New Mum’s Food Adventures

I made some homemade yoghurt following a YouTube recipe. The basics were:

• 1 cup soaked blanched almonds
• 3 cups water
• Tablespoon of sugar
• Vanilla to taste so about a teaspoon

Simmer strained almond milk until it thickens like a cream. Cool till lulewarm so between 30-40 degrees Celsius. Add active live cultures yoghurt starter. I used coconut yoghurt. Incubate for 8 or more hours. I did mine for 8 and a half hours.

Mine came out runny. I liked it and used it like I would a drinking yoghurt. Then I decided to strain it with a Greek yoghurt strainer. It came out even more creamy. It thickened up beautifully! Definitely recommend trying and straining. I didn’t want to add binders or starch. The added sugar helps it ferment. So far homemade almond yoghurt has been the best one so far and one of the easiest other than soy yoghurt.

The most important thing I have learned is to make this with blanched skinless almonds. Especially if you want it creamy. My next yoghurt batch to try out is macadamia.

The almond yogurt looks grainy but it’s not. It has a wonderful plain vanilla yoghurt flavour. And it’s fairly guilt free. Of course the longer you ferment and the more tangy, the less sugar is in the yoghurt as the bacteria feed on the sugars available.