It produced a delicious creamy yogurt - that just looks like cream. I fermented it for 12 hours on the back of my range - so a reasonably warm spot and the sourness was as I like it after that time. After refrigerating, the yogurt thickened up and is a perfect accompaniment to my homemade muesli.
Yoghurt-in-progress - on the back of my range, keeping warm. |
The only ingredients in the yogurt are almonds, water and probiotics. If you look at the labels of bought almond yogurts, they frequently have many chemicals included plus lots of sugar. I don't think this needs any sugar. At my class yesterday, I let my students taste both the almond and oat yogurt. They preferred the almond - and considered it tastier than any bought non-dairy yogurt.
My previous attempts all resulted in gritty yogurt, which separated a lot and gave more water than yogurt. This has none of those issues and doesn't even need stirring before use in the morning.
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