almond 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

Zero waste homemade almond yogurt made with just almonds, water and a starter. No additives, no starch used!!

Almond yogurt

almonds ((180 grams))

yogurt starter

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.

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

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

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.

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.

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.

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.

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

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Top 2 almond yogurt recipes from across the web

The most viewed almond yogurt recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Homemade Dairy-free Almond Yogurt

Almond yogurt

The most viewed almond yogurt recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine