Heat the oat milk in a saucepan over high heat until it begins to boil.

Turn off the heat and begin very slowly add the tapioca starch one tablespoon at a time. Be sure to whisk the milk constantly as you add the starch to avoid any lumps. Add the xanthan gum gradually stirring constantly as you add it as well.

Bring the milk back to a boil over high heat then reduce to medium and continue to boil for about 2-3 minutes whisking often.

Remove from the heat and stir in the sugar and vanilla. For a smoother finish you can puree in a blender for 15-30 seconds.

Set aside and allow to cool to about 105°F, this usually takes about an hour. For the best results use a thermometer to check the temperature. If you add the culture while the milk is too hot it will kill the starter, and if the milk is too cold the starter won’t activate. If you don’t have a thermometer you can use the finger test: If it feels hot like a warm bath then you are good to go.

While waiting for the milk to cool turn on the yogurt maker to preheat the jars.

Add the packet of yogurt start to the milk mixture once it reaches 105°F. Mix well then divide into your yogurt jars and place into the yogurt maker (with the lids off) for 7-9 hours. I often prepare the yogurt before bed so that it’s ready by morning.

Once the yogurt is done put the lids on the containers and refrigerate immediately to stop the culture. It will thicken as it cools and will be ready to eat in about 4-6 hours.