Search-Icon Created with Sketch. KQED is a proud member of. Always free. Sign In. KQED Inform. Save Article Save Article. Our Top 10 Recipes From Kate Williams. Apr 18, Failed to save article Please try again. Homemade coconut and almond milk yogurt. I like to use coconut milk as a base, and then add some almond milk to lighten things up.
Kate Williams Next, the milk. The key ingredient to thick, creamy non-dairy yogurt is tapioca starch aka tapioca flour. Kate Williams In addition to the cultures and milk, you will need to add a thickener. Tapioca needs to be stirred into a slurry before being added to the hot milk to keep the yogurt lump-free. Cool the milk to the proper incubation temperature quickly by using an ice bath.
Kate Williams Finally, whisk in the powdered starter culture. Instructions: Prepare an ice bath by filling a large bowl with ice water. Set a second large bowl, preferably with a spout, in the ice bath. Combine coconut milk, almond milk, and maple syrup in a medium saucepan over medium heat. Heat the milk, stirring occasionally, until it begins to steam and registers about degrees on an instant-read thermometer. Whisk until very smooth.
Slowly whisk tapioca mixture into the saucepan of hot milk. Buy it online at Amazon. Thomas, after 6 failed yogurt making try I finally succeeded using your recipe. I followed all your steps and ingredients and it work beautifully. The yogurt is thick and creamy just the way i like it. Hi John, six tries from this recipe?!
I tried this the earlier in the week and the taste is okay…however the texture is very curd like. Im not sure what went wrong I followed the recipe. Humm, that is weird, it should be smooth. Did you use the exact ingredients? Locust bean gum, etc? I just made this following your recipe almost exactly and it came out wonderfully thick and creamy!
I did leave it out a few hours longer, but will aim for 6 hours next time. I had tried to make almond yogurt once without thickeners and it was more like milk. This is going to be a staple in my house from now on. I used to do soy yogurt but I prefer getting less soy in my foods.
Thank you for posting this. I just wanted to share my experiences. I bought a jeweler scale for the measurements and put the mix in a small bag for easy use 2 tried making a batch using 2.
Strained using a nutbag. Then proceeded with your recipe. This too came out perfect. Thanks for sharing VJ! Yes starting with store-bought almond milk is not a good solution, you will get different results depending on the brand: ingredients used, percentage of almonds, additives, etc.
Is the texture as rich as milk made from whole almonds? For me, it tastes just as good! Yes, it tastes delicious. I learned how to make it from this video.
Thank you very much for posting this recipe and this is the only recipe that gives me good almond yogurt! I do have 2 questions, 1 when I use 1 cup of almond and 3 cups of water, I get more than 2. When I am heating the almond milk, just before it boils, it is around F. I made yogurt with F because I misread the temperature. The yogurt turns out okay just the texture is a little too soft.
Today I made sure it reached F and it was boiling for a few minutes. What did I do wrong? You get more or less milk depending on how much you strain the almond pulp. Sometimes I get just 2. Mine started to boil on the edges well before that temp as well, both times. So delicious with granola and blueberries!
Glad you liked the recipe! This recipe works! I had given up on making almond yogurt because it never thickened. I decided to try this recipe because of the great reviews. Thank you, Thomas! It sounds terrific. Being a life-long fanatic about plain, unsweetened dairy yogurt, and love to make my own, the store-bought dairy-free versions available are, if nothing else, disappointing now that I am forced to be dairy-free.
The texture is wrong, they are always sweetened, etc. Clarification, please. Agar is very powerful and if you use too much your yogurt might have a jelly texture, not something you want.
So based on your experience, how successful have you been in re-culturing old non-diary yoghurt? Hey Sophie, Humm…from my experience it is totally possible! I usually just get a teaspoon from my old batch or from a store-bought soy yogurt. Thanks so much for taking the time to reply to my queries! I did try it out using store bought non diary yogurt as a starter. The first attempt was perfect!
However, when I tried to re-culture the yogurt from first attempt on my second attempt, the texture came out a little off!
The yogurt first looked like a flan, and then when I beat it up with a whisk it had this very grainy and gritty texture. The yogurt was also more watery than on my first attempt. I read online that it could be due to heating up the milk to degrees too fast, or due to the non-diary yogurt starter containing additives.
May I know if you have an idea what caused the gritty yogurt? Another question! Can the yogurt be freezed and then defrosted to be used as a starter for a new batch? I see, what you describe is what happens when you use too much starter. How many tablespoons of yogurt starter did you use? Regarding if the yogurt can be frozen I honestly have no idea, I never tried but I guess it should work.
The […]. Overnight artisan bread by The Curious […]. Your email address will not be published. Notify me of follow-up comments by email. Smooth and creamy homemade yogurt made from almond milk. Healthy, packed with good bacterias and easy to make! Print Recipe Pin Recipe. Prep Time 30 mins. Incubation Time 6 hrs. Course Dessert. Servings 4 Yogurts 5. Calories 72 kcal. Cook Mode Prevent your screen from going dark. US Customary Metric. Almond Milk Soak the almonds for at least 6 hours, or overnight.
Drain and add to a blender with the 3 cups of water. Blend on high-speed for seconds, until smooth. Place a nut milk bag over a large glass bowl. Pour the almond milk into the bag and twist to close. Using your hands, squeeze to extract as much almond milk as possible. If you want to make a sweetened yogurt, also add the maple syrup and vanilla seeds. This is important, if the milk is too hot it will kill the cultures.
Using a thermometer is strongly recommended. Once the milk is at the right temperature, stir in the yogurt starter. At this step, the almond milk will have already thickened and may appear gelatinous, don't worry this is totally normal. Give it a good whisk to break any "lumps", and make it fully smooth again.
Pour into glass jars and close the lid, or use plastic wrap to cover. Place the jars in a baking dish filled with warm water, they should be half immersed. If you have a yogurt maker, skip this step and just put the jars into your machine. Personally, I prefer them with a milder flavor so I let them culture for only 6 hours. Transfer the yogurts to the refrigerator and let cool for at least 8 hours. Enjoy for breakfast or dessert, sweetened with some maple syrup and topped with granola, fresh fruits, jam or nut butter.
Always give the yogurts a good stir before eating! The yogurts will keep for up to 4 days in the refrigerator. Serving: 5. There are quite a few dairy-free yogurt options. And I make most of them pretty regularly. The trick is to buy a good dairy-free culture. Almond milk yogurt is one of my favorites. I typically enjoy it as a yogurt drink rather than a thickened yogurt.
So I usually enjoy my almond milk yogurt as a probiotic beverage. However, it is possible to add thickeners for a more yogurt-like consistency. Homemade almond milk yogurt is a delicious and dairy-free probiotic drink. See the section above for five ways to thicken almond milk yogurt. Keywords: keto, vegan, paleo, whole 30, dairy free, gluten free, nut milk, hazel nut, almond, hemp, oat. With the chia seeds, do you need to grind them or do you leave them whole?
Thanks for the recipe! It depends on what you want… Ground chia will be smoother, but I actually like the little chia seed balls. Just mix it several times over the first day because the chia will sink and solidify on the bottom of your container. Thank you for these tips! I love homemade yogurt but have just been diagnosed with a dairy allergy, so I am new to this realm of cooking.
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