Almond Yoghurt

This recipe makes a great Almond Yoghurt using our Mild or Tangy (Dairy-Based) Yoghurt Culture or Vegan Almond Yoghurt using our Non-Dairy Culture.

Please Note: We have never had any success with store-bought Almond Milk.

You Will Need The Following Items

  • A yoghurt maker large enough to hold one litre of milk.
  • A stainless steel pot for heat-treating your homemade almond milk.
  • Dairy thermometer.
  • Whisk

Your Ingredients

  • 1.5 cups of whole almonds
  • 1 tablespoons of a sugar, (to act as food for the culture)
  • 1 to 2 tablespoons of Smooth Gel
  • 1 dose of Yoghurt Starter Culture
    (100 doses per sachet of culture)

Note: The amount of culture used for one litre is VERY SMALL.


Soak your almond nuts overnight in chlorine-free water.

Drain and rinse the almonds.

Blend the almonds with three and a half cups of chlorine-free water, on high speed for about three minutes.

Use a jelly strainer or tight weave cheese making cloth to strain out the pulp, squeezing the last of the milk out is OK.

Mix 1 tablespoon of sugar with 1 to 2 tablespoons of Smooth Gel and sprinkle in slowly while whisking vigorously

Heat treat your milk to 90° C for 10 to 30 minutes, stirring constantly.

Allow to cool to 40° C, and add the culture, and mix in well.

Maintain the milk mixture between 37° and 43° C for 24 hours.