For plant-based yogurt, your fruit purée should have a pH between 3.2 and 4.2. This range helps maintain microbial safety, preserves color and flavor, and matches the natural acidity found in dairy-free bases like almond milk, oatmilk, or coconutmilk yogurt alternative. Just keep in mind—acidic fruits like passion fruit or raspberry might need dilution to prevent your final product from being too tart.

Aim for 8–14° Brix, depending on the fruit and your flavor goals. This range ensures the right balance of sweetness, fermentation behavior, and texture. High-sugar fruits like mango or banana may need adjustment to avoid overpowering the yogurt or interfering with live cultures. This is especially important for probiotic-rich options like vegan yogurts or free yogurt alternatives.recipes.

The ideal titratable acidity should fall between 0.4% and 1.5% (as Citric Acid). This range provides a pleasant flavor balance and ensures the probiotic cultures thrive. If your purée is too acidic, it could disrupt the fermentation process or overpower the yogurt’s natural tangy flavor.

For a creamy and exotic flavor, coconut milk yogurt pairs beautifully with tropical fruits like mango, passion fruit, pineapple, pink guava, and banana. These fruits enhance the richness of the coconut base and create a vacation-in-a-bite effect. 🌴 Pro tip: add a bit of lime zest or ginger to elevate brightness and contrast the natural creaminess.

Almond milk yogurt shines when combined with berries and stone fruits like strawberry, raspberry, blackberry, cherry, and peach. 🍓 The nutty undertone of almond milk creates a perfect base for tart-sweet contrasts. To balance the acidity and round out the flavor, a touch of vanilla or cinnamon makes a great finishing note.

Go with aseptic fruit purées whenever possible—they’re shelf-stable, safe, and easy to handle. Just make sure the purée's shelf life matches that of your plant-based yogurt product, especially for refrigerated items. This guarantees freshness and helps simplify your supply chain.