almond milk yogurt

A simple homemade Almond Yogurt made using just four ingredients and a super simple method- for a thick, creamy dairy-free yogurt.You can following one of two methods for making your homemade yogurt depending on what ingredients you prefer and are easier to source, although my preferred method is method one for consistency.

Homemade Dairy-free Almond Yogurt

almonds (150-160 grams)

water (1 L)

packet powder yogurt starter (5 grams)

Method 1: 1/2 tbsp arrowroot powder & 1/2 tbsp agar agar

Method 2: 1/2 tBsp corn starch & 1/2 tsp xanthan gum

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&#039;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 1: Sterilize tools

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 2: Make the Almond milk

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. 

Heat on a low-medium heat until the milk reaches about 85ºC/185ºF. Stir occasionally, so the milk doesn&#039;t stick to the bottom of the pot.

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. 

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).

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

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. 

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.

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.

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

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.

Step 3: Prepare the Almond Milk Yogurt

https://content.jwplatform.com/videos/I9N3McJU.mp4

Super simple homemade dairy free almond yogurt with just few ingredients. Creamy, thick tangy and super easy dairy free yogurt recipe.

Homemade Dairy-Free Almond Yogurt

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Top 1 almond milk yogurt recipes from across the web

The most viewed almond milk yogurt recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Homemade Dairy-free Almond Yogurt

The most viewed almond milk yogurt recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine