Homemade Almond Milk Yogurt (Vegan)
A lusciously creamy yogurt alternative, this homemade almond milk yogurt is vegan and incredibly easy to make! It's silky-smooth and tangy, perfect for breakfast, snacks, or as a versatile ingredient in various dishes.
Servings: 4 servings
Calories: 140kcal
Ingredients
- 1 ½ cups raw almonds
- 4 cups water
- 2 ½ teaspoon cornstarch
- ½ teaspoon guar gum or xanthan gum
- 1 packet vegan yogurt starter
Alternative Thickener
- 1 ½ teaspoon arrowroot powder instead of cornstarch
- 1 ½ tsp agar agar instead of guar gum
Instructions
Preparing Utensils and Making Almond Milk
- Before you get started, sterilize all of your tools and utensils. To do this, wash them with hot water and soap. Then, put them in the oven at 160° F for 10 minutes. You can also put them in the dishwasher if they are dishwasher-safe. Sterilize your pot, mixing bowl, utensils, glass jars, and whisk.
- Place the almonds and the water in a high-speed blender. Blender until thoroughly combined and smooth, about 30-40 seconds.
- Using a nut milk bag, strain the blended almonds and water into a sterilized stainless steel saucepan. It's important that you not use a saucepan with a Teflon coating. Squeeze as much liquid as you can. Set the pulp aside to use for another recipe.
Heating the Almond Milk
- Place the saucepan with the almond milk over medium-low heat. Add the cornstarch and guar gum. Give it a good whisk to combine all of the ingredients.
- Allow the milk to slowly come to a temperature of 185°F, careful not to scald it in the heating process. This could take anywhere from 30 to 40 minutes.
- Once the almond milk reaches a temperature of 185° F remove the pot from the heat, whisking consistently for 2 minutes. Don't skip this step. It helps to kill any unwanted bacteria and helps to thicken the almond milk.
Allow to Cool
- Remove the pot from the heat and allow it to cool until it reaches a temperature of 100° F. Use a cooking thermometer if possible. Periodically whisk the mixture to help keep it smooth. Cooling could take anywhere from 30-40 minutes.
- Once the mixture is cool, it is safe to add the yogurt starter. Whisk in the powder until it is combined.
- Pour the mixture into two glass jars that have been sanitized. Leave some room at the top of the jars so that the yogurt doesn't come into contact with the metal lid. Use two-pint jars or one large quart jar.
Activate the Probiotics
- Place the jars in your Instant Pot. You do not need to add any water. Secure the Instant Pot lid and seal the vent. Press the Yogurt function and adjust the time. You will need at least 10 hours for less tangy yogurt and up to 14 hours for very tangy yogurt. I like the middle ground at 12 hours.
- Allow the Instant Pot to do its thing. Don't bump or disturb it during this process.
- Once the timer beeps, remove the jars from the Instant Pot and allow them to cool at room temperature.
- Transfer the jars to the refrigerator and refrigerate for 6 hours before consuming. Yogurt will last up to 7 days in the refrigerator.
Notes
Expert Tips and Trouble Shooting
- Don't skip the sterilization step! Ensuring that the yogurt is not contaminated with unwanted bacteria is essential.
- Be sure to follow all of the steps for heating the almond milk. It is essential for killing unwanted bacteria.
- Only use sterilized utensils when stirring the almond milk mixture. Avoid using contaminated spoons or putting your finger in the mixture.
- If using a whisk, keep the whisk in the pot. Removing it can contaminate the utensil from unwanted bacteria on the countertop.
- When adding the vegan yogurt starter, do so in a cool place where it won't be disturbed, and try to keep it away from air dust and potential kitchen mold spores.
- If the yogurt turns pink, it has come in contact with harmful bacteria. Discard the batch, and do not consume.
- Keep for up to 7 days in the refrigerator.
Nutrition
Serving: 1cup | Calories: 140kcal | Carbohydrates: 9g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Sodium: 10mg | Fiber: 3g | Sugar: 1g