Welcome to Lexie's Kitchen & Living. I'm glad you stopped by and hope you enjoy the five years of recipes and ramblings collected here.

The inspiration for this site was my son. To learn about our journey to restore his intestinal and neurological health read here

Follow a gluten-free, dairy-free, egg-free, soy-free diet? Take a peek at my cookbook.  

 

 

 


 

  

 

« Vegan Creamed Spinach | Main | Quick Strawberry Rhubarb (and red beet) Syrup »
Sunday
Jun202010

Almond & Hemp Milk Yogurt | Dairy-Free

 

When Turtle Mountain’s® So Delicious Coconut Milk Yogurt hit the market we rejoiced! Finally, a dairy-free, soy-free yogurt our son could enjoy. I was impressed with the taste and texture of So Delicious—however the cost of a 6-ounce container was hard to swallow ($1.59-$2.29), so I decided to try my hand at making a similar dairy-free yogurt. Ten batches of yogurt later I am pleased to share this dairy-free yogurt recipe with you. I don't think any non-dairy yogurt can yield the creaminess and taste of a dairy yogurt, but it's a great substitute. What I am excited about is:

1) There's only one tablespoon of honey per quart.
2) The “curd and whey” do not separate during the incubation process!
3) It’s made with homemade nut and seed milks.
4) You know exactly what is going into the yogurt.

Whether it's cow's milk or nut milk, making yogurt is a labor of love. There’s a bit of time involved, but most of it is incubation and chilling time. Should you choose to give this recipe a go, here’s what to expect over 25-35 hours:

Nut Soaking Time: 8-12 hours
Yogurt Preparation Time: 30 minutes plus 45-75 minutes cooling time
Incubation Time: 8-10 hours
Chilling Time: 8-10 hours

Almond & Hemp Non-Dairy Yogurt

Yields: Approximately Two Quarts
Time: 25-35 hours (only 30 minutes of hands-on time)

*** These instructions are lengthy, I know, but it is CRITICAL to follow each step, use exact measurements, ingredients and temperatures***

Ingredients:
Raw Almonds
Raw Hemp Seeds
Filtered Water
Arrowroot Starch (also called flour or powder)
Agar-Agar Powder (NOT flakes or bar ... available from Amazon)
Organic Cane Sugar
Allergen-Free YOGURT STARTER or Allergen-Free Probiotic Capsules
 
Equipment:
Yogurt Maker
3-Quart or Larger Stainless Steel Pot
Small Saucepan
Wire Whisk
Digital Thermometer
Nut Milk Bag
Blender (preferably a Blendtec or Vita-Mix)

Let’s Get Started:
Sterilize the nut milk bag and fermentation container(s) by carefully dousing with boiling water. Set up the yogurt maker per the manufacturer’s instructions and turn “on”. Ensure the machine will hold 2 quarts. If not, scale recipe accordingly.

In a small bowl, combine and set aside:

1/2 cup filtered WATER
4 tablespoons ARROWROOT STARCH

In a small saucepan, bring to a full boil then reduce heat and simmer 5-10 minutes, stirring often:

1 cup filtered WATER
1-1/2 teaspoons AGAR-AGAR POWDER

While the agar-agar mixture simmers, add to blender and blend on high for one minute (see NOTES on blending time):

1-1/2 cups raw ALMONDS (soaked in filtered water for 8-10 hours and rinsed until water runs clear)
1/2 cup raw hulled HEMP SEED
Enough filtered WATER to meet the 4-cup mark on the blender carafe

Drape the nut milk bag over a large bowl. Pour the “milk” into the bag and gently squeeze out as much liquid as possible. Toss or freeze the pulp for another use. Pour the milk back into the (rinsed) carafe and add:

2 tablespoons organic CANE SUGAR
Enough filtered WATER to meet the 4-cup mark on the blender carafe

Blend on medium for 30 seconds. Pour the milk into a 3-quart (preferably larger) stainless steel pot and add:

An additional 2 cups filtered WATER

Bring to a boil, stirring frequently. Immediately whisk in the boiling agar-agar mixture. Return to a full boil and immediately add the arrowroot starch slurry. Boil for 10 seconds and remove from heat. A note of caution: this mixture has the tendency to boil over so watch it carefully.

Allow the milk mixture to cool at room temperature until it reaches 105-108˚F. This can take 45-75 minutes. Placing the pot in a cold-water bath is not advised. The agar-agar will begin to gel on the sides and bottom of the pot and you will end up with chunks of "gelatin" in the yogurt.

When the digital thermometer reads 105-108˚F, it’s time to add the yogurt starter. You never want to add it when the milk is any warmer. You’ll likely kill the bacteria and it’s ability to culture the milk mixture.

Scoop onto a spoon:

Manufacturer's recommended measure of allergen-free YOGURT STARTER
OR
35-40 billion CFUs of an Allergen-Free PROBIOTIC POWDER

With a small spoon, drizzle a teaspoon or two of the warm milk mixture over the yogurt starter/probiotic. With back of the small spoon, press out any lumps of yogurt starter and carefully blend until smooth. With a rubber spatula scrape every last bit of the yogurt starter/milk mixture off the spoons and into pot. Whisk, whisk, whisk to ensure the milk and yogurt starter are well blended.

Pour the milk mixture into the fermentation container(s) and place in yogurt machine. Incubate for 8-10 hours. Be careful not to disturb or stir the yogurt during this step. The bacteria are hard at work and need to be left alone. After 8-10 hours, carefully transfer the container(s) to the refrigerator and chill for another 8-10 hours. If you’re like me, you’ll take a peek and give the yogurt a poke before transferring to the fridge. Go ahead and satisfy your curiosity, but do not stir or disturb it too much. And know that the yogurt firms up quite a bit during refrigeration. Trust the process :). Yogurt will last 1-2 weeks in the refrigerator. Sweeten with honey, if you wish, before serving.

THE EQUIPMENT AND INGREDIENTS AND WHERE TO FIND THEM

Yogurt Maker | You don't need a yogurt maker to make yogurt. A dehydrator works and even a Styrofoam cooler with a light bulb in it! But yours truly just doesn’t have the time to baby-sit yogurt in a lit-up cooler, ensuring the temperature remains at a constant 100-105˚F. I like that my Yogourmet Electric Yogurt Maker baby-sits it for me. The Yogourmet is a nice machine that allows you to make 2 quarts of yogurt at a time. I do recommend looking into purchasing and using a glass fermenting jar versus the plastic one the Yogourmet comes with. Lucy’s Kitchen has one that fits. If you want to give yogurt making a try but aren’t ready to invest in a new machine, check Craigslist or your local thrift shop for a gently used one. I see them quite often at our local Goodwill. If you plan to ferment the yogurt using a dehydrator or other method, there are plenty of sources online with helpful how-to’s.

Nut Milk Bag | There are a few nut milk bags on the market. The one I bought did not last very long. I ended up popping a seam open—squeezing gently is advised. A suitable and affordable alternative to a nut milk bag is a reusable mesh produce bag. You can buy a 3-pack of 3B Bags® for under $10 at most natural food stores. They are tough and durable. And, buying a 3-pack ensures you always have a clean one on hand. For clean up, just rinse and toss in with the laundry. I will say that these produce bags do allow a tiny bit of the fibrous pulp to slip through, but not enough to bother me. If you want to order an honest-to-goodness nut milk bag, try the Pure Joy Planet store online.

Yogurt Starter | Nut/seed milk yogurts are best made using a yogurt starter. Unlike animal-based milks, a scoop of yogurt may not work. I prefer working with a starter designed specifically for yogurt making. Because it is impossible for me, a consumer, to oversee every step in the manufacturing process when it comes to allergen-free yogurt starters and probiotics, I must leave it up to you to research and decide which yogurt culture or probiotic is safe for you and your family. One tip I can provide in your search; select one that includes the lactic acid-producing bacteria Lactobacillus bulgaricus and Streptococcus thermophilus. In the United States, the USDA defines "yogurt" as containing these two strains bacteria.

Digital Thermometer | This must-have is available at most cooking stores for $10-15. I recommend a water-resistant model in the event it falls into the pot (two of mine died that way).

Arrowroot Starch | This easily digested starch is extracted from the root of the arrowroot plant. Many gluten-free baking recipes call for it and it is a replacement for cornstarch for thickening. Find it at some larger grocery chains, natural food stores and most Asian markets.

Agar-Agar Powder | This vegetable "gelatin" powder is derived from a number of seaweeds which are processed by boiling and drying. It is a clear, tasteless alternative to animal or chemical-based gelatin and is known to soothe the digestive tract and aid regularity. It comes in different forms (powder, flakes, sticks, etc). I use the powder form and purchase it at my local Asian market. Most natural food stores carry it. Amazon sells it, too. For more about agar-agar click here.

HOW MUCH YOU CAN SAVE BY MAKING YOUR OWN NON-DAIRY YOGURT

I would compare this Almond & Hemp Non-Dairy Yogurt to Turtle Mountain’s So Delicious® coconut or soy milk yogurt. I can pick up a 6-ounce container of So Delicious Coconut Milk Yogurt for $1.59 at our natural food store or for a whopping $2.29 at Kroger. This yogurt recipe makes close to two quarts—or approximately 11 6-ounce containers. My cost break down is as follows:          

Raw Almonds: $3.50 (expect to pay double for organic)
Raw Hemp Seed: $2.50
Agar Agar Powder: $0.50
GI Prostart Yogurt Starter: $0.50
Arrowroot Powder: $0.25
Raw Honey: $0.75
 
Total: $8.00 (savings of $9.49-$17.19)

NOTES: If you do not have a Blendtec or Vita-Mix you may need to blend your almonds, hemp seed and water for a considerably longer length of time.

You can do it! You can make non-dairy, nut milk yogurt!!

Reader Comments (21)

Wow! I have been looking for just this recipe! I miss yogurt, but don't want to pay for the store-bought stuff either. I can't wait to give this a try. Thanks so much :)

June 20, 2010 | Unregistered CommenterStephanie

You are a SUPASTAR!!! Oh my word, woman! You continue to outdo yourself! :D

June 22, 2010 | Unregistered CommenterKaty T

Wow. Very impressive and comprehensive! The yogurt looks so creamy. I've been tempted to make yogurt but haven't tried it yet. I'm keeping this recipe for when I finally do. Thanks.

I can't wait to try this Lexie! I've tried once before and it didn't work, but I didn't use additional agar agar... that's on my "to buy" list!! :-) Thanks so much for sharing!!

___________________

Ladies, thank you! Thank you for showing interest in this recipe. I knew there would be some out there who would truly appreciate it.

Stephanie, adding up the savings totally tickled me. Thanks for leaving a comment : )

Carrie, like you, I tried and tried during our Anti Candida Diet days to make a nut milk yogurt and failed every time. Let me know if you try it and how it works out.

Nancy, thanks for you comment on the detail I went into. I put a lot of time into it ... my husband was glad when I finally posted it and called it "done."

Katy, you make me smile. : )

You are amazing! You must've needed a spa day when this was all said and done (yogurt AND a very comprehensive post). I would LOVE to tackle yogurt. I need to gather up some tools first (and some courage). You rock Lexie. I knew your Go Ahead Honey post would be awesome!

June 30, 2010 | Unregistered CommenterMaggie

How did you do this? I literally made this over the weekend and well the starter just didn't start! I used soya milk yoghurt as a starter then nut milk for the yoghurt and made it the usual way, but no luck. I see you used agar agar and arrowroot starch so I'm wondering if that's where I went wrong
____________________

Hi there! I know it is a let down when the starter doesn't start! :) I went through a number of failed batches myself. Hmmm, four things come to mind when I hear of a failed batch:

1) Do not use yogurt as a starter when working with nut milks. Use a powdered probiotic yogurt starter like the GI ProStart (non-dairy), Yogourmet (this one is dairy based), etc.
2) I've learned that yogurt making is kind of an exact science. Temperature can make or break the batch. So accurate temperature reads (I shoot for 105˚F) when adding the powdered starter (and stir VERY well) and a very accurate/consistent incubation temperature (again about 105˚F). A digital thermometer is super handy as is an honest-to-goodness yogurt maker (versus a warm oven, dehydrator, etc).
3) Use homemade nut/seed milk. Store bought milks tend to be difficult to produce yogurt due to processing methods as well as additives and preservatives.
4) I've wondered if sweeteners and flavors added prior to incubation affect the fermentation process. So I stick to the 1 tablespoon of honey per quart ... just enough for the bacteria to feed on. I flavor mine before serving.

I am not a food scientist, just a mom who "hip hip hooorays" when an experiment works out! I am having a great time making yogurt, baking with it and making frozen treats. I encourage you to try, try again. It will work. I just met up with Kelly (The Spunky Coconut) in Ft Collins and we swapped samples of our homemade yogurt. It was a kick. Let me know if your next attempt works.

July 1, 2010 | Unregistered CommenterThe Curious Baker

go Sis sounds like a labor of love!

July 9, 2010 | Unregistered CommenterJill Q

I can't wait to give this recipe a try!! I FINALLY received my GI ProStart...it took them 5 days in the HEAT to get it to me. (Even though I paid for that super-expensive expedited shipping.) Grrrr. Those little bacteria BETTER be alive and well! lol

I am curious, though because I thought Kelly mentioned you also make Kefir? I am really interested in trying that, too, but don't see a recipe for it?

I don't know how do you what you do...but I know I couldn't do it!! I get frustrated when ONE attempt at an allergy-free food fails (ingredients are so expensive and time is so precious!). I'm so grateful to God for you and your dedication to this work!! Blessings to you and your family!
_________________________________

Hi Katrina ! Let's hope your bacteria are alive and well. It is so frustrating when a batch fails for a reason like dead bacteria. Maybe contact GI prostart and ask them to resend. If the ice packs were cold, you should be fine. Kind of reminds me of when my sister sent some Hawaiian sea monkeys (tiny shrimp) to us in Cheyenne in February. They didn't make it, a little too chilly for them. So sad. But really, if your starter arrived warm, I would call and am sure they would happily replace it. Just told them I said so : ) Not that I carry any weight with them or anything, but it's worth a try. : )

Check out Kelly's blog at www.thespunkycoconut.com. We've been being mad scientists on this yogurt thing for the past month. Her cashew yogurt came out fabulous ... creamiest so far. And she used probiotic capsules from the local natural foods store. You could try those, too. Once you get your recipe and technique down making the yogurt goes fast ... no need to refer to the recipe : )

About the kefir. I have never made it and need to look into it further. Real quick here is what I found about the difference between yogurt and kefir:
"Yogurt is made with thermophyllic bacteria that thrive in warm temperatures. Milk of any type (I use powdered because it is fat free and cheap) is innoculated with a yogurt starter. The milk is heated to and kept at about 115 degreed Fahrenheit for 5 to 24 hours. The bacteria consume some or all of the lactose in the milk and produce lactic acid. This acid causes the milk proteins to denature and coagulate which forms the delightful, custard-like, gel that is yogurt. Any yogurt with live cultures can be used as a starter for the next batch indefinitely.

Kefir is different. Milk is innoculated with mesophyllic bacteria that thrive in room temperatures as well as lactose consuming yeasts. The kefir incubates at room temperature in a sealed container. As it ferments some yeast can collect at the surface so it needs to be occasionally shaken. The bacteria and yeast form gelatinous structures that are called "grains". These are the mother culture and can be used indefinitely to start new batches of kefir. The yeast in the kefir consume lactose and produce CO2 and alcohol. Because of this, kefir can range from .5% to 1.5% alcohol and has a characteristic delightful effervescence. Unlike yogurt, prepared kefir cannot be used indefinitely to produce more kefir- you have to have the grains."

I look back and laugh at all the failed batches of cupcakes, yogurt, and crackers I make. Not much more you can do but laugh and cross your fingers that, with a few modifications, the recipe will work out the next go round.

Have a great day Katrina!

-Lexie

July 18, 2010 | Unregistered CommenterKatrina

Can this be made not totally from scrach, using already bought almond and/or hemp milk? Like maybe 3 cups almond and 1 cup hemp?
__________________

Hi Amy, SO sorry, I missed your comment. In answer to your question. I wouldn't guarantee results using store bought non-dairy milk if there are lots of additives. I have had success with the TEMPT brand of unsweetened Hemp milk. Just try an unsweetened milk with a short list of ingredients. The new Nogurt that's on the market is made with oat milk. ME thinks I will try that next :) Hope that helps.

August 7, 2010 | Unregistered CommenterAmy

Hi,
I'm really keen to try this amazing looking recipe. We live in Australia and finding any type of hemp seed that is produced for human consumption is proving impossible. Is there anything I can substitute the hemp seeds with?
Thank you for your time
Regards
Cathy

__________________________

Cathy simply omit the hemp seed and add roughly 1/2 cup more almonds. : )

November 21, 2010 | Unregistered Commentercathy

Could Chia Seeds be used in place of hemp? Since Chia is rather gelatinous, this might help decrease the need/amount of agar and/or arrowroot, right?

Do you know the nutritional breakdown of the yogurt (cals, fat, protein, carbs, sugar)? My daughter is on a very strict diet and her medical team wants us to track her intake.

Thanks!

March 6, 2011 | Unregistered CommenterShelby

Shelby, chia has been used by Kelly at www.thespunkycoconut.com, check out her use of it in yogurt. The agar, when used properly, sets the yogurt and gives it some firmness. The arrowroot lends the creaminess. Check out Kelly's recipe and give it a go : ) As for the nutritional breakdown, I am looking at software to help calculate the nutritional content of my recipes. I run on Mac and the pickin's are few. I hope to add this feature in the future. : )

xoLexie

March 7, 2011 | Registered CommenterLexie

hello! I would love to try this yogurt. Wondering if the GIprostart yogurt starter mix is ok for my 20 month old to eat?? I want to make a dairy free yogurt that he and I can both enjoy. Please let me know! Thanks!! LOVE your blog. thank you so much for creating such an amazing blog.

April 2, 2011 | Unregistered CommenterLeigha

Hi Leigha,

I am 99% certain GIprostart is fine. It contains the same cultures as most store-bought yogurt : ) Let me know how it turns out and if you have any questions. Oh and most milks work fine. I just did a combo of almond and coconut. : )

I am so glad my blog is helpful to you!! Thanks for the very kind words : )

Lexie

April 2, 2011 | Registered CommenterLexie

Is it ok to put in MORE than 1/8tsp in this recipe? On the GIProStart website, they recommend using more than 1/8tsp per quart for the non-dairy yogurts. They even recommend using "1/4 teaspoon of GI ProStart™ yogurt starter for every 1 quart of non-dairy milk" and that "You can add more then 1/4 teaspoon per quart if a very firm yogurt is desired."

Will this cause any GI upset or other issues? I added approx three-four 1/4tsp of starter to the yogurt mix. I'm now a little afraid to eat it, in fear that my stomach will go nutty or that it won't agree with me (I currently take 100billion CFUs of a 5 strain probiotic, so I'm used to high doses, but I want to make sure I'm not going to regret eating this!).

If this is too much bacteria, how should I "dilute" it?

Thanks!
_____________________________________

Hello Shelby,

Good question. And kudos for attempting : ) I can't go back to buying yogurt : )

Yes, you may add closer to 1/4 t per 2 quarts. That's about the measure I use. The one thing I have learned in my reading is that the bacteria balance and what it has to feed on needs to be right. Too much sugar, too much bacteria, etc and it can flop.

The best test is to taste it and to ensure there are no off colors (pink is a bad sign : ) ... Does it smell clean and fresh? Does it look fine? Then I would proceed with trying it. If with this batch you are afraid of too much probiotic in a serving, just eat smaller servings. Sorry, I don't know the in's and out's of how much can be tolerated by individuals : )

Let me know how you fare?

xoLexie


April 18, 2011 | Unregistered CommenterShelby

Hi Lexie,

Thank you for writing up such a detailed recipe; I'm eager to give it a try (especially after *2* failed yogurt batches using probiotic capsules). I went in search of all the necessary items to give your recipe a try, but was only able to locate agar agar bars...Do you have any idea how to use these or how much of the bars to use? I'm a bit stumped!

Thanks a bunch!
Maya

__________________________________________

Hi Maya! Oh wish I could be there to make it with you. My recipe is super detailed and I hope not too intimidating. It is just SO critical to follow directions exactly. I went thru my fair share of failed batches.

NOW brand makes agar and is sold in most health food stores in the supplement section I think. You can also order the powder from amazon. If you aren't going to order the powder then here is a conversion guide another reader left:

1 T. animal gelatin= 2 T. agar flakes=1 tsp. agar powder =2/3 of a bar of kanten = 1 tsp. powdered carageenan or irish Moss= 0.3 oz. (10 g) packg. vegetarian kosher jel (such as Carmel or Kojel—NOT Emes), about 4 1/2 tsp..

I really really can only guarantee the results I get with the ingredients I use ... am sure you understand : )

The resulting yogurt (once chilled) will be about the consistency of the So Delicious Coconut yogurt you can buy. Scooped into a bowl it should retain its shape and be a little jiggly, I like whisking it up ... makes it more creamy like, but more runny.

BTW, last week I tried using probiotic capsules and also did a batch with my GI Prostart. The capsules ( I used 5) produced a much tangier yogurt, the GI Prostart was milder.

Oh and with the GI Prostart, recheck the recipe ... as I have up'd the measurement a bit.

I hope it works out for you. Please report back : )

xoLexie

April 22, 2011 | Unregistered CommenterMaya

Hey Lexie- I can't remember if you're peanut-free or not, but if so, have you found a good source for almonds that come from a peanut-free facility? I've found almond butter, but not almonds themselves ;)


_________________________


Breanna ... so great to here from Ms Alaska! No we are not peanut-free and I am not sure where you could source those almonds. Feel free to post it on my FB page.

xoLexie

August 15, 2011 | Unregistered CommenterBreanna

Hi, I'm so glad I found your blog! I just ordered the Gi prostart and I'm looking forward to trying some dairy free yogurt for my allergic son. He is allergic to all nuts however. Have you had good results using all hemp?


_________________________

Isabelle,

Tell you what ... I will make some hemp milk this week ... it should work great, but I can give it a test run for you :)

xoLexie

August 15, 2011 | Unregistered CommenterIsabelle

Hi Lexie,

I am so glad to have stumbled upon your website! I, too, am recovering myself from the insult of the SAD. I am also healing my son from developmental regression that hit him just before he turned 2 through nutrient dense foods and supplemental support where needed. But I digress :)

Regarding this recipe, we have a really high almond IgE allergy (so sad about it). We have a lower coconut allergy too...do you think this would work with all hemp milk? I just started making it in my Blendtec, and love it!

Can wait to read all your archives :)

Natalie

September 3, 2011 | Unregistered CommenterNatalie

Oh my, sorry! I just read the comment above mine....didn't mean to ask a redundant question! Sorry Lexie!

September 3, 2011 | Unregistered CommenterNatalie

Hi there Natalie,

I love running into moms like you! I hope your son is doing well.

So, glad you asked b/c I need to get back to one other person who asked the very same question.

Last week I tried hemp milk (unstrained, straight from the blender) and it just didn't turn out all that great. Just a little odd tasting, hemp-y. What you might try is rice milk. It is more jello like in texture and opacity. But mild.

Check out Cultures for Health. I am going to order their Vegetal starter (I currently use GIProstar). Here is a link to a little video on rice milk making. I have also tried sunflower seed milk, and that came out okay. Aggh, almond just rocks ... alas no go for you all.

http://www.culturesforhealth.com/how-to-videos#yogurt_video (scroll down o non-dairy yogurt video)

Here is the rice milk yogurt recipe I have been working on. If you try it, let me know how it turns out. I hope to post it in a couple of weeks.

Rice Milk Yogurt
Ingredients:

1 cup brown or white RICE
6 tablespoons ARROWROOT POWDER
1 teaspoon AGAR AGAR powder (not flakes or bar)
2 tablespoon HONEY
1/4 heaping teaspoon GI ProStart Non-Dairy YOGURT STARTER

Directions:

Soak the rice 8 to 10 hours. Rinse. Drain.

In a high-powered blender, blend the rice with 3 cups filtered water until smooth. Strain using a nut milk bag, cheesecloth or—my favorite—a fine-mesh reusable produce bag. Reserve the milk. Discard the pulp.

In a small bowl, combine the arrowroot starch and 1 cup water. Set aside.

In a 5-quart or larger pot, gently simmer 3-1/4 cups water and the agar agar powder for 2 to 3 minutes or until the agar agar is completely dissolved. Whisk in the honey and milk. Return to simmer, stirring occasionally. Use caution; this mixture can boil over in the blink of an eye.

At the first sign of boil, give the arrowroot slurry a stir and whisk into the milk mixture. Simmer for 30 seconds and remove from the heat. Allow milk to cool to 100° to 105°F (no hotter). This can take over an hour. Do not cool the milk by placing in a cold water bath. Allow to cool at room temperature.

As the milk cools, the surface may thicken. Simply whisk until smooth. Once cooled to 100° to 105°F (no hotter), spoon 2 tablespoons of the cooled milk into a small bowl along with the yogurt starter and mix until smooth. Add the starter mixture to pot of milk and whisk until thoroughly combined.

Pour the milk mixture into fermentation containers and transfer to yogurt maker. Leave undisturbed to ferment at 105-110˚F for 8 to 10 hours. Transfer to the refrigerator and chill thoroughly before serving. The yogurt will set as it chills.

Notes:

Sterilize all cooking utensils, bowls and fermentation containers by dousing in boiling water.

Agar agar is vegetable "gelatin" powder derived from seaweed which is processed by boiling and drying. It is a clear, tasteless alternative to animal or chemical-based gelatin and can be found at natural food stores and on Amazon. Arrowroot powder can be found at most natural food and Asian grocers as well as on Amazon.

For children under one year of age, substitute sugar or agave for honey.

GI ProStart may be ordered online from GI ProHealth. If not using the GI ProStart brand of yogurt starter, use the recommended measure of other non-dairy yogurt starter.

This yogurt will be mild with a slight tang. Portions of the surface may dry to a pale yellow; this can be expected. If there are any hints of pink, gray or black on the surface of the yogurt, throw the batch out and start again. This suggests that the equipment was not thoroughly sterilized, that the yogurt starter was "dead" and that foreign "bad" bacteria colonized the batch, and/or that milk was hotter than 110°F when the starter was added.

September 3, 2011 | Registered CommenterLexie

PostPost a New Comment

Enter your information below to add a new comment.
Author Email (optional):
Author URL (optional):
Post:
 
Some HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <code> <em> <i> <strike> <strong>