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Posted on July 01 2016

Even nut milk can be made into gut loving yogurt.

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.

Nut milk yogurt must be made from scratch. However, that’s right from actual nuts. There are no short cuts. Additives and preservatives in store bought nut milk will not produce good yogurt. Fortunately, making it at home is very simple. A step by step recipe can be found here.


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 bacteria populating in your homemade yogurt need something to feed on to allow the culturing process to take place. A little bit of raw honey is enough to kick starts fermentation. 1 tablespoon of honey to 4 cups of nut milk should do. If your nut milk recipe has honey or any other sweetener do not add more.


Nut milk yogurt will not naturally thicken up while fermenting like traditional dairy yogurt. If you are like me and prefer a creamy tub set yogurt, a natural thickener is required. Premium gelatin is my personal preference because it gets the thumbs up from a gut health perspective. For vegans I recommend agar agar. The yogurt pictured has been made with agar agar powder.


You will need a yogurt starter culture to introduce the fermentation of bacteria to your nut milk. I used this brand. Feel free to use any starter culture you are happy with. Use the amount of starter culture indicated on the packet. Dairy free starter cultures are also available.


Thoroughly wash or sterilize your yogurt container, whisk and other utensils with boiling water.


  • Approximately 4 cups of homemade almond milk
  • Starter culture
  • 1 tablespoon premium grade gelatin powder. I recommend this brand or 1 teaspoon of powdered agar agar
  • 1 tablespoon of honey (only add this if your almond milk does nut contain natural sweetener) 


1. Pour the homemade nut milk into a large saucepan. Add your thickening powder of choice and whisk to combine. 1 tablespoon of gelatin powder or 1 teaspoon of agar agar.

2. On the stove top gently heat the nut milk until it near boils. Continue to stir the milk until the gelatin/agar agar powder is completely dissolved.

3. Removes from the heat, cover and let cool to below 110° F (43° C).

4. Add the starter culture and gently whisk it in. The temperature of the nut milk must be below 43° C before adding the starter culture. Temperatures above 43° C will kill the starter culture.

Note: Each starter culture will come with different instructions. Please follow the instructions unique to your starter culture and use the amount specified. 

5. Pour the milk into the yogurt making glass bowl.

6. The milk is now ready to begin fermentation. Put the lid on the glass yoghurt bowl and place into your Luvele Yogurt Maker.

7. Switch the yogurt maker on. Set the temperature to 38° C, set the timer to 12 hours.

8. After 12 hours the fermentation is complete. Turn the yogurt maker off. Remove the Luvele Yogurt Maker lid and gently lift out the glass bowl.

Tip: There will be watery condensation collected under the lid. I recommend taking the lid off and letting the water drip off away from the yogurt before putting it in the fridge to cool.

9. Place the tub in the fridge for at least 6 hours to set. 


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