Today is the big reveal for my attempt at making almond yogurt to reduce my reliance on plastic containers that may or may not be recycled. You may have seen my post on coconut yogurt last week and my feeling that it’s just too fatty for my palate. Nut milk yogurts are tricky because you have to use a combination of thickeners or you will not get a consistency beyond that of a nice kefir. This recipe for Vegan Almond Milk Yogurt from @fullofplants website caught my eye, so I ordered the locust bean gum after researching it and deciding it is an acceptable thickener with more health benefits than drawbacks. It’s also important to use the same bacteria to culture as recipes specify. In the past I have found yogurts often come out too tart for my palate as well. And that just increases the temptation to sweeten it. The type of bacteria use can affect whether the yogurt is more tart less so. This bifido bacteria from NPS, that Thomas recommends is perfect. While the end product looks a little gelatinous, it’s smooth and silky and soft on the palate. Not sticky or gummy or gritty! These are my biggest complaints about non-dairy yogurt. So all in all, I’ll definitely make it again. BIG UPSIDE: no plastic containers involved! Soaked and juiced 1cup raw almonds, and the rest came from small footprint bags or bins. Another great use of the instapot too! I set it for 8 hours for this first test. #reducesingleuse #reduceplasticwaste #reduceplastic (at San Diego, California) https://www.instagram.com/p/B7gyEGAHrzD/?igshid=1iuvz0ck6g0vj
