Re:Fw: How to make Almond Yogurt?

[Guest guest]

I've made almond yogurt exactly once, but it came out fine so here's what

I did. The recipe someone posted said 1- 1/3 cups almonds to about

three cups of water, blend ten minutes. OK, I used almond flour,

figured there were holes between the whole almonds so I used something

more than 1 cup of almond flour but probably not quite 1-1/4 cups. It

blended smooth and creamy in just a couple of minutes.

I used Yogourmet starter that I got from Lucy's Kitchen. It's legal, but

now that I see it has " milk solids " in it, I won't be using it

any more as I have rash troubles from milk products (darn!). But it

certainly makes yogurt just fine.

I mixed the starter with about 3/4 cup of the almond milk, then stirred

that into the rest of it, poured it into the little jars for my yogurt

maker.

It worked fine but two things I will do differently next time. I used

very warm water with the almond flour but I think I should have heated it

a bit more, or at least taken the temperature to make sure it hadn't

cooled down too much. Room temp is a little under 70 around here,

it not being summer, and I think it would start culturing quicker at

about 80. Also, I did let it work about 20 hours and it got

unbelievably sour. I read later that nut milk only needs to go about 8

hours or so. I'll try that next.

I've read of making pecan and sesame milk the same way for yogurt so I

don't see why cashews wouldn't be the same. One last thing.

If you start with nuts instead of flour, you may have little tiny pieces

in the milk and you can either strain them out or not, depending on

whether you want the finished product totally smooth or not.

Next time I'm going to try sesame yogurt. Oh, I got some of the

starter from GI ProHealth, that doesn't have milk solids in it.

I've read several posts on making almond yogurt but am still not

clear on just how to make it. I think I came on the scene a bit too late

to pick up on the early posts. What would be a good starter to use (is a

dairy starter okay or is a non-dairy starter necessary) the almond to

water ratio (would prefer to use the nut and not the flour), ideal temp

and length of fermentation? Would cashew yogurt be made the same way? Any

suggestions appreciated. Thanks. Aldo

[Guest guest]

I've made almond yogurt exactly once, but it came out fine so here's what I did....

Thank you, , for your very clear instructions. Will ferment a batch today. Aldo