Δευτέρα, 29 Απριλίου 2013

Recipe: Almond Milk Yogurt


Yogurt used to be one of my favourite foods when I was an omnivore. When I became vegan the price of soy yogurt scared me so I have bought it only once or twice. After some time, I decided to start making my own. I have been doing it successfully since then!
You asked me how I make my almond yogurt and here it is!
Today I'm gonna show you how to make your own healthy, additive and refined sugar free vegan yogurt!

I make my yogurt in a yogurt maker but you can totally make it without one. And actually before I found my mother's yogurt maker I was making it with the traditional instructions my grandmother has given me. Oh and you don't need a candy thermometer either! In this post, I'm gonna show you how to make yogurt with a yogurt maker and I'll make another post soon, explaining how to make yogurt the "neaterdal way".

This yogurt turns out thick, but don't expect it to be as thick as the cow's milk yogurt. I think thick yogurt is known as greek yogurt, right? I live in Greece so every kind of yogurt I had in the past (not vegan) was really thick. If you think that the final product is too runny for you, you can strain it!

By making your own yogurt, you save a lot of money and you know what ingredients you add in there. Did I convince you yet? Let's get started!

Ingredients:

-4 cups almond milk
-1 tablespoon honey
-half a cup corn starch
-yogurt starter

Tools:

-Pot
-Kitchen towel
-Whisk
-Candy thermometer

Instructions:

Step 1
Pour the milk into a pot. Add the corn starch and honey and whisk over low to medium heat. Whisk often! Also check the temperature often. We want it to be slowly heated until it reaches 180°. At 180° we achieve proper sterilization. Don't forget to stir!



Step 2
When your thermometer shows 180°, remove the pot from the heat. Give it a good whisk, cover it and let it cool down completely. It usually takes more than two hours, so patience is the key.



Now, take your starter out of the fridge. The only starter I have used so far is these probiotic capsules and they work great! You can use a few tablespoons of a store bought yogurt and after you make your first butch you can use leftover yogurt as a starter.


Step 3
Check the mixture's temperature often. When it reaches 90° add the starter and whisk to combine it completely with the mixture. Then pour it in a glass bowl and put it in your yogurt maker, where it's gonna stay for the next hours. It can take at least 8 hours to culture. I suggest you to taste it when the 8 hours have passed and see if you like it. If you find it too sweet leave it another hour and check again. As the time passes the bacteria eat the honey and it tastes more sour...yum! I like my yogurt when it has been cultured for more than 12 hours.


When it's ready, cover it and put it in the fridge. You can eat it with cooked like oats, quinoa, millet etc.or ready to eat cereal. Dried or fresh fruits. Nuts and seeds. Or you can use it to make dips like greek tzatziki, yogurt dip, add it in your smoothie, add it to your rice or serve it with your pancakes, waffles or crepes! Yummy!

33 σχόλια:

  1. Thank you! I have been waiting for this post :-) How many probiotic capsules do you use? A mama from France

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    1. One is enough! Let me know how it turned out if you try it!

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    2. I will! Just waiting for the next post, as i don't havé a yoghurt maker :( What kind of blender do you use. I would love a Vitamix but they are so expensive.

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    3. Me too! I use a Thermomix and I'm pretty satisfied, but any kind of blender will do. You don't need a high speed blender cause you strain it anyways so even if the almonds have not turned into a perfect meal, your job can still be done.

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  2. This is great! We'll be trying this out for sure since I cant get a completely vegan yogurt in our area. We have to go out of town and that is just not feasible. Thank you!

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    1. Oh great! I hope it helps! It seems like a difficult process but after the first time it gets easier.

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  3. what can I do if I cant find probiotics?? is there something natural I can use as replacement?? thanksss

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    1. Probiotics are natural bacteria that turn the milk into yogurt and as long as I know you NEED probiotics to make yogurt. As I wrote, the probiotics in store bought yogurt will probably do the job, so you don't have to buy capsules (which is not the best way to get living bacteria anyways). I ordered mine online cause I couldn't find them in my city and they were relatively cheap (and I have them for ages).

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  4. Can you tell me what kind of "cups" you are using for this recipe. I tried this out today and I didn't end up with yoghurt :( I am hoping it was a temperature or measuring issue. Are you using American cups (236 ml) when you measure? Thanks!!

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    1. Yes, this is the measurement I use. What was the problem? Did it taste like yogurt? If not, try to let it one hour more and taste again. Take it out of the yogurt maker when it tastes sour enough for your liking. Or wasn't it thick enough? Maybe you could try to add more cornstarch. I have found out that I need to use almost double quantity when I use organic cornstarch. A good trick is to make sure is thick enough when it's still on the pot...it just thickens a tiny bit after that. After all this time I've been making yogurt, I still make mistakes on the temperature cause I forget to check it out etc. ...it's ok, it happens. Just don't throw it away. You can add it in smoothies or add a little cinnamon and make a sauce for a fruit salad. Oh, and keep trying!!! And please let me know how it goes!

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    2. I needed more cornstarch!! That did the trick. Thanks for the tip about the thickness in the pot...that helped a lot.

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  5. Can you tell me what kind of "cups" you are using for this recipe. I tried this out today and I didn't end up with yoghurt :( I am hoping it was a temperature or measuring issue. Are you using American cups (236 ml) when you measure? Thanks!!

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  6. Hi there! I have tried (without success) to make almond yogurt in my yogurt maker. The two things I have done differently are: 1. I used store bought almond milk in a carton from the refrigerator section and 2. I did not use corn starch. So, I guess I am wondering if I MUST make my almond milk from scratch or is it just the lack of corn starch that is the problem? Thank you so very much for your help!

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    1. Hello! As I said in Facebook...

      The store bought milk shouldn't be a problem. The corn starch works as a thickening agent. The protein in milk that comes from animals makes the yogurt thick, but when it comes to almond milk we don't have that. So we need to add something to thicken it. Does it have a sour yogurt-y taste? If yes, then you have yogurt! It's just too liquid, but you can use it for smoothies or give it to your baby!

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  7. Hi, Thanks for the posting.
    I will try on this weekend.
    If I can't find anything like corn starch, can you recommend any replacement? :)

    Thank you !

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    1. Well, for me corn starch was the easiest to find. I'm also experimenting with arrowroot starch with great results (I'm gonna update my post soon). Tapioca starch could work too but I haven't tried it yet!

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  8. Good question!! It's F.


    When I was writing this, I wanted to add both F and C and I ended up writing only F for some reason. Totally weird since we use C in Greece. Thanks for mentioning it. I'm editing this post!

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  9. Thanks. We use C in Australia as well, which is why I asked :)

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  10. Hello. I tried your recipe today using homemade almond milk. I followed your instructions exact but I noticed once the temperature started getting closer to 180 degrees that my mixture started to really thicken. Once I removed it from the heat at 180 and gave it a good whisk, covered it and came back to it about 30 minutes later just to look, it had overly thickened so much that it doesn't have any liquid texture at all. I thought maybe I had added too much corn starch so I double checked the recipe and what I added- everything was precise. Any ideas on what went wrong on my end? Thanks so much.

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  11. I agree with Heather. I think your corn starch ratio is off!

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  12. If I had to guess, using honey is your problem of it not thickening as much as you would like it. Honey is a natural antibacterial and it will kill most of the amazing little probiotics that you are using. I bought a large tub of soy yogurt and flavored it with honey and vanilla. We ate some and put the rest away. The next day it was just soup!! It was horrible! All of the thickness was gone and I was left with a runny mess. I've never used honey with any yogurt ever again! Maybe try maple syrup, or evaporated cane juice crystals?

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  13. Heather & Lauren, This might help if you live above sea level. I live at 4550 feet above sea level and that means water boils at 180 F here, not at 212 F like it does at sea level. That means I have to more watchful and use a lower temp when making yogurt, sauces, gravy, custard, etc. Hope this information helps.

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  14. I'm currently experimenting with alternatives to honey since I'd rather let the bees keep it! Unfortunately, I don't have enough time but when I find a good ratio I'll share it!

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  15. I'm wondering how many probiotic capsules you use? Also, do you throw the whole capsule in or do you open the pill and only throw the inside stuff in?

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  16. I made this yesterday, using arrowroot powder instead of cornstarch and maple syrup instead of honey, and it worked!!! :D

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  17. And I did not have a yogurt maker but I used an insulated stainless steel pot.

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  18. I never really thought of making my own, but I’d love to try it.

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  19. What temperature do you need the yogurt at in order for it to culture? I don't have a yogurt maker so I was going to try another method but I need to know the correct temperature to keep it at. Thanks!

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  20. What a mess! I followed this recipe exactly as it was written and my milk turned out like gooey paste. Nothing like a yogurt consistency. Just wasted 4 cups almond milk and about 2 hours of my time on this recipe. What a disappointment. In my option " -half a cup corn starch" is way too much!!!

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