Location: somewhere between complete exhaustion and utter euphoria
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Nut yogurt success
I ground almonds as fine as my cheap food processor would, mixed with a little too much filtered water and let sit on top of the freezer for 20 hours or so. It is a little to tart by itself but mixed with a little honey and coconut oil, I like it. It is chunky too with the nuts not being very finely ground. I need to get a finer grind for the nuts and less water and it would be perfect. I am very happy with this. The girls won't try it but mainly cause I said it was really tart, and it is. My late MIL had a decent food processor that has not been used in 20 years. I am going to try it out and see how it works. It is a moulinex. I may be jonesing for a new food processor soon.
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Michelle
-- Mom to Beth, 11 and Sam, 8
but michelle, what did you use for a starter? what are the "benefits" of this nut yogurt? like, does it have the acidophilus benefits of "regular" yogurt? hmmm.... i don't see how it could?
or are you doing it for a yogurt alternative? which, in itself, is a good idea!
Location: somewhere between complete exhaustion and utter euphoria
Posts: 5,883
I did this as we are dairy free and avoid soy as much as possible. I can't say the benefits of it. Something else in our limited diets? No starter. You just process the raw nuts until a fine meal add filtered water in a 1 to 1 ratio and blend until creamy. Set in a warm place (above 78 degrees) until it separates. Leave there until as tart as you want then refridgerate. There is the exact recipe on mothering.com for cashew yogurt. It does have the advantage of using raw foods. It will expand my dip possibilities and will probably make a good sub for sour cream.
I am now wondering about the advantages of it over dairy yogurt. Somehow it ferments without starter. How? I see the advantage over commercial yogurt by the lack of sugar. I did add a little coconut milk and honey but not much and it is definately not high fructose corn syrup. When I googled nut yogurt originally to find recipes, I didnot get much. I wonder how I would determine the good bacteria thing.
Wow! Awesome. I'm going to have to try it. I don't know if I have a spot in my house above 78 degrees, though....Maybe I can wrap it in a heating pad? Not using soy, I think this would be great! If you can use it in place of sour cream or make "yogurt cheese" with it, that would be awesome! Have I said "awesome" enough in this post? Awesome.
__________________ Jody
Mama to two boys (5-10-98 and 6-01-01), and two girls (11-18-03 and 1-11-07)
and Sam, 8 
blissfully in love with Cedar born at home on 2/9 weighing 10 lbs. 12 oz. 
Jody
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