Homemade Vegan Yogurt, for Everybody

I know you.

You are the person who loves yogurt. You're also the person who has given up dairy (and possibly soy) for one reason or another.

You've been hurt, disappointed - store-bought vegan yogurt is a thin, gross gel, cloyingly sweet and faintly nauseating to smell. It's not what you're craving anyway.

You long for the sharp tang and dense custard-like firmness of strained Greek yogurt.

And because I know you, I know that when I say "why don't you make it yourself?" you'll guffaw. Your almond milk will spray out of your nose as you attempt to stifle a derisive laugh.

Because you think you can't make yogurt - certainly not VEGAN yogurt. Not the real stuff. You don't even have any special equipment, and besides, fermenting is scary and weird and too complicated especially with plant-based milks.

It can simply never be.

But I know you, and I know that you'll keep reading with that little spark of hope, and you'll follow my directions, create the most delicious yogurt you've ever put in your mouth, and that spark of hope will blossom into a flame of pride at your resourcefulness and skill.

So let's do it - let's pretend we're old-timey adults living on a farm in Minnesota (like my grandma did in the Great Depression) and make some yogurt - without the cow juice. It's easy. It's fun. It tastes like a Mennonite breakfast. It impresses your parents and does some healthy nonsense in your gut.

But most importantly - it satiates your long-suppressed desire for the ambrosial delight of real. cultured. yogurt. Let's do it.

Vegan Almond Yogurt	4.5-12 hours	3 cups plain yogurt
Ingredients: 1 cup (150g) soaked, unroasted almonds 1.5 cups filtered water 1.5 tsp sugar 1 capsule probiotics (50 billion cultures)	Tools: High-speed blender, non-metal spoon, non-metal bowl or jar, thermometer, oven with internal light, cheesecloth/tea towel/nutmilk bag for covering and straining.
Instructions: Prepare 3 cups of unfiltered almond cream: Blend almonds, water, and sugar in a high-powered blender until very smooth and warm (110-115° F). This can take several minutes. Pour into a clean glass or plastic container. Break the probiotic capsule(s) into the warm almond cream and stir well with a NON-METAL spoon. Cover container with cheesecloth and place very close to the oven light for up to 12 hours (check for taste after 4 hours and every hour thereafter until it is to your liking). Cover and refrigerate for use – it is ready when cold again.

Optional Notes (of Significant Importance):

You cannot, CANNOT do this with store-bought almond milk. And it's not worth the cost anyway. I made this recipe specifically because I wanted thick, tangy, wholesome Greek-style yogurt (and I had already experimented with a carton of Trader Joe's almond milk). I promise you it will not turn out with anything less than unroasted, unsalted almonds. Raw or pasteurized, organic or conventional, whole or pieces makes no difference. As long as they're almonds, and they aren't adulterated.

Soak. Your. Dang. Almonds. Quick soak or overnight is totally fine, but do it, especially if they are whole. They will blend better and some weirdos think it helps with their nutrient content. But don't bother peeling them or straining the mixture once it's blended. Leave all that hearty goodness in the yogurt for texture and nutrition. You won't even notice when it's all done.

The sugar is important to help the bacteria grow, but you can use whatever sugary thing you like in its place. Soaked dates, agave, maple syrup, just any sweet substance in a small amount to boost the growth. I would advise against fresh fruit however, on the concern that it may encourage some unwanted cultures to thrive.

Using metal utensils with probiotics will kill them. I don't know why, and I don't care. It just will. Once the bacteria are in, don't let metal touch the mixture or the process will stop in its tracks. Of course, once the culturing is done you can use whatever you like. But not before.

I use a Vitamix, and that's all I can vouch for. Not only does it absolutely obliterate the almonds into creamy bliss, it also can warm them to the right temperature for culturing. I don't know that normal blenders can accomplish either, but assuming you can get them pureed to the right consistency, warming the mix in the microwave or on the stove is a perfect alternative if you don't want to work your blender any harder than necessary.

This is not truly Greek-style, as it is not strained. I'm well aware. However, it does have the same consistency thanks to the thick almond cream base and the actions of the probiotics. Because of this, it does not require any thickeners but uses instead more almonds and retains the almond meal you would normally strain out to make milk. Further experiments may reveal a more traditional method, but the science just isn't ready my friend. It's just not ready.

Probiotics - whaaaaaaat?! They're refrigerated, they come in capsules, and they have concentrations ranging from 2 billion to 100 billion. Some are vegan and some are not. Pick your dietary supplement and then crack enough of them open into your jar so that there is approximately 50 billion cultures in your mix. It was more than adequate for the 3 cups of almond cream, and I've seen some culture kits that use only 2 billion for a quart or more. If I find a more accurate culture-to-cream ratio, I will let you know.

The oven light keeps the mix warm enough to culture. This recipe could theoretically work in any warmish environment or with actual yogurt-making equipment. Some people also leave it at room temp. Do what makes you feel like a kitchen wizard.

If you strain the finished yogurt, you get some nifty things. First off is a delightfully spreadable almond cheese. I liked it with a little salt mixed in. Second is whey - I know, it's weird that almonds create nondairy whey. But it's just the probiotic runoff, and it can be used to establish your own yogurt dynasty, or for a myriad of other things. Just ask Google.

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