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Homemade Almond Yoghurt

Easy, healthy and budget friendly almond yoghurt can be made at home. This recipe uses the light of the oven to create the right temperature, so you do not need a yoghurt maker. The maple syrup is consumed by the probiotics as the milk is turned into yoghurt.

I like making yoghurt at home as it is preservative and additive free. I add vanilla essence for taste but this can be excluded.

This rich and nutty yoghurt can be combined with fresh fruits, muesli or nuts for a delicious breakfast, snack or dessert. It is lactose and gluten free. If you like yoghurt you may want to try my coconut yoghurt, lactose free yoghurt or frozen berry yoghurt cake.

Homemade almond yoghurt is preservative free and easy to make

Preparation Time: 10 minutes
Cooking Time: 6-8 hours
Serves: 1 litre of almond yoghurt

Ingredients

1 litre almond milk (I used organic with no added sugar)

12 probiotic capsules (I use Inner Health Plus, dairy free) or 1/4 cup lactose free yoghurt

2 tablespoons maple syrup

2 tablespoons vanilla essence

1 tablespoon gelatine (or substitute with psyllium husks or white chia, see Tips)

3 tablespoons water

You will need

1 litre or 2 x 500 ml capacity airtight containers, sterilised

Thermometer

Whisk

Method

Turn the light on in the oven and shut the door. Do not turn the fan on.

Heat the milk in a microwave safe bowl for 60 seconds or on a stovetop in a saucepan.

When the milk temperature is between 28-32 degrees reserve 1/4 cup in a microwave safe bowl and pour 1/2 of the milk into the airtight container.

The right temperature will activate the probiotics

Add the maple syrup and vanilla essence to the milk in the airtight container. Whisk to combine.

Add the yoghurt or break open the probiotic capsules and sprinkle the powder into the milk. Add half into each container if using two. Whisk to combine until lump free.

Break open the probiotic tablets and whisk the powder into the milk

Put 3 tablespoons water into a cup, sprinkle the gelatine evenly on the top and stir until dissolved. Add the reserved 1/4 cup milk and stir.

Add the gelatine mixture and remaining milk to the airtight container. Whisk to combine.

Stir to combine the gelatine mixture with the reserved milk

Put the lid on and place the airtight container in the oven with the light on for 6-8 hours. Taste the yoghurt and remove when the desired taste is achieved. Mine took 7 1/2 hours.

Place the containers in the oven with the light on

Place in the refrigerator to set for 4 hours.

Serve with fresh fruit, muesli or nuts. Enjoy!

Tips

If the milk temperature is above 32 degrees put it in the fridge and check every 2 minutes until it drops. If it is below 28 degrees reheat for 10 second bursts in the microwave until the temperature is reached.

Using gelatine will result in a smooth consistency, whereas chia and psyllium husks have a slightly grainy texture.

Plan ahead and cook meals that do not require the oven.

Related
Why homemade yogurt rocks
Gluten-free Greek yogurt cheesecake

Categories
#Healthy Recipes
#Gluten Free

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