Heat the Oat Milk (4 cup) in a saucepan over high heat until it begins to boil.
Turn off the heat and begin very slowly add the Tapioca Flour (3 tablespoon) 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 (1 teaspoon) gradually stirring constantly as you add it as well.
Bring the Oat 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 Raw Sugar (3 tablespoon) and Pure Vanilla Extract (1 1/2 teaspoon). For a smoother finish you can puree in a blender for 15-30 seconds.
Set aside and allow to cool to about 105 degrees F (40 degrees C), this usually takes about an hour. 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.
While waiting for the milk to cool turn on the yogurt maker to preheat the jars.
Add the Vegan Yogurt Starter (1 package) to the milk mixture once it reaches 105 degrees F (40 degrees C). Mix well then divide into your yogurt jars and place into the yogurt maker (with the lids off) for 7-9 hours.
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.