RECIPES
Almond Yogurt
by Livestrong_Recipes | Nov 10, 2018
Photo Credit: natashamam35/ adobe stock
- PREP
- 14 m
- COOK
- 05 m
- TOTAL
- 19 m
Like coconut yogurt, its neighbor on supermarket shelves, almond yogurt has become increasingly popular as a nondairy yogurt alternative.
INGREDIENTS
SERVES 3
- 1 cup Raw Almonds Organic
- 2 cups Water (filtered Tap Water)
- 1 tbsp Honey
- 2 probiotic capsule (opened)
DIRECTIONS
1
Make sure all of your utensils, jars and working surface areas are clean.
2
Soak almonds overnight in water (enough water to completely almonds) and then rinse and drain thoroughly.
3
In a blender or food processor, add soaked almonds, two cups of water and one-tablespoon of honey or the sweetener of your choice; blend until smooth and consistent to create almond milk.
4
Use a cheesecloth or fine mesh strainer to pour almond almond milk through, placing a large bowl underneath to catch fluid. Squeeze out as much liquid as possible from the remaining almond pulp.
5
Add the strained almond milk to a pot and cook over medium heat and stir frequently. Bring to a boil for 20 seconds, and then turn off the heat. Remove the pot from the stove and allow the milk to cool to 100 degrees Fahrenheit.
6
Use one-half cup of the cooled milk to stir in the culture (see options below). Once combined, add to the remaining milk and mix until consistent.
7
Add the almond milk to the cleaned containers, and then cover the jars completely with towels and leave in a warm place for eight to twelve hours.
8
Store the yogurt in the refrigerator. If you prefer your yogurt to be thicker, strain the yogurt using cheesecloth until it achieves the desired consistency.
