If you have issues with lectins then remove the skins after soaking and discard. If you have a verticle juicer pour the blender mixture into and it will remove the pulp. Enjoy
Can golden caster unrefined cane sugar be used to feed the bacteria, instead of white sugar? I understand that the bacteria will eat it, just asking because I only have demerara sugar at home. Thanks.
Hi there, thanks for your question. We have found that probiotic capsules work well with plant base milks but not dairy milk. Here is a video from one of our community members that you might find helpful th-cam.com/video/-KSzg1Zog38/w-d-xo.html
Hi there, we have found that store bought plant based milks do not work so well, because they generally have a lot of additives included that can affect the yogurt making process.
@@luvelelife " For non-dairy yogurts this is not recommended and generally does not work well." Could you explain why? There is contradictory information on the internet - just curious...
Hi there, we do not recommend store bought almond milk, as it is full of preservative and additives and from our experience does not work for homemade yogurt.
Silly question but I’m not used to having to hold the temperature of something at the same level on a stovetop, what’s the best way to do that? All I can think is use a thermometer and see when it gets to the desired temp, then turn the heat down so it doesn’t go above that temp, then when it goes too much below, turn it back up again. It would seem for that 10 minutes, it would take a lot of monitoring. Also as long as it stays thereabouts the temp it needs to stay at for 10 minutes, say within 5 degrees, would that be ok? This recipe looks fairly straightforward to me except for that part. I’m just afraid when I got to that part, I would mess it up.
Hi there, yes, when you are holding the temperature, it is fine if it's not 100% accurate. Anywhere from 75 to 85 degrees C is fine. If it goes a little above this that's no problem, just reduce the temp. The best way to monitor this is with a thermometer. I do this all the time and it is really very easy to do : ))
Hi there, you could keep the pulp in, however, it would make the yogurt very grainy and not a great texture. Also, the pulp would not help to thicken the yogurt, you would still need to use a thickening agent. Thanks.
One other comment, I’m thinking about using a probiotic rather than a vegan yogurt starter. On a past recipe I used 2 probiotics, each 100 billion cultures, and it turned out way too tangy, so I’m thinking only 1 probiotic of 100 billion would be necessary, your thoughts? Also does it matter which strands are in it. I use the Garden of Life probiotic.
@@luvelelife I’m thinking perhaps a vegan yogurt starter might be better for me to use then. What brand would you recommend? I’m looking for one without maltodextrin in it.
Hi there, we have actually found store bought almond milk does not work when making almond milk yogurt, as it contains too many additives and these affect the yogurt making process. So its best to make your own almond milk to get the best results.
Amazing I am going to try this recipe, thank you for sharing.
Perfect, we pope you enjoy it : ))
I just started making my own nut milks and it occurred to me that I could maybe make yogurt so thank you!! I want to try pistachios. ❤
You are so welcome!
I love almond milk because of its health benefits
We do as well : ))
If you have issues with lectins then remove the skins after soaking and discard. If you have a verticle juicer pour the blender mixture into and it will remove the pulp. Enjoy
Can golden caster unrefined cane sugar be used to feed the bacteria, instead of white sugar? I understand that the bacteria will eat it, just asking because I only have demerara sugar at home. Thanks.
Yes, that will work fine : ))
Is it possible to make yougurts with a probiotic capsule instead of the yougurt starter?
Hi there, thanks for your question. We have found that probiotic capsules work well with plant base milks but not dairy milk. Here is a video from one of our community members that you might find helpful th-cam.com/video/-KSzg1Zog38/w-d-xo.html
Can you just use store-bought almond milk to make yogurt?
Hi there, we have found that store bought plant based milks do not work so well, because they generally have a lot of additives included that can affect the yogurt making process.
Does it grinder the coffee peans?
Hi there, yes, our blender is perfect for grinding coffee beans : ))
@@luvelelife thank you 🙏🏻
Do you add the gelatin to it while it’s cooking or do you do it separately in a small bowl and then add it after
Hi there, you actually need to add it before you put the yogurt mix on to incubate. Thanks.
Can you use some of the previous yogurt as your starter for a new batch?
Hi there, thanks for your message. For non-dairy yogurts this is not recommended and generally does not work well.
@@luvelelife thank you!
@@luvelelife " For non-dairy yogurts this is not recommended and generally does not work well." Could you explain why? There is contradictory information on the internet - just curious...
Is it okay if I just use store bought almond milk?
Hi there, we do not recommend store bought almond milk, as it is full of preservative and additives and from our experience does not work for homemade yogurt.
@@luvelelife Thank you.
Silly question but I’m not used to having to hold the temperature of something at the same level on a stovetop, what’s the best way to do that? All I can think is use a thermometer and see when it gets to the desired temp, then turn the heat down so it doesn’t go above that temp, then when it goes too much below, turn it back up again. It would seem for that 10 minutes, it would take a lot of monitoring. Also as long as it stays thereabouts the temp it needs to stay at for 10 minutes, say within 5 degrees, would that be ok? This recipe looks fairly straightforward to me except for that part. I’m just afraid when I got to that part, I would mess it up.
Hi there, yes, when you are holding the temperature, it is fine if it's not 100% accurate. Anywhere from 75 to 85 degrees C is fine. If it goes a little above this that's no problem, just reduce the temp. The best way to monitor this is with a thermometer. I do this all the time and it is really very easy to do : ))
Can you INCLUDE the ALMOND PULP in the FERMENTAION? Instead of AGAR, will will some kind of STARCH work just as well?
Hi there, you could keep the pulp in, however, it would make the yogurt very grainy and not a great texture. Also, the pulp would not help to thicken the yogurt, you would still need to use a thickening agent. Thanks.
One other comment, I’m thinking about using a probiotic rather than a vegan yogurt starter. On a past recipe I used 2 probiotics, each 100 billion cultures, and it turned out way too tangy, so I’m thinking only 1 probiotic of 100 billion would be necessary, your thoughts? Also does it matter which strands are in it. I use the Garden of Life probiotic.
Because probiotic capsules are not specifically designed to make yogurt, you may need to do some experimenting to the the taste you are after.
@@luvelelife I’m thinking perhaps a vegan yogurt starter might be better for me to use then. What brand would you recommend? I’m looking for one without maltodextrin in it.
If you already bought Almond Milk skip to 1:45.
Hi there, we have actually found store bought almond milk does not work when making almond milk yogurt, as it contains too many additives and these affect the yogurt making process. So its best to make your own almond milk to get the best results.