Almond Scd Yogurt

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Homemade yogurt tastes nothing like the store-bought versions I've had. Even if you don't eat dairyfree, this is a really nice, mellow yogurt with a subtly sweet flavor. While this recipe is a bit more detailed than making regular yogurt, it's totally worth it for the taste, in my humble opinion. You can make this using any nut milk, including hazelnut and cashew milk-see my recipes for nut milks in this LateChef website. Since almond milk doesn't contain lactose, you'll need to add some honey so the starter bacteria have something to munch on (culture). Or you can use a sweet milk as the base. I don't culture this yogurt as long as for dairy-based yogurts; you can culture it for more than 4 hours, but there's no pressing need to do so, since it contains no lactose. You'll notice that I add gelatin to thicken the yogurt. If you don't add the gelatin, the yogurt will have more of a thick liquid consistency. That works well if you're using it to make a probiotic drink or a milkshake. Otherwise I suggest including the gelatin for a thicker, yogurt-like texture. You may have to experiment a bit to obtain the thickness you like, and it will also depend somewhat on the gelatin brand. In general, I add less gelatin than most manufacturers call for, because I don't want the yogurt to completely gel. If your almond yogurt is too thick, you can blend in more almond milk, fruit juice, or cooked fruit. You can easily double or triple this recipe.