Ingredients
4 cups homemade cashew 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
1 Tbs Geletin
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 1 Tbs 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 wasn't quite as jello-ey as the almond milk yogurt, but I did use less gelatin (I may use an amount in between what I used in the almond yogurt and this batch)- still a process. I added 1/2 tsp lemon extract for a lemony flavor, and that was good. I added fresh fruit. YUM!
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