Dairy-free yogurt is easy to make. You can use a variety of nuts or seeds, depending on what you like. Cashews tend to be the creamiest, but I enjoy almonds best. In this recipe, I used soaked almonds, water and yogurt from my last batch. I let the probiotics do the rest. To make yogurt from plant milk, go to this recipe.
1 cup raw almonds
2 cups water
2 tablespoons non dairy unsweetened yogurt or probiotic powder from about 3-6 capsules
1. Soak almonds for 8 hours or more in water. I put the almonds in a jar soaking in about 2 times its volume in water and put it in the refrigerator. If I leave them for 24 hours or more, I will change the water.
2. Preheat oven on dehydrator setting of 110oF (if you have this option).
3. Drain and rinse almonds and place in a bowl. If using almonds, with your hands, slip off the brown skins from each almond. This may seem tedious, but it doesn’t take long and I think it is worth the time. Blanched almonds may be used instead which already have the skins removed.
4. Rinse and drain the almonds again and then blend almonds by pulsing in a blender. Add about a cup of the water and continue to process until smooth and creamy. Then add the remaining cup of water and blend well. Pour the thick milk into a pot.
5. Cook over medium heat. Using a food thermometer, cook the nondairy milk until it reaches 170oF. Once the milk starts to heat up you will need to stir it regularly to prevent it from sticking and to make sure it doesn’t boil over. I prefer to heat the milk to this temperature first in order to kill any unwanted bacteria that might be lurking about before growing my yogurt culture. Remove from heat and cool to 110oF.
6. Once at 110oF, add in the yogurt and mix well.
7. Transfer milk to a clean, glass bowl or jar and cover. Place in oven. Or – if you do not have a dehydrator option on your oven, place the yogurt in a warm place. You can heat the oven to 200oF and set the yogurt on the stove top which will be warm or just wrap it in a towel and keep away from drafty spaces. Let sit for 8 hours or more. The longer you leave it, the tangier it will get.
8. Store yogurt in the refrigerator.
9. REMEMBER to save 2 tablespoons to start your next batch.