If you’ve read my past posts, you’ll know that I’m 0 for 2 in my almond milk yogurt making game (see this post). My dairy-free girl was over the moon to find a reasonably priced yogurt maker on Amazon (this one, in case you were wondering), so she could once again enjoy one of her favourite breakfast foods and something akin to sour cream. There are some prepared dairy-free yogurts out there, but they tend to have a lot of other ingredients in them that are not on her modified diet, not to mention the exorbitant cost. To say we were disappointed with our continual failures is definitely an understatement.
I decided to do some research and found that many people emphasized the importance of making your own almond milk before beginning. I figured if I was ever to get the use out of this contraption, I’d better try. It was actually very easy, not terribly messy….and we had complete success!!! My girl had her yogurt, her almond milk and almond meal for baking, as an added bonus. Nothing was wasted. Yay!
I did double the recipe, so we had milk for drinking and milk for yogurt. In a nutshell this was the process:
- soak a cup of almonds overnight
- drain your almonds and process them in a blender with 4 cups of water
- strain and squeeze out every precious drop of liquid
- pour your milk in a super cute bottle
- make your yogurt according to appliance directions, with fingers and toes crossed
- dry out your almond meal in a low oven and store in the fridge to use for baking
- wait, wait and wait some more, then enjoy your delicious yogurt!
- we actually add another step: our maker comes with a Greek yogurt strainer, so we let it sit a few hours for extra thick and creamy yogurt
We used this super easy step-by-step recipe. We decided to leave out the extra flavours in case it affected our yogurt, and we like to have it plain for cooking. However, it was so simple, I’m sure we’ll try the sweetened recipe for milk to drink, at some point.