Almond milk yogurt is a great dairy-free alternative to regular yogurt. It’s just as thick, creamy, and tart, but made with almonds. The recipe is vegan (dairy-free, egg-free), grain-free (gluten-free), soy-free, and refined sugar-free.
Almond milk yogurt is essentially thickened and cultured almond cream made from blanched (peeled) almonds. If you prefer unblanched (unpeeled) almonds, by all means, substitute them in the same amounts. However, these are a few reasons to remove the skins to make almond yogurt:
- Taste: blanched almonds taste sweeter, milder, and less nutty than unblanched almonds. This is because almond skins contain tannins, which are astringent compounds. Removing the skins removes the astringency and bitterness, resulting in a cleaner and sweeter flavor of the strained almond cream.
- Texture: compared to other nuts, almonds have the highest fiber content. The more fiber, the grittier the blend. A lot of the fiber resides in the skins of almonds, which don’t get fully blended into the milk but are rather strained. However, the skins that do get blended contribute to a less smooth cream.
- Color: if you have ever made almond milk from unblanched vs blanched almonds, you have most likely noticed a color difference. The brown almond skins make the milk darker. The same goes for yogurt – almond milk yogurt made from blanched almonds is whiter than yogurt made from unblanched almonds.
As I already mentioned, you can absolutely make almond milk yogurt from unblanched almonds. I just happen to prefer blanched almonds for this recipe.
Tips for Making Homemade Almond Milk Yogurt
Ingredients
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. The only ingredients you will need are:
- Almonds: blanched almonds are best, soaked unblanched almonds are second best. Avoid roasted and/or salted almonds. If you are wondering whether you can use store-bought almond milk rather than making it from scratch, unfortunately, the answer is, ‘no‘. The almond milk used in this recipe is much thicker in order to avoid thickeners with the exception of agar.
- Agar: to give a slightly gelatinous consistency to the almond milk yogurt, agar is a great alternative to gelatin. Agar comes from red algae, so it is entirely plant-based. The main difference between agar and gelatin (other than from where they are derived) is that agar needs to boil in order to set whereas gelatin can simply dissolve in warm water. Agar is sold as flakes, powder, bars, and strands. The powder – which the almond milk yogurt recipe calls for – is the least expensive and the easiest to work with.
- Probiotics: it wouldn’t be yogurt if it didn’t contain live cultures. You can either use probiotics or plant-based yogurt starter. The advantage of using a yogurt starter is that it contains cultures specifically found in yogurt. If you go with probiotics, look out for probiotics with lactic acid forming bacteria. At a minimum you want Lactobacillus bulgaricus and Streptococcus thermophiles strains. Other good bacteria include Lactobacillus acidophilus and Bifidobacterium lactis.
How to Make Almond Milk Yogurt
There is more than one kind of yogurt. The style you end up with will depend on a variety of factors – the consistency of the milk you use (and how well you strain it), the starter cultures you use, and the temperatures and times of the culturing process. By playing with the variables, you’ll be able to dial into the style you like most. Here are the basic steps.
- Blanch the almonds. There are two ways to blanch almonds – you can either soak them for 8-12 hours in cold water or boil the almonds for 30-60 seconds. The skins should slip right off.
Note: sometimes soaking the almonds in cold water for 12 hours isn’t enough for the skins to come off. I have had almonds that I had to soak for up to 36 hours to remove the skins. - Blend the almonds. Add the almonds into a high-speed blender and blend until the almonds are completely broken down. Keep the blender running for at least 1-2 minutes so you get the most out of the almonds. Almonds contain more fiber than any other nuts, so even with the high-speed blender, the milk won’t be smooth. It will be fibrous and pulpy.
- Strain the almond milk. Using a nut milk bag or a few layers of cheesecloth, strain the almond milk, squeezing well to extract the liquid.
- Boil the almond milk. Add a tiny bit of the milk into a medium saucepan and mix in the agar powder. (If you add the agar into the entire amount of milk, the agar will kind of just float on top and won’t mix in properly). Once dissolved, add the rest of the almond milk and mix until well combined. Heat the almond milk over medium heat until it begins to boil. Heat will not only activate the agar, but it will also sterilize the milk and prevent bad bacteria from cultivating. Boil the almond milk for 4-5 minutes.
- Cool the almond milk. Remove the thickened almond milk from the heat and let it cool. I like to transfer the almond milk into a sterilized glass bowl, so it cools down faster.
- Add the live cultures. Once the milk reaches 110°F/43°C, you’re safe to add the live cultures. Using sterilized non-metal utensils, stir the live cultures into the almond milk. Metal self-sterilizes, i.e., it kills bacteria, including the good bacteria. So, avoid metal bowls and utensils. Make sure the starter culture is well mixed in so the good bacteria are spread throughout the milk.
- Let the milk culture. Cover the bowl with the almond milk with a piece of cheesecloth, and let the almond milk culture at a consistent temperature for a few hours. The time will depend on the strength of the probiotics, the number of strains the probiotics contain, and the temperature at which the milk is culturing. I used 50 billion probiotic capsules with 20 different bacterial strains, and let the yogurt culture at 77°F/25°C for 1o hours. The longer you incubate the almond milk yogurt, the tarter it will be.
- Refrigerate the yogurt. Once the almond yogurt reaches the tanginess you like, place it in the refrigerator to stop the culturing process. As the yogurt cools, it will thicken even more.
How to Serve Almond Milk Yogurt
I like to have almond milk yogurt (any dairy-free yogurt, really) for breakfast with fresh fruit and a sprinkle of grain-free granola or muesli. Another great add-in is this high-protein cereal with chia seeds.
If you don’t like plain yogurt or want switch things up a little, there are many ways to flavor plain yogurt and create exactly the kind of taste you want. Here are some of my favorite ways to flavor yogurt to get you started:
- Layer ½ cup pureed fruit with 1 cup yogurt.
- Swirl 3 Tbsp. jam into 1 cup yogurt.
- Add a sweetener, such as maple syrup, date syrup, or coconut nectar, to taste.
- Stir in 3 drops of extract – vanilla, lemon, orange, cherry, and strawberry are my favorite- per cup of yogurt + sweetener to taste.
- Mix in 1 Tbsp. cocoa powder + 1 Tbsp. maple syrup per 1 cup yogurt.
Make sure you add any of the flavorings after the yogurt has finished culturing so you don’t upset the bacteria.
How to Store Almond Milk Yogurt
- Refrigerating: transfer the cultured almond milk yogurt into an airtight container and refrigerate for up to 1 week.
- Freezing: almond milk yogurt does not freeze well.
More Dairy-Free Yogurt Recipes
Plant-based yogurts are gaining more and more popularity. Today you can find alternative yogurts made from almonds, cashews, coconut, and even oats. Almond milk yogurt is probably my favorite but coconut yogurt is right up there too. I have two recipes for coconut yogurt on my blog:
- Raw coconut yogurt: if you love the flavor of coconuts, I highly recommend trying the raw version of coconut yogurt. It’s very coconutty, a little nutty, and slightly sweet. The texture is incredibly smooth and the consistency is surprisingly yogurt-like (even without any thickeners).
- Coconut milk yogurt: if you don’t have access to young coconuts but still want to make coconut yogurt, coconut milk yogurt (from canned coconut milk) is a great alternative. It’s just as thick and creamy (thanks to the added agar), but the flavor is not as coconutty.
If you try any of these recipes, please, leave a comment and rate the recipe below. It always means a lot when you do.
Almond Milk Yogurt
Ingredients
- 2 cups almonds , blanched
- 2 cups water
- 1/16 tsp. agar powder
- 2 probiotic capsules *
Instructions
- Blend the almonds. Add the almonds into a high-speed blender and blend until the almonds are completely broken down. Keep the blender running for at least 1-2 minutes so you get the most out of the almonds.
- Strain the almond milk. Using a nut milk bag or a few layers of cheesecloth, strain the almond milk, squeezing well to extract the liquid. You should end up with 2 cups of almond milk
- Boil the almond milk. Add a little bit of the almond milk into a medium saucepan and mix in the agar powder. Once dissolved, add the rest of the almond milk and mix until well combined. Heat the almond milk over medium heat until it begins to boil. Reduce the heat to medium-low and boil for 4-5 minutes.
- Cool the almond milk. Remove the thickened almond milk from the heat and let it cool. I like to transfer the almond milk into a sterilized glass bowl, so it cools down faster.
- Add the live cultures. Once the milk reaches 110°F/43°C, you're safe to add the live cultures. Using sterilized non-metal utensils, stir the live cultures into the almond milk. Make sure the starter culture is well mixed in so the good bacteria are spread throughout the milk.
- Let the almond milk culture. Cover the bowl with the almond milk with a piece of cheesecloth, and let the almond milk culture at a consistent temperature for a few hours. The time will depend on the strength of the probiotics, the number of strains the probiotics contain, and the temperature at which the almond milk is culturing. I used 50 billion probiotic capsules with 20 different bacterial strains, and let the yogurt culture at 77°F/25°C for 10 hours. The longer you let the almond milk yogurt culture, the tarter it will be.
- Refrigerate the yogurt. Once the almond yogurt reaches the tanginess you like, place it in the refrigerator to stop the culturing process. Let cool for at least 8 hours. As the yogurt cools, it will thicken even more.
- Store. Leftover almond milk yogurt keeps well covered in the refrigerator for up to 1 week.
What brand of probiotics do you use?
Thanks!
Hi Sarah – I linked the probiotics I use in the ingredients section (in the recipe box). The brand is called Renew Life (50 billion).
Mine separated. The top half looks like yogurt and the bottom half is like straight liquid. What happened?
Hi Nissa – so sorry to hear that! Let me ask you a couple of questions:
1. Did you use homemade or store-bought almond milk?
2. Did the almond milk contain lecithin?
Silk unsweetened almond milk. And i have no idea about the lecithin. Does it have to be homemade almond milk?
Well, to be honest the recipe worked for me only with homemade almond milk that contained sunflower lecithin (which is an emulsifier). Emulsifier is so important because it keeps the yogurt from separating. I have tried this recipe with several varieties of store-bought almond milk, and failed each time. So, I am tempted to say that you do need homemade almond milk.
Hi Petra,
Can you use homemade cashew milk instead of almond milk? Love your site!
Thank you
Kay
Hi Kay – I haven’t tried it but think that homemade cashew milk would work just as well. Thank you for the kind words 🙂
Hi, would it work if I use milk yogurt as a start culture as the traditional way is making yogurt? So difficult to find ingredients…
Hi Deyana – I totally understand! Are you thinking of using regular (dairy-based) yogurt as the starter culture? I don’t buy regular yogurt, so I am not sure. Sorry! I have tried reusing the almond milk yogurt culture and it did not work for me, unfortunately.
Hi, Petra,
Can I use Renew Life probiotics with 30 billion cultures instead of 50 and get the same results?
Hi Laura – yes, that should work. I would probably use 2 capsules though.
At what stage do you add the flavourings? Thank you.
Hi Alice – right at the end, before I put the yogurt in the refrigerator.
Hi There!
I think I made a mistake: I added the flavouring before adding the probiotics & before starting the 6 hour culturing period. Is this going to be a problem for my yogurt?
Hi Mas – it will depend on the flavorings. Can you specify the ingredients you added before the culturing process?
Hiya,
I added maple sugar, monk fruit sweetener, vanilla extract (non-alcoholic), vanilla beans, vanilla flavored stevia (clear), dulse, kuzu root starch.
Hi Mas – my apologies for the late reply! I have never tried culturing sweetened yogurt, to be honest, but I don’t think these particular add-ins will affect the yogurt too much. If anything, the bacterial cultures will have more sugar to feed on. Please, let me know how the yogurt turned out!
Hey!
Do you think this could work with homemade oat milk as well?
Also, at this moment I only have soy lecithin granules at home, could that work and do you know how much I should use?
Very informative and useful site! Thank you.
Hi Julie – a great question! I think that it would work just fine, but you might need to adjust the amount of thickeners (kuzu root and agar powder) you use. The reason is that your milk will most likely have a slightly different consistency. Yes, soy lecithin works just like sunflower lecithin. Personally, I don’t use soy lecithin because it can potentially be harmful (as opposed to sunflower lecithin which has plenty of health benefits) but it does work as an alternative. Let me know if you have any more questions 🙂
Here um Mozambique i wont be able do find kuzu. Can i use corn starch as a thickener?
Hi Claudia – I wouldn’t recommend using cornstarch because it gives the yogurt a slimy texture. The best alternative I have found is locust bean gum (for this recipe, you would need 1 tsp.). To be honest though, locust bean gum doesn’t have as many health benefits as kuzu (and has been shown to interfere with absorption of some nutrients, specifically iron, calcium, and zinc: https://www.ncbi.nlm.nih.gov/pubmed/7148039), so I don’t tend to use it in my recipes.
Hey! I wonder how strong the probiotics must be?
I bought 5 billion instead of 50. Do I need to add more capsules?
Sincerely
Louisa
Hi Louisa – I have had the most success with 50 billion probiotics, but if you only have 5 billion, I would add more capsules. The advantage of starting with lots of good bacteria is that the bad bacteria have smaller chance of taking over. (The stronger the probiotic, the more good bacteria you’re introducing).
I have yet to make this recipe but I have a question: before I was vegan, I made my own dairy yogurt all the time, using a starter for the first batch, but other batches using some of the yogurt just made previously. Is this possible? Or do you need yogurt starter/probiotics each time?
A great question, Catherine. For some reason, I haven’t had success reusing the yogurt culture, so I use a new culture each time. (I used to make my own dairy yogurt as well, and used the previous yogurt as the starter with no problem. Reusing the almond milk yogurt doesn’t seem to work for me).
Thanks! That’s all I needed to know. I’m making this tomorrow!
Made this recipe three times and it came out runny each time. Not getting the consistency your getting in your video. I’m using the same ingredients. But I was wondering if once the gentle boiling temperature is reached should I continue stirring the milk at this temperature or lower the heat??
Hi, When you say, “If you go with probiotics, look out for probiotics with Lactobacillus bulgaricus and Streptococcus thermophiles strains” do you mean avoid them or look for them? If you mean to avoid them do you mind telling me why? I am new to this and want to make a non-dairy yogurt. Thank you so much!
I have the same question….
Hi Maria – I just replied to Stacy, so I’m just gonna copy and paste the reply here for your convenience. “You do want the two species of bacteria. Those are the ones found in regular (dairy-based) yogurt. Yogurt can also include other bacteria, but those two are essential.” Please, let me know if you have any other questions.
Hi Stacy – I am so sorry for the late reply. For some reason I completely missed your comment. I usually respond within 24 hours, so my apologies once again!! (I just saw your comment because someone else commented on your comment …). Anyway, you do want the two species of bacteria. Those are the ones found in regular (dairy-based) yogurt. Yogurt can also include other bacteria, but those two are essential. Please, let me know if you have any other questions.
Hi, when I don’t have kuzu kuzu just guar gum/agar agar is it also possible do it with? I wanna do yoghurt of 1L homemade almond milk. Thanks
Hi Merita – hmmm, I am not sure. I have never tried using guar gum (I am not really fan of gums in general). I know a mix of locust bean gum, xantham gum, and agar is often used in yogurt making (I can share the ratio of the ingredients if you’d like). Unfortunately, guar gum doesn’t act the same as locust gum, so I am not sure if that would work. I’m sorry I couldn’t be more helpful!
just a quick heads up that guar gum and locust bean gum are the same thing. they are given different names in different countries.
Hi Jenny, thank you for taking the time to comment. Locust bean gum and guar gum are not the same thing though. Locust bean gum is less soluble and lower viscosity than guar gum as it has fewer galactose branch points.
Hi, I stumbled on your videos and blog and LOVE all of it.
My question is how much vanilla should I add to the yogurt?
Thank you for all the wonderful information and videos.
(I want to offer vegan cookies and need to practice making the milk and butter. I love almond milk yogurt, but it’s expensive. )
Thank you so much for the kind words, Suzie! For 2 cups of yogurt, I used 1/4 tsp. vanilla bean paste (you could scrape 1/2 pod of vanilla bean instead) and 1/4 tsp. vanilla extract. Hope you enjoy it 🙂
Thank you so much! So a funny thing happened when I made the yogurt yesterday. I started a bit too late and had to wake up at 1 AM to take it from the 105 degrees to the refrigerator. I had used my warming oven set to 105° not knowing that it turns itself off after a certain amount of time. I have no idea how long the yogurt was in the warmth. I ended up putting it in the refrigerator and going back to bed. Is it salvageable?
Hi Suzie – Yes, totally! If the yogurt didn’t culture properly (because you didn’t leave it at the optimal temperature for long enough), it won’t really taste like yogurt. However, you can kind of “make” it taste like yogurt, but adding lemon juice (for acidity and tanginess). You will still benefit from the probiotics in the yogurt although not as much as if you let the yogurt culture. Please, let me know if you have any questions.
Hello Petra, love all your recipes! How long does the yoghurt keep in the fridge? Would you say a week, or just a couple of days? Was thinking to make a big batch. Thank you!
Hi Cheska – mine usually lasts for up to 5 days. (It really depends on the freshness of your almond milk. The fresher the milk, the longer the yogurt will last. Homemade almond milk usually doesn’t last longer than 5 days).
So if I made almond milk today, and also made the yoghurt today, will it keep for a bit longer?
It definitely should, but it depends on so many things – how well your equipment was sterilized, what temperature your fridge is held at, what airborne bacteria were introduced during normal yogurt making processes, etc. My yogurt usually lasts ~ 7 days. If ever in doubt, err on the side of caution 🙂
Hi Petra,
You talk of using Sunflower lecithin,but you don’t actually put it in your recipe or say how much per litre to use,or when to add it???
Love the yogurt,but agree,it tends to separate. I’ve also made hazlenut yogurt with you recipe.Works a treat.
As far as the locust bean gum,it is a completely different texture,which I personally didn’t like.
My yogurt has been in the fridge for over a week,and still delicious.Not sure why you say it won’t last longer. Its like milk yogurt in the sense that it lasts for ages,yet the milk as milk,doesn’t….like my fresh almond milk only lasts a few days. In principle,yogurt should last a lot longer….and I’ve tested it. Do the good bacteria die or something.
Thanks for your wonderful recipe.
Hi Paola = here is the recipe for homemade almond milk (which contains sunflower lecithin): https://nutritionrefined.com/homemade-almond-milk/ I use 1 tsp. sunflower lecithin for 4 cups almond milk. The bacteria will begin to die when the food source runs out. My yogurt usually lasts for ~ 7 days. Food safety is really tricky because there are a lot of variables – how old the milk is, if there have been bacteria introduced to the milk by, for example, drinking the milk ahead of time, what temperature the fridge is held at, what airborne bacteria might be introduced during normal yogurt making processes, etc. So, I always err on the side of caution when it comes to food safety.
Thanks Petra. Sunflower lecithin is hard to find in Australiawhich I’m surprised by as here in Melbourne we have loads of organics and alternative foods. I might have to go online.
Also,for your (what look to be divine) almond tortillas, almond flour is also hard to find,unlike almond meal which is plentiful. I can’t imagine almond meal doing the trick no?
Again, thanks for your yummy recipes.
Yea, sunflower lecithin isn’t all that common here either. I get it in health food stores (regular grocery stores don’t carry it here either). Online is always a safe bet 🙂 I use finely ground almond flour for the almond flour tortillas. The recipe does work with almond meal, but the color of the tortillas is brown-ish. Whether you use almond flour or almond meal, you want to make sure that it’s finely ground, so the tortillas aren’t grainy.
Thanks for the recipe!
Haven’t tried it yet but looking forward to it.
Wondering if you strain this almond yogurt do you get a Greek yogurt texture?
Hi Lisa – yes! Simply line a fine mesh strainer with cheesecloth, pour the yogurt into it. Let the strainer rest on top of a bowl to catch excess liquid and place it in the refrigerator for 1-2 hours. Enjoy the recipe!
What if the yogurt comes out too liquidy?
Hi Sherard – what thickeners did you use to make the yogurt?
Hi Petra!
I would like known what measures in ml do I have for almond milk??!
Hi Farah – I am so sorry! I completely missed your comment. Every recipe on my blog has both imperial and metric measurements. There is a green text (in the recipe box, under the ingredients list) that says “-Customary US – Metric). Just click on “metric” and the measurements will automatically convert 🙂
Hi Petra,
Thank you so much for your recipe I am a big fan of your work and I love your book as well! You are very unique and wonderful in every single way! Your recipes and style are exactly what I love to cook. I have a little question about this recipe, how do I work out 1/16 tsp of agar? Do you have that in grams ? Thank you for all your efforts, we really appreciate you !
Thank you so much, Andrea! A great question! All my recipes have metric measurements. Just click on the green text that says “metric” (under the ingredients list in the recipe box) and all the measurements will automatically convert 🙂
Hi, I am getting ready to make this yogurt and very excited! I read somewhere that if you are making the almond milk into yogurt right away then you don’t need to add the sunflower lecithin to the homemade almond milk. Also, if making the yogurt, do I add dates and vanilla to the homemade almond milk or do I add them at some point while making the yogurt. Can someone give me some advice please? Thank you for this recipe! Sincerely, Esther
Hi Esther – if you don’t add any emulsifier, the milk will eventually separate, which will cause the yogurt to separate as well. You can add the dates and vanilla straight into the milk. In fact, the sugar in the dates will help with the culturing. Hope it helps 🙂
Thank you Petra! I actually just made the almond milk this morning with dates and vanilla bean and sunflower lecithin and it tastes really good! Your recipe is awesome! Planning to make the yogurt this weekend. 🙂
Hope it turns out great! Thank you for the kind words, Esther. ❤️
I have to say,that even though you say the yogurt only lasts a few days,mine lasted well over a week (like all yogurt.) But after the 8th or 9th day, my yogurt separated with the whey. Still delicious though.
I am so happy you like the recipe, Paola! Thank you so much for taking the time to share your feedback and rating! ❤️ A lot of my recipes last longer than what’s written in the recipe box, It’s actually really hard to set a general “expiry date” (since I don’t have a lab, lol). I constantly educate myself on the microbiological, chemical and quality hazards of the raw ingredients used, the production process, and also the finished product, but usually set an expiry date that is very safe.
Yes, I guess these days you have to. Love it all and keep it coming. You’re great!!
Hi Petra, I bought the probiotic on the ingredients list for the yogurt, RenewLife Ultimate Flora Probiotic Extra Care with 50 Billion cultures, and I do not see that it has the Streptococcus thermophiles. I was wondering if I am missing something? Can you please let me know when you get the chance? Thank you!!
Hmm, I wonder if they changed the formula. Thank you for letting me know! It’s not a big deal in the sense that the recipe should still work. As long as you have a high strain count probiotics (so there are enough good bacteria that can take over). Next time you could get a probiotic specifically with Streptococcus thermophiles and mix the two probiotics together 😉
Thank you Petra! The yogurt came out great, just had some this morning. I will get probiotics or yogurt starter with both bacteria for the next batch. Have a great day!
That’s awesome! Thank you for letting me know, Esther!! ❤️ I really appreciate it.
I’ve been making this, and it has been turning out so great! I love adding it to my overnight oats for a real creaminess and all the probiotics.
One question: I made homogenized almond milk yesterday and added 1 date and some vanilla to it. Can I use this to make the yogurt, or must I begin with unsweetened, plain almond milk? Ordinarily I make plain unsweetened, but yesterday I wanted to try something new, forgetting that I needed almond milk to make yogurt today that would be ready by Sunday. I can make another batch of almond milk today, but there’s not time to make yogurt, too. But if I can use the vanilla, I’ll be able to have it ready in time for the workweek.
I’m learning that with almond milk yogurt-making, you have to time it just right and plan ahead (soaking, making the milk, making the yogurt, overnight setup)! A fun little puzzle. 🙂
Thank you for the great recipe and stepwise instructions! I’ve been so excited to be able to make my own yogurt during the pandemic so I don’t have to shop for this! Also, making my own eliminates my use of plastic yogurt containers, which is great! I have my own reusable jars for the yogurt and the almond milk.
Oops! I now see that someone else asked this question and you replied. Sorry to bother you again with it!
So I have my answer and you can disregard my comment except for the parts about how great this recipe is and how much I appreciate your posts and your helpful advice and all the replies.
You really do a wonderful job of cultivating a community at your blog. Thanks so much for sharing from your kitchen and from your heart, Petra! <3
Aw, thank you so much, Nancy! I am glad you found your answer. I really appreciate your kind comment. It truly means a lot.❤️ I agree with the “timing”. I make a lot of cultured and fermented food at home (kombucha, sauerkraut, sour cream …) and it takes some planning for sure. MY 5-year old always laughs at all the jars and containers I have all over the house (depending on where the best temperature for culturing/fermenting is). It’s fun 🙂
hello! I am interested in making some almond milk yogurt but only have the silk brand lightly sweetened milk. Can I make yogurt using this? what changes do I need to make?
thank you for your delicious ideas! seeing your recipes and the pics is encouraging me to roll up my sleeves and try this!
Hi Suzie! MY apologies for the late reply. To be honest, I don’t ever buy almond milk, so I have never tried this recipe with store-bought milk. I think it should work though. The only thing I can think of is that homemade almond milk thickens when you heat it up (I am not sure about store-bought). So, your yogurt might be thinner. I would just follow the recipe and if the yogurt does turn out too thin, you know you need to add more thickener next time 🙂
Hi Petra I love your videos, recipes and commentary from your husband. Wanted to know if I can substitute the Kuzo root starch with xanthan gum Please let me know thanks
Thank you for the kind words, Hannah!❤️ Hmm, I have never tried it with xantham gum, so I am not sure, sorry! However, what I have tried is not using the kuzu root starch at all. I used homemade almond milk (1:3 almonds to water ratio), which thickened as I was heating it up on the stove (without any kuzu root, just with the agar). I haven’t tested the recipe with just agar enough times to say it works 100%, but the two times I made it, it worked. The important thing is to use homemade almond milk (because store-bought almond milk doesn’t thicken all that much when heated). Please, let me know how it goes if you give it a try 🙂
hola, sinceramente estoy muy agradecido contigo, muchas gracias por tus recetas desde hoy me convierto en un fan tuyo, esnerio gracias por compartir lo que sabes nos ayudas mucho. Dios te bendecira
Aw, thank you so much, Leonardo! I really appreciate your kind comment.
I love this recipe! It’s so good. Thank you for posting. So far I’ve used agar and agar and Luxy which is great. But it’s still separating in the fridge. I’m planning to add the sunflower lectin, when in the process should you add and how much should you use? Thank you!
Hi Jessie – did you use homemade almond milk or store-bought? If homemade, did it contain any sunflower lecithin? I make my homemade almond milk with sunflower lecithin, and the yogurt doesn’t separate.
Hi Petra, thank you for replying! Homemade almond milk, with no sunflower lectin. I follow your recipe to the letter and love it! I wondered when and how much to add the sunflower lectin? Thank you so much
Hi Jessie – thank you so much! Here is the recipe for almond milk with sunflower lecithin.
Wonderful! Thank you so much. Can’t wait to try!
Hi Petra,
Thank you for this recipe.
I have been searching for ever a great almond milk yogurt recipe, so I am very grateful.
Two questions about quantities: is it really 1/16 of teaspoon for agar agar (it seems you are putting much more in the video)? And also, for yogurt starter is 1/4 cup or 1/4 packet? I am assuming it is latter.
Thank you in advance for your feedback and I will jump start the preparation!
Kind regards
Hi Françoise, yes, you only need very little agar. I actually switched the starter I am using right now and the instructions are to use 1-2 packets for every 1-2 quarts of milk. It will probably depend on the starter you use.
Hello Petra,
This is in all honesty to first video on ” how too”
that the “teaching” person is more interested in showing how to make something rather than having her picture on.
I’m looking forward to making this yogurt, & I thank you for your time & help.
Sharron
Thank you for the kind words, Sharron! Really appreciate it.
Can arrow root powder be substituted for kuzu powder? Gletin substituted for agar agar?
Hi Bonnie – yes, you can substitute the kuzu for arrowroot and the gelatin for agar. However, the measurements will be different. I would start with 1 Tbsp. + 1 tsp. arrowroot and 1/2 Tbsp. gelatin (for the same amount of almond milk). If the yogurt ends up being too thick, you can always thin it out with additional almond milk. Please, let me know how the yogurt turns out if you give it a try.
Hello. I really enjoy your recepies. Can I ask what agar do you use?
Hi Olena – thank you! I either use agar from my local health food store (Pomme Natural Market brand) or from Amazon (I just linked to it in the recipe box, the brand is Now Foods)
Thank you very much
Question: can I use my old yogurt maker with this recipe? Thanks.
Hi Catherine – yes, you can definitely use a yogurt maker!
Hi Petra! Thanks for the lovely recipe, much appreciated!
I have a question – would it work if I follow your mylk recipe with lecithin (instead of this 2:2 ratio) and then prior to boiling add agar and xantham gum to the mixture? thanks!
Hi Ivana – I have never tried this with xantham gum (I don’t use it). However, I used to make almond milk yogurt with agar and kuzu, which worked well. So, I would think that it would work. You would just need to experiment with the amount of xantham gum you use. I should also mention that many commercial almond milk yogurt products contain both xantham gum and locust bean gum (in addition to agar). Not sure if you use locust bean gum, but just wanted to mention it 🙂
The best vegan yogurt ever!
I made the almond milk the way I usually make it (1 cup soaked, peeled almonds, 3 cups of water, no sunflower lecithin, which yielded slightly over 2 cups of almond milk) because I had a bit of trouble printing out the recipe… I was able to print out the recipe after I made my almond milk my way, but the printable recipe didn’t call for kuzu so I just proceeded with 1/16 tsp of agar agar powder. Also, I used 2 of the probiotic capsules at home, which include only 10 billion bacteria. The yogurt still turned out smooth and creamy! I will make it again this time making no “substitutions.”
My question is how much kuzu should I use? The printable recipe didn’t include kuzu at all…
Also, this is totally unrelated to making yogurt, but I thought when heating the almond milk with agar agar, that it got pretty thick and creamy. I was wondering whether I can cool the thickened almond milk and whip it and use it as vegan whipped cream. It’s really tough to get fresh coconut here so…
Thank you for this lifesaver recipe and other fabulous recipes!
Hi Angela – I am so glad you liked the recipe. Thank you so much for the feedback and rating!❤️ Actually, you did follow the recipe correctly. I had another version of this recipe (with thinner almond milk, kuzu, and agar) but then kept playing with the recipe and liked this version better. If almonds are too expensive where you live, you could make thinner almond milk and use a thickener (e.g. kuzu) to make almond milk yogurt. But as I said, I like this version better. I have never tried making whipped cream using almonds. I have made almond cream (for a cake) but never tried whipping it. If you do give it a try, please, let me know how it goes 🙂
I have a question. What is the pH score (acid or alkaline) for homemade yogurt made with homemade almond milk? I appreciate your assistance.
Hi Inez – homemade almond milk (made with raw almonds) is alkaline. Most fermented foods, including yogurt, are typically acidic. Yogurt that is allowed to ferment for shorter periods tends to have a higher pH while yogurt is allowed to ferment for longer periods of time, it becomes increasingly sour in flavor and more acidic. That beings said, almond yogurt is an alkaline-forming food despite having low pH levels.
Hi, This looks like a great recipe. I am wondering how the values for the Nutrient Facts were calculated. If I understand the recipe correctly, it uses 2 cups of almonds plus 2 cups of water to make 2 cups of almond milk, cultured into 2 cups of yogurt. Is that correct? The Nutrient Facts indicate that one serving (of four total) would have 62 calories and 4 grams of protein, so the total calories per batch would be 248 calories and 16 grams of protein. But 2 cups of almonds starts off with 1,653 calories and 61 grams of protein. Even allowing for some losses from straining, this doesn’t seem right to me. That would mean 2/3 of the protein and calories from the raw almonds doesn’t make it into the almond milk/yogurt. Could that be actually be correct? Thanks for anything you can offer.
Hi Christine – you’re right. I must have made a mistake somewhere. I am currently away from my desk, so I can’t access the software I use for calculating the nutrition info. However, in the meantime, I updated the nutrition info based on Elmhurst Almond Milk. They use 1 cup of almonds and 3 cups of water to make their almond milk (the ingredients they use are only almonds and water, so the same as me). According to their nutrition label, 1 cup of their almond milk has 130 calories. I am using 1:1 ratio, so that would be 390 calories in 1 cup. So, ½ cup of almond milk yogurt would be approximately 195 calories. I will recalculate it once I am back, but this is what I have for now 🙂 Thank you for pointing that out!
i would not boil the milk, as then this is not raw yogurt any longer. you could use some soaked chia seeds to thicken it up….they blend up pretty smooth