Easy & Healthy Homemade Almond Milk Yogurt
You can easily create almond milk yoghurt at home with or without an Instant Pot or yoghurt machine, and it tastes fantastic. Five ingredients and a short amount of hands-on time are all you need. After letting it ferment overnight, you’ll wake up to homemade almond yogurt that is deliciously tart and healthful! Naturally devoid of coconut, gluten, and soy.
To be honest, I was startled by this almond yogurt’s flavour. It has such a simple, pure, and clean flavour. That that is the most accurate way to put it.
You can easily make this delicious and creamy vegan almond milk Yogurt at home with or without an Instant Pot! Five ingredients and a short amount of hands-on time are all you need. After letting it ferment overnight, you’ll wake up to tangy, nutritious almond yogurt that’s just right!
Best Tips and Issue Resolution
To prevent contamination, make sure your utensils and other equipment are clean and exercise common sense.
- One important step is to heat the almond milk. This eliminates any mould spores or undesirable germs that could have entered the milk through the nut milk bag or blender. Additionally, heating causes the agar and starch to activate, thickening the yoghurt.
- Once the almond milk is warm, try not to dip your fingers or spoons into it more than once.
The yoghurt should be thrown out if it becomes pink, a condition known as “pink mould,” which is an indication of bacterial infection. - However, if that occurs, keep going! Examine your surroundings and procedure, and note any possible entry points for the bacteria into the yoghurt.
- Recall that the amount of mould and germs in the air varies depending on the building and surroundings. With the next batch, you might need to use even more caution. Clean all of the utensils, lids, and jars. Additionally, set the pot in a secure location with little movement or air disturbance until the milk cools (before to adding the probiotic).
Above all, don’t allow these suggestions deter you from preparing yoghurt at home. By giving as much information as I can, I hope to ensure that you succeed on your first attempt.
Ingredients For Homemade Almond Milk Yogurt
There are four servings.
Prepared in ten minutes
Cooking Time: 5 minutes
Time Spent Cultivating: 11 hours Eleven hours
total: fifteen minutes
- One cup of whole, uncooked almonds
- 1 tablespoon maple syrup split among
- 3 cups of water
- Three tsp arrowroot starch
- ½ teaspoon powdered agar agar
- One to three vegan probiotic capsules (the powder-filled kind); 30 to 40 billion live bacteria (Lactophilus and Bacillus must be included) is the goal. The quantity of live, active cultures in the product determines how many capsules are required.
Instructions For Homemade Almond Milk Yogurt
- Soak almonds in hot water for around two hours or overnight if you don’t have access to a high-speed blender. After that, drain and rinse.
- Put the almonds, two cups of water, and the maple syrup into a blender. After 30 seconds of blending, pause to scrape down the sides, if necessary. Repeatedly blend for one minute, or until the almonds are completely broken down.
- Strain the almond milk into a medium-sized or large non-reactive sauce pan (stainless steel works well). Extract as much liquid as you can (save the pulp for later use; ideas are provided in the Notes section below). Add the arrowroot starch, agar powder, and the remaining cup of water to the pot. Whisk to dissolve. Add the probiotic later.
- Put the pot on medium heat and gently bring the milk to a gentle boil, taking care not to let it scorch. When the milk warms up, whisk it often. The milk is at a slow to low boil when bubbles start to appear on top. Simmer for approximately two minutes while whisking continuously and reducing heat to a simmer. This stage is critical for eliminating undesirable bacteria and triggering the agar and starch that thicken the yoghurt. Take off the heat.
- Let the mixture cool for 30 minutes or until the temperature reaches between 110 and 100 degrees Fahrenheit. Advice: To keep the whisk clean, I like to let it sit in the saucepan. To keep the mixture smooth as it cools, you might want to whisk it many times. To check the temperature without a thermometer, taste the mixture with a clean spoon or place a small amount on your wrist. It’s okay to add the probiotic if it feels warm—that is, body temperature. The probiotics will be killed if the combination is too heated.
- Crack open the capsule(s) containing the probiotics and scatter the powdered material over the almond milk. Throw out the capsule(s). Add the probiotic powder to the milk and whisk. Pour the mixture right away into one quart or two clean glass pint jars; do not fill the jars to the brim. To ensure that the yoghurt does not come into touch with the lid, it is advisable to allow some space. Place a clean lid on top (s).
- If you don’t have an Instant Pot, try one of the other approaches listed in the Notes section below. If not, fill the Instant Pot with the jars (no water needed), close the lid, and click it into the sealed or locked position. To change the time, press the Yoghurt button and then use the + and – buttons. Try 10 hours (this is the default period for some IP models) for a less tangy yoghurt. Choose an incubation time of 12 to 14 hours (I use 12 hours) for tangier yoghurt. During incubation, avoid disturbing the yoghurt.
- Take the jars out of the Instant Pot when the timer beeps. After letting it cool to room temperature, refrigerate it. Spoone out portions with clean utensils at all times. Storage: Eat the yoghurt within seven days after refrigerated. A tiny quantity of water may separate during storage, just like with any yoghurt. You can either throw it away or mix it back into the yoghurt.
The Best Way to Prepare Yoghurt Without an Instant Pot
During the incubation time, the almond milk should be kept at a fairly steady temperature of 105 to 110 degrees Fahrenheit. Several other approaches of achieving this goal include:
- Pour warm water (110 degrees) into an insulated cooler until the jar necks are fully submerged.
- Put the jars somewhere in the house where there is no draft. After wrapping a towel around them, encircle the towel with a heating pad. To prevent it from being too heated, turn it down to low and turn it on and off as needed.
- Turn off the slow cooker after preheating it. Place a cloth on the liner and place the jars on it. For extra insulation, place a second towel over the cover and the lid. If necessary, periodically activate the “warm” feature.
- Locate a warm, bright area in the house. Place a towel over the jars and expose them to the sun.
Troubleshooting
- One important step is to heat the almond milk. This eliminates any mould spores or undesirable germs that could have entered the milk through the nut milk bag or blender. Additionally, heating causes the agar and starch to activate, thickening the yoghurt.
- The yoghurt should be thrown out if it becomes pink, a condition known as “pink mould,” which is an indication of bacterial infection. Check see the section above on Top Tips.
Tips
- A helpful hint is that you can cultivate yoghurt in an Instant Pot without adding water to the pot.
Recipe Adapted From: Lori Rasmussen
