How to Make Almond Milk Yogurt : The Renegade Health Show Episode #542

Wednesday Apr 7 | BY |
| Comments (68)

Bring on the fermented foods!

Today, Annmarie gives a detailed tutorial that explains how to make almond milk yogurt.

It’s easy, it’s fun and it tastes awesome!

Take a look…

Your question of the day: What else do you want to see us ferment?

Click here, scroll down to the bottom of the page and leave your comments now!

Here’s the play by play on how to make this raw food recipe…

Almond Yogurt or Almond Sour Cream


1 cup whole, raw blanched almonds
1 Tbsp raw honey
2 1/2 cups Water
1/2 pack of Body Ecology Veggie Culture starter

Step by Step Instructions:

Step 1: Make an almond milk by blending nuts with water
Step 2: Add honey and blend a little more.
Step 3: Pour milk into a nut milk bag and squeeze to separate fiber from the liquid.
Step 4: Check the temperature. The almond milk should be about body temperature. If it is not, put on the stove on LOW heat to heat to body temperature. No more than this.
Step 5: Add 1/2 pack culture starter to the milk (one pack per 1 quart of liquid).
Step 6: Stir well.
Step 7: Place container in yogurt maker, with lid off.
Step 8: Ferment for 8 hours.
Step 9: After the almond milk ferments, take out of the yogurt maker and place in the fridge for 5 hours to slow the fermentation process.
Step 10: After the yogurt has cooled, get a glass jar and cut a piece of cheese cloth.
Step 11: Pour the yogurt in the cheesecloth so that the extra liquid can can drip off, put lid on jar to keep cheese cloth in place.
Step 12: Let drip for about an hour, or longer if you’d like the yogurt thicker.

How to serve your almond milk yogurt:

Add fruit, honey, cinnamon, and vanilla powder for a nice yummy breakfast or treat. Or you can eat as is. Without sweetener it tastes more like sour cream and can be served with a nice Raw Burrito. 🙂

Other Tips:

You do not want to use the blender to reach the desired temp, this will cause oxidation and destroy many of the nutrients. So slowly warm the almond milk on a stove top, NOT warmer than body temp, but remember If you over heat the milk it may separate.

Do not ferment the yogurt with fruit, please add the fruit in after. Fermenting with fruit could allow mold or harmful bacteria to grow in your culture.

Kev, thinks it might taste EVEN better if you removed the almond skins (as you can see I didn’t take this step).

Also try coconut yogurt:

And coconut kefir:

Here’s where you can find all the tools to ferment almond milk yogurt and other goodies in our store:

For Nut milk bags: Click Here

For a Yogurt Maker: Click Here

For Culture Starters: Click Here

For Vanilla Powder: Click Here

Live Awesome!

Kevin Gianni

Kevin Gianni is a health author, activist and blogger. He started seriously researching personal and preventative natural health therapies in 2002 when he was struck with the reality that cancer ran deep in his family and if he didn’t change the way he was living — he might go down that same path. Since then, he’s written and edited 6 books on the subject of natural health, diet and fitness. During this time, he’s constantly been humbled by what experts claim they know and what actually is true. This has led him to experiment with many diets and protocols — including vegan, raw food, fasting, medical treatments and more — to find out what is myth and what really works in the real world.

Kevin has also traveled around the world searching for the best protocols, foods, medicines and clinics around and bringing them to the readers of his blog — which is one of the most widely read natural health blogs in the world with hundreds of thousands of visitors a month from over 150 countries around the world.

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