it really tastes much better, although it has a different mouth feel–more like sour cream. I love it with good bread broken into it. I am talking about unflavored yogurt, BTW.
If all yogurt lacked additives, sweeteners and flavorings, there would be a lot less yogurt sold in this country. It can be safely concluded that the vast majority of yogurt eaters like additives, sweeteners and flavorings.
It’s just not true that standard yogurt invariably contains gelatin. Sure, there are brands that do. But plenty of brands don’t. You don’t need to look for brands with vegan gelatin, just look for brands that don’t contain anything other than milk and cultures. And while there are vegan thickening agents like agar (derived from seaweed) or various gums, there isn’t any such thing as vegan gelatin. Gelatin is defined as animal protein.
I don’t get it. I’m looking at the label right here and all my Dannon All Natural Yogurt lists is “Cultured Grade A Milk.” What’s up with that?
They do tend to avoid eating amoeba, though.
Lest anyone think I’m crazy, here’s a photograph of the label.
Walloon, is it possible you’re looking at some low fat version? Perhaps that needs pectin or whatnot for the right texture. My yogurt is labeled “Dannon All Natural Plain Yogurt.”
OK, I just checked Dannon’s website, to see if there’s different info there, and it’s the same. The Dannon All Natural Plain regular and nonfat versions have only one ingredient listed, cultured milk. The lowfat version has pectin. None of the plain varieties contain “sugar” or “natural flavor.” And none contain gelatin.
The fruit flavored varieties may contain pectin or gelatin or whatnot, but I would almost expect them to, as the fruit they use are normally jellied or have some sort of jelly-like consistency. Obviously, they do use pectin for the yogurt itself sometimes, as demonstrated above, but the idea that all major yogurts contain pectin or gelatin is nonsense. The biggest yogurt company uses neither in their All Natural line of regular and non-fat plain yogurts. (And I’m under the impression that most of the discussion here is about unflavored yogurt.)
That would mean that within the eukaryote domain, plants and fungi are in, animals and protists are out. Outside the eukaryotes, bacteria are in, and archaea presumably are too, provided you could find some appetizing ones. What would be the explanation of the distinction between thou shalt and thou shalt not?
In your post #18, you did not mention plain yogurt. Most people buy flavored yogurt.
You know, if live bacteria bother your philosophical veganism, but dead bacteria don’t it seems to me that dead cow should be alright too. No one eats live cow.
And in fact, if the yogurt has live bacteria in it, and no one eats it, the bacteria die. If someone eats it some small percentage of the bacteria live on in your gut.
Tris
“There is nothing so absurd but some philosopher has said it.” ~ Marcus Tullius Cicero ~