Homemade Nut Milk Yogurt

If you can tolerate nuts, this yogurt is a nice alternative to other dairy-free yogurt products. Homemade nut milk yogurt is thinner than commercial versions.

1⅓ cups whole raw almonds, hazelnuts or
    macadamia nuts
Water, enough to cover nuts overnight
3 cups water
1-2 tablespoons honey or agave nectar or
   2 dates
⅛ teaspoon nondairy yogurt starter (per quart
    of yogurt)

1. Soak nuts in water overnight (8 to 12 hours) in a glass container. Drain. Place drained nuts in a blender and add enough water to make 1 quart. (Check the capacity of your blender and yogurt maker. You may need to blend in two batches.) Add 2 tablespoons honey and blend for 2 to 3 minutes.

2. Pour nut milk through a fine sieve, one cup at a time. You can squeeze out more liquid if you use a tea towel and twist it firmly or use a nut milk bag.

3.  Heat nut milk to 160 degrees (This step is optional; however heating the nut milk will keep the yogurt from separating and make for a thicker final product.). 

4. Cool nut milk to 105 degrees. This step is very important as hot liquid will kill yogurt starter.

5. Add heaping ¨û teaspoon of yogurt starter per quart of nut milk. Blend thoroughly with a whisk.

    6. Place nut milk in yogurt maker or in dehydrator at 95-105 degrees. Leave lids off individual yogurt containers during fermentation to avoid condensation on lids that may thin the finished yogurt. Cook/ferment for 8 hours.

    7. Place yogurt in the refrigerator overnight where it will continue to thicken a bit more.

    TIP: For thicker yogurt, strain finished yogurt into a bowl lined with cheese cloth to remove excess liquid. Let drip for about an hour, or longer for thicker yogurt. 

    This recipe is reprinted with permission from Simple, Delicious Solutions for Gluten-Free, Dairy-Free Cooking (Special Eats), by Sueson Vess. Click here to purchase.


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