Almond & Soy Yoghurt
Make Almond & Soy Yoghurt using Mild or Tangy (Dairy-Based) Yoghurt Culture or our Non-Dairy, Vegan Yoghurt Culture.
Selection of culture:
You Will Need The Following Items
- A yoghurt maker large enough to hold one litre of milk.
- A stainless steel pot to blanch your almond nuts in.
- A stainless steel pot or pyrex bowl for pasteurising your almond and soy milk mixture.
- A dairy thermometer
- A sealed whisk
- Measuring spoons
- 1 cup of whole raw almonds
- 1 litre of soy milk
- 1 to 1 1/2 teaspoons of sugar
- 1 dose of Yoghurt Starter Culture
- 1 dose of Probiotic Culture -- (If required)
Note: The amount of culture used for one litre is VERY SMALL.
- Blanch the almonds in boiling water for a minute or two to lift the skin.
- Strain the almonds, chill with cold water and remove the almond skins by pinching between the thumb and fingers.
- Rinse then soak your almond nuts in boiling hot non-chlorinated water for one hour, covered.
- Drain and rinse the almonds.
- Blend the almonds with approximately half a litre of soy milk, on high speed for about three to five minutes.
- Pour the soy milk and almonds through a sieve into a stainless steel pot or pyrex bowl to catch any large pieces of almond nut remaining. Blend for longer next time if any pieces of nuts are left this time.
- Mix in 1 to 1 1/2 teaspoons of sugar.
- Heat this mixture to 75° to 85° C plus, stirring constantly on the stove, or place in a microwave, to pasteurise it. If using a microwave stop and give it a good stir a couple of times to make sure the complete mixture reaches the desired temperature.
- Pour the balance of the soy milk into the pot or bowl to help cool the milk to between 37° and 43° C. Sit your pot or bowl into cold water to speed this up if needed
- Place into a yoghurt maker.
- Add your starter culture and mix well to ensure the culture is evenly distributed.
- Maintain the milk mixture between 37° and 43° C for 24 hours.
If using an EasiYo yoghurt maker, do not fill the external container so high with boiling water as to have it come into direct contact with the internal container, as this will cause the temperature to rise too high, scalding and killing the culture. Just fill it to the level of the baffle (red shelf). This will give you the benefit of a heat reservoir without risking killing the culture. Monitor the temperature if concerned and replace the hot water when needed.
The yoghurt culture grows by eating the available sugars or carbohydrates and turning them into an acid. If you like a more acidic yoghurt feel free to add a larger amount of sugar. If your soy milk does not have enough sugar in it, the culture will not thrive.
If you are getting particularly good results with a variation on the above recipe and directions please share it with us.