nut yogurt

[Guest guest]

My husband is in his third attempt at nut yogurt. The first worked

out; it was creamy, thick, but had a terribly bitter aftertaste. The

second batch he soaked the almonds first, and didn't blend them for the

full 10 minutes, and it seperated out; what was left was a chunky,

chewy gross mess. The problem he is having now is squeezing out the

nut milk is almost beyond his strength, since he has some problems with

his hand muscles. I, in the midst of a severe flare, don't have the

strength to get it out either. I'm wondering if any veteran nut milk

yogurt makers have figured out a kind of press that gets the maximum

amount of milk from the nuts; we're trying to figure out something that

squeezes it efficiently.

And has anyone had success with coconut milk yogurt? Squeezing of the

coconut milk is simple compared to the nut milk. I tried making yogurt

from coconut milk once, but I fermented it for 24 hours and it was

disgusting. Hopefully this second time, at a reduced fermentation

time, it will be more palatable.

Does everyone else get that terribly bitter aftertaste from the nut

yogurt? I don't tolerate honey, so I either have to use illegal

stevia, or a lot of sacchirin, which I really would like to avoid. I'm

getting more used to the bitter aftertaste, but it's pretty bad. I

really miss dairy yogurt, but after this last flare caused by the

Progurt starter, and realizing what a little lactose dose to raise my

inflammation levels, I'm going dairy free for a while, since I wonder

if the trace lactose in butter and cheese has been contributing to my

ongoing inflammation. I just wish the nut yogurt was simpler to make;

yogurt used to be a staple for me, now it feels like a precious

commodity!

Debora