Zero waste homemade almond yogurt made with just almonds, water and a starter. No additives, no starch used!!
Recipe Snapshot
- Prep time: 390 minutes
- Cook time: Not specified
- Total time: 390 minutes
- Yield: 1 · 1 cup
- Category: Condiment
- Cuisine: world
Ingredients
- 1 cup almonds ((180 grams))
- yogurt starter ((or ½ teaspoon yogurt))
Method
- Bring 2 cups water to a rolling boil. Add almonds and turn off the heat. Rest them for 2 minutes and remove them to a colander. Pour cold water over the almonds and rinse them well.
- The skins will loosen. Peel them and rinse them. Soak them in 3 cups of clean water for 6 hours.
- After 6 hours, discard the water and rinse them well to get rid of the enzyme-inhibitors and anti-nutrients.
- Transfer them to a clean grinder. I use the chutney grinder jar. Pour half cup water and begin to blend until smooth. Keep adding water as need to get a thick paste like consistency. The mixture has to as smooth as possible. You may adjust the amount of water while you blend. Check my pictures for consistency and texture.
- Transfer this to a steel bowl. Heat 1 cup water in a pot until hot enough. Turn off and place the bowl of almond mixture in the water and keep stirring until it becomes warm. This takes some time about 4 to 5 minutes.
- Spoon this to a clean dry glass or ceramic container. Add your yogurt starter. If using powdered starter, dissolve it in 1 tbsp water and then stir it.
- Cover and keep this in a warm place for 3 to 8 hours depending on the temperature. When almond yogurt is ready you will notice a faint smell of the cultures. If this is your first try, keep checking every 3 hours so you know when it is done perfectly. If you leave it too long it will begin to ferment and rise. It can become inedible.
- Serve almond yogurt fresh. You can also refrigerate for 2 to 3 days.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.