Mmmm… Almond Yogurt! : Renegade Health Classics

Friday Apr 8 | BY |
| Comments (14)

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


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.


Comments are closed for this post.

  1. Magdalene says:

    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 !

  2. JOHN says:

    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.

  3. Andrea says:

    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?

  4. jackie says:

    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.

  5. Robin says:

    Andrea: I’ve made yogurt several times in the dehydrator and it turned out great. I believe the temp was 115. Check out they have a video showing how to make yogurt in the dehydrator.

  6. barbara says:

    #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.

  7. Laura says:

    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.

  8. Pam says:

    What do you do with the liquid after? Is that the part you can use over again 6 times?

  9. Gail Jensen says:

    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?


  10. sheri says:

    Can’t wait to try this, thanks so much. We appreciate all your video’s and tips.

  11. Coco says:

    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.

  12. Catherine says:

    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!

  13. Bev Clark says:

    Hi, can I use almond milk the silk brand unsweetened from the store? Can I use a date to sweeten it before fermenting?

  14. Moragh says:

    Hey great video thanks. Just getting back into live food diet and started working for famous Canadian raw food chef Carin Balint of WOW. Wild Organic Way. Guelph’s best raw food restaurant. Come visit if you are ever here!

    I don’t like waste! any suggestions on what to do with the liquid from the yogurt? I guess one could use it in a salad dressing? Also I don’t have a yogurt maker so I’m going to try putting it on low in dehydrator. Worth a try!

    Thanks for all your Fantatic work!!! Love your site.

    Live in love,


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