This almond milk yogurt is thick, creamy, and slightly tart. You can serve it plain, but it's also delicious with maple syrup and vanilla, or fruit. Just about any flavor combination works here. I usually add it to my smoothies, pair it with grain-free granola, or make a parfait out of it.
Before you proceed with the recipe, sterilize all your kitchen equipment. I like to use a dishwasher, but regular soap and hot water work just fine.
Add a tiny bit of the homemade almond milk into a small bowl. Add the kuzu root and agar agar powder. Mix the thickeners into the almond milk until dissolved.
Add the almond milk with the thickeners and the rest of the almond milk into a medium saucepan. Heat the milk over medium heat until it reaches a gentle boil, whisking constantly to make sure both thickeners are fully dissolved and don’t stay at the bottom. Continue stirring the almond milk for 5 minutes (to activate the kuzu and agar).
Remove the almond milk from the heat and transfer it to a medium bowl. Let the almond milk cool down to 110°F (43°C). This is important. If the milk is too hot, it will kill the cultures. Using a thermometer is strongly recommended.
When the milk is at the right temperature, stir in the probiotics (or the yogurt starter). Cover the almond milk yogurt with a piece of cheesecloth and let the yogurt culture for 6 hours at 105°F. You can use a yogurt maker or your oven with the light on.
After about 6 hours, taste the yogurt. If the yogurt is tart enough for your taste, place it in the refrigerator for at least 8 hours to chill. If it's not tart enough, let it culture for a few more hours, checking on it periodically.
Store the yogurt in an airtight container in the refrigerator for up to 5 days.
*You can also use vegan yogurt starter (if you use the brand that I use, you will need 1/4 cup packet for 2 1/2 cups of almond milk).
**My favorite is a vanilla flavor (maple syrup, vanilla bean, and vanilla bean paste). You could also try a chocolate flavor (maple syrup and cocoa powder), or strawberry flavor (strawberry jam).
***Prep time does not include culturing (~6 hours).