RE: Nut yogurt- yogurt was - dehydrator

[Guest guest]

Here ya go.. from peacanbread.com. :-)

http://www.pecanbread.com/recipes.html

ALMOND, FILBERT OR MACADAMIA YOGURTby MarjanNUT YOGHURT RECIPEIngredients:1 1/3 cup whole, RAW blanched almonds or RAW blanched hazelnuts (filberts) or RAW macadamias2 table spoons clear honeywateryoghurt starter (3-strain by CustomProbiotics)Step-by-step instructions for making nut yoghurt:1. Put all things you need on a tea towel on the kitchen table:blender, a fine sieve, some tea towels, the nuts, honey, two tablespoons, whisk, water, yoghurt maker + yoghurt container. Get the probiotics out of the freezer only when you need them.2. Put nuts into blender3. Add enough cold water to get a total of 4 to 5 cups / =1 litre4. Add 2 tablespoons of honey5. Blend for 10 minutes (use a stopwatch)6. Pour about 1 cup of the nut milk through the fine sieve(The residue is very fine, moist flour. I always put it in a ziplok, flatten it and freeze it. I use it later on for pancakes, cookies, icecream, etc. You can squeeze out more liquid if you use a teacloth and twist it firmly.)NOW take your probiotics out of the freezer7. Add 1/2 scoop of yogurt starter to the milk, according to the label on the bottle8. Stir well with whisk, add the rest of the milk, with back of spoon press out all liquids9. Stir well and place container in yoghurt maker10. Ferment for 8 hours.11. Place in the fridge overnight or at least for 5 hours (overnight is better)12. Get a bowl, put the sieve on the bowl, put a cheesecloth in the sieve13. Pour the yoghurt in the cheesecloth so that it can drip14. Drip for about an hour, or longer if you'd like the yoghurt thicker15. By pressing the dripped yoghurt further, you can make something that resembles cheeseThe fermentation process takes place at about 105 Fahrenheit.As you see, I do NOT cook or heat the milk. After blending, the milk should be lukewarm, not warmer than 105F. If you heat more, the milk will separate and the fermentation will not take place.Try to find RAW nuts that have been through minimal processing. Deep frying them may be very tasty, but it will negatively affect the outcome and it is also a bit unhealthy.The sieve is such, that if you pour orange juice through it, there's no pulp in your glass.This nut yoghurt is a nice and safe alternative when you cannot tolerate goat's or cow's yoghurt (yet). Go for it!

Carol in IL doihavtasay@...Mom to 7 blessings including , 3 with DS and Grandma to Micah and Jonah.

" My problem isn't how I look, is how you see me." "Unless the Lord builds the house, they labor in vain." Psalm 127

doihavtasay wrote:> Do you mean making your own yogurt, or making it in the dehydrator?> Did you know you can make yogurt from nut milks too?> ==========================Nope but I would be much obliged if you were willing to share some insight this way!!!! :-)-- Peace, love and light,Don Quai"Spirit sleeps in the mineral, breathes in the vegetable, dreams in the animal and wakes in man."

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[Guest guest]

I have never made Keifer , what are in the grains?

Here is wonderful source for getting EXACTLY the probiotics you want in your yogurt.

Expensive yes.. but my jar has lasted a year and I make a batch of yogurt about twice a week.. well considering times she has been sick and I wasn't able to, maybe more like every third week is the average.

http://www.customprobiotics.com/

Carol in IL doihavtasay@...Mom to 7 blessings including , 3 with DS and Grandma to Micah and Jonah.

" My problem isn't how I look, is how you see me." "Unless the Lord builds the house, they labor in vain." Psalm 127

=====================================Thanks Carol,I'll have to give this a try. First I will have to figure out how to make my own probiotic culture. I wonder if Keifer grains would work?-- Peace, love and light,Don Quai"Spirit sleeps in the mineral, breathes in the vegetable, dreams in the animal and wakes in man."

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