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
Boil the almonds for 10 mintues to both soften and slightly sterilise them.
Add the almonds, fresh water, medjool dates and chia seeds to a high speed blender.
Blend for 2-3 minutes until the temperature reaches around 40 degrees.
Add the yoghurt starter and pulse to mix (don't over blend).
Pour the mixture into a yoghurt maker and allow to incubate for 6-8 hours.
Refridgerate overnight to chill and thicken further.
Makes around 1 litre of yoghurt
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