Almond milk yogurts

| | 2 commentaires

This recipe yields 6 yogurts, the result is very creamy but I liked it. I will attempt to make thicker yogurts next time by adding agar-agar powder into the mix.
The bacteria in the starter I used are streptococcus thermophilus and lactobacillus bulgaricus. Apparently, they are the two most common bacteria used in yorgurt making so I'd say you can't go wrong with them.
The instructions on the starter package advised to ferment for at least 8 hours and as the almond milk is quite low on fat, I left the yogurts to ferment for 13 hours.

Homemade almond milk yogurts
(vegan, gluten free)

1 L almond milk, at room temperature
1 packet yogurt starter (2 g) or 1 cultured non-dairy yogurt

In a bowl, stir the almond milk and the starter until dissolved. Pour into pots and place into your yogurt maker. Leave to ferment for 13 hours. Chill for at least 6 hours.

Yaourts au lait d'amande faits maison
(végétalien, sans gluten)

1 L de lait d'amande, à température ambiante
1 sachet de ferments lactiques (streptococcus thermophilus and lactobacillus bulgaricus)

Dans un bol, dissoudre les ferments avec le lait d'amande en utilisant un fouet. Verser dans les pots à yaourt et les mettre dans la yaourtière. Laisser fermenter pendant 13 heures puis laisser refroidir pendant au moins 6 heures.

2 commentaires:

  1. HI, can you tell me where you got your starter and what it was called? Also, did you end up trying it with the agar-agar powder?

    1. Hi Nicole, I live in France and get my starters from health stores (but they sell them in supermarkets as well). I'd advise you to look for starters that contain the bacteria I've mentioned (streptococcus thermophilus and lactobacillus bulgaricus) as they're the most commonly used.
      I add 2 g of agar-agar powder every time now and it yields more traditional yogurts.
      Hope it helps!



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