Hello! Looking for a delicious and healthy almond milk yogurt tastes amazing and is easy to make at home with or without an Instant Pot. All you guys need are 5 ingredients and a few minutes of hands-on time.
Then let it culture overnight, and wake up to perfectly tangy, healthy homemade almond yogurt! Naturally soy-free, gluten-free, and coconut-free. Trust me it’s so healthy and tasty. OMG, I’m shocked!
After falling in love with homemade cashew yogurt, I finally got around to experimenting with almond milk yogurt, and now I have my two favorite ways to make dairy-free yogurt at home!
Honestly, the flavor of this almond milk yogurt surprised me. It tastes so clean, pure, and simple. That’s the best way to describe it.
And the best part of it is the main difference in preparation between cashew yogurt and almond yogurt is that almond milk doesn’t thicken on its own without a little help. So I included starch and a small amount of agar to help the yogurt set. It’s super quick and easy! Let’s begin!
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Why I Love This Almond Milk Yogurt?
This healthy non-dairy yogurt:
It is so creamy, clean, and rich-tasting.
Cuts down on single-use plastic containers.
Can be more or less tangy, depending on your preference.
Is unsweetened other than 1 tablespoon of maple syrup to help the culturing process. So it’s also suitable for use in savory dishes like our favorite vegan mashed potatoes!
Contains no gums.
Want more? And it can be sweetened and flavored any way you like. From jam to fruit puree to maple syrup, add your favorite sweetener to individual servings for ultimate flexibility.
What You Will Need For Almond Milk Yogurt?
Raw Almonds – Technically almonds labeled as raw aren’t raw at all sometimes. They are steam treated for food safety. But raw is what you want to look for on the label or bulk bin.
Maple Syrup – Almonds are lower in carbohydrates than cashews, so this yogurt needs a touch of added sugar to help its culture. Feel free to use another type of sweetener if you don’t have maple syrup on hand.
Probiotic or Yogurt Starter Culture – This is important! If you using probiotic capsules you need one with live active cultures. I use this high-potency, multi-strain probiotic by Jarrow. For the most consistent results, I recommend you guys use this exact brand if possible.
With this particular probiotic, You’ll only need 1 capsule because each capsule contains 50 billion live bacteria.
Arrowroot Starch – I almost always have arrowroot in the pantry because it’s a great thickener for desserts, soups, and sauces. You may substitute cornstarch or tapioca if needed.
Agar Agar Powder – This seaweed-based vegan “gelatin” is such a useful ingredient! I use it to create healthy desserts, like these lightened-up lemon bars, and to create the best, crumbly Vegan Feta Cheese.
Agar keeps for a long time in the pantry. If you decide to omit it, the yogurt will still taste great but will be quite a bit thinner, more like kefir. You can get more from this video.
See Now How to Make Almond Milk Yogurt?
If not using a high-speed blender, soak almonds overnight or in hot water for about 2 hours. Then drain and rinse.
In a blender combine almonds with 2 cups of water and maple syrup. Blend for 30 seconds, then stop to scrape down the sides, if needed. Blend for another minute.
Using a nut milk bag, strain the almond milk into a medium/large non-reactive saucepan (stainless steel is fine). Squeeze out as much liquid as possible (save the pulp for another use; see ideas in Notes below). To the pot add the remaining 1 cup water, arrowroot starch, and agar, and whisk to dissolve. Do not add the probiotic yet.
Place the pot over medium heat, and slowly bring the milk to a simmer. Whisk frequently as the milk is coming to temperature. Once the milk has reached a low simmer, reduce the heat to low and cook for about 2 minutes, whisking constantly. This activates the arrowroot and agar. Once the mixture has thickened, remove it from heat.
Allow the mixture to cool for about 30 minutes or until it reaches 100 to 110 degrees F. You may want to whisk it several times during cooling to keep it smooth. If you don’t have a thermometer, use a clean spoon and taste the mixture, or drop a bit onto your wrist to test the temperature.
If it feels warm (similar to body temperature) but not hot, it’s safe to add the probiotic. So, If the mixture is too warm it will kill the probiotics.
Open the probiotic capsules, and sprinkle the powdered contents onto the almond milk. Discard the capsules. Whisk the probiotic powder into the milk. Immediately pour into 2 clean glass pint jars or 1-quart jar, but don’t fill the jars to the rim. It’s best to leave a bit of space so that the yogurt is not in contact with the lid. Cover with clean lids.
If not using an Instant Pot use one of the alternate methods described in the Notes section below. Otherwise, place the jars in the Instant Pot (no need to add water), secure the lid, and click it into the locked/sealed position. Press the Yogurt button, and use the +/- buttons to adjust the time.
For less tangy yogurt, try 10 hours (this is the default time for some IP models). For tangier yogurt choose 12 to 14 hours of incubation (I do 12 hours). Don’t disturb the yogurt during incubation.
When the timer beeps, remove jars from the Instant Pot. Allow to cool to room temperature, then refrigerate. Always use clean utensils when scooping out individual portions.
Storage: Keep the almond milk yogurt refrigerated, and enjoy it within 7 days. As with any yogurt, a small amount of water may separate during storage. Either discard it or stir it back into the yogurt. Trust me it’s so yummy!
What Equipment You Will Needed?
Blender – A high-speed blender like a Vitamix works best to create almond milk, but don’t fret if you only have a standard blender. To help the blender along, soak the almonds overnight or in hot water for about 2 hours before blending.
Nut milk bag – You’ll need a way to strain the almond milk. I use these nylon nut milk bags. They’re inexpensive, sturdy, and easy to clean. A fine mesh strainer lined with cheesecloth is another option. Yaas!
Instant Pot – If you have an IP with the yogurt function, you’re golden! It makes the process of making yogurt so very simple. Don’t have an Instant Pot? See the next section for multiple other ways to culture yogurt.
How to Make Almond Milk Yogurt Without an Instant Pot?
If you guys have no Instant pot. So do not worry. I am here for you. I will also tell you how you guys make it without instant pot.
The goal is to keep the almond milk at a fairly constant 105 to 110 degrees F during the culturing period.
But before you start stressing about it, keep in mind humans have been making yogurt for thousands and thousands of years without the help of electricity or kitchen appliances!
While an Instant Pot with yogurt function makes the process very easy, it’s certainly not the only way to make yogurt at home. Here are a few alternative methods:
Fill an insulated cooler with warm water (110 degrees) up to the necks of the jars, and keep the cooler closed.
Place the jars in a draft-free spot in the house. Wrap them with a towel, and wrap a heating pad around the towel. Set it on low, cycling it on and off if needed so that it doesn’t get too warm.
Preheat a slow cooker, then turn it off. Line it with a towel, and set the jars on the towel. Cover with the lid and another towel for added insulation. Occasionally turn on the “warm” function if needed.
Find a warm, sunny spot in the house. Wrap the jars with a towel, and place them in the sun. I hope you will be happy now!
How You Can Store Almond Milk Yogurt?
Store the jar of yogurt in the refrigerator and use it within 1 week.
As with any yogurt, a small amount of water may separate during storage.
Either discard it or stir it back into the yogurt. Another on Silk Almond Milk Yogurt – The Best Ways to Enjoy.
Tips For You to Make Almond Milk Yogurt
See what it means for you? Make sure your utensils and other equipment are clean, but there’s no need to sterilize everything before making yogurt with this process. Just use good common sense to avoid contamination. Hello guys, I have a moral obligation to stay woke. Inform yourself!
Any rogue bacteria that made it into the milk via the blender or nut milk bag will be destroyed during heating.
Avoid double dipping spoons or dipping fingers into the almond milk once it has been heated.
And here’s a quick trick to make sure your jars are extra clean: simply add a splash of vinegar to clean jars, tighten the lids, and give them a good shake. Let the jars stand for a few minutes while the almond milk is cooling.
Then dump the vinegar and rinse the jars very well. Voila! Clean jars and perfect yogurt every time.
Conclusion
I hope you will enjoy this recipe. Do you know now all the secrets behind this yogurt? Check the details in my blog, plus have a look at the recipe as well. Also do not forget to give me your reviews in the comment section.
Indeed, vegetarian agreeable yogurt and sans lactose yogurt contain similar numerous sound, stomach biome-supporting probiotics as regular dairy yogurt.
Almond milk yogurts are many times low in sugar and convey solid fats, yet they are likewise lower in protein (4 to 6 grams) than cow’s milk yogurts and have no calcium except if strengthened.
Numerous almond milk marks nowadays use carrageenan, a thickening specialist that has been found to cause a wide range of gastrointestinal issues (as serious as stomach ulcers) and can cause swelling for some individuals.