Almond Yoghurt

Culturing: 8-12 hours
Storage: Refrigerator (3 weeks)
Yield: 4 cups per batch
      
Ingredients:

4 cups almond milk – room temperature or warm
2 tablespoons raw sugar OR honey (food for culture)
Yoghurt starter culture (1 dose)      
   
Electric Yoghurt Maker
Mix all ingredients and place into yoghurt maker for 8-12 hours.
   
Insulated Yoghurt Container
Combine milk and sweetener. Heat to 40’C (105'F). Add starter. Keep warm for 8-12 hours.
   
When yoghurt is ready, refrigerate and consume within 3 weeks.


Want thicker yoghurt? Strain cultured yoghurt through muslin for 1-2 hours before refrigeration.

    

  
  
ALMOND MILK
   
Ingredients:

water
almonds
  
  
Soak almonds in water for 1-2 days (longer = creamier milk).
  
Drain and rinse almonds. Blend with fresh water.
   
Strain through a colander (almond meal can be frozen) then strain through a nut bag, jelly bag, muslin or cheesecloth.     
   
Keep almond milk refrigerated and use within 4 days (or freeze).
  

 
  

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Acknowledgement 
Kaya Wanjoo. Food Preserving kaditj kalyakoorl moondang-ak kaaradj midi boodjar-ak nyininy, yakka wer waabiny, Noongar moort. Ngala kaditj baalap kalyakoorl nidja boodjar wer kep kaaradjiny, baalap moorditj nidja yaakiny-ak wer moorditj moort wer kaditj Birdiya wer yeyi.
Hello and Welcome. Food Preserving acknowledges the Traditional Custodians of the land on which we live, work and play, the Nyoongar people. We recognise their connection to the land and local waterways, their resilience and commitment to community and pay our respect to Elders past and present.