Almond Milk Yogurt | How to Make Dairy-Free Yogurt
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- Опубліковано 18 жов 2024
- PRINT THE ALMOND MILK YOGURT RECIPE: nutritionrefin...
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Almond milk yogurt is a great dairy-free alternative to regular yogurt. It’s just as thick, creamy, and tart but made with almonds.
I have made several versions of almond milk yogurt over the years. Some with emulsifiers, such as sunflower lecithin, to prevent separation. Some with thickeners, such as kuzu, to reduce the cost of the yogurt. And some with yogurt starters to include all the right probiotic strains typically found in yogurt.
This version of almond milk yogurt doesn’t call for any of those ingredients yet is just as delicious.
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👍Thank you, Petra, for all the additional, useful to know, information that you include in your videos as well as providing such a clear example of the methodology for a recipe. Loving you. 😘
Aw, thank you! Sending lots of love right back.
Your voice soothes me well. It’s 6:17 pm but I’m finishing the video & I’m out. Goodnight😴
Lol, I am glad you enjoyed the video❤️
That was beautifully shot. I love the shot where the bowl was in front of the camera and you added the toppings. This is something that I want to eventually get to, shooting like this. Very nice to watch and educational. I haven't tried your way of making almond yoghurt yet but curious about adding the agar. I have agar, I added it to something awhile back and it was an odd taste. I cannot recall what the heck it was that I added it too. Though I might have added too much. Anyway, thank you. Cheers, Ivy.
Thank you Ivy! I am glad you like my videos. I use agar quite a bit. There is actually a brand called Yoggu! that makes plant-based yogurt and uses agar as a thickener. Their yogurt is amazing, and so that's where the inspiration came from :)
@@nutritionrefinedasmr7025 I wonder if my agar is spoiled? Not sure. It has an odd taste. Love the name Yoggu! How fun. Thanks and have a great rest of your summer. I am taking some time away from making and watching videos to work on stuff here at home but I look forward to your videos when I get back. Cheers and Happy Happy Cooking! So fun to play in the kitchen.
It's so interesting! I loved this video! 😍😍😍
thank you!❤️
thank you for sharing this wonderful video! I've been looking for a trustworthy recipe. Well done!
Thank you so much, Anthonia! Hope you enjoy it :)
Lovely recipe! Going to try it soon :)
Thank you Chantelle!❤️
Brilliant recipe. I will say I miss your husbands reviews though. They were always honest and informative
He will be back :) Thank you so much for watching!❤️
Really appreciate this recipe, thanks 😊
Thank you so much for watching!❤️
Lovely video! Thanks for sharing.
Thank you!❤️
Thanks so much for sharing this, I've been having problems finding the usual dairy free plan yogurt over the past few months so I'd love to try this.
I highly recommend it. I don't buy dairy-free yogurt anymore because it's so easy to make. I either make this almond yogurt or coconut yogurt.
Is it possible to buy blanched almonds? Would that work? Because it looks like a lot of painstaking work to take the skins off
That looks AMAZING omg😩💕 I need to get all the chemicals and try that soon! More vids w you please girl!😍!
Thank you so much, Maria!
This is great!
By the way, I heard that stirring in clockwise way is more auspicious.
Interesting ... I just prefer stirring counter clockwise. For some reasons, clockwise feels forced and uncomfortable :)
@@nutritionrefinedasmr7025 same with me!
Looks fabulous, I will definitely give this a go. Could you make a coconut yogurt using the same method? I regularly make coconut milk and wonder if I could adapt it to make yogurt.
Yes, you could. I make coconut yogurt from young fresh coconuts but coconut milk works too. Just pay attention to how thick it is. My almond milk was very thick, so I only used agar to give a slightly gelatinous consistency. If the milk is too thin, you will need another thickener, such as kuzu, to give the yogurt more body. Let me know if you have any questions :)
Yea! Thanks! 👍
Thank you so much for watching!❤️
The yogurt looked great ! what was the topping Petra ? That made my inner snacker wake right up !
Haha, it is muesli I make: nutritionrefined.com/muesli/
Thank you for the link ! Will be making that for sure !
@@TheCanadianBubba Hope you enjoy it :)
Amazing recipe!👍💕
Thank you!!💕
Hi, if we use cashew, is the method the same? I just bought acidophilus probiotic which only contain one strain (acidophilus), abt 1billion count, would this be enough? Thank you
Can you use some of the first batch of yogurt to culture a second batch? Or do you always have to start a new batch with a probiotic capsule?
Definitely! you can use the yogurt for your other batches.
Wow. What does it taste like?
Wow! I haven't seen you comment on my videos for a while :) Give it a shot - the flavor is tangy and the texture is thick and creamy.
@@nutritionrefinedasmr7025 -You remember me! Bless your soul. I hope you and the family are well.
I continued to watch you for a while without commenting then I stopped UA-cam all together for some time. When I finally got back I wasn’t receiving any of your videos in my feed. Recently while at work you popped into my mind and I just had to go through my subscribed list and find you.
I’ve been watching you now for a few weeks, alternating through both your channels and thought you wouldn’t remember me if I said hi, so I have kept my comments brief.
Thank you for mentioning that you remember me.
I love your videos as I always have. Your high standard of quality food I appreciate more these days than ever before. I feel I’m looking at them through fresh eyes and I’m excited to watch as many of your videos I’ve missed.
Thanks again for reaching out. Stayed blessed. We are fortunate to have your wonderful versions of recipes.
Congratulations!!
Thanks as always for your informative videos :) would this work with store-bought almond milk? Somehow I don’t think so, i remember in your previous versions you mentioned the additives in packaged nut milk interfere with the fermentation?
Oh wow! You have a great memory, Emilye! That is right. For some reason, store-bought milk never worked for me. I simplified this yogurt from my previous version. I used to use kuzu to thicken the milk. Now I make the milk thicker to begin with and boil it longer so it naturally thickens even more. I am glad you enjoyed the video :)
🤦🏽♀️ so that’s why my 3 cartons of milk went to waste 😢
I can't wait to get my food processor, I am trying to get my family off dairy so I would love to try this out on them. What fruit would you suggest goes well with this?
I love berries, but peaches would be great too. Hope you enjoy the recipe Ruth :)
@@nutritionrefinedasmr7025 Oooh sounds good thank you !
Thank you. I have never had much luck with almond yogurt. I always have great results with soy but almond has always come out very bad. I like the use of agar agar as it is natural. I will have to try this again. I use the Cuisinart yogurt maker for convenience so I hope it works. I have a very good feeling that it will as every recipe I have made of yours comes out perfect! :-)
Yes, totally. Yogurt maker works great for this. May I ask what went wrong with the almond milk yogurt you made in the past? Perhaps I can offer some insight ... ?
@@nutritionrefinedasmr7025 I’m not really sure. It was just very runny with no thickness at all. It smelled like yogurt but it never solidified. When I make soy milk yogurt and don’t use enough beans, it comes out the same way, thin and never thickens. I’m still trying to learn not to make my soy milk so thick because my yogurt comes out very tart and almost Jell-O like. I making progress but it is a slow progress because it takes yogurt so long to make. Regardless, I am so excited about making your recipe. No guesswork, just follow directions. I have a good feeling I’m going to be successful!
@@nutritionrefinedasmr7025 Oh my gosh! I made this and it was so good! Worked perfectly as your instructions showed. I used a juicer to remove the pulp but other than that, I followed your instructions to the "T". This yogurt came out so much better than the ones I can get in the store. I've never made Almond milk yogurt and now I think I will be doing it much more often. It was so deliciously mild yet had a respectable cultured flavor, not bitter at all. Thank you so much for sharing.
@@calgal8308 Your comment just made my day! Honestly, so happy you enjoyed the yogurt so much!❤️ If you ever get a chance to copy and paste your feedback on my blog (nutritionrefined.com/almond-milk-yogurt/), that would be awesome.
Love it
Thank you so much!❤️
Is it possible to use Brazil nuts instead of almonds? :)
Yes, totally! Brazil nuts actually work really well as a substitute for almonds.
How much water to 1 cup almonds please?
Hi Louisa - you can find the recipe with exact measurements here: nutritionrefined.com/almond-milk-yogurt/
Any recipe for Almond cheese
I have a recipe for cashew cheese - cream cheese and also grateable Parmesan. Both are filmed already ... I just have to edit the photos and videos now :)
@@nutritionrefinedasmr7025 maybe also a version using sunflower seeds in the future? I happen to have soaked sunflower seeds and was thinking if I could make cheese from them :)
@@emilyelin2205 I have never tried making cheese using sunflower seeds, to be honest. So far I have only tried almonds and cashews.
absolutely beautiful - people are weird --whisk noise?
Lol, thank you so much!
Your website is blocked. :(
0:40 Ugh. This nut-peeling is SO time consuming & daunting!
i like your voice, not the other noises, whisk noise is displeasant
There no measuring
I’d like to know too…Measured amounts of agar (or gelatin), and starter, per quantity of milk?
There is a link to the recipe (with both imperial and metric measurements) in the description bow below the video. Here it is in case you cant find it: nutritionrefined.com/almond-milk-yogurt/
Thanks for this recipe 👍
Where is your husband? 😁
Just kidding ;)
greetings from Czech 💜
It was becoming really difficult to keep filming taste tests with 2 little kids and my husband working full time. We could pretty much film only on the weekend because of Tanner's schedule, which meant asking the kids to go to their rooms and be quite for the time of us filming ... but my little one is 2, so try to explain to a 2-year old not to come out and be quite, lol. Our families live really far, so asking families to help wasn't an option ... basically, Tanner will be back to do taste test, but we just needed to take a break for our kids' sake :)
If you have a decent cloth to strain the milk, you wouldn’t need to spend 29 days pealing the skin, just strain the blended skinds
Looks complicating
thats it. it lost me when she srarted peeling the almonds😅
Canım ellerine sağlık harika görünüyor hediyemizi bıraktık bizde ziyarete bekleriz komşum ⚘❤🎁
Wow, that's some serious commitment peeling all those almonds. I couldn't be bothered to do that. The outcome looks amazing though. 🤗
I love Oatly for coffee and Harvest Moon milk for my muesli. 🤗
Haha, it honestly doesn't take long at all. It probably took me 10 minutes to peel those 2 cups. My mom always peeled almonds when I was growing up (she was allergic to whatever was in the skins), so I don't even think twice about it. Oh, and you could buy already blanched almonds if you wanted to :)
@@nutritionrefinedasmr7025 FYI: If you are soaking them to sprout them, don't buy almonds from California. All California almonds including the ones labeled "raw" are required by law to be pasteurized. Raw almonds from Italy or Turkey will sprout.
@@colinkelley6493 Yes, I have read about almonds from California. I had no idea about almonds from Italy or Turkey though. Thank you for sharing, Colin! That's super helpful.
@@nutritionrefinedasmr7025 When you get them, you won't believe the difference.