Do-It-Yourself Homemade Almond Milk Dairy-Free Yogurt

Serves 4

30 Minute Prep Time

By Vega on February 21, 2014 , categorized in Breakfast, Snacks

almond milk yogurt

If your first reaction to “D.I.Y. Dairy-Free Yogurt” was, “but I don’t have a yogurt maker,” don’t click away just yet— there are many ways to make yogurt that don’t require single-purpose equipment. The key is to keep the yogurt incubating at the ideal temperature of 115 degrees F. Here are a few of the best methods.

  • Add yogurt into sterilized mason jars. Place jars into a small cooler. Fill cooler with hot tap water (the ideal temperature is 120 – 125 degrees F) until jars are submerged but not floating. Close the lid and leave for 6 to 12 hours.
  • Add yogurt to sterilized mason jars. Wrap jars with two kitchen towels, covering entire jars (top and sides) and leave in a warm place for 6 to 12 hours.
  • Add yogurt to sterilized mason jars. Place jars in a roasting pan and place 1 cup of hot water in pan. Cover with a kitchen towel. Place in an oven (that is turned off!!) with the light on. Leave for 6 to 12 hours.

Options for Culture

  • 1 package vegan yogurt starter
  • 1-2 probiotic capsules (opened), or 1-2 tsp probiotic culture
  • 1/3 cup unflavored vegan yogurt (made with active bacterial culture)

Note: Do not add fruit to yogurt before fermenting. Fruit will allow mold or harmful bacteria to accumulate.

Ingredients

  • 1 cup raw almonds, soaked overnight and drained
  • 2 cups water (filtered, distilled or coconut water)
  • 1 Tbsp sweetener (sweetener must be sugar-based, such as maple syrup, to feed the fermentation)
  • 1 culture (choose one from the list above)
  • 1 cup raw almonds, soaked overnight and drained
  • 2 cups water (filtered, distilled or coconut water)
  • 1 Tbsp sweetener (sweetener must be sugar-based, such as maple syrup, to feed the fermentation)
  • 1 culture (choose one from the list above)

Preparation

  1. Make sure all your tools are very clean before use.

  2. In a high powered blender, blend almonds, water, and sweetener and blend until smooth to create almond milk.

  3. Drape a strainer with cheese cloth over top of a bowl and pour almond milk through. Squeeze out as much liquid as possible. Set aside pulp (you can use it to make crackers or even almond cookies)

  4. In a pot over medium heat, bring almond milk to a boil and let boil for 10 to 15 seconds. WATCH VERY CAREFULLY and stir often! Turn off heat. Allow the milk to cool to 100 °F.

  5. Take ¼ cup of cooled milk and stir in culture. Whisk this into the remaining milk.

  6. Pour yogurt into your yogurt containers, and prepare to incubate using the method of your choice. Allow to incubate for about 6 to 12 hours. Yogurt will thicken slightly after it cools.

  7. Store in the refrigerator in an air-tight container.

  8. Optional: Dairy-free yogurt will not naturally become as thick as traditional yogurt. If you would like your yogurt to be thicker, try adding in a few spoonfuls of chia (ground or whole, to your preference) after incubating and let sit for a few hours in the fridge. Another alternative is adding ¾ teaspoon of agar agar powder to the almond milk before you bring it to a boil and simmering milk for an additional 3 to 5 minutes or until agar agar is completely dissolved

  9. To serve, top with fruit and enjoy for breakfast or a nice snack.

  10. One last yogurt-making insight: You may need to experiment with the length of time yogurt cultures and amount of culture you use. Everyone has different taste preferences and experimenting will allow you to customize your yogurt to your taste.

Vega

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