Almond yogurt: help wanted

[Guest guest]

Hi,

I finally made almond milk yogurt. The bit that came out tasted

fine. Mostly, however, I guess I had almond water of hydrolisis.

Help, please!

I followed the direction I had found:

1 1/3 cup blanched almonds in blender w water to make 1 Liter.

2T honey

blend for ten minutes-- a long time.

Added starter-- in this instance, I used an SCD legal dairy Greek

yogurt which I used when I used to make dairy yogurt, and it was great.

I strained thru a mesh strainer-- nothing stayed in. strained thru a

wet tea towel, removed lots of pulp.

While I had been very happily using a light bulb in oven method, this

time, being a first, I pulled out the Yogourmet, which I'd been gifted

as a hand-me-down.

I did let it ferment for over 8 hours.

Then, put in fridge as directed. It looked like I had yogurt w liquid

on top. Maybe a Liter or so-- abt half the yogourmet container.

I took out a little spoonful to try, and it was yum. Removed from

fridge after a couple of hours--- and I had a blob of yogurt swimming

in liquid.

Strained thru tea towel-- well, first removed as much of the blob as

possible, and happily ate that. The rest almost all went thru the

towel.

So I ended up with maybe one cup yogurt. Maybe 3/4 cup, didn't

measure. And liquid.

Appreciate help,

thanks,

Ruth