Place the oat milk in a glass bowl or a blender and add the 2 tbsps of Prebio Plus and 1 ½ tbsps of Guar gum. Using an immersion stick, or blender, blend ingredients until Oat milk thickens and ingredients are evenly combined. It should take 20 seconds or less. The mixture should be fairly thick.
Add this mixture to a bowl with a spout and whisk in 1 sachet of Yogurt Plus starter culture. This distributes the good bacteria throughout the milk.
Place the milk in yogurt jars without lids and incubate in your yogurt maker for 6-8 hours. The longer you let it ferment the more tart and sour it will taste. It likes the consistent, lukewarm temperature of 110°F. This is paradise for all the good bacteria, and promotes their growth.
Remove the jars from the yogurt maker, place lids on the jar, and then place the jars in the fridge to cool and set for at least a couple of hours. As the yogurt cools, it will get even thicker! Store in the fridge.