Guest guest Posted January 22, 2008 Report Share Posted January 22, 2008 I am trying to make nut yogurt and having trouble thickening it up sufficiently. I am following the same process with the yogurt maker as for yogurt but I am unable to have any dairy now so I am hoping to make nut yogurt but it won't thicken up properly.Any suggestions?Thanks, Never miss a thing. Make Yahoo your homepage. , Nut yogurts follow a different process. Below is the receipt and go to austinscdfriends.com/articles/article/3700966/59609.htm for instructions. There are other useful articles on that site as well. Good luck! LesaIBS, 2 yearsSCD since 9/07 NUT YOGHURT (Dairy-free probiotics) ALMOND, FILBERT OR MACADAMIA YOGURT1 1/3 cup whole, RAW blanched almonds or RAW blanched hazelnuts (filberts) or RAW macadamias2 TBL clear honeyWaterYoghurt starter (ProGurt by GI ProHealth)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(You can squeeze out more liquid if you use a teacloth and twist it firmly.)NOW take your probiotics out of the freezer7. Add 1/8 tsp of ProGurt yoghurt starter to the milk, per 1 quart of yogurt.8. 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!Start the year off right. Easy ways to stay in shape in the new year. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 22, 2008 Report Share Posted January 22, 2008 I am trying to make nut yogurt and having trouble thickening it up sufficiently. I am following the same process with the yogurt maker as for yogurt but I am unable to have any dairy now so I am hoping to make nut yogurt but it won't thicken up properly.Any suggestions?Thanks, Never miss a thing. Make Yahoo your homepage. Quote Link to comment Share on other sites More sharing options...
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