Homemade Almond Milk Yogurt (Vegan)
User Reviews
5
Homemade Almond Milk Yogurt (Vegan)
Description
Homemade Almond Milk Yogurt (Vegan) starts with whole raw almonds soaked if needed, blended with water and maple syrup to extract almond milk. The milk is strained through a nut milk bag and combined with arrowroot starch and agar powder, then heated carefully to a low boil to thicken. After cooling to a suitable temperature, a vegan probiotic capsule is added to start fermentation. Maintaining a temperature around 105° to 110°F during incubation is essential for proper culturing. Once cultured, the yogurt develops a creamy texture and tangy flavor typical of fermented products, suitable for those avoiding dairy.
The flavor is subtly nutty with slight natural sweetness from maple syrup, while the thickening agents provide body that mimics conventional yogurt. Because it’s plant-based, it will have a different mouthfeel and thickness compared to dairy yogurts but offers a fresh alternative for vegan diets.
This yogurt can be used in similar ways to traditional yogurt, such as in breakfasts, smoothies, or desserts. The recipe notes mention saving the strained almond pulp for other uses like energy balls, enhancing sustainable cooking practices.
Special handling to maintain warmth during fermentation can be done by using an insulated cooler, slow cooker, or a sunny spot, as precise temperature control supports live cultures. Discard the yogurt if it discolors pink, a sign of unwanted bacteria contamination.
Ingredients
- 1 cup almond whole raw
- 3 cups water divided
- 1 tablespoon maple syrup
- 3 tablespoons arrowroot starch
- ½ teaspoon agar agar powder
- 1 capsule vegan probiotic Or more; aim for 20-30 billion live bacteria. SEE NOTES below
Instructions
- If not using a high-speed blender, soak almonds overnight or in hot water for about 2 hours. Then drain and rinse.
- In a blender combine almonds with 2 cups of water and the maple syrup. Blend for 30 seconds, then stop to scrape down the sides, if needed. Blend again until the almonds are fully broken down, about 1 minute.
- Using a nut milk bag, strain the almond milk into a medium/large non-reactive sauce pan (stainless steel is fine). Squeeze out as much liquid as possible (save the pulp for another use; see Notes below for suggestions). To the pot add the remaining 1 cup water, arrowroot starch, and agar powder, and whisk to dissolve. Do NOT add the probiotic yet.
- Place the pot over medium heat, and slowly (so it doesn't scald) bring the milk just to a boil. Whisk frequently as the milk is coming to temperature. Once bubbles are rising to the surface, the milk has reached a slow/low boil. Reduce heat to maintain a simmer, and whisking constantly, cook for about 2 minutes. This step is important for killing unwanted bacteria and activating the starch and agar, which thickens the yogurt. Remove from heat.
- Allow the mixture to cool for about 30 minutes or until it reaches 100 to 110 degrees F. Tip: I like to leave the whisk resting in the pot so it stays clean. You may want to whisk the mixture several times as it cools to keep it smooth. If you don't have a thermometer, use a clean spoon and taste the mixture, or drop a bit onto your wrist to test the temperature. If it feels warm (similar to body temperature) but not hot, it's safe to add the probiotic. If the mixture is too warm it will kill the probiotics.
- Open the probiotic capsule(s), and sprinkle the powdered contents onto the almond milk. Discard the capsule(s). Whisk the probiotic powder into the milk. Immediately pour into 2 clean glass pint jars or 1 quart jar, but don't fill the jars all the way to the rim. It's best to leave a bit of space so that the yogurt is not in contact with the lid. Cover with clean lid(s).
- *If not using an Instant Pot use one of the alternate methods described in the Notes section below.* Otherwise, place the jars in the Instant Pot (no need to add water), secure the lid, and set the vent knob to sealed position. Press the Yogurt button, and use the +/- buttons to adjust the time. For less tangy yogurt, try 10 hours (this is the default time for some IP models). For tangier yogurt choose 12 to 14 hours of incubation (I do 12 hours). Don't disturb the yogurt during incubation.
- When the timer beeps, remove jars from the Instant Pot. Let cool for about 30 minutes, then refrigerate. Always use clean utensils when scooping out individual portions. Storage: Keep the yogurt refrigerated, and enjoy within 7 days. As with any yogurt a small amount of water may separate during storage. Either discard it, or stir it back into the yogurt.
Notes
- Choose probiotic capsules containing L. acidophilus and B. lactis, aiming for around 20-30 billion live bacteria.
- Maintain incubation temperature between 105°F and 110°F for optimal fermentation.
- Save the leftover almond pulp to make chocolate energy balls or other recipes.
- If a pink discoloration appears, discard the yogurt to avoid consuming contaminated product.
- Heating almond milk thoroughly before culturing activates thickening agents and kills unwanted bacteria.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 165 kcal
% Daily Value*
| Calories | 165kcal | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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