Homemade Almond Yogurt Recipe (Vegan)

Name: Homemade Almond Yogurt Recipe (Vegan)
Cuisine: Dairy alternatives
Ingredients: 3 cups almond milk; 3 1/2 tbsp starch; 3 tbsp fresh lemon juice; 2 tbsp white vinegar

Homemade vegan almond yogurt with almond milk, starch, lemon and vinegar, with the original method plus an updated food-safety note.

Cuisine
Dairy alternatives

Prep time
About 15 minutes of work + overnight resting

Best for
Yogurt / Cooking and breakfast

Ingredients

3 cups almond milk
3 1/2 tbsp starch
3 tbsp fresh lemon juice
2 tbsp white vinegar

Method

Mix the starch thoroughly with the almond milk and place it over medium heat until it comes to a boil. Lower the heat and boil for 3 minutes.

Leave the mixture until it becomes lukewarm. The original recipe suggests checking by putting a finger in it and counting to ten without feeling burning heat.

Mix the vinegar with the lemon juice, then add them once the mixture is lukewarm and stir well. Cover the container tightly.

Wrap the container in a cloth. The original recipe uses a thicker cloth in winter than in summer.

Leave it overnight, then refrigerate it to chill.

In very hot weather, shorten the resting time so the mixture does not become overly sour.

Enjoy.

Important food-safety note: the original recipe leaves a mixture of almond milk and starch outside the refrigerator overnight. But this recipe does not use a defined bacterial starter, so we should not assume this is controlled probiotic fermentation. Lemon juice and vinegar alone do not automatically make a perishable food safe to leave at room temperature. Food-safety guidance recommends refrigerating perishable foods within roughly two hours, or one hour in very hot conditions. The safer option is therefore to cool the mixture promptly and keep it refrigerated instead of leaving it on the counter overnight. FDA.

For related recipes, try almond and rice labneh, almond and soy labneh, or use this yogurt in vegan zucchini in yogurt sauce.

What almonds bring to this recipe

Almonds have a measurable effect on cardiovascular risk markers: a recent meta-analysis of 36 studies with 2,485 participants found reductions in LDL, total cholesterol, non-HDL cholesterol and ApoB. Source.

They also bring unsaturated fats, vitamin E, magnesium and fiber. If the almond milk is fortified, it can also contribute calcium and vitamin D.

Dairy yogurt is not required to get a creamy, tangy base: here the texture and flavor come from almonds, without dietary cholesterol or cow’s milk.