hi and welcome to my channel in today's
video I'm gonna share with you a recipe
for almond milk yogurt many of you asked
for this recipe perhaps because you're
not a fan of coconut or just want to
alternate between coconut yogurt and
almond milk yogurt so here it is since
it's almond milk yogurt the base for
this yogurt consists of homemade almond
milk I have shared a recipe for homemade
almond milk on my channel before so I'll
link the recipe in the description box
below I would highly recommend that you
make the almond milk yourself as opposed
to getting it in the store because I
haven't always had success with
store-bought almond milk I'm not sure if
it's the additives that it contains but
it doesn't culture properly now the
problem is using almond milk for dairy
free yogurt is that it never seconds
without a thickener the yogurt turns out
very thin and running the thickeners are
used for this almond milk yogurt are
kuzu root and agar powder
guzo seconds the milk providing a creamy
texture while agar contributes to more
of a pudding-like texture the easiest
way to mix the thickeners with the milk
is to dissolve them in just a tiny bit
of milk if you add the second errs into
the entire amount of milk
the sickness will kind of just float on
top and won't listen properly
add the rest of the milk and heat it
over medium heat until it reaches a
gentle boil whisking the almond milk
constantly to make sure both thickeners
are fully dissolved and don't stay at
the bottom
continue stirring the almond milk for
about five minutes this will not only
activate the kazoo and agar but it will
also sterilize the milk and prevent bad
bacteria from cultivating
remove the second almond milk from the
heat and let it cool to 110 degrees
Fahrenheit this is important because
ever the almond milk is too hot it will
kill the cultures so I would highly
recommend that you use a thermometer I
like to transfer the almond milk into a
sterilized bowl so it cools down faster
to culture the almond milk you can use a
plant-based yogurt starter or probiotics
the advantage of using a yogurt starter
as opposed to probiotics is that it
contains cultures specifically found in
yogurt if you go with probiotics make
sure they contain the right bacterial
strains I have them listed on my blog I
will leave a link to the recipe blog
post in the description box below just
like with the thickeners add the
cultures into only a tiny bit of the
second milk first so they mix in
properly
let the almond milk culture for five to
six hours anywhere between 105 to 115
degrees Fahrenheit if you don't have a
yogurt maker you can use your oven with
the light on the longer you incubate the
almond milk yogurt the tartar it will be
taste the yogurt after about six hours
if it's tart enough for your taste place
the yogurt in the fridge for at least
eight hours the yogurt will set as it
cools now this is totally optional but
because my husband doesn't like plain
yogurt I used a little bit of maple
syrup vanilla bean and vanilla bean
paste to flavour the yogurt and that's
it
homemade almond milk yogurt that is
thick creamy and slightly tart to be
honest I don't usually make almond
yogurt I usually make coconut yogurt for
which I already have a recipe on my
channel I'll link it in the description
box below but this morning I gave some
of this yogurt to my daughter and she
looks at me and she was like mummy this
is really yummy what's your opinion on
this yogurt center I would have to agree
if I did not know that this was all in
yogurt I would distinguish it from dairy
yogurt and I have eaten a lot of yogurt
in my time so that's really impressive I
think that the flavor is almost
identical to like a dairy over in that
it has that same tartness and dry flavor
that comes in the aftertaste like as it
was across your palate there's like that
you want to eat more this is essentially
what happens because it's it's liquid at
first but by the time it reaches the
back of your palate tends to thick it up
gets that tart taste a sweet flavor has
declined so very similar in all dairy
yogurt comparatively and the vanilla
flavor
is that it here is coming through quite
nicely as well so I think this is a
yoghurt leave easily cleaver yes and I
made it into vanilla yogurt because
tanner does not like unsweetened yogurt
so I hope you enjoyed this video if you
did please give me thumbs up comment
below subscribe to my channel and I'll
see you next time
