This was the most complete in the shortest amount of time for an almond based yogurt!! No stupid intros, no filling in space showing unnecessary details and no stupid small talk! Subbed!
I've just spent days trying to find a simple almond milk yogurt recipe that does not use thickeners! I can't believe "The Pot Thickens" was waiting here all this time for me to finally get here. 🤣
You are consistently putting out some of the best vegan cooking content out there, so thank you. Recipes are great, easy to follow and engaging. Refreshing to have a more honest presenting style focused on the dish.
Before I went plant-based, I made yogurt every couple of weeks. To maintain the temperature, I put the covered pot on a heating pad set on low, then wrapped a thick bath towel around both the pot and heating pad. The yogurt would ferment into a beautiful tangy delight by the next morning.
I am dairy intolerant and am having stomach issues. So I bought a nut milk machine and ice cream machine to make dairy free recipes. Your recipe sounds really easy and I’ll mak some yogurt today. Next is chocolate ice cream and then cheese. I’m on a quest and you have really helped. Thank you
I did not know vegan yogurt is a thing! That's so cool you made it from scratch. Good job showing how to do this! Yogurt is great to make an awesome base for desserts or to use in marinades. Nice work!
Thank you. Yes. Actually, I see it commonly made in India from all kinds of nuts including peanuts, cashews, etc. Often the stem end of a chili pepper is used to start it because lactobacillus tends to concentrate there and that cultures the curd. Cheers!
Going to definitely try this yogurt as my wife makes almond milj at home its a great video easy to do not like some videos which go on and on chatting away love to the point video content and thisvis one that delivers so I've joined Happy Days looking forward to more down to earth simple delicious recipes.
I have just, for the first time tried making soy milk with chilli stems (yogurt) made some naan bread today, have just enough started to put into this recipe, thanks for sharing
That's great. I debated on whether to show the chili stem method, but thought that the results would be more consistent if people used a yogurt culture. How did your soy milk yogurt turn out?
Vegan superfood this Almond yogurt, my friend, I was very surprised by this recipe I was delighted because it is very beneficial for the body, I am sure I put it into practice I stay in your kitchen 213 Almonds and thank you for sharing
Ah this looks so good! I’m so happy every time I get a notification from this channel, everything just looks so nice and I really appreciate the mix between basic food items and then recipes for meals and you explain everything so well I’m always excited for what you’re going to make next
I'm always so impressed with the details that you bring forward and how you teach the audience. Well done! We hope you're doing well. We haven't seen anything released from your channel since this show last month. Wishing you well. Kindly, Theresa and Cam
Thanks. My work has been super busy and I have been working 12 hrs a day. I have some videos coming soon. I just need to get them edited for you. So sorry for the delays.
To help save a step and dishes later you can boil the almond juice up in Mason jars. Put the milk in the jars, put the jars in the water and bring the water and milk to a boil. Just make sure you have something between the bottom of the jars and the pot you're boiling the water in otherwise the jars can crack, and you're out almond juice. Then when everything cools add the starter and put a lid on it and put it somewhere to ferment. I use a small lunch cooler to ferment
The almond skins have lectins too. Whichare the plants chemical defense. I have a verticle juicer and pour the blended mixture threw it and it seperates the pulp. Great video thankyou for the measurements.
I find that they do not work as well. I think they may have more water than the one I prepare myself. It will ferment and become a bit sour, but it may not thicken.
Hi Greg, Have made oatmilk yoghurt, I improvised a yoghurt maker. I use a cooler lined it with kitchen towels and two wide mouth 1 quart Mason jars filled with boiling water as my heat source. I check periodically and refresh the water jars as needed. Am try8ng batch two as we speak.
Hello thanks so much for a great video . I made it last night 1:2 ratio for a thicker yoghurt and I used a commercial almond yoghurt starter. I am in Australia 😊 It tastes great after 12 hours but it has curdled a little so it isn’t as smooth as I would like. Any suggestions please ?
Your video is amazing. Your really give useful tips and you deserve 10 k followers😊👍 I have never done vegan yogurt myself. Was really interesting to watch
I haven't tried but it might work. Hazelnuts have a little less protein than almonds but they might. It would probably ferment ok but I'm not sure how thick it would get. Give it a try!
Hi. This video was absolutely fantastic. I love your channel. I'm subscribed! How much coconut yogurt did you add to the almond milk to get the yogurt started. Thanks!
@@ThePotThickens Thanks for your reply🤗 I have a question. Is it okay to use probiotic capsules as a yogurt starter for this recipe instead of the Silk yogurt. I have the Mega Food brand 14 strains 20 Billion live cultures/1 capsule daily)? If so, how many capsules would I need to use and would I still follow the same procedure for your original recipe minus the Silk yogurt? Thanks so much and when will you post more content? All the best to you on your TH-cam journey!
Hi. I absolutely love this recipe. Its grea! I have probiotic capsules that have 14 strains and 20 billion live cultures per capsule. Instead of using the coconut yogurt as a starter for the almond milk, how many capsules of my probiotics should I use for this recipe? Would(1) capsule be enough? Thanks!🤗
I have not had good luck using store bought almond milk. I think they are made thinner (more water) and have other ingredients that could inhibit the cultures. But I haven’t tried many different brands.
In my experience, the almond milks from the store tend to contain more water and less of the proteins you need to coagulate. So they don't thicken up very well. It probably depends on the brand. I think you could probably make a curd with lemon juice, but I haven't tried. You won't get the good probiotics that way.
Awesome. Let me know if you have any questions or want to see something on the channel. For the yogurt, I do find sometimes it doesn't get as thick as I want. If you want it thicker, make the milk with a little less water or drain off some water in a cheesecloth after you make the yogurt. Enjoy!
@@ThePotThickens Good Idea :) thanks for that :) Oh ok, If you have any ideas that are for people who are just transitioning into a vegan/plant based lifestyle thats beginner friendly and is cooked without oil but still tastes good lol That would be awesome! Cheers and have a blessed day. - Marie
It may work. Give it a try. In my experience, commercial almond milks vary a lot depending on what other ingredients are there and how much water they use. You’ll have to experiment and see if it thickens up. If not, you can always place the yogurt in cheesecloth and drain some of the water.
It probably depends on the brand cane have more water than others and may not thicken well. Also, check for preservatives that may prevent the bacteria from growing.
If you want a thicker curd like cheese, I think you can just place it in cheese cloth in a colander and let it drain into a bowl. I would do this in the fridge for 1-2 days until it is as thick as you want.
Possibly. It depends on the water content probably. I think this is highly brand dependent, so you may have to just experiment and see how it turns out.
I apologize if you answer the question already there so many comments to go through . Which probiotic capsule do you use to make this yogurt that has those ingredients.
@2:25 Are you sure you can use some of the previous yogurt as your starter for a new batch? Somewhere else i read the following: "For non-dairy yogurts this is not recommended and generally does not work well." Just doing my research before jumping into an 'other project of mine'... Short and informative content. +1
I've tried twice. Once using a probiotic and again with bought yoghurt. Don't have a food thermometer. I allowed it to cool for 45 minutes after boiling before adding cultures. Any suggestions?
If it is too runny, try making a thicker almond milk (less water). It won't thicken quite like milk would because of the protein content. I have seen this same thing done using peanuts instead of almonds which may thicken better. Also, some have good luck using oat milk because the starches in oats will thicken more when cooking.
When fermenting the yogurt, do you think it would be okay to put it in a container with an airtight lid? I made a yogurt fermenting box out of a styrofoam box and a heating pad. I'm worried that a loose-fitting lid or a cloth will make the yogurt taste like styrofoam + plastic from the heating pad.
So I made the yogurt yesterday. Today at 5:00pm is 25 hrs. Unfortunately the milk did not thicken until a yogurt consistency. I will try again with 2 cups of water. It is runny and tastes like sour cream, great flavor. I live in Puerto Rico so I wonder if the humidity had anything to do with it not thickening
It can be a bit tricky. There is only so much proteins in almonds to coagulate so it can be a bit thinner. Also, the amount of water used to make the milk can affect it. Do you see any thickening at all? You could strain off some of the water to make it thicker. Soy milk may be better for yogurt as it has a higher protein content.
@@ThePotThickens I tried again today. I did 1 cup soaked peeled almonds to 2 cups water. I’ll let you know tomorrow how that turns out!! Thx for responding
Is it really hard to find raw almonds in US? Here in Australia we have plenty in our normal grocery supermarkets. Plus I have this thing called ‘Yoghurt Maker’ . Its just a insulated plastic canister kinda thing with a platform internally and a plastic container that sits on top of that platform. You just fill it upto platform with hot water, put your youghust mixer in the container , sit it on the platform n clode the lid. 5 hours wait n u have your yoghurt. Very useful for areas that are cold (like Melbourne where I live) or winter season.
I love almonds, but my main issue with using them in bulk is the water intensity for farming them. Do you have any alternative recipes for doing vegan yogurt that are more sustainable?
You can try but I find the processed almond milks contain more water and they do not work well to make yogurt. It may depend on the brand. I haven't tried any after my first time failed.
I've tried this thrice. I must be doing something wrong. The first time it was nice and thick(not separated) but the taste was sweet and not tangy. Time #2 it tasted good but was runny. Time #3 it separated and the taste was not good. How long should I boil/ simmer the pot? I think this may be my trouble. I bet I'm not letting it go long enough - or too long.
I'm sure it would work. But that doesn't necessarily make it thick. You would want to place it in a cheesecloth and let it drain for a while to thicken.
@@ThePotThickens that's alright I'm just thinking I already have a plain Greek yogurt and would be easy if I could just use that instead of buying a different starter 😂
This was the most complete in the shortest amount of time for an almond based yogurt!! No stupid intros, no filling in space showing unnecessary details and no stupid small talk! Subbed!
Thanks so much.
Agreed!
Agreed
yes, impressive. no wasted youtube time. thank you.
agreed!!! i watched one before this at was 38 minutes and this was 2x as effective/informative!
please, come back to youtube! I am young vegan chef and you are a massive inspiration to me!
Thanks. I’m coming.
I've just spent days trying to find a simple almond milk yogurt recipe that does not use thickeners! I can't believe "The Pot Thickens" was waiting here all this time for me to finally get here. 🤣
Thanks so much. Glad you are here.
You are consistently putting out some of the best vegan cooking content out there, so thank you. Recipes are great, easy to follow and engaging. Refreshing to have a more honest presenting style focused on the dish.
Thanks so much. I appreciate that.
Before I went plant-based, I made yogurt every couple of weeks. To maintain the temperature, I put the covered pot on a heating pad set on low, then wrapped a thick bath towel around both the pot and heating pad. The yogurt would ferment into a beautiful tangy delight by the next morning.
That method works well. Thanks.
This is one of the best videos I’ve ever watched in TH-cam history ❤
Aw. You are too kind. Thanks for watching.
I am dairy intolerant and am having stomach issues. So I bought a nut milk machine and ice cream machine to make dairy free recipes. Your recipe sounds really easy and I’ll mak some yogurt today. Next is chocolate ice cream and then cheese. I’m on a quest and you have really helped. Thank you
You’re welcome.
Very informatif and clear. Thank you. Best video about making vegan yoghurt I have seen (I have seen tons)
Glad it was helpful!
This turned out delicious thank you! I've been wanting to make vegan yoghurt for a long time and this was so easy. Great stuff!
So glad! Thanks.
I did not know vegan yogurt is a thing! That's so cool you made it from scratch. Good job showing how to do this! Yogurt is great to make an awesome base for desserts or to use in marinades. Nice work!
Thank you. Yes. Actually, I see it commonly made in India from all kinds of nuts including peanuts, cashews, etc. Often the stem end of a chili pepper is used to start it because lactobacillus tends to concentrate there and that cultures the curd. Cheers!
@@ThePotThickens true as an Indian I agree
Terrific video. Thank you very much; it's appreciated. 👍👍🇬🇧
Thanks! I'm glad you liked it.
Going to definitely try this yogurt as my wife makes almond milj at home its a great video easy to do not like some videos which go on and on chatting away love to the point video content and thisvis one that delivers so I've joined Happy Days looking forward to more down to earth simple delicious recipes.
Thanks so much.
Thanks!
you're welcome
Thank you for this video! Plan to make this sometime this week and I can't wait! New subbie :)
Welcome!!
I have just, for the first time tried making soy milk with chilli stems (yogurt) made some naan bread today, have just enough started to put into this recipe, thanks for sharing
That's great. I debated on whether to show the chili stem method, but thought that the results would be more consistent if people used a yogurt culture. How did your soy milk yogurt turn out?
@@ThePotThickens for the first time, I think great, it defiantly made great naans, good tang
I will say my husband was making a chilli pickle so there were lots of stem
Bish bash bosh done! Excellent!
Thanks! Glad it worked for you.
Vegan superfood this Almond yogurt, my friend, I was very surprised by this recipe I was delighted because it is very beneficial for the body, I am sure I put it into practice I stay in your kitchen 213 Almonds and thank you for sharing
Muchas Gracias! Enjoy!
Perfect! Thank you! I was looking for this kind of recipe.
You're welcome. Thanks for watching.
Thanks 👍
No problem 👍
Ah this looks so good! I’m so happy every time I get a notification from this channel, everything just looks so nice and I really appreciate the mix between basic food items and then recipes for meals and you explain everything so well I’m always excited for what you’re going to make next
Thanks so much for watching!
Wow you are amazing aapke diy tools bahot amazing
Thank you so much 😀
Vegan yogurt is awesome
Thank you.
Great video! The production quality is 👌🏼 you get better with every new upload!
Thanks. It’s a learning process and I’ve had fun doing it.
Wow, this is a great video on how to make almond milk yogurt! Thank you,. Very easy and I like that you get right to the point! Great job!❤
You are so welcome!
Thank you so much,for the best information and delivery,your effort is much appreciated,blessings 🙏
You are so welcome
So good. Thank you!
Glad you liked it!
Thank You for sharing this with us it is so easy to follow.
You are so welcome!
like 222 looks wonderful and easy step by step thank you for sharing
Anytime. Thanks for watching.
Thank you for such a clear and easy recipe!
My pleasure 😊
I'm always so impressed with the details that you bring forward and how you teach the audience. Well done! We hope you're doing well. We haven't seen anything released from your channel since this show last month. Wishing you well. Kindly, Theresa and Cam
Thanks. My work has been super busy and I have been working 12 hrs a day. I have some videos coming soon. I just need to get them edited for you. So sorry for the delays.
@@ThePotThickens no worries at all, just glad to hear you’re okay.
awesome video, just simple, thanks
You’re welcome
Excelente video se ve delicioso mi amigo gracias por compartir un fuerte abrazo
De nada. Gracias por ver.
Thank you 🙏 for sharing just discovered your blog and I’m in! Love ❤️
Thanks so much. I appreciate that.
Thank you for making it fast 🙏🏽
:)
Thank you! I've been wanting to make yogurt
You bet.
Such amazing reicepe 😍😍😍
Thank you.
Wow. love it
Thanks.
I love love love you channel!
Aw, thanks so much. I appreciate you.
very informative thank you
You're welcome.
Love the explanation! I will definitely try to make it! Thank you! 🙌
Thanks. I hope you try it.
this is so educational! thanks!
You're so welcome!
Thank you this is a very helpful video
You’re welcome
so easy to make, love it
Thank you.
To help save a step and dishes later you can boil the almond juice up in Mason jars. Put the milk in the jars, put the jars in the water and bring the water and milk to a boil. Just make sure you have something between the bottom of the jars and the pot you're boiling the water in otherwise the jars can crack, and you're out almond juice. Then when everything cools add the starter and put a lid on it and put it somewhere to ferment. I use a small lunch cooler to ferment
Thanks for the tip.
I'm endometriosis patient I can't eat and drink diary products. This yogurt recipe is very helpful for me thank you for making this.
You're very welcome. Thanks for watching.
Thank you so much for the video and the amazing recipe ✨💞
You’re welcome.
A great video and yes homemade yogurt does taste better and so rewarding when you eat something that you have made from Scratch:)
Thanks.
It tastes absolutely great😊
Thank you 😋
amazing!!! thank you for sharing this! I love your videos 💗
Thanks so much.
The almond skins have lectins too. Whichare the plants chemical defense. I have a verticle juicer and pour the blended mixture threw it and it seperates the pulp. Great video thankyou for the measurements.
Great idea to use a juicer. Thanks for your comments.
that’s awesome, thanks for sharing!
Thanks for watching.
Thank you for your video!
You are welcome!
Great! Thanks!
You're welcome.
Oh yum! We make our own almond milk but didn't even think of taking it one step further to make yogurt. This looks delicious!!
Thanks. It is good.
Thank you! Can I also use store bought almond milk from a pack?
I find that they do not work as well. I think they may have more water than the one I prepare myself. It will ferment and become a bit sour, but it may not thicken.
Awesome video!
Glad you enjoyed it
Hi Greg,
Have made oatmilk yoghurt, I improvised a yoghurt maker.
I use a cooler lined it with kitchen towels and two wide mouth 1 quart Mason jars filled with boiling water as my heat source. I check periodically and refresh the water jars as needed. Am try8ng batch two as we speak.
I haven’t tried yet. Please let me know how it turns out.
Very nice 👍 thank you
you're welcome
Hello thanks so much for a great video . I made it last night 1:2 ratio for a thicker yoghurt and I used a commercial almond yoghurt starter. I am in Australia 😊 It tastes great after 12 hours but it has curdled a little so it isn’t as smooth as I would like. Any suggestions please ?
I think the curdling depends on the milk you use. If it curdles, you could try to smooth it out in a blender.
@@ThePotThickens I made Almond milk as per your instructions. Will thin it out and blend. Thanks again 😊
That was good!
Thanks!
Your video is amazing. Your really give useful tips and you deserve 10 k followers😊👍 I have never done vegan yogurt myself. Was really interesting to watch
Thanks so much. I really appreciate it and love your channel too!
Could l use hazelnuts instead? Thank you so much for making this video 😊
I haven't tried but it might work. Hazelnuts have a little less protein than almonds but they might. It would probably ferment ok but I'm not sure how thick it would get. Give it a try!
@ThePotThickens thank you for your kind message. I will definitely try it out, as l have many hazelnut trees on my land 😊
@ThePotThickens thank you for your kind message. I will definitely try it out, as l have many hazelnut trees on my land 😊
Hi, do you know if one can use kefir with plant based milk also?
You probably could. It would no longer be vegan for those who are looking for that.
Super informative! It's been a while since I've made homemade yogurt.
Thanks
Found. Liked. Subscribed 👍😚👌
Thank you
Hi. This video was absolutely fantastic. I love your channel. I'm subscribed! How much coconut yogurt did you add to the almond milk to get the yogurt started. Thanks!
Thanks so much. I just added a tablespoon or so. It doesn't take much.
@@ThePotThickens Thanks for your reply🤗 I have a question. Is it okay to use probiotic capsules as a yogurt starter for this recipe instead of the Silk yogurt. I have the Mega Food brand 14 strains 20 Billion live cultures/1 capsule daily)? If so, how many capsules would I need to use and would I still follow the same procedure for your original recipe minus the Silk yogurt? Thanks so much and when will you post more content? All the best to you on your TH-cam journey!
Hi. I absolutely love this recipe. Its grea! I have probiotic capsules that have 14 strains and 20 billion live cultures per capsule. Instead of using the coconut yogurt as a starter for the almond milk, how many capsules of my probiotics should I use for this recipe? Would(1) capsule be enough? Thanks!🤗
Does this work with store brought almond milk as well?
I have not had good luck using store bought almond milk. I think they are made thinner (more water) and have other ingredients that could inhibit the cultures. But I haven’t tried many different brands.
Nice one! Please, can I use store bought liquid almond milk? And, can I do the culture with lemon myself?
In my experience, the almond milks from the store tend to contain more water and less of the proteins you need to coagulate. So they don't thicken up very well. It probably depends on the brand. I think you could probably make a curd with lemon juice, but I haven't tried. You won't get the good probiotics that way.
thank you! i tried making chickpea yogurt and I was not impressed with the taste. This recipe looks more to my liking!
Hope you like it!
Can you please do a nut free version with seeds or soy? My daughter is allergic to tree nuts
I will try and see what ones work. I know it works with peanuts if those are ok.
Any suggestions on what we can use the almond skins for? So it's not going to waste?
I haven't thought about that. What do you think? Are they good for anything? Ground up and added to bread for fiber?
YAy! Im going to give this a go! New subby! Thank you :) Im just 3 weeks into my plant based journey :)
Awesome. Let me know if you have any questions or want to see something on the channel. For the yogurt, I do find sometimes it doesn't get as thick as I want. If you want it thicker, make the milk with a little less water or drain off some water in a cheesecloth after you make the yogurt. Enjoy!
@@ThePotThickens Good Idea :) thanks for that :) Oh ok, If you have any ideas that are for people who are just transitioning into a vegan/plant based lifestyle thats beginner friendly and is cooked without oil but still tastes good lol That would be awesome! Cheers and have a blessed day. - Marie
Can you do it without sugar/sweetener.
Yes, you can. I do add just a bit to help the bacteria grow, but I don't think it is necessary.
Does this work if we use bought organic almond milk instead.thank you
It may work. Give it a try. In my experience, commercial almond milks vary a lot depending on what other ingredients are there and how much water they use. You’ll have to experiment and see if it thickens up. If not, you can always place the yogurt in cheesecloth and drain some of the water.
Thaqaqnk you ,will give it a try
Where are You? Just found your channel and the latest videos are one year old. So enjoyed your recipes.
I’m around. Just super busy. I do have a video coming very soon. Stay tuned.
@@ThePotThickens Will do.
I'm wondering if I can use store bought almond milk
In my tests it did not work well. I think the store bought milk has more water and less almonds.
Can you use store almond milk
Some may work well and some not. I think it depends on how much water the company uses in their milks. Give it a try and test different brands.
If I have almonds without the brown peel do I still need to soak them?. Do you soak them to remove the peel or is there another reason? Thanks
Well, yes. Hydrating them also helps to make a smooth milk.
4:02 may i have some :) it looks so beautiful
Thanks. It is good
Brilliant my dear brother 👌👌 pls stay connected dear friend 🤝🤝
Thank you for watching.
Can I use pre made almond milk please ?
It probably depends on the brand cane have more water than others and may not thicken well. Also, check for preservatives that may prevent the bacteria from growing.
can i use dairy yogurt as starter to make a non dairy yogurt
Yes you can if you don’t ,ind the trace of dairy. The bacteria should work.
thanks for the video, can you show how to make curd cheese with the leftover?
If you want a thicker curd like cheese, I think you can just place it in cheese cloth in a colander and let it drain into a bowl. I would do this in the fridge for 1-2 days until it is as thick as you want.
Can we use commercially available Almond (or Soy)milk from a store like Costco?
Possibly. It depends on the water content probably. I think this is highly brand dependent, so you may have to just experiment and see how it turns out.
Can you freeze it?
I haven’t tried. Maybe it would be ok.
I apologize if you answer the question already there so many comments to go through . Which probiotic capsule do you use to make this yogurt that has those ingredients.
I don't know. I have only used other yogurts as starters.
How long should this last in the fridge after making?
Well, it should last at least a week I think. Yogurt is fermented. If it smells off or shows any mold, I would discard.
For how long should it boil
Bring it up to temperature and boil it for just a few minutes. Then let it cool.
@2:25 Are you sure you can use some of the previous yogurt as your starter for a new batch?
Somewhere else i read the following: "For non-dairy yogurts this is not recommended and generally does not work well." Just doing my research before jumping into an 'other project of mine'...
Short and informative content. +1
I'm not sure whey that would be. Live cultures are live cultures. It should work.
:| i make it often. I use all kind of nuts to make yogurt. And i even use it to make idli.
But i do not add sugar.
Yes, not necessary. I added just a little to make sure the bacteria had something to eat.
I've tried twice. Once using a probiotic and again with bought yoghurt. Don't have a food thermometer. I allowed it to cool for 45 minutes after boiling before adding cultures. Any suggestions?
If it is too runny, try making a thicker almond milk (less water). It won't thicken quite like milk would because of the protein content. I have seen this same thing done using peanuts instead of almonds which may thicken better. Also, some have good luck using oat milk because the starches in oats will thicken more when cooking.
Thanks so much for your reply. Keep up the good work!
When fermenting the yogurt, do you think it would be okay to put it in a container with an airtight lid? I made a yogurt fermenting box out of a styrofoam box and a heating pad. I'm worried that a loose-fitting lid or a cloth will make the yogurt taste like styrofoam + plastic from the heating pad.
Fermentation does produce gas so you don’t want it sealed tightly.
I'm thinking of using almond flour instead since I don't have a blender.
Let me know if it works for you.
So I made the yogurt yesterday. Today at 5:00pm is 25 hrs. Unfortunately the milk did not thicken until a yogurt consistency. I will try again with 2 cups of water. It is runny and tastes like sour cream, great flavor. I live in Puerto Rico so I wonder if the humidity had anything to do with it not thickening
It can be a bit tricky. There is only so much proteins in almonds to coagulate so it can be a bit thinner. Also, the amount of water used to make the milk can affect it. Do you see any thickening at all? You could strain off some of the water to make it thicker. Soy milk may be better for yogurt as it has a higher protein content.
@@ThePotThickens I tried again today. I did 1 cup soaked peeled almonds to 2 cups water. I’ll let you know tomorrow how that turns out!! Thx for responding
Is it really hard to find raw almonds in US? Here in Australia we have plenty in our normal grocery supermarkets.
Plus I have this thing called ‘Yoghurt Maker’ . Its just a insulated plastic canister kinda thing with a platform internally and a plastic container that sits on top of that platform. You just fill it upto platform with hot water, put your youghust mixer in the container , sit it on the platform n clode the lid. 5 hours wait n u have your yoghurt.
Very useful for areas that are cold (like Melbourne where I live) or winter season.
We have plenty of almonds but not true raw ones. They are all pasteurized.
I love almonds, but my main issue with using them in bulk is the water intensity for farming them. Do you have any alternative recipes for doing vegan yogurt that are more sustainable?
Absolutely. You can do this with peanuts also. My guess is that it would work with soy milk or oat milk.
Chickpeas!
can you use almond milk from the store?
You can try but I find the processed almond milks contain more water and they do not work well to make yogurt. It may depend on the brand. I haven't tried any after my first time failed.
I've tried this thrice. I must be doing something wrong. The first time it was nice and thick(not separated) but the taste was sweet and not tangy. Time #2 it tasted good but was runny. Time #3 it separated and the taste was not good. How long should I boil/ simmer the pot? I think this may be my trouble. I bet I'm not letting it go long enough - or too long.
I think it can be finicky. I don't boil it long. I just bring it up to a simmer then let it cool down to the temperature I add the cultures.
I wonder what would happen if I used a greek yogurt as my starter but put those cultures into almond milk
I'm sure it would work. But that doesn't necessarily make it thick. You would want to place it in a cheesecloth and let it drain for a while to thicken.
@@ThePotThickens that's alright I'm just thinking I already have a plain Greek yogurt and would be easy if I could just use that instead of buying a different starter 😂
@@lindsaysmith4486 Yes, absolutely it would work.
What does it taste like?
Like almond yogurt.
@@ThePotThickens :-D what about in comparison to cow's milk yogurt?