Almond Milk Yogurt | Dairy-Free
This summer I contributed this non-dairy yogurt recipe in a guest post over at the Williams-Sonoma blog, The Blender (great blog, BTW). If there is one thing I make weekly, it's this dairy-free Almond Milk Yogurt. It has become a staple in our house. I love the stuff!
This recipe is a take-off of one I shared over a year ago for Almond & Hemp Milk Yogurt. It was a good post, but oh my, it is long and very detailed. This is a simplified recipe for straight up almond milk yogurt and a condensed version of the how-to's.
Enjoy!
Almond Milk Yogurt
Gluten-Free | Casein-Free | Citrus-Free | Corn-Free | Dairy-Free | Egg-Free | Fish-Free | Nightshade-Free | Peanut-Free | Potato-Free | Rice-Free | Shellfish-Free | Soy-Free | Wheat-Free | Grain-Free | Sesame-Free | Yeast-free | GFCF | Vegetarian | Vegan
Makes: Approximately 2 quarts
Active Time: 30 minutes
Total Time: 26-32 hours
Ingredients:
2 cups raw ALMONDS
1 teaspoon AGAR AGAR powder (not flakes or bar)
2 tablespoons HONEY organic CANE SUGAR
1/4 cup ARROWROOT POWDER
Filtered WATER
1/4 heaping teaspoon GI Prostart YOGURT STARTER (or other non-dairy yogurt starter, see notes)
Directions:
Sterilize all cooking utensils, bowls and fermentation containers by dousing in boiling water.
Soak almonds in filtered water 8-12 hours. Rinse well. Drain.
Transfer almonds to high-powered blender. Add enough filtered water to bring contents up to the 4 cup mark. Blend on high until smooth. Drape a large bowl with straining bag (see notes). Pour nut milk through bag. Squeeze out as much of the milk as possible. Set almond pulp aside to use in crackers or toss.
Rinse blender carafe. Pour milk back into blender and add enough water to meet the 4 cup mark. Set aside.
In a small bowl, mix arrowroot powder and 1/2 cup water. Set aside.
Add 3 cups of filtered water to a large pot (preferably larger than 3 quarts) and sprinkle agar agar powder over surface. Gently simmer 3-5 minutes or until agar agar is completely dissolved.
Whisk milk and sugar into the agar agar mixture. Return to simmer, stirring occasionally. Watch it VERY carefully. It can boil over in split second. As soon as a simmer is achieved, whisk in the arrowroot slurry. Simmer 10-15 seconds and remove from heat.
Allow milk to cool to 100-105˚F. This can take 45-90 minutes.
Mix yogurt starter into a small amount of the cooled milk. Add to rest of the milk and whisk very well. Transfer to fermentation container(s) and then to yogurt maker. Leave undisturbed to ferment 8-10 hours. Transfer to refrigerator and chill 6-8 hours. Yogurt will set as it cools.
Notes:
Straining Bag: You may use a reusable fine-mesh produce bag (like 3B Bags), nut milk bag, cheese cloth.
Cooling: Allow milk to cool at room temp. Do not cool using a water bath as the agar agar will begin to set. Give it an occasional whisk. The mixture may look clumpy (this is the agar agar setting), but a good whisk will smooth it out again.
The Starter: Nut/seed milk yogurts need to be made using a yogurt starter. Unlike animal-based milks, a scoop of yogurt will not work. I prefer working with a starter designed specifically for yogurt making. I have played with, however am not super comfortable using dietary probiotic capsules as the starter. GI ProStart is designed for making non-dairy yogurt (soy, nut, etc) and produces a mild yogurt with a slight tang. It may also be used for making dairy yogurt. A lot of natural food stores carry the YoGourmet brand of yogurt starter which contains skim milk powder. So just be cautious when purchasing a starter. I recommend GI ProStart. Others I have seen but not tried are Vegetal from Cultures for Health and CulturAid from Klaire Labs.
The Yogurt Maker: I prefer using a yogurt maker. I rest assured knowing that the yogurt is fermenting at a safe temp. However, you may choose to ferment in any container, preferably glass, in any environment that is kept at a constant 105-110˚F (cooler, oven, etc).
Thickening the Yogurt: When I make yogurt, there are two ingredients that I use to enhance the creaminess and overall texture; arrowroot powder and agar-agar powder. Arrowroot powder/starch may be substituted with tapioca starch, yielding close to the same result. I buy arrowroot from my local natural food store as well as off of Amazon. Agar-agar is a plant-based "gelatine" derived from seaweed. It helps to set the yogurt and firm it up. Agar powder may be purchased in packets at Asian grocery stores, from larger natural grocery stores and off of Amazon.
End Result: This yogurt will be mild with a slight tang. Portions of the surface may dry to a pale yellow; this may 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 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 95° to 105°F when the starter was added.
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Reader Comments (32)
This looks great, Lexie. I love yogurt but I'm not crazy about the soy variety. . . I bet this would be perfect! And it looks so yummy in those parfait glasses, too. :)
I'm so glad you posted this recipe! I've been buying Amande yogurt for a while now but I'd rather make my own so I can control the sugar and flavorings. I still have a yogurt maker leftover from my SCD days. I'll definitely give this a whirl!
Hi Lexie,
Great that you've posted this here on your blog, too, so all your loyal fans can find it! :-) Love those parfaits ... let me know when you're having a parfait party! ;-)
xo,
Shirley
Ricki ... I am with you on the soy variety. The texture is much like the soy you can buy (it's nearly impossible to get that super creamy, greek style yogurt with a plant-based milk—but trust me, I haven't stopped trying). You CAN make it creamier by either up-ing the almond measure to 3 cups or reducing the water by a cup or two. Made it this way the other a day ... divine!!
xoLexie
Nicole ... exactly how I feel. So many on modified diets also need to limit sugar intake like we have to do with my son. Ricera (the rice yogurt out there) has 19-25 grams of sugar per 6 ounce container (depending on flavor). We just can't do that. :(
Thanks for commenting. It really makes my day to hear from you all!
xoLexie
Shirley, I'll get back to you on that parfait party. We can make that happen! : )
xoLexie
Lexie, I like this! I've been looking for an excuse to buy a yogurt maker and this might be just the little nudge I need.
Where do you buy your raw almonds?
Kelly, I buy my raw almonds either from:
http://www.azurestandard.com/ (a co-op that serves the West and MidWest)
or
our local www.naturalgrocers.com
Some others I know really like buying from www.nutsonline.com
I hope that helps : )
xoLexie
Lexi,
I made this yogurt the other day and it turned out so perfect looking!! I don't do sugar, but it was really kind of tart. Can I add more honey to it? Will that make it too runny? I do have granulated honey...I could give that a shot. Just wondering how (and if) you sweeten yours up?
Hi Leigha, well it did what it was supposed to do : ) Victory!
What starter did you use? How long did you ferment?
Most sources, including me, recommend mixing in a sweetener when you dish it up. We like to add a drizzle of honey or some fruit preserves.
Adding too much sweetener prior to fermentation can throw the balance off. Just stick with the 2 T or so and add a sweetener at the end before serving.
xoLexie
Thanks, so much for this recipe. I have been long time looking for the non-dairy yogurt recipe. can i also use this recipe to make coconut milk yogurt?? It would seem so.? but not sure. please let me know what you think. Thanks, again.
Hi Theresa,
I am learning that each nutmilk/seedmilk yields different resultss. Fat and sugar content play a big part. I know for certain you can make coconut milk yogurt :) and there are lots of recipes online for it. If it will work with the technique of adding arrowroot and agar, I do not know. I'm sure it would. Maybe I just need to try it. I've steered clear of it in the past because of the expense of cans of coconut milk. Maybe this week I will give it a go to put the question to rest : )
Thanks for your comment :)
xoLexie
Can i make this with straight up almond milk instead? I buy the unflavoured, unsweetened just plain old almond milk of the blue diamond brand and i use it EVERYWHERE. It would save me a lot of time if i could use that. I already have a yogourt maker AND yogourt starter from before i cut out dairy (its only been 6 weeks) so all i would need is agar... though i have tapioca...
thanks!
Frederique,
Oh I wish I could say, yes on the Blue Diamond almond yogurt, but I really think the additional "additives" could interfere with the chemistry/bacteria. You just never know until you try. You just may have to be prepared to toss it all out : )
If it works, let me know.
xoLexie
I was wondering if you or any one on this blog might have a recommendation for a yogurt maker? What brand, where you bought it? Thank you so much!
I'm making my third batch in 3 weeks - I love it! Thank you so much for your research and recipes. This yogurt makes me very happy :o)
I have had absolutely NO luck making yogurt using almond milk from the grocery store. Have tried several brands and asked questions at www.culturesforhealth.com where I purchased my cultures. All the additives in the store bought nut milks just really messed with every batch I tried. I finally bought plain organic soy milk (no additives at all) and have made 2 successful batches with it, but I don't really like the taste of soy milk. Daughter is a vegetarian and I can no longer eat dairy, so our favorite for our breakfast cereal is Silk 35 calorie almond milk.
I have a Euro Cuisine 2 quart yogurt maker and I love it. Making a batch of using Lexie's recipe; I didn't know making my own almond milk was so easy!! Can't wait to try it. Thanks, Lexie. : )
Yay Tracy!!! So easy, isn't it? Thanks for taking the time to let us know how your yogurt turned out : ) xoLexie
Pat, I have experienced the same thing. Store bought milks may have too many additives that interfere with the good bacteria. Just my guess. The balance is so delicate. Glad you've made almond milk now ... yes, so easy.
Next, try coconut milk yogurt!
http://www.lexieskitchen.com/lexies_kitchen/2011/10/4/dairy-free-coconut-milk-yogurt-recipe.html
xoLexie
Hi Lexie, I am excited about trying this recipe and have one question. On the ingredients you list agar agar powder and specify not flakes. Is there a reason the flakes won't work? That happens to be what I have on hand but I have never used these before and wondering if they would still work. Thanks so much!
Candee, powder is so much easier to use. If using flakes, the measure will be different. Here is a reference guide: http://www.peta.org/living/vegetarian-living/gelatin-alternatives.aspx
and another reference: http://www.bulkfoods.com/agar_agar.htm
So 1 Tbsp. of agar-agar flakes is equal to 1 tsp. of agar-agar powder.
You CAN use your flakes, here's how ... and since you are simmering for a longer period of time with flakes vs the powder, add a little bit of water to compensate for the liquid that evaporates: Agar agar should be soaked in the liquid first for 10-15 minutes, then gently brought to a boil and simmered while stirring until it dissolves completely, this will take about 10-15 minutes for flakes.
For those wanting to try gelatin in place of agar:
Use 1-1/2 tablespoons gelatin in place of the agar
xoLexie
Just had my first bite of this almond yogurt....it's DELICIOUS!! I sweetened it with just a little agave and sprinkled some ground flax seed on top. I used the leftover almond meal to make sugar free cookies, but next time I will just toast them a bit to use on my yogurt.
Thanks again, Lexie. I will try some of your other recipes soon. : D
Three cheers for Pat! You did it. : ) So glad you enjoyed. xoLexie
I have been tossing the 2 qts of coconut yogurt into the blender when it's done and adding fruit preserves. It becomes soupier ... but much like other yogurts. A good way to sweeten a bit for the kids.
Hi Lexi -- just found this recipe and I am SO excited! I got the Eurocuisine yogurt maker for my birthday last weekend, the one with 7 glass jars instead of the 2 quart. Does that change any of the measurements?
I failed on my first batch last weekend, but you answered why in your post. I tried using coconut milk yogurt as the starter, and used part homemade and part store bought (I ran out of the homemade!) almond milk. Obviously that didnt work for many reasons! Hopefully I can find a non-dairy starter.
The top half of my batch turned out great (had a very yummy, cottage cheese flavor), but the bottom half turned out tart and my sense was that this part had gone bad. It's not supposed to taste so tart, is it? (I didn't use any sweetener due to candida issues, but still.) I'm thinking I need to mix the batch every once in a while so that it can ferment evenly. Any input is appreciated. Thank you =)
Actually, now that I think about it, when I drank some Bio-K probiotic several years ago, I remember it being very tart, so maybe the extreme tartness of my almond milk yogurt is not a bad sign at all. Will have to try some Bio-K again to see if I'm remembering correctly.
JJ, this is why I do not use probiotic capsules. You are not exactly sure what you should get ... I have attached a response to another reader below, but first, a few pointers:
1. Do not stir yogurt during the culturing process. It should be left alone. Ensure that you mix the culture in VERY well. I whisk it for about a minute to distribute evenly.
2. You MUST use the sugar. The bacteria need it to feed on. If they do not have the sugar, they will not proliferate and your yogurt will likely spoil as there is nothing to counteract the bad bacteria. The good bacteria will consume the sugar and should not be an issue for your candida.
3. Why I use Cultures for Health Vegetal non-dairy yogurt starter:
Okay, so here in the United States, the USDA clearly defines yogurt as:
§ 131.200 Yogurt.
(a) Description. Yogurt is the food produced by culturing one or more of the optional dairy ingredients specified in paragraph (c) of this section with a characterizing bacterial culture that contains the lactic acid-producing bacteria,Lactobacillus bulgaricus and Streptococcus thermophilus.(1)
Probiotic capsules taken as supplements may or may not contain these two cultures: Lactobacillus bulgaricus and Streptococcus thermophilus. That's not to say that using a capsule is harmful, you just may not be making true yogurt. Different bacteria are used for culturing different foods (kefir, piima, yogurt, etc). That said I am not even using a dairy milk to make yogurt! Ha! I would say it all depends on your comfort level. My friend Kelly over at www.thespunkycoconut.com took my yogurt recipe and began making it with capsules. So take a look over at her site. I still prefer using a bacteria mix specifically designed for yogurt making. But then I am one of those people that throws out leftovers after day three : ).
Solaray Multidophilous (which Kelly uses): Does not contain the Streptococcus thermophilus which here in the U.S. is a required bacteria in yogurt. Solaray contains: L. Acidophilus (DDS-1 Strain), L. Acidophilus, B. Bifidum, L. Bulgaricus. During fermentation, do these other bacteria work against or with each other? I do not know. I have tried her technique and it tasted fine ... so it's a fermented food of some kind.
Cultures for Health Vegetal (which I use ... and I am sorry you cannot get in Canada): Bifidobacterium bifidum, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus bulgaricus, Lactobacillus rhamnosus, Streptococcus thermophilus
This is where I leave it up to you : )
xoLexie
(1) Source: Food and Drug Administration’s Standard of Identity for Yogurt
(21 CFR Part 131.200)
JJ, mildly tart is good. I ferment nutmilk yogurt for a max of 10 hours. Dairy on the otherhand can go for 24.
Wow! Thank you so much for the thorough and well-reasoned response, Lexie. You bring up a lot of good points that I'd not considered. Glad I found your site. Will definitely find a true non-dairy starter to make my next batch with and will add some form of sugar.
Lexie,
Love this site, I just discovered it!! Is it possible for you to comment on the brand of yogurt maker you use? I think I'm in the market for one. . .
Tehemina, sure! I have a Yogourmet and really like that I can make 2 quarts of yogurt in one container vs several individual containers. That's a personal choice. Really I don't think you can go wrong with any machine. But I like making it in volume : ) I always recommend checking your local resale or thrift shop ... some really nice, lightly used machines, end up their. I have a second Yogourmet I purchased for $2 at Goodwill. I eventually replaced the plastic fermentation jars with glass ... picked those up at Sprouts in the bulk section or online:
Here is the machine: http://astore.amazon.com/lexieskitchen-20/detail/B0016HM77A
here is the insert: (At Lucy's Kitchen Shop) http://www.lucyskitchenshop.com/yogourmet.html
xoLexie