Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.
When making your own dairy-free yogurt, most people agree you must use homemade milk otherwise it will not culture properly. With the NutraMilk is super easy to do. Follow these steps.
For almond milk: Yields 1 quart (4 cups / 946 mL)
- 1 cup (150g) almonds
- 1 quart (946ml) water
- 1/8 teaspoon Pink Himalayan salt (optional)
- 4 cups almond milk made with the NutraMilk
- Yogurt starter culture or probiotic capsule
- 1 tbsp. of premium gelatin powder or 1 tsp. of powdered agar agar
- 1 tbsp. arrowroot starch or GMO-free cornstarch (optional)
- 1 tsp. of white sugar or 1 tbsp. of pasteurized honey
For almond Milk
- Start by making fresh almond milk with the NutraMilk:
- Place almonds in the NutraMilk container.
- Press Butter cycle, set for 7 minutes.
- Press Start.
- Add water and replace lid.
- Press Mix (do not change the default Mix time).
- Press Start.
- Press Dispense, open spigot and fill your container with almond milk.
- Thoroughly wash or sterilize your yogurt making jar, whisk and other utensils with boiling water.
- Pour a quarter of a cup of almond milk into a small bowl. Add the thickening powder of choice and whisk to combine. (1 tbsp. of gelatin powder or 1 tsp. of agar agar) and set aside for 5 minutes. Note: Gelatin will swell and thicken.
- Pour the remaining nut milk into sauce pan then stir in the thickening mixture.
- Place the saucepan of nut milk on the stove-top.
- For Gelatin: Gently warm to 95⁰-104⁰F (35⁰- 40⁰C) to activate the gelatin. Stir with a wire whisk to ensure the gelatin has dissolved and is not settled at the bottom. Do not boil.
- For Agar agar: Gently heat the almond milk to 190⁰F (87⁰C) and hold the temperature for 10 minutes. Do not boil. A double boiler can be helpful.
- Remove from the heat, add the sugar or honey (if it wasn't included when making the almond milk)
- Let cool to below 110° F (43° C). The temperature of the nut milk must be below 43° C before adding the starter culture.
- Pour the nut milk into the yogurt making glass jar.
- Add your preferred starter culture and gently whisk it in. Note: Each starter culture will come with different instructions. Please follow the instructions unique to the starter culture and use the amount specified.
- Put the lid firmly on the glass yogurt jar.
- Cover the almond milk yogurt with a lid or a piece of cheesecloth and let the yogurt culture for 6 hours at 105°F. You can use a yogurt maker or your oven with the light on.
- After about 6 hours, taste the yogurt. If the yogurt is tart enough for your taste, place it in the refrigerator for at least 8 hours to chill. If it's not tart enough, let it culture for a few more hours, checking on it periodically.
- Store the yogurt in an airtight container in the refrigerator for up to 5 days.
*The yogurt will not culture properly if you use store-bought milk.
*Choose a probiotic capsule that has the correct strains used in yogurt making: Lactobacillus bulgaricus and Streptococcus thermophiles.
*You will need to use a thickener to get a thick consistency- Agar agar is a good vegan option, otherwise you can use a good quality gelatin. You can try also using arrowroot starch or cornstarch as well to add a thicker and creamier consistency.