I figure we’ll continue on the fermented theme here…
If you didn’t notice, the last few episodes have been Renegade Health Classic episodes. The reason why is because I’m in Arizona and my computer decided to walk off the job on me.
I ordered a new one, but until I get access to share Annmarie’s (tomorrow when I get home), I’ve been using other people’s machines when they let me. 
Today’s episode is about how to make almond yogurt. It’s a great alternative to use if you don’t eat dairy or just want to try using something a little different.
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
2:38 pm on April 8th, 2011
That almond yoghurt looks yummy! I would like to see you making fermented vegies like finely shredded carrots or red cabbage etc. I used to buy those in my co-op in NC and added small amounts to my salads. But I live in Germany now and have not found anything like that.
Thanks !
5:26 pm on April 8th, 2011
Looks great. Will give it a try. Could you ferment some Kim Chee or Kimchi (Spicy) and some Cabbage (not spicy) Sauerkraut ? That would be cool to learn . Thanks.
7:27 pm on April 8th, 2011
Has anyone tried making yogurt in their dehydrator? I’m thinking I’ll just stick a quart Bell jar in there with the lid on instead of using the yogurt maker, just not sure what temperature I need to set it on?
8:50 pm on April 8th, 2011
For Andrea: I’ve heard of someone putting it in a Bell jar and putting it in the dehydrator over night, but I don’t know what temperature was used.
9:20 pm on April 8th, 2011
Andrea: I’ve made yogurt several times in the dehydrator and it turned out great. I believe the temp was 115. Check out http://www.dehydrate2store.com. they have a video showing how to make yogurt in the dehydrator.
9:44 pm on April 8th, 2011
#2 John stated my 2 requests.
I will try the coconut kefir and the almond yogurt. Both look delicious.
I wonder whether you use the vegetable starter or kefir starter to make coconut base yogurt.
12:10 am on April 9th, 2011
I wonder if one could make almond kefir? I have some Body Ecology Kefir starter, I think I might try it and see. I am very lucky to have access to truly raw almonds where I live here in Ca, so I use almonds much more than coconuts. I used to use my dehydrator to make dairy based yogurt and it works really well. I think I set it at about 90 degrees and let it go overnight. It was always thick and ready in the morning. Now that I have mostly eliminated dairy from my diet I haven’t made yogurt in a while. Now I really want to try it with almonds. I suppose you could use just about any nuts. Yum. I would be interested in hearing about any of your future fermenting successes.
6:26 am on April 9th, 2011
What do you do with the liquid after? Is that the part you can use over again 6 times?
10:56 am on April 9th, 2011
Hops! Ok..just kidding..
How about mixted veggies? And definitely a cabbage one.
Love that you did this with almonds! How about goat’s milk?
Thanks!
5:44 pm on April 9th, 2011
Can’t wait to try this, thanks so much. We appreciate all your video’s and tips.
5:59 pm on April 21st, 2011
I’m wondering the same thing about the strained out liquid, is that what gets used over again?
Also, for those wanting to ferment veggies (of any kind, even finely shredded) I have an amazing jar called The Perfect Pickler that makes delicious ferments in 4 days every single time. It works by keeping out all unfriendly bacteria with an air lock, check it out.
2:07 pm on December 6th, 2011
I have just made my first batch of almond yoghurt. It is very lovely but there’s not much of it… and almonds are quite expensive.
Where can I buy good priced almonds and what do I do with the left over liquid?
Do I use the liquid as a starter for more yoghurt or do I use a couple of tea spoons of the actual yoghurt as the starter?
Thanks for the great recipe!