Pour 1 cup of raw almonds into a liquid measuring cup and cover with filtered water. Fill measuring cup with water to the 2 cups line.
Let it sit in the fridge overnight.
Make Almond Milk
In the morning rinse and drain your almonds.
Pour your soaked, rinsed and drained almonds into a blender and add 4 cups of purified water. I use a Vitamix. Blend for a few minutes until they are well pulverized. If your blender has less power, make sure to pulverize the almonds for a few minutes.
Pour the milk mixture into a nut milk bag to strain out almond pulp.
Let the bag drain and gently squeeze the bag 15 minutes later. Remove as much milk as possible.
Reuse the almond pulp by baking it in the oven at 200 for 3-4 hours until it’s hard. Then grind it up and add the powder to baked goods or homemade granola. There’s no waste and it adds some extra protein.
Sterilize Your Equipment
Sterilize the equipment you’ll be making your yogurt in, including spoons and the container you will incubate the yogurt in. You can get mold if your equipment is not sterilized. Save yourself from a failed yogurt batch.
Pour boiling water over your equipment before using it. I boil water in my tea kettle to make pouring easy. Or you can run your equipment through the dishwasher.
Heat the Milk
Add enough water to your almond milk to equal 4 cups.
Pour your milk into a saucepan. Reserve 1 cup of almond milk in a separate bowl.
Mix 2 tablespoons of arrowroot powder into the bowl of 1 cup of milk. Whisk with a fork until incorporated.
Sprinkle 1 tablespoon of gelatin over the milk in the saucepan as you heat it. Pay careful attention to the milk, so as not to overheat or scorch it. (Alternatively, you can heat the milk in a pressure cooker using the sauté or yogurt feature, too.)
Heat the milk until it begins to bubble, simmer and thicken. This will sterilize your milk and prevent bad bacteria from cultivating.
Pour the arrowroot mixture and 1/8 cup of sugar into the saucepan. Continue to whisk over heat for 5 minutes. Stay with it: It can boil over very quickly.
Remove from the heat and watch your temperature as it decreases. You’ll need a candy thermometer for this.
Add Your Culture & Make Yogurt
Once your milk has reached 110 degrees F, you are safe to add your culture. Anywhere between 100 and 110 degrees is the sweet spot.
Incubate your yogurt at 110 degrees for 6–24 hours, depending on how tart you like it. The longer you incubate it, the more tart it will become. I incubate for 8 hours.
Here are some common ways to incubate your yogurt: - In the oven with an oven light on - On a heating blanket on low setting with towels - In a pressure cooker if you have a yogurt setting - Proof setting on your oven if you have the setting A quick search will give you more incubation ideas. Find the best method for you.
After incubation, refrigerate your yogurt overnight. It will take some time to set.
Add flavoring by stirring in a bit of fruit or jam until combined.