Absolutely no one needs to miss out on the benefits of homemade, probiotic rich yogurt. Whether you're lactose intolerant, vegan, paleo or simply an everyday nut addict, almond milk yogurt is plant based alternative worth making.
Almond milk yogurt must be made from scratch, from actual nuts. There are no short cuts. Additives and preservatives in store bought almond milk may interfere with the yogurt fermentation process. Fortunately, making it at home in the Vibe Blender System is very simple.
Almond milk yogurt will not naturally thicken while fermenting like traditional dairy yogurt. If you are like me and prefer a creamy tub set yogurt, a thickener is required. A premium powdered gelatin or agar agar are good options. Use the amount specified as a guide only. Add slightly more or less to achieve the yogurt texture you enjoy most.
Make sure your homemade nut milk has a little bit of sugar in it. Unlike animal milk, nut milk doesn’t naturally contain sugar. The Yogurt starter culture need something to feed on to allow the culturing process to take place. One teaspoon of sugar or one tablespoon of pasteurised honey is enough to kick start fermentation. Raw honey may have an antibiotic effect and is therefore not suitable for making yogurt. If honey was added when the nut milk was made, it is not necessary to add more.
You will need a yogurt starter culture or probiotic to introduce the fermentation of bacteria to your nut milk. Use the amount of starter culture indicated on the packet or one dose of probiotic.
Homemade yogurt is a super food and nuts are a super food. Add some probiotics and you have a gut loving, healing food that lactose intolerant, vegans, or simply your everyday nut addict can enjoy. Absolutely no one needs to miss out on the benefits of homemade, probiotic rich yogurt.
Pour a quarter of a cup of almond milk into a small bowl.
Add the thickening powder of choice and whisk to combine. (1 tablespoon of gelatin powder or 1 teaspoon of agar agar) and set aside for 5 minutes. Note: Gelatin will swell and thicken.
Pour the remaining nut milk into saucepan then stir in the thickening mixture.
Place the saucepan of nut milk on the stove-top.
Remove from the heat, add the sugar or honey (if it wasn't included when making the almond milk)
Pour the nut milk into the yogurt making glass jar.
Add the starter culture and gently whisk it in.
Put the lid firmly on the glass yogurt jar and place into your yogurt maker.
Pour water slowly into the base. (The water must not be filled over the ‘tall line’ indicated on the inside wall of the maker). Then place the cover lid on top.
Use the digital control panel to set the temperature to 38° C, the time to 24 hours (depending on your desired tartness) and then press ‘confirm’ to begin incubation.
After 24 hours the fermentation is complete. Turn the yogurt maker off. Remove the Luvele Yogurt Maker lid and gently lift out the glass jar.
Place the jar in the fridge for at least 6 hours or overnight to set.
When chilled, whisk by hand or with a stick blender to achieve a creamy consistency.
Serve and enjoy