Almond Yogurt

For some people, it’s hard to break old habits. If you’re used to eating yogurt and you love the probiotic effects of yogurt, but don’t want the dairy; this is the recipe for you.

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Almond Yogurt
This takes the same amount of time as making regular yogurt. It tastes just a little nuttier and the texture is slightly less thick. You can make it thicker by adding more agar agar, but that's personal preference.
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Prep Time 5 minutes
Cook Time 20 minutes
Passive Time 8 hours
Servings
servings
Ingredients
Prep Time 5 minutes
Cook Time 20 minutes
Passive Time 8 hours
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
Traditional Stovetop Method
  1. Combine the milk, locust bean gum, xanthan gum, and agar in a medium saucepan. If you're making a flavored yogurt, also add the vanilla and maple syrup. Using thermometer Heat over medium heat until temperature reaches 185°, or just before it boils.
  2. Transfer liquid to a large glass bowl and let cool for approximately 20 minutes or until the temperature reaches 110°. If yogurt is too hot when the probiotic is added it will kill the cultures.
  3. Preheat the oven to 105°.
  4. When the liquid has cooled. Add the probiotic culture to the liquid and stir to combine.
  5. Pour in glass jars and cover with lid. Place jars in a baking dish filled with warm water. The jars should be half immersed. Place the baking dish with the jars in a the preheated oven for 6-8 hours.
  6. The yogurt will keep for 4-6 days in the refrigerator.
Instant Pot Method
  1. Combine the milk, locust bean gum, xanthan gum, and agar in a medium saucepan. If you're making a flavored yogurt, also add the vanilla and maple syrup. Using thermometer Heat over medium heat until temperature reaches 185°, or just before it boils.
  2. Transfer liquid to instant pot bowl and let cool for approximately 20 minutes or until the temperature reaches 110°. If yogurt is too hot when the probiotic is added it will kill the cultures.
  3. The Incubation Process: Press the Yogurt Button & use the Yogurt Normal Function to incubate the yogurt. Adjust incubation time to 8:30 – 12:30 depending on how tangy you like your yogurt. You can open the lid for a taste test once the yogurt is set (roughly 6:30 hours). i) Longer incubation time = tangier yogurt ii) The timer will count up instead of count down when the incubating process begins iii) Don’t disrupt the fermentation process by moving the Instant Pot or opening the lid. Wait until yogurt is set (roughly 6:30 hours) before opening the lid.
  4. Stop the Incubation Process: Once the yogurt has reached your desired tangy level, remove the inner pot of yogurt and place it in the fridge for a few hours to stop the incubation process. The yogurt will also thicken a little. Now (or before serving) is a good time to mix in flavorings.
  5. The yogurt will keep for 4-6 days in the refrigerator.
Recipe Notes

*You can make your own almond milk.

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