- 1 cup almond flour
- 2.5 cups water
- 2 tbsp honey
- 1 packet yogurt starter (I used Yogurmet)
I never thought I could make yogurt at home. It always seemed like an overly complicated task, until I wanted to find a healthier alternative to store bought yogurt. I made this once and got hooked. Why make it at home? Because you can get a higher concentration of probiotics than in commercial yogurt as you can ferment it longer. You also won’t have any preservatives, sugar or additives. Note: the taste of the almond milk yogurt is a bit different than cow’s milk yogurt. It is less tangy, and I would recommend it mixed with honey or mixed with a homemade jam than just on its own.
Here’s how you do it:
Blend the almond flour, the water and the honey for a few minutes until it looks fully blended.
Next you will mix the yogurt starter with the almond milk. I use Yogurmet as it doesn’t contain a bacteria strain called “bifidus”, which can be not so good for some people.
Add a bit of the milk to a bowl (about a half cup to a cup will do) and whisk in the yogurt starter. Do it quickly so it doesn’t lump up. Look at that almond milk goodness!
Pour the mixture into your yogurt maker containers.
Follow the instructions on your yogurt maker, and leave it in for 24 hours. Note: the longer you leave it in, the firmer the yogurt will get. To maximize the probiotics in the yogurt, it is recommended more than 20 hours and less than 30 hours. Look at the details on the picture before it fermented (above) and the one after (below.) It has a firmer consistency once it’s fermented for 24 hours.
Chill it in the fridge for at least 5 hours, and your yogurt should be ready to eat. Store your yogurt in the fridge. For best results, consume within 8 days.
I mixed in my homemade jam.
Delicious breakfast, snack or dessert!
For a bit more crunch, I will sometimes crush Brazil nuts (not shown) and add to the yogurt.