This recipe yields 6 yogurts, the result is very creamy but I liked it. I will attempt to make thicker yogurts next time by adding agar-agar powder into the mix.
The bacteria in the starter I used are streptococcus thermophilus and lactobacillus bulgaricus. Apparently, they are the two most common bacteria used in yorgurt making so I’d say you can’t go wrong with them.
The instructions on the starter package advised to ferment for at least 8 hours and as the almond milk is quite low on fat, I left the yogurts to ferment for 13 hours.
Homemade almond milk yogurts
(vegan, gluten free)
1 L almond milk, at room temperature
1 packet yogurt starter (2 g) or 1 cultured non-dairy yogurt
In a bowl, stir the almond milk and the starter until dissolved. Pour into pots and place into your yogurt maker. Leave to ferment for 13 hours. Chill for at least 6 hours.
Yaourts au lait d’amande faits maison
(végétalien, sans gluten)
1 L de lait d’amande, à température ambiante
1 sachet de ferments lactiques (streptococcus thermophilus and lactobacillus bulgaricus)