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.
- 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.