My very first Almond Yogurt

Honestly, I don't know if this was a failure or not. It tasted sour alright, but I've no idea if this is yogurt-sour or just-gone-bad sour, since I'm lactose-intolerant and don't take yogurt!

ALMOND, FILBERT OR MACADAMIA NUT YOGURT
Ingredients:

• 1 1/3 cup whole, RAW blanched almonds or RAW blanched hazelnuts (filberts) or RAW macadamias
• 2 TBL clear honey
• Water
• Yoghurt starter (ProGurt by GI ProHealth) (I simply used fresh yogurt from here

Step-by-step instructions

1. Put all things you need on a tea towel on the kitchen table:blender, a fine sieve, some tea towels, the nuts, honey, two tablespoons, whisk, water, yoghurt maker + yoghurt container. Get the probiotics out of the freezer only when you need them.

2. Put nuts into blender

3. Add enough cold water to get a total of 4 to 5 cups / =1 litre

4. Add 2 tablespoons of honey

5. Blend for 10 minutes (use a stopwatch)

6. Pour about 1 cup of the nut milk through the fine sieve(You can squeeze out more liquid if you use a teacloth and twist it firmly.)NOW take your probiotics out of the freezer

7. Add 1/8 tsp of ProGurt yoghurt starter to the milk, per 1 quart of yogurt.

8. Stir well with whisk, add the rest of the milk, with back of spoon press out all liquids

9. Stir well and place container in yoghurt maker

10. Ferment for 8 hours.

11. Place in the fridge overnight or at least for 5 hours (overnight is better)

12. Get a bowl, put the sieve on the bowl, put a cheesecloth in the sieve

13. Pour the yoghurt in the cheesecloth so that it can drip

14. Drip for about an hour, or longer if you'd like the yoghurt thicker

15. By pressing the dripped yoghurt further, you can make something that resembles cheese.

The fermentation process takes place at about 105 Fahrenheit.As you see, I do NOT cook or heat the milk. After blending, the milk should be lukewarm, not warmer than 105F. If you heat more, the milk will separate and the fermentation will not take place.Try to find RAW nuts that have been through minimal processing. Deep frying them may be very tasty, but it will negatively affect the outcome and it is also a bit unhealthy.The sieve is such, that if you pour orange juice through it, there's no pulp in your glass.This nut yoghurt is a nice and safe alternative when you cannot tolerate goat's or cow's yoghurt (yet). Go for it!

Conclusion

Experimentation with yogurt-making over. I'm not crazy about it, neither is Tin Hang Zai and I doubt Little Pixie is going to inherit any cravings for yogurt from us anytime soon. We'll stick to acidophilus supplements.