Nutmilk Yogurt (Donna's Recipe)

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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.

TURNING YOUR ALMOND MILK TO A SUBSTITUTE FOR DRY CURD COTTAGE CHEESE

(OR JUST A THICKER YOGURT)

12. Get a bowl, put the sieve on the bowl, put a cheesecloth in the

sieve

13. Pour the yoghurt in the cheesecloth so that it can drip.

OR Donvier makes a little container with a cover and a screen that

is

made for dripping yogurt which is available through

www.lucyskitchenshop.com

14. Drip for about an hour, or longer if you'd like the yoghurt

thicker

15. By pressing the dripped yoghurt further, you can make something

that

resembles cheese.

16. If you want to drip it and then freeze it to use in recipes than

it

will no longer be able to have live organisms in it but it will still

be

perfect for cooking. If your yogurt gets old it is no longer live

(greater than 2 weeks) than you can drip it and freeze it and use in

place of dry curd cottage cheese in any recipes. (Dont throw it out -

it

makes a nice ingredient for many recipes that normally would have

dairy

in it).

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund