Here's a homemade Almond yogurt alternative. I tried two different ones. One is more liquidish and the other (this one) is Greek yogurt with a thicker texture which I like.
1 cup raw almonds
Water to soak
2/3 to 3/4 cup water to grind for thicker consistency (Add slowly). If you like liquidish you may add a little more.
1/2 teaspoon citric acid b/c I like the tangy taste.
1 tablespoon 100% pure maple syrup.
2 small pinches of sea salt.
Method:
Soak 1 cup raw Almonds overnight or at least for 6-8 hours in warm water. Or you can boil almonds for a few min and leave them for a few hours to cool and soften.
When cool, peel off and discard the skin, and rinse the blanched almonds under cold water. Put it in the blender and crush pulsing (meaning quick stop and start for few times). Please be careful to add water slowly like 1/4 cup at a time. The texture will be slightly coarse. Keep grinding until smooth. It is up to you if you like thicket consistency or thinner adjust the water accordingly.
Add yogurt starter, citric acid, sea salt, and maple syrup and mix well. Adjust tastes accordingly. Remove from the blender to a glass or clay jar/pot. Keep it loosely covered in a warm place for 6-8 hours. Transfer it to the refrigerator for about 2 hours. Enjoy eating.
(Ps. In the liquidish type I added a can of coconut milk after crushing the almonds.)
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| (In this thinner liquid-ish consistency I had added one 13.5 oz can of coconut milk and used a hemp seed yogurt starter from a previous batch) By yours truly KC! |
