Vegan Almond & Soy Yoghurt

Make Vegan Almond & Soy Yoghurt using our Non-Dairy, Vegan Yoghurt Culture.

The Non-Dairy Yoghurt Culture is a specially formulated culture that is not grown on a dairy base. This culture also contains gut-healthy probiotic bacteria and is vegan-friendly. 

You Will Need The Following Items

• A yoghurt maker large enough to hold one litre of milk.
• Blender
• A stainless steel pot to blanch your almond nuts in.
• A stainless steel pot or pyrex bowl for pasteurising your almond and soy milk mixture.
• A dairy thermometer
• A sealed whisk
• Measuring spoons

Your Ingredients

• 1 cup of whole raw almonds
• 1 litre of soy milk
• 1 dose of Yoghurt Starter Culture

Note: The amount of culture used for one litre is VERY SMALL.

Directions

• Blanch the almonds in boiling water for a minute or two to lift the skin.
• Strain the almonds, chill with cold water and remove the almond skins by pinching between the thumb and fingers.
• Rinse then soak your almond nuts in boiling hot non-chlorinated water for one hour, covered.
• Drain and rinse the almonds.
• Warm the soymilk to around 40° C by standing the container in hot water or in a pot on the stove.
• Blend the cashews with a litre of soy milk, on high speed for about five to six minutes.
• Pour the soy milk and cashews into a yoghurt maker.
• Add your starter culture and mix well to ensure the culture is evenly distributed.
• Maintain the milk mixture between 37° and 43° C for 24 hours.

Comments:

If using an EasiYo yoghurt maker, do not fill the external container so high with boiling water as to have it come into direct contact with the internal container, as this will cause the temperature to rise too high, scalding and killing the culture.  Just fill it to the level of the baffle (red shelf). This will give you the benefit of a heat reservoir without risking killing the culture. Monitor the temperature if concerned and replace the hot water when needed. 

The yoghurt culture grows by eating the available sugars or carbohydrates and turning them into an acid. If you like a more acidic yoghurt feel free to add a larger amount of sugar. If your soy milk does not have a high enough sugar content, the culture will not thrive.

Feedback

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