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Courtesy of Fermentation Revolution: 70 Easy Recipes for Sauerkraut, Kombucha, Kimchi and More by Sébastien Bureau & David Côté © 2017 www.robertrose.ca Available where books are sold.
Photo credit for image: Mathieu Dupuis
Almond Yogurt (Vegan or Not)
Ingredients
- 8 oz (250 g) raw almonds
- 8 oz (250 g) raw cashews (but don’t worry if they’re roasted
- 4 cups (1 L) water
- 2 cups (500 mL) filtered water
- 3 tbsp (45 mL) honey
- 1 tsp (5 mL) active cow milk yogurt or vegan yogurt, or 1 packet yogurt starter culture
- Pinch sea salt
Instructions
- In a large bowl, soak almonds and cashews in 4 cups (1 L) water for 8 hours. Drain nuts, then rinse with plenty of water.
- In blender, purée almonds and cashews, 2 cups (500 mL) filtered water and honey until thick and creamy. Add yogurt (or culturand salt, then blend for a few seconds.
- Pour into jars, leaving about 1 inch (2.5 cof space on top, and seal airtight. Place in a yogurt maker, dehydrator or any other incubator (for example, the oven of an electric range, with heat off but oven light oat 90°F to 104°F (32°C to 40°C). Let ferment for 6 to 8 hours.
- Taste and, if needed, let ferment awhile longer for more pronounced flavor.
- When yogurt is ready, shake jars to mix contents, then refrigerate.
- For thicker yogurt, place a fine-mesh sieve over a bowl and line it with several layers of cheesecloth. Transfer yogurt to sieve and refrigerate for a few hours, until liquid has drained. Transfer yogurt to an airtight container.
Notes
Tip: If using yogurt starter culture, use the whole packet unless the instructions on the packet say otherwise.
LEVEL OF DIFFICULTY: 1
Type of Fermentation: Lactic
Preparation Time: 25 minutes
Fermentation Time: 6 to 12 hours
Equipment: Large bowl, blender, eight 8-oz (250 mL) glass jars, yogurt maker or dehydrator or oven; optional: fine-mesh sieve, bowl, cheesecloth and airtight container
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