Is something organic if it is shipped across the country? What about the fuel that is used and how that affects our environment, not to mention the freshness of the food and a myriad of other factors. Over the last few years i have been reading everything i can get my hands on to help me answer these and other questions so sit back, relax and explore where my quest has taken me thus far.

Monday, May 25, 2009

The great yogurt experiment (pt 2)

We have yogurt! I am sitting here with a little bowl of it as i write this. Right now it is a plain flavor so i put a little splash of honey in it. The yogurt has great texture and is actually a little on the thick side, sort of like a custard, which i was hoping for. I think that by not straining the almond milk it made it thicker. This is very exciting, i have a ton if ideas for different things i want to try to make. Today i made plain yogurt, but who knows what tomorrow will hold!

Below is the recipe for plain almond yogurt:

The recipe is from a website which sells non-dairy culture, this time i used the yogourmet culture but followed these instructions, also my yogurt maker is set up for 1 liter (not 1 quart) but i just hopped online and found a conversion site that helped me out with that.

1.Fill your blender a little more then half way with water.
2. Add 1 1/3 cups of almonds to the water.

3. Add 2 tablespoons or so of honey to the mix.

4. Turn on your blender using a slower speed and blend the mixture for about 8 to 10 minutes or until the almonds have disolved. If you use a faster speed it is recommended that you let the milk set for 5 minutes or so and stir slowly to remove some of the air bubbles the blending causes in milk. The blending of the milk will heat it up enough to be able to add the yogurt starter and put it in the yogurt maker. Add water to measure up to one quart and blend for about 2 mins or so. You may have to run the milk through a sift or cheese cloth to remove tiny nut particles that the blender does not eliminate. If this does not bother you then you can leave them in the milk.

5. Make sure temperature of milk is 80F or lower.

6. Then add 1/8 teaspoon of GI ProStart™ yogurt starter for every 1 quart to the milk and give it about 5 or so long pulses with the blender. Making sure the yogurt starter mixes well with the milk. Make sure the starter is thoroughly mixed with the milk.

7. Plug in your yogurt maker and pour the mixture into your yogurt maker container or containers and ferment for 9 to 12 hours (i did 10.5 hours). We suggest you leave the lids to individual containers off and just put cover on yogurt maker. This will allow any water to dissipate from the yogurt giving it a firmer result.

8. Place in refrigerator for 4 hours then your yogurt is ready to eat.

Here is the website for anyone who wants to check it out, it has other recipes and different methods (such as using almond flour or cashews instead)

Next time i will try using coconut milk to make yogurt.

Below are some additional pics of the yogurt making:

The yogurt unleashed (or at least

See the nutty texture that it has?

Have a great memorial day!

The yogurt eating City Mouse

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