Justice For All: A Busy Family: Almond Milk Yogurt

I finally had success with my almond milk yogurt. I did NOT have success when I used store-bought almond milk. I made my own almond milk, which was a pretty easy process. As I've explained in a previous post, I will probably adjust the amount of water I added to the almonds to hopefully give it a creamier consistency.

The recipe I used for my yogurt...

Ingredients
4 cups homemade almond milk
2 cups water blended with 1 Tbs almond butter
1 Tbs Honey
1/4 scoop of my son's protein powder (I used Kids' Life Basics Pea and Rice Plant Protein powder
2 packets Geletin- a little over 1 Tbs

Step 1: Make sure all cooking utensils have been sterilized.

Step 2: Mix all ingredients except Gelatin into a pot. Bring to simmer. I let it get to about 175 degrees.

Step 3: Reduce heat. Whisk in 2 packets gelatin dissolved into 1/2 cup boiling water.

Step 4: Pour mixture into another bowl and place that bowl into a larger bowl of water. Allow mixture to cool to 95 degrees.

Step 5: 1/4 tsp probiotics. I bought Vegetal yogurt starter. I found the packets I ordered don't have quite 1/4 tsp of powder in them, so I added a little of my son's infant probiotic powder that has the same cultures to complete the full 1/4 tsp. Whisk WELL.

Step 6: Pour into fermentation containers and leave to ferment for 10-12 hours with lids off. I've read varying options for the fermentation process; however being a beginner yogurt maker, I purchased a yogurt maker so I didn't have to monitor the temperature. Note: I'm not sure the mixture is supposed to be disturbed, but I stirred it a few times during the fermentation process as it seemed like it was curdling (maybe that's what it is supposed to do) Still learning.

Step 7: After allowing to ferment, place lid on containers and put in refrigerator for 8 hours. The contents will settle and a liquid might form at the bottom of the jars. As long as the smell is like yogurt and there are no off colors on your yogurt (pink, black, or gray), then it was a success.

My yogurt had the flavor of plain yogurt and a consistency that took a step toward jello. After I blended it with a hand mixer and added some strawberries, it became a little creamier. I may decrease the amount of gelatin slightly with my next try.