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Almond Milk Yogurt

This Almond Milk Yogurt is SO EASY! Creamy, tangy, and dairy-free with just a few wholesome ingredients for a perfect homemade probiotic treat.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Snack
Cuisine: Vegan
Keyword: Dairy-Free, Easy, Homemade, Probiotic, Vegan
Servings: 4 servings

Ingredients

  • 4 cups almond milk unsweetened
  • 2 tablespoons arrowroot starch acts as a thickener
  • 1/2 teaspoon agar-agar plant-based gelling agent
  • 1 vegan probiotic capsule vegan probiotic capsule for fermentation
  • 2 teaspoons pure maple syrup or organic honey to sweeten

Instructions

  • In a medium saucepan, pour the 4 cups of almond milk. Heat it over medium heat until it’s warm but not boiling—about 180°F (82°C). Keep stirring gently to avoid scorching the milk.
  • While the almond milk is warming, whisk together the 2 tablespoons of arrowroot starch and 1/2 teaspoon of agar-agar in a small bowl. Once the almond milk is warm, gradually whisk this mixture into the saucepan. Continue to stir until it thickens slightly, about 5 minutes.
  • Remove the saucepan from heat and let the mixture cool to around 110°F (43°C). Once cooled, open the vegan probiotic capsule and sprinkle the contents into the mixture. Stir well to ensure even distribution.
  • Add the 2 teaspoons of pure maple syrup or organic honey to the mixture. Stir until fully dissolved, adjusting sweetness as desired.
  • Pour the mixture into clean glass jars or containers. Cover them loosely with a lid or cheesecloth to allow airflow. Place your jars in a warm spot in your kitchen where they can sit undisturbed for 12-24 hours. The longer they sit, the tangier your Almond Milk Yogurt will become.
  • After fermentation, give your yogurt a good stir. If you like it thicker, you can strain it through cheesecloth. Place the yogurt in the refrigerator to chill for at least 4 hours before enjoying.

Equipment

  • Medium Saucepan
  • Whisk
  • Measuring Cups and Spoons
  • Glass Jars or Containers
  • Cheesecloth or fine mesh strainer
  • Warm spot in your kitchen

Notes

  • Make sure the almond milk is unsweetened and free of preservatives for best fermentation results.
  • Adjust sweetness by varying the amount of maple syrup or honey.
  • Strain the yogurt through cheesecloth for thicker consistency if desired.
  • Store the yogurt in the refrigerator for up to one week or freeze for longer storage.
  • Be patient during fermentation; longer times yield tangier yogurt.