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
Ingredients:
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: 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:
For a Yogurt Maker: Click Here
For Culture Starters: Click Here
For Vanilla Powder: Click Here
Live Awesome!
Kev
10:01 pm on April 7th, 2010
i actually made almond milk, I followed someones recipe online and after using the nutmilk bag to drain the milk and following the recipe, I just poured it into a clean glass container and let it sit for hours on my stove and when it was a yogurt, I put it in the fridge and later ate it. Is this another way to make it or is this not right? I’d like to make it again but I want to do it correctly! thanks so much guys!
10:11 pm on April 7th, 2010
I know Donna Gates showed how to ferment vegetables, but she explained so many things as she was going along that the segment ended up being really long and I lost some of the basics. Could you guys do a quickie abbreviated version with just the key points so that it would be more understandable? Thanks!
10:13 pm on April 7th, 2010
Before yogurt makers were produced for home use. I would use my car. In the hot summer sun a car, with closed windows, is a great oven for yogurt making.
Great recipe! Hope you share ALL your ferments
with us!
10:26 pm on April 7th, 2010
Make sauerkaraut please
10:28 pm on April 7th, 2010
anything you like, just don’t ferment johnny 5.
10:29 pm on April 7th, 2010
please make a basic cabbage fermented recipe.
10:31 pm on April 7th, 2010
I used to soak almonds overnight, blanche them, blend them, then strain them…and then let it sit room temperature for 24-36 hours…I always got a wonderful sour cream taste at the outcome. I thought that was fermentation!? No?
10:32 pm on April 7th, 2010
I am going to try following the Body Ecology program again. I tried a few years ago, but am now more serious about following because of issues I have had. Not able to go completely raw because of digestion issues at this time. I love(d) almond yogurt, but I found out that i had a severe intolerance to almonds!! After getting a blood analysis test done, it was amazing to find out what foods I should not have – even though i thought they were the good, healthy ones!! I am now considering using goat milk to make the yogurt and kefir. I cannot have almonds or dairy, but can have goat yogurt. I have also made my own coconut yogurt/kefir — which I totally love.
Thank you for everything you do — you are both an inspiration!!
10:33 pm on April 7th, 2010
I know you’re sparing us by not showing the blending, but I’m always curious how long you blend things. Could you please tell us as you go? Thanks! I’m sure glad you have glass yogurt containers in the store; pouring anything warm into plastic gives me the willies. I hate eating plastic.
This is probably a dumb question, but why is it we don’t want fermented fruit in our gut, but we want fermented veggies and other things?
Thanks for the inspiration!
10:39 pm on April 7th, 2010
Hi Kevin and AnnMarie:
Nice segment. Why not soaked Almonds. Is better not to soak them for yogurt?
Love to see a wonderful ‘KimChee’ typed recipe fermented. All fermented episodes will be appreciated and yes a version of the Donna Gates session would be great.
Dawni
10:47 pm on April 7th, 2010
I didnt see the step which allows the cultures to be saved to “RE USE” for the next batch???
10:50 pm on April 7th, 2010
Thanks so much for doing a segment on yogurt.
I already do a simple cabbage sauerkraut- how about using other veggies? Maybe pickles?
10:53 pm on April 7th, 2010
I’d like to see you ferment roadkill.
11:02 pm on April 7th, 2010
I enjoyed this informative recipe and your scrumptious recipe and how one can have and make yogurt from nuts, I would very much like you make sweet coconut yogurt with straw berries or blue berries with some salba sprinkled on it .I enjoyed both of you on this show and your sweet kind smile Ann Marie.Kevin you are one lucky man.I wish the best for both of you.
11:03 pm on April 7th, 2010
great show, that looks so yummy! I would like to see any fermented veggie recipes. After listening to Donna Gates speak I’ve really gotten into fermenting anything that I can to get our guts healthy. She has a great fermented quinoa milk that is really good. Thanks for getting us healthy! Watching your show is the highlight of my day, lol:)
11:08 pm on April 7th, 2010
Ferment some beer. Substitute the yeast with the veggie culture. Recipe would be Hops, Malted Barley, veggie starter and water. Let me know if you are interested in getting some of the real kefir grains. Those freeze dried ones just don’t work all that well.
11:12 pm on April 7th, 2010
Ive been eating a lot more fermented food lately been kinda addicted
currently I really enjoy Cultured (http://www.culturedpickleshop.com)they have some awesome blends…u guys could try doing seaweeds, herbs, and or spices…my favs so far would be
Sea Kraut: organic Green cabbage, gold beets, burdock, ginger, arame, hijiki, dulse, and celtic sea salt.
Nutra Kraut: organic Green cabbage, spirulina, chlorella, nettles, alfalfa, dandelion greens, kale, barley grass, parsley, and celtic sea salt.
I also liked The Organic Kim Chee Sauerkraut: organic Green cabbage, carrots, daikon, ginger, cayenne pepper, and sea salt.
11:14 pm on April 7th, 2010
hmmm maybe this will work better
http://www.culturedpickleshop.com
11:14 pm on April 7th, 2010
Shalom
How do I reach the inner circle chat today?
Chana
11:15 pm on April 7th, 2010
TO NUMBER –12 You need JESUS and your web site is unethical and bizzare ,who are you serving?—-Again you need Jesus! Trust HIM!
11:18 pm on April 7th, 2010
So I’m guessing you’d already tried making things without the yoghurt maker (like just jars in a cupboard, sitting out on the counter, etc) and it often didn’t work?
Also, what is the temperature you used in the yoghurt maker?
Any easy, simple recipe is appreciated.
Oh, and I thought I’d metion that the way Annmarie says “almonds” makes me giggle; what part of the States does that accent indicate? It’s cute, anyways: auwmunds:-)I didn’t notice if Kevin says it the same.
11:25 pm on April 7th, 2010
Looks yummy but sure doesn’t make much. I purchased some real raw almonds from Matt and Angela. 8 ounces for $15. I’m savouring them. Hard to afford. Treat though.
11:31 pm on April 7th, 2010
I have made yoghurt a gallon at a time in a glass jar wrapped in a down sleeping bag and placed in a styrofoam cooler…..it’s not really the exact temp. that’s important, it’s the temperature range, probably 95 to 110 or so. Yoghurt is pretty foolproof!
11:40 pm on April 7th, 2010
Thanks for the almond yoghurt recipe. I’m eager to try it. May be you want to do a very basic recipe of sauerkraut? Just a question. You did not mention that you soaked the almonds. Is that not necessary?
12:01 am on April 8th, 2010
I went to a “raw bazaar” in Los Angeles recently and tried this amazing cultured cashew cheese, which reminded me of the Liptons onion dip I used to eat years ago only a gazillion times better. Can u guys make a cultured cashew cheese like this? Oh that would be awesome if you could! your show is fun!
12:36 am on April 8th, 2010
Cool. Just an idle question: the liquid you poured off after cooling the yogurt, is it better not to eat that? Or can you mix it back in for a more liquid brew? Thanks.
12:56 am on April 8th, 2010
FREMENTED FOOD is a kind of rot!
Vinegar, beer, alcohol and yoghourt … are too!
You should not do that!
1:01 am on April 8th, 2010
Have you tried making yogurt with other seeds or grains? Hemp milk yogurt or sesame yogurt? Just curious to know how they would come out? I think I may be allergic to almonds so I may need to try some substitute…
1:44 am on April 8th, 2010
This looks great. I’d also like to see kimchee!
Thank you!
1:56 am on April 8th, 2010
Thanks so much guys!
I saw one of the previous shows where you mentioned you had a “fermenting station” and was very interested to learn about fermenting foods.
Please let us know more, anything you think is worth learning how to ferment. Thanks
2:27 am on April 8th, 2010
Fermented vegies recipes would be great.
Could I have them when on a Candida diet as I am at the moment? Can I replace the honey with stevia to make the yogurt? Thanks and great show guys.
3:23 am on April 8th, 2010
Nice recipe!
I’d like to see some kim-chee and sauerkraut recipes, or variations of them …
3:36 am on April 8th, 2010
Hey, have you tried to get an interview with Sandor Katz? He wrote Wild Fermentation & the Revolution Will Not Be Microwaved.
3:57 am on April 8th, 2010
I’m really interested to know if it’s beneficial to ferment spirulina? I have seen it in a couple of products (I think one of Donna Gates) but just wondering how you go about doing this at home and if it’s worth the bother?!
6:46 am on April 8th, 2010
Could you move or remove the bar that shows your web address. I find it in the way when trying to watch your videos and is very distracting. Could you put it somewhere outside the viewing screen or at least make it smaller and move to the very bottom instead of part way up like it is now. Thanks.
7:03 am on April 8th, 2010
Hi Ken and Ann,
I agree with Ryan about Cultured in Berkeley; their Sea Kraut is amazing, but I bet you guys could make an equally delicious version with your own mixture of sea veg! The arame and hijiki are especially yummy.
I’m also curious about chia. As a chia nut (I make porridge every day from a whole/ground mix), I wonder what fermented chia would taste like? Yogurty, perhaps?
Thanks for this episode!
7:48 am on April 8th, 2010
Thanks so much for the inspiration. I used to make yogurt with milk years ago until I became lactose intolerant. Then I ate soy yogurt for years until I found out it was bad for me. Now, this looks interesting. Can other nuts be substituted?? Or mixed?
I’d love to know how to make genuine sauerkraut. The stuff in the stores is way too salty.
7:48 am on April 8th, 2010
What do you mean “re-use it after you ferment it”? What’s the “it”?
7:56 am on April 8th, 2010
I’d love to see you make coconut yogurt. Does anyone know if you can make yogurt in your dehydrator if you set the temp to 90?
Thanks, loved the show!
9:05 am on April 8th, 2010
I would love to see a Kim Chee recipe from you guys!
Also, if you dont have a yogurt maker, what would be the best alternative?
Thanks!
9:37 am on April 8th, 2010
I always wanted to try making fermented food, however when I was in HHI and had eaten their sauerkraut for 3 weeks, my Candida got worse. At the end, they told me not to eat fermented food. I thought it’s the opposite, which fermented food should cure Candida! I’m still confused! And, I would love to be able to have sour taste back to my diet.
If Annmarie is going to do some more fermented recipes, I would like to see her making sauerkraut, kimchee, fermented black radish, or even hard nut cheeses!
In fact, I have never found any hard nut cheeses recipe on the internet! I would definitely be interested to see.
Quinny
10:55 am on April 8th, 2010
Wow great show, I would love to see you make, cultured cashew cheese, Kim Chee as well.
Great show and thank again:)
11:09 am on April 8th, 2010
whoa, fat and fruit??? WHAT???
lmao, only saying that because i had much much fruit and then a little later had some avocado.
and btw, kevin, are you okay?
Caroline
11:11 am on April 8th, 2010
And for the candida issue, it’s the ratio of fats to your fruit (or sugar) in your diet. More than 10% or so is sad to be not so good for the body. maybe you are having to many overt fats or doing a bit of a messy job of food combining?
for Quinny,
Caroline
12:07 pm on April 8th, 2010
Thank you for teaching us how to better care for ourselves. You are both an inspiration and are really appreciated by this Health-show watcher. I would love to learn how to make fermented sea veggies. Keep up the great work…
12:11 pm on April 8th, 2010
Oh my gosh, this looks amazing! Could I use regular yogurt or Kefir starters?
Thanks!
Christie
12:59 pm on April 8th, 2010
Annemarie ~ Start to finish, a wonderfully informative and enjoyable demo. Thanks for your efforts ~ your enthusiasm is contagious. I cannot wait to try this recipe!
1:21 pm on April 8th, 2010
Tyra: You’re paying WAY to much for those almonds. You can buy unpasteurized organic almonds direct from a rancher for about $8/lb. The law allows them to sell you, direct, up to 100 lbs at a time.
Rachael: Yes, a dehydrator will work the same as a yogurt maker.
1:28 pm on April 8th, 2010
How long will the almond yogurt keep? How much needs to be reserved to start the next batch? Can the reserved portion be frozen, or just refrigerated?
3:23 pm on April 8th, 2010
I have some of the same questions as previous respondants. 1.) Why did’t you soak the almonds first? Shouldn’t you soak and rinse them to remove enzyme inhibitors and help to soften them so that they will blend more easily into creamy almond milk? 2.) Can you use Kefir Starter or does it have to be Veggie Culture Starter? What is the difference? 3.) Can you use a dehydrtor set at 90 degrees as a substitute “yogurt maker”? Should the jars be covered or uncovered in the dehydrator? 4.) What is the procedure for using the culture to start another batch of yogurt?
I hope you will address these questions.
Thank you!
~Jennifer~
3:39 pm on April 8th, 2010
This looks awesome! I love almonds to death. I tried making almond milk last week and it did not turn out to well, lol. But, I will be making it again today.
Next week I will have to try almond yogurt! This is so awesome – Thanks guys!
3:46 pm on April 8th, 2010
Ann Marie,
That was a great demo, but it seems like a lot of work for a small amount of yogurt.
Here is an idea to make it simpler:
Soak the almonds overnight, then rinse with hot water, add fresh water, then blend on high speed for about a minute.
But do not run it through the nut milk bag.
Keep all the fiber in there, and you will get a thicker yogurt, and you won’t have so much liquid separating out later.
And you will get about twice as much yogurt that way.
Please try making it this way, and let us know what you think.
Michael T.
5:03 pm on April 8th, 2010
Love your interviews and the various opinions and styles of people that you bring. However, I have started to notice that it seems that most of the BIG raw/health people don’t have kids-maybe spouses but that’s it. (I know that Victoria and Gabriel Cousins have raised children.) I’d love to hear interviews with people who have done all this with families. How can one stay on top of juicing, buying, taking care of themselves and still maintain a family and have kids go to school and be exposed to all kinds of junk, etc.
5:05 pm on April 8th, 2010
Hi Guys,
I would like to know why you didn’t soak the almonds for a longer period, or overnight, and also what do you do if you don’t have a yoghurt machine. Also is the process the same if using probiotics and how many caps would it take. thanks
5:41 pm on April 8th, 2010
Neither did I see the step which allows the cultures to be saved to “RE USE” for the next batch? I thought we were always suppose to soak almonds? Also the liquid you poured off after cooling the yogurt, I always mix it back in and eat it, is this wrong? Is it ok to not make it in a yogurt maker and just put it in a warm spot on your counter which is what I have been doing. Can you keep the fiber from the nuts in there, to get a thicker yogurt, and you won’t have so much liquid separating out later.
5:44 pm on April 8th, 2010
why fermented food and not raw / juiced?
6:57 pm on April 8th, 2010
sauerkaraut and kim chee
9:05 pm on April 8th, 2010
I enjoyed learning to make your own yogurt today. Question about what you said about “you can reuse the starter up to 6 times after it has fermented?” Would you mind clarifying this statement as I am unclear as to what it means. Do you mean that you can start another yogurt from the 1st yogurt and not add another powder/starter to it?
So glad you are showing how you make fermented foods. I am going to watch making the kefir next and will plan to make one.
Thanks guys,
Rhonda
9:33 pm on April 8th, 2010
Ok guys seriously, you just made me want to do a happy dance! I saw the title in my inbox, and I was so super excited. I love yogurt, and I love almond milk! Right now I am just hoping that the yogurt maker is not as expensive as the Vitamix.
Big Hugs,
Marie
12:09 pm on April 9th, 2010
How about trying to ferment pineapple juice as it already has the natural sweetness so no additional sweetener would be required.
7:17 pm on April 10th, 2010
Great post! Can’t wait to stop traveling in my van RV and have refrigeration again so I can make some almond yogurt! I would love to learn how to make kim chis and sauerkrauts. Do those need refrigeration?
Thx guys! Also, can’t wait to be back in the states so I can get items from your store shipped general delivery – namely vanilla powder and some of annemarie’s products. I am loving her face products, but running low on the face toner/spray.
<3
7:17 pm on April 10th, 2010
OH yea, how much fat in that yogurt you think?
2:26 pm on April 13th, 2010
Thank you so much for this show! I’ve heard so much about fermented foods but I haven’t experimented with anything yet! This looks so easy and the end result looks so much like dairy yogurt:)
3:29 pm on April 13th, 2010
I have been raw since 2004. I teach raw class and I am interested in selling raw items to my students. How do I contact a raw manufacture to post items to my website?
1:54 am on April 14th, 2010
Lou Corona teaches that the nuts need to be soaked and “enzyme activated.” He teaches to make the yogurt by first soaking the almonds 24 hours. If not, the almond is not technically alive. He teaches not just “raw” food but specifically “living foods.”