How to make it

  • 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.
  • 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.
  • 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.).
  • Cool nut milk to 105 degrees. This step is very important as hot liquid will kill yogurt starter.
  • Add heaping ⅛ teaspoon of yogurt starter per quart of nut milk. Blend thoroughly with a whisk.
  • 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.
  • 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.

Reviews & Comments 1

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    " It was excellent "
    juels ate it and said...
    Good stuff! What can be better than a home-made yogurt?
    Was this review helpful? Yes Flag

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