Making Nut Yogurts

ALMOND, FILBERT  OR MACADAMIA YOGURT
 from the Pecanbread website.

You can also use Yogourmet yogurt starter, but if looking to stay away from dairy, it has dried milk as a base.  It’s easy to find in Health Food Stores too.

NUT YOGHURT RECIPE

Ingredients:
1 1/3 cup whole, RAW blanched almonds or RAW blanched hazelnuts (filberts) or RAW macadamias
2 TBL clear honey
Water
Yoghurt starter (ProGurt by GI ProHealth)

Step-by-step instructions for making nut yoghurt:

1. Put all things you need on a tea towel on the kitchen table:
blender, a fine sieve, some tea towels, the nuts, honey, two tablespoons, whisk, water, yoghurt maker + yoghurt container. Get the probiotics out of the freezer only when you need them.
2. Put nuts into blender
3. Add enough cold water to get a total of 4 to 5 cups / =1 litre
4. Add 2 tablespoons of honey
5. Blend for 10 minutes (use a stopwatch)
6. Pour about 1 cup of the nut milk through the fine sieve
(You can squeeze out more liquid if you use a teacloth and twist it firmly.)

NOW take your probiotics out of the freezer

7. Add 1/8 tsp of ProGurt from GI Health, or I use Yogourmet yoghurt starter to the milk, per 1 quart of yogurt.
8. Stir well with whisk, add the rest of the milk, with back of spoon press out all liquids
9. Stir well and place container in yoghurt maker
10. Ferment for 8 hours.
11. Place in the fridge overnight or at least for 5 hours (overnight is better)
12. Get a bowl, put the sieve on the bowl, put a cheesecloth in the sieve
13. Pour the yoghurt in the cheesecloth so that it can drip
14. Drip for about an hour, or longer if you’d like the yoghurt thicker
15. By pressing the dripped yoghurt further, you can make something that resembles cheese

The fermentation process takes place at about 105 Fahrenheit.

As you see, I do NOT cook or heat the milk.  After blending, the milk should be lukewarm, not warmer than 105F.  If you heat more, the milk will separate and the fermentation will not take place.

Try to find RAW nuts that have been through minimal processing. Deep frying them may be very tasty, but it will negatively affect the outcome and it is also a bit unhealthy.

The sieve is such, that if you pour orange juice through it, there’s no pulp in your glass.

This nut yoghurt is a nice and safe alternative when you cannot tolerate goat’s or cow’s yoghurt (yet). Go for it!

p.s.  I like my yogurt pretty thick and don’t often have time to drip.  So, I don’t sieve the milk to remove the nut skins or coconut shreds.  I leave them in and the yogurt is much thicker, then add to the blender with fruit for a smoothie.  Saves a step. 

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