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Cashew Milk Yogurt

Being allergic to dairy and soy, yogurt options are few and expensive!  So I’ve started making my own!

I make cashew milk and then use it to make yogurt in my crockpot.

For the cashew milk, I adapt this recipe at Elana’s Pantry.

I omit the salt and agave nectar, and for yogurt I use 3 c. cashews to 8 c. water to make it creamier– more like whole milk yogurt as opposed to low fat.  I have soaked for as few as 6 hours and as many as 12 hours and it comes out the same regardless.

My cashew milk still would require straining or sitting in the fridge overnight for milk consistency, since I don’t have a nifty Vitamix.  I have strained through a cheesecloth, though this is so time-consuming that I usually skip it and enjoy the grittiness.  I also have my eye on a nut milk bag

For the yogurt part, I use this recipe verbatim:

1. Pour 8 cups of milk in the crockpot. Cook on low for 2 1/2 hours.

2. Unplug and let sit for 3 hours.

3. Take 2 cups of the cooked milk and mix with 1/2 cup of store bought live culture yogurt. (You’ll have to buy some for the first batch- next time you can use some from your homemade batch.)

4. Pour it back in with the rest of the milk, keeping the crockpot unplugged, and wrap the pot in a heavy towel for 8 hours.

5. Enjoy your yogurt!

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