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Almond Yogurt

by Livestrong_Recipes  |  Jun 30, 2015

Almond Yogurt
  1. PREP
  2. 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.