It is challenging to make almond milk yogurt. It usually ends up a liquid, or like a thick soup. After 7 years of practice, I've learned a few tricks to guarantee a solid yogurt.
Ingredients:
2 cups blanched almond flour
2 cups water
Yogurt starter (I use 1/4 teaspoon GiProStart yogurt starter)
Instructions:
1. Put two cups of almond flour in a blender.
2. Add two more cups of water, or until water reaches the 4 liter mark.
3. Blend for a few minutes.
4. Add 1/4 teaspoon of GIProStart non-dairy yogurt starter. Blend for another minute.
5. Pour everything into your yogurt maker. Leave for 12 - 24 hours.
6. Essential: Leave the lid off of the inside container and just put the yogurt maker lid on. Every six or so hours, remove the yogurt maker lid and quickly dispose of water that has condensed on the inside of it.
The final result: a pretty solid yogurt. YAY FOR YOGURT!
Almond milk yogurt recipes
1. GiProStart - has recipes for both dairy and almond milk yogurt
2. Pecanbread