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?
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.
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: http://renegadehealth.com/blog/2009/07/29/how-to-make-young-thai-coconut-yogurt/
And coconut kefir: http://renegadehealth.com/blog/2009/07/22/how-to-make-coconut-kefir/
Here’s where you can find all the tools to ferment almond milk yogurt and other goodies in our store: