I’m on a serious homemade yogurt kick lately.
My friend, Ashleigh, turned me onto the idea of cultured almond yogurt, and I love how easy it is to make. Simply soaking almonds is definitely easier than cleaning all that fresh coconut meat!
I soaked mine for 24 hours in the fridge, so they’d be really easy to break down in the blender.
After rinsing off the soaked almonds, I threw them into my Vita-Mix, along with 2 cups of fresh coconut water (leftover from the coconuts I opened the other day) and a tablespoon of honey.
The honey helps ensure that the friendly bacteria will grow– bacteria LOVES sugar! I used a 1/2 teaspoon of Acidophilus, which was 3 capsules worth for me.
Then blend, blend away!
The resulting yogurt should be very smooth and creamy.
At this point, you could use a nutmilk bag to strain the remaining almond pulp, but I skipped that step. I don’t mind a little pulp in my yogurt, and it’s way easier to just pour it directly from the blender into a clean glass bowl! (sanitize the bowl by dipping it in boiling water)
Once your yogurt is blended, the hard part is over! All you have to do is place the bowl, uncovered, in a warm place (I used my dehydrator, set at 100F) for 9-12 hours.
This time around my yogurt was very tangy! Success!!
There will be a weird “film” developed on the top, but it’s totally safe to eat. I just stirred it back into the rest of the yogurt!
Fluffy, tangy almond yogurt!
Cultured Almond Yogurt
inspired by this recipe
1 cup raw almonds, soaked in pure water for 24 hours
2 cups coconut water (or non-chlorinated water, like distilled or reverse-osmosis)
1 Tablespoon honey
1/2 teaspoon probiotic powder
Make sure all your kitchen tools are very clean. Blend all ingredients together in a high-speed blender, until smooth and creamy. Pour into a sanitized glass bowl, and set in a warm room for 9-12 hours, or until “fluffy” and tangy. Store covered in the fridge for up to a week.
If you’re curious about WHY I’m making all this cultured food lately, here’s a quick overview of some benefits of cultured foods:
“The natural lactic acid and fermentive enzymes which are produced during the fermentation process have a beneficial effect on the metabolism and a curative effect on disease. Lactic acid destroys harmful intestinal bacteria and contributes to the better digestion and assimilation of nutrients. Fermented foods can be considered predigetsed foods. They are easily metabolized….Fermented foods cleanse the intestinal tract and provide a proper environment for the body’s own vitamin production within the intestines. They also help a person with constipation problems.” -Dr. Kuhl Checkmate for Cancer [source]
Also, since nuts can be difficult on some people’s digestion, culturing makes them act as a pre-digested food–> making them much easier to assimilate and digest!
After making both types of yogurt– the coconut and almond variations– how do they compare?
- I think the coconut version looks more authentic. It’s so smooth and creamy, just like a greek-style yogurt! However, it’s much more labor intensive with the need to clean all that coconut meat, and is a bit more expensive, since you may need to buy multiple coconuts to get an adequate amount of meat.
- The almond yogurt is much easier to make, but isn’t quite as “authentic” looking as a yogurt. If you took the extra time to strain the almond milk before fermenting, the yogurt would be smoother, but it might require an extra step of straining the final yogurt to help thicken it up at the end. Also, ordering “truly raw” almonds can be difficult and pricier, which is something I didn’t concern myself with this time around. (I used Trader Joe’s raw almonds this time– which I think are flash-steamed– but they seemed to work!)
Anyone brave enough to make your own homemade yogurt now?