Guest guest Posted July 29, 2006 Report Share Posted July 29, 2006 My son is loving Almond yoghurt. I made Pecan yoghurt yesterday and it came out very liquid. Does anybody have a lot of experience making nut yoghurts? Any tips? My Almond yoghurt is fine, I donot filter it and it is chalky but my son loves it. Should I be concerned with making nut yoghurt and the growth of bad bacteria because nuts have lots of molds etc. I bring the ground nuts and water mixture to a boil but only a quick boil. I ferment it for 24 hours, but I am thinking that if bad bacteria survive then I am giving them an opportunity to proliferate at a nice warm temperature in the Yogoumet maker. Any thoughts? Should I be concerned? Tara Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.