Almond milk yoghurt

I make a batch of soy yoghurt every week but recently I had a couple of people ask me, how do you make almond milk yoghurt? I've had a few failed attempts at it but I thought it was time to revisit and perfect the recipe. This version is made from whole ingredients and is really easy! It produces a thick, slightly tangy and creamy yoghurt.

INGREDIENTS

• 1 cup whole blanched almonds

• 3 cups water

• 4 medjool dates, pitted

• 1 tbsp chia seeds

• 1 speck of non-dairy yoghurt starter culture

METHOD

1. Boil the almonds for 10 mintues to both soften and slightly sterilise them.

2. Add the almonds, fresh water, medjool dates and chia seeds to a high speed blender.

3. Blend for 2-3 minutes until the temperature reaches around 40 degrees.

4. Add the yoghurt starter and pulse to mix (don't over blend).

5. Pour the mixture into a yoghurt maker and allow to incubate for 6-8 hours.

6. Refridgerate overnight to chill and thicken further.

Makes around 1 litre of yoghurt