Step 1

Sterilize all tools you will use and don’t use metal spoons/spatula as they can cause a reaction with the warm milk, and it won't turn into yogurt. To sterilize the tools, wash them with hot soapy water and then put them in the oven (no plastic parts) for 10 minutes at 160ºC/325ºF to fully dry.

Step 2

Make fresh almond milk by blending the almonds with fresh water. I describe in detail how to make your own almond milk in this blogpost. However, this usually takes between 1-2 minutes to thoroughly blend into rich, creamy almond milk.*

Step 3

Pour the almond milk into a saucepan. Mix the arrowroot and agar agar (or cornstarch and xanthan gum) with a bit of cold almond milk and stir thoroughly to make sure they are dissolved into a slurry. Add the mixture to the saucepan.

Step 4

Heat on a low-medium heat until the milk reaches about 85ºC/185ºF. Stir occasionally, so the milk doesn't stick to the bottom of the pot.

Step 5

Depending on the exact temperature of your stove, heating the milk can take up to 30-40 minutes as this process needs to happen slowly at low-medium heat.

Step 6

Once the temperature reaches 85ºC/185F, switch off the heat. If you don't have a thermometer, switch off the heat before the milk starts boiling (right about when the simmering small bubbles start changing into bigger ones).

Step 7

Set aside and leave the milk to cool down to about 45ºC/113ºF. This can take another 30-40 minutes.

Step 8

If you don't have a thermometer, you can dip your pinkie (clean!) in the warm milk and try to keep it there for 7-10 seconds before it starts to hurt. Be careful with this and touch the mixture lightly before plunging your finger into it, so you don't get burnt. The temperature needs to lower to about 45ºC/113ºF so that the heat doesn't kill the yogurt starter.

Step 9

Once the milk has cooled down, add your starter of choice and stir gently. If using a powder starter, first dissolve it with a bit of the milk to create a 'surry' and then pour in the pot.

Step 10

Sieve the mixture to remove any lumps and possible bits of the almonds. Pour in your desired sterilized jar(s). I like to pour individual portions into small pots to grab and go whenever I want.

Step 11

Place the glass jar(s) in a warm environment (wrapped with a warm blanket) to "incubate" overnight (for best results - incubate for 12 hours). The longer it ferments, the tangier the yogurt will taste.

Step 12

After the incubation period, refrigerate for another 6 hours. If you want the yogurt very thick and sour, you can incubate it for up to 24 hours before moving it to the fridge. Enjoy! Keep in the fridge for 4-5 days.