Homemade almond yogurt

After my success with making oat yogurt, I thought I'd try my hand at almond yoghurt. I've tried it before on a few occasions, but it wasn't successful.  The previous methods were using a yogurt starter, specifically for non-dairy products, and a yogurt maker.  But this time I thought I'd just adapt the oat method and use almonds instead.


It produced a delicious creamy yogurt - that just looks like cream.  I fermented it for 12 hours on the back of my range - so a reasonably warm spot and the sourness was as I like it after that time.  After refrigerating, the yogurt thickened up and is a perfect accompaniment to my homemade muesli.

Yoghurt-in-progress - on the back of my range, keeping warm.

The only ingredients in the yogurt are almonds, water and probiotics.  If you look at the labels of bought almond yogurts, they frequently have many chemicals included plus lots of sugar. I don't think this needs any sugar.  At my class yesterday, I let my students taste both the almond and oat yogurt. They preferred the almond - and considered it tastier than any bought non-dairy yogurt.


My previous attempts all resulted in gritty yogurt, which separated a lot and gave more water than yogurt.  This has none of those issues and doesn't even need stirring before use in the morning.
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The trouble with dairy

In US - average calcium intake 1,143mg.   Primary source dairy. Incidence of osteoporosis - Epidemic

In China - average calcium intake  544mg. Primary source veg.   Incidence of osteoporosis - Rare
* data from Study on Diet, Nutrition and Disease in the People's Republic of China.

More reasons to go dairy free:

  Got Milk?

 As you can see, for many people, dairy is not easy to digest. So especially if you are ill, giving up dairy can reduce  a big stress on your body. There are so many good alternatives. Give them a try.
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Light as a feather cake

I made this cake with just three ingredients - and one of them was 1/4 teaspoon of lemon juice!



It is lovely: so light as a feather.

It uses just eggs, lemon juice and almonds! How simple is that.

The frosting is pomegranate seeds in a cashew and almond cream.

I think this could be one of the recipes I use for my gluten free, dairy free, and sugar free dessert class coming up in October. I'll tell you more about that as the time gets closer and I've decided what we'll make.

Have a great weekend.  Hope your mood is as light as a feather!
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