Almond milk yogurt is unreal!! Made with love from home-made almond milk, this thick and creamy goodness bursts with life and flavor and is gentle on your stomach.
Pour fresh almond milk** in a saucepan and about 1/4 of a cup into a small bowl.
Using a mortar and pestle ground kuzu into a fine powder. Incorporate kuzu powder into the small bowl of milk by mixing thoroughly until even consistency is reached.
Using a mortar and pestle ground kuzu into a fine powder. Incorporate kuzu powder into the small bowl of milk by mixing thoroughly until even consistency is reached.
Turn on the heat and bring almond milk to a boil while mixing continuously. When the milk starts to boil, lower the heat and pour the cold milk/kuzu mixture in a thin stream while mixing vigorously. After incorporating the kuzu mixture into a pot, it is essential to continue stirring our yogurt base on medium-low heat for about 5 minutes
From this point on, it is critical to use only sterilized kitchenware; It is preferred to use non-metal kitchenware if possible;***
Transfer the mixture to a sterilized glass bowl. Cool the yogurt base mixture to 110°F (43°C). I highly recommend using a thermometer to help you with determination. If the yogurt base is too hot, it will kill all probiotic cultures.
Once the mixture reaches 110°F, take a spoon full of it into a small bowl and mix in your probiotic cultures. Incorporate well and only then combine with the rest of the yogurt base mixture. The critical part of this step is to ensure that we achieve an even distribution of cultures through the mixture.
Cover almond milk yogurt with a cheesecloth, and set it in a warm environment between 105-115°F (40-45°C) to culture for 6 to 8 hours.****
After 6 hours taste your yogurt; if you feel that it is tangy enough, you can place it in the refrigerator for at least 8 hours. This is the necessary time for the almond yogurt to set.
Store yogurt in a fridge in an air tight jar for up to 5 days
Notes
*I have a "sterilize" setting on my dishwasher, so that's what I'm using, but if you don't have it, be sure that all the kitchenware you're using is thoroughly washed with soap and water.**for the almond milk blend together the following ingredients and then strain it through the nut milk bag.1 cup almonds (soaked overnight and blanched) 3 cups water (filtered); 2 Medjool dates; 1/4 tsp sea salt;
***By using sterilized kitchenware, we will not introduce any unwanted bacteria into the mix. It is preferred to use non-metal kitchenware if possible because the metal is self-sterilizing (meaning that it can harm the probiotic cultures that we are about to introduce).****you can set it in an oven with the lights on. No heat, just lights. The heat that the light will generate should be enough to maintain the warm and moist environment we are looking for. Or use a yogurt maker.*****cook time doesn't include culturing time - 6 to 8 hours.With this recipe, it is very important to follow it precisely. There are several things that can affect the texture of the yogurt.1. If you substitute kuzu root for any other starch (like arrowroot, corn, or potato starch, etc.), the texture of your yogurt will be significantly affected.2. After incorporating the kuzu mixture into a pot, it is essential to continue stirring the yogurt base on medium-low heat for 5 minutes. If you rush it, kuzu will not set correctly, and the consistency will be soupy.3. Incorporating your live cultures with non-metal utensils should be done vigorously; the critical part of this step is to ensure that we achieve an even distribution of cultures through the mixture.4. The exact temperature range has to be maintained in order for bacterias to propagate.