- 2 cups of almonds (about 180g, soak overnight)
- Yoghurt cultures: 4 Tbsp of commercial sugar-free soy yoghurt or coconut yoghurt (minimum shelf life 14 days) or 4 Tbsp of bread drink (available from the health food store) or 2 probiotic capsules (available at the pharmacy)
- 2 Tbsp cornstarch
- 1 Tbsp sugar (sugar serves as "food" for the lactic acid bacteria and thus promotes fermentation. Almond milk doesn't naturally contain sugars, but cow milk has approx. 5%).
- 1 tsp agar
Be sure to sterilize all the cooking utensils, bowls, and spoons to prevent unwanted bacteria from growing in your yoghurt. That means rinsing everything in boiling water or washing it in the dishwasher.
Final result: the surface of the yoghurt should be yellow. If the surface is gray, green, pink or black in any way, please throw it away. That means the yoghurt is "dead" or "bad" bacteria have grown in your yoghurt.
- Rinse the soaked almonds thoroughly and put them in the AND SOY blender. Fill it with cold water until in between the two marks. Select program 2 and start.
- In a small bowl, mix cold water with the cornstarch and agar, set aside.
- Sift the finished almond milk with the nutty leftovers through a sieve into a saucepan.
- Whilst stirring, add the sugar and the cornstarch/agar mixture to the almond milk. Bring it to a boil and simmer for 2 minutes before removing it from the heat.
- Let the milk cool. Pour the mixture into clean glass bowls or clay pots.
- Mix in the starter culture, and cover the milk. Place a woolen hat or scarf on top of the yoghurt and leave it in a warm place for at least 8 hours.
- Put the fermented almond yoghurt in the refrigerator to slow down the fermentation.