Tapioca is a true all-rounder and is great for baking, cooking and thickening yogurt or sauces.
When thickening yogurt, we have had good results with tapioca starch. You have to heat this thickener. To do this, heat the vegetable milk and stir in 13 g of tapioca starch for 500 ml of vegetable milk. Let it boil briefly and then cool it down to below 40 °C (if the liquid is still warmer than lukewarm, let it cool down further). This point is especially important because the yogurt culture cannot tolerate high temperatures. It is alive, after all!
These thickeners don't completely solidify during fermentation, but only when you later put your yogurt in the refrigerator.