Step 1

Bring 2 cups water to a rolling boil. Add almonds and turn off the heat. Rest them for 2 minutes and remove them to a colander. Pour cold water over the almonds and rinse them well.

Step 2

The skins will loosen. Peel them and rinse them. Soak them in 3 cups of clean water for 6 hours.

Step 3

After 6 hours, discard the water and rinse them well to get rid of the enzyme-inhibitors and anti-nutrients.

Step 4

Transfer them to a clean grinder. I use the chutney grinder jar. Pour half cup water and begin to blend until smooth. Keep adding water as need to get a thick paste like consistency. The mixture has to as smooth as possible. You may adjust the amount of water while you blend. Check my pictures for consistency and texture.

Step 5

Transfer this to a steel bowl. Heat 1 cup water in a pot until hot enough. Turn off and place the bowl of almond mixture in the water and keep stirring until it becomes warm. This takes some time about 4 to 5 minutes.

Step 6

Spoon this to a clean dry glass or ceramic container. Add your yogurt starter. If using powdered starter, dissolve it in 1 tbsp water and then stir it.

Step 7

Cover and keep this in a warm place for 3 to 8 hours depending on the temperature. When almond yogurt is ready you will notice a faint smell of the cultures. If this is your first try, keep checking every 3 hours so you know when it is done perfectly. If you leave it too long it will begin to ferment and rise. It can become inedible.

Step 8

Serve almond yogurt fresh. You can also refrigerate for 2 to 3 days.