ALMOND, FILBERT OR MACADAMIA YOGURT 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)
Step-by-step instructions for making nut yoghurt:
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!
CASHEW YOGURT (dairy free) ½ cup raw cashew nuts 2 cups water OR 4 times the amount of cashews honey as specified below
Process the cashews and water, strain through a sieve to get milk. Bring the cashew "milk" to a boil, cook for a few minutes, stirring constantly. Cool to temperature not higher than 99-115 F., stirring often. Add one teaspoon of honey per cup and mix well. Add 1/4 tsp ProGurtYogurt starter yogurt starter per 2 QUARTS of nut yogurt. Mix until no powder is visible. Pour into yogurt maker/yogurt making pots. Cook for 8 - 10 hours. Refrigerate.
Tip: 24 hour incubation is not necessary, as the nut milk is lactose free. NOTE on nuts/seeds: I have experience only on cashews, which my son can tolerate. As for other nuts, you will have to experiment to find the right proportions of water and nuts/ seeds. However, a rule of thumb is: the smaller the nut/seed the more water is needed.