Re: Almond Yogurt

[Guest guest]

" Is it possible to make the Almond Yogurt with out adding the Honey when

you make the almond milk? "

,

Yes it is possible, but you will not end up with as potent yogurt.

The honey is what the beneficial bacteria consume during the

fermentation. Without the honey, there is not as much to eat and

there are fewer live probiotics at the end of the fermentation.

The final product with the honey in it is not sweet.

Jody

mom to -7 and -9

SCD 1/03

[Guest guest]

,

I make the almond yogurt without the honey and it comes out fine ech

time. Yes, the probiotic content is lower without the honey, but this

is better than nothing. I use yogurt starter from

customprobiotics.com and ferment it for only 6-7 hrs. I use 3/4 of

the scoop that comes with the starter. I like the Donna's recipe

Good luck,

Monika

ALMOND YOGURT

by Donna Becker

NUT YOGHURT RECIPE

Ingredients:

2 Cups almond flour from blanched almonds

( OR (equivalent to) 1 1/3 cup whole blanched almonds

OR (equivalent to) 2/3 Cup plus 1 T almond butter from blanched

almonds)

2 TBL clear honey

WARM WATER

Yoghurt starter (ProGurt by GI ProHealth)

MAKING ALMOND MILK

1 Begin warming up your yogurt maker.

2.Put nuts or nut flour into food processor and turn into nut butter.

(OR use nut flour in blender and skip this step but the end product

will not taste as smooth and the final bacterial cell counts may be

lower).

3. Add 2 tablespoons of honey

4. Add enough warm water (approximately 100F) to get a total of 4

cups.

5. Blend for 10 minutes.

TURNING ALMOND MILK TO YOGURT

6. Make sure your almond milk is not higher than 100F.

7. Add 1/8 tsp GIprohealth starter to 1 quart of almond milk.

8. give a few quick pulses with blender to mix.

9. Pour into container in yoghurt maker.

10 During first few hours of fermentation the fermenting almond milk

will separate causeing a clear watery liquid in bottom. If you take

the time to mix this layer back into the upper layer at specific

points during fermentation process, you will have a thicker, better

quality product, in the end. Mixing should be on the bottom of the

vessel, gently, with a wire whisk, after 1 hour and again between 2-3

hours, and if possible once between 5-10 hours.

OR If these mixing steps are not possible you will still have a

yogurt but it will not be as thick. Iit will be more like watery

pancake batter. If only some mixing steps are possible than do what

you can. I often start my yogurt at night and do the first few

mixing steps before bed.

10. Ferment for 12 hours. OR you want it done in 8 hours than use

double the starter and you will get a nice yogurt in 8 hours. OR

you have started it and it will be done at time you wont be home than

use a timer and have it shut off at the scheduled time. It will be

fine at room temp until you return (within the next 4 hours or so).

11. Place in the fridge 5-8 hours. It will get thicker.