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Wednesday
Sep142011

Almond Milk Yogurt | Dairy-Free

This summer I contributed this non-dairy yogurt recipe in a guest post over at the Williams-Sonoma blog, The Blender (great blog, BTW). If there is one thing I make weekly, it's this dairy-free Almond Milk Yogurt. It has become a staple in our house. I love the stuff!

This recipe is a take-off of one I shared over a year ago for Almond & Hemp Milk Yogurt. It was a good post, but oh my, it is long and very detailed. This is a simplified recipe for straight up almond milk yogurt and a condensed version of the how-to's. 

Enjoy!

***Do not make substitutions, do not alter measurements. Do not use milk beverages such as SoDelicious. Use almond milk made from fresh almonds. Do not add flavorings or sweeteners until AFTER culturing and before transferring to the refrigerator ... I've gotten a few "it didn't work" comments. Digging deeper I was told "this or that was added." Do not mot the sugar, sugar is the bacteria's food. The bacteria will consume most of it for those who are closely watching their sugar intake. Follow the recipe exactly for guaranteed results.***

Almond Milk Yogurt

Gluten-Free | Casein-Free | Citrus-Free | Corn-Free | Dairy-Free | Egg-Free | Fish-Free | Nightshade-Free | Peanut-Free | Potato-Free | Rice-Free | Shellfish-Free | Soy-Free | Wheat-Free | Grain-Free | Sesame-Free | Yeast-free | GFCF | Vegetarian | Vegan

Makes:  Approximately 2 quarts
Active Time:  30 minutes
Total Time:  26-32 hours

Ingredients:

2 cups raw ALMONDS
1 teaspoon AGAR AGAR powder (not flakes or bar)
2 tablespoons CANE SUGAR
1/4 cup ARROWROOT POWDER
Filtered WATER
Allergen-Free YOGURT STARTER or Allergen-Free Probiotic Capsules

Directions:

Sterilize all cooking utensils, bowls and fermentation containers by dousing in boiling water.

Soak almonds in filtered water 8-12 hours. Rinse well. Drain.

Transfer almonds to high-powered blender. Add enough filtered water to bring contents up to the 4 cup mark. Blend on high until smooth. Drape a large bowl with straining bag (see notes). Pour nut milk through bag. Squeeze out as much of the milk as possible. Set almond pulp aside to use in crackers or toss.

Rinse blender carafe. Pour milk back into blender and add enough water to meet the 4 cup mark. Set aside.

In a small bowl, mix arrowroot powder and 1/2 cup water. Set aside.

Add 3 cups of filtered water to a large pot (preferably larger than 3 quarts) and sprinkle agar agar powder over surface. Gently simmer 3-5 minutes or until agar agar is completely dissolved.

Whisk milk and sugar into the agar agar mixture. Return to simmer, stirring occasionally. Watch it VERY carefully. It can boil over in split second. As soon as a simmer is achieved, whisk in the arrowroot slurry. Simmer 10-15 seconds and remove from heat.

Allow milk to cool to 100-105˚F. This can take 45-90 minutes.

Mix yogurt starter (use manufacturer's recommended measure) or 35-40 billion CFUs of probiotic into a small amount of the cooled milk. Add to rest of the milk and whisk very well. Transfer to fermentation container(s) and then to yogurt maker. Leave undisturbed to ferment 8-10 hours. Transfer to refrigerator and chill 6-8 hours. Yogurt will set as it cools.

Notes:

Straining Bag: You may use a reusable fine-mesh produce bag (like 3B Bags), nut milk bag, cheese cloth.

Cooling: Allow milk to cool at room temp. Do not cool using a water bath as the agar agar will begin to set. Give it an occasional whisk. The mixture may look clumpy (this is the agar agar setting), but a good whisk will smooth it out again.

The Starter: Nut/seed milk yogurts are best made using a yogurt starter. Unlike animal-based milks, a scoop of yogurt may not work. I prefer working with a starter designed specifically for yogurt making. Because it is impossible for me, a consumer, to oversee every step in the manufacturing process when it comes to allergen-free yogurt starters and probiotics, I must leave it up to you to research and decide which yogurt culture or probiotic is safe for you and your family. One tip I can provide in your search; select one that includes the lactic acid-producing bacteria Lactobacillus bulgaricus and Streptococcus thermophilus. In the United States, the USDA defines "yogurt" as containing these two strains bacteria.

The Yogurt Maker: I prefer using a yogurt maker. I rest assured knowing that the yogurt is fermenting at a safe temp. However, you may choose to ferment in any container, preferably glass, in any environment that is kept at a constant 105-110˚F (cooler, oven, etc).

Thickening the Yogurt: When I make yogurt, there are two ingredients that I use to enhance the creaminess and overall texture; arrowroot powder and agar-agar powder. Arrowroot powder/starch may be substituted with tapioca starch, yielding close to the same result. I buy arrowroot from my local natural food store as well as off of Amazon. Agar-agar is a plant-based "gelatine" derived from seaweed. It helps to set the yogurt and firm it up. Agar powder may be purchased in packets at Asian grocery stores, from larger natural grocery stores and off of Amazon.

End Result: This yogurt will be mild with a slight tang. Portions of the surface may dry to a pale yellow; this may be expected. If there are any hints of pink, gray or black on the surface of the yogurt, throw the batch out and start again. This suggests the equipment was not thoroughly sterilized, that the yogurt starter was “dead” and that foreign “bad” bacteria colonized the batch, and/or that milk was hotter than 95° to 105°F when the starter was added.

Reader Comments (86)

This looks great, Lexie. I love yogurt but I'm not crazy about the soy variety. . . I bet this would be perfect! And it looks so yummy in those parfait glasses, too. :)

September 14, 2011 | Unregistered CommenterRicki

I'm so glad you posted this recipe! I've been buying Amande yogurt for a while now but I'd rather make my own so I can control the sugar and flavorings. I still have a yogurt maker leftover from my SCD days. I'll definitely give this a whirl!

Hi Lexie,

Great that you've posted this here on your blog, too, so all your loyal fans can find it! :-) Love those parfaits ... let me know when you're having a parfait party! ;-)

xo,
Shirley

September 15, 2011 | Unregistered CommenterShirley @ gfe

Ricki ... I am with you on the soy variety. The texture is much like the soy you can buy (it's nearly impossible to get that super creamy, greek style yogurt with a plant-based milk—but trust me, I haven't stopped trying). You CAN make it creamier by either up-ing the almond measure to 3 cups or reducing the water by a cup or two. Made it this way the other a day ... divine!!

xoLexie

September 15, 2011 | Registered CommenterLexie

Nicole ... exactly how I feel. So many on modified diets also need to limit sugar intake like we have to do with my son. Ricera (the rice yogurt out there) has 19-25 grams of sugar per 6 ounce container (depending on flavor). We just can't do that. :(

Thanks for commenting. It really makes my day to hear from you all!

xoLexie

September 15, 2011 | Registered CommenterLexie

Shirley, I'll get back to you on that parfait party. We can make that happen! : )

xoLexie

September 15, 2011 | Registered CommenterLexie

Lexie, I like this! I've been looking for an excuse to buy a yogurt maker and this might be just the little nudge I need.

September 15, 2011 | Unregistered CommenterNancy @ The Sensitive Pantry

Where do you buy your raw almonds?

September 20, 2011 | Unregistered CommenterKelly S.

Kelly, I buy my raw almonds either from:

http://www.azurestandard.com/ (a co-op that serves the West and MidWest)

or

our local www.naturalgrocers.com

Some others I know really like buying from www.nutsonline.com

I hope that helps : )

xoLexie

September 20, 2011 | Unregistered CommenterLexie

Lexi,
I made this yogurt the other day and it turned out so perfect looking!! I don't do sugar, but it was really kind of tart. Can I add more honey to it? Will that make it too runny? I do have granulated honey...I could give that a shot. Just wondering how (and if) you sweeten yours up?

September 22, 2011 | Unregistered CommenterLeigha

Hi Leigha, well it did what it was supposed to do : ) Victory!

What starter did you use? How long did you ferment?

Most sources, including me, recommend mixing in a sweetener when you dish it up. We like to add a drizzle of honey or some fruit preserves.

Adding too much sweetener prior to fermentation can throw the balance off. Just stick with the 2 T or so and add a sweetener at the end before serving.

xoLexie

September 22, 2011 | Registered CommenterLexie

Thanks, so much for this recipe. I have been long time looking for the non-dairy yogurt recipe. can i also use this recipe to make coconut milk yogurt?? It would seem so.? but not sure. please let me know what you think. Thanks, again.

September 24, 2011 | Unregistered CommenterTheresa P.

Hi Theresa,

I am learning that each nutmilk/seedmilk yields different resultss. Fat and sugar content play a big part. I know for certain you can make coconut milk yogurt :) and there are lots of recipes online for it. If it will work with the technique of adding arrowroot and agar, I do not know. I'm sure it would. Maybe I just need to try it. I've steered clear of it in the past because of the expense of cans of coconut milk. Maybe this week I will give it a go to put the question to rest : )

Thanks for your comment :)

xoLexie

September 25, 2011 | Registered CommenterLexie

Can i make this with straight up almond milk instead? I buy the unflavoured, unsweetened just plain old almond milk of the blue diamond brand and i use it EVERYWHERE. It would save me a lot of time if i could use that. I already have a yogourt maker AND yogourt starter from before i cut out dairy (its only been 6 weeks) so all i would need is agar... though i have tapioca...
thanks!

October 15, 2011 | Unregistered CommenterFrederique

Frederique,

Oh I wish I could say, yes on the Blue Diamond almond yogurt, but I really think the additional "additives" could interfere with the chemistry/bacteria. You just never know until you try. You just may have to be prepared to toss it all out : )

If it works, let me know.

xoLexie

October 16, 2011 | Registered CommenterLexie

I was wondering if you or any one on this blog might have a recommendation for a yogurt maker? What brand, where you bought it? Thank you so much!

October 29, 2011 | Unregistered Commenterstephanie simpson

I'm making my third batch in 3 weeks - I love it! Thank you so much for your research and recipes. This yogurt makes me very happy :o)

January 31, 2012 | Unregistered CommenterTracy Chesney

I have had absolutely NO luck making yogurt using almond milk from the grocery store. Have tried several brands and asked questions at www.culturesforhealth.com where I purchased my cultures. All the additives in the store bought nut milks just really messed with every batch I tried. I finally bought plain organic soy milk (no additives at all) and have made 2 successful batches with it, but I don't really like the taste of soy milk. Daughter is a vegetarian and I can no longer eat dairy, so our favorite for our breakfast cereal is Silk 35 calorie almond milk.

I have a Euro Cuisine 2 quart yogurt maker and I love it. Making a batch of using Lexie's recipe; I didn't know making my own almond milk was so easy!! Can't wait to try it. Thanks, Lexie. : )

February 4, 2012 | Unregistered CommenterPat

Yay Tracy!!! So easy, isn't it? Thanks for taking the time to let us know how your yogurt turned out : ) xoLexie

February 4, 2012 | Unregistered CommenterLexie

Pat, I have experienced the same thing. Store bought milks may have too many additives that interfere with the good bacteria. Just my guess. The balance is so delicate. Glad you've made almond milk now ... yes, so easy.

Next, try coconut milk yogurt!

http://www.lexieskitchen.com/lexies_kitchen/2011/10/4/dairy-free-coconut-milk-yogurt-recipe.html

xoLexie

February 4, 2012 | Unregistered CommenterLexie

Hi Lexie, I am excited about trying this recipe and have one question. On the ingredients you list agar agar powder and specify not flakes. Is there a reason the flakes won't work? That happens to be what I have on hand but I have never used these before and wondering if they would still work. Thanks so much!

February 4, 2012 | Unregistered CommenterCandee

Candee, powder is so much easier to use. If using flakes, the measure will be different. Here is a reference guide: http://www.peta.org/living/vegetarian-living/gelatin-alternatives.aspx

and another reference: http://www.bulkfoods.com/agar_agar.htm

So 1 Tbsp. of agar-agar flakes is equal to 1 tsp. of agar-agar powder.

You CAN use your flakes, here's how ... and since you are simmering for a longer period of time with flakes vs the powder, add a little bit of water to compensate for the liquid that evaporates: Agar agar should be soaked in the liquid first for 10-15 minutes, then gently brought to a boil and simmered while stirring until it dissolves completely, this will take about 10-15 minutes for flakes.

For those wanting to try gelatin in place of agar:
Use 1-1/2 tablespoons gelatin in place of the agar

xoLexie

February 4, 2012 | Unregistered CommenterLexie

Just had my first bite of this almond yogurt....it's DELICIOUS!! I sweetened it with just a little agave and sprinkled some ground flax seed on top. I used the leftover almond meal to make sugar free cookies, but next time I will just toast them a bit to use on my yogurt.

Thanks again, Lexie. I will try some of your other recipes soon. : D

February 5, 2012 | Unregistered CommenterPat

Three cheers for Pat! You did it. : ) So glad you enjoyed. xoLexie

I have been tossing the 2 qts of coconut yogurt into the blender when it's done and adding fruit preserves. It becomes soupier ... but much like other yogurts. A good way to sweeten a bit for the kids.

February 5, 2012 | Unregistered CommenterLexie

Hi Lexi -- just found this recipe and I am SO excited! I got the Eurocuisine yogurt maker for my birthday last weekend, the one with 7 glass jars instead of the 2 quart. Does that change any of the measurements?

I failed on my first batch last weekend, but you answered why in your post. I tried using coconut milk yogurt as the starter, and used part homemade and part store bought (I ran out of the homemade!) almond milk. Obviously that didnt work for many reasons! Hopefully I can find a non-dairy starter.

March 9, 2012 | Unregistered CommenterChrista

The top half of my batch turned out great (had a very yummy, cottage cheese flavor), but the bottom half turned out tart and my sense was that this part had gone bad. It's not supposed to taste so tart, is it? (I didn't use any sweetener due to candida issues, but still.) I'm thinking I need to mix the batch every once in a while so that it can ferment evenly. Any input is appreciated. Thank you =)

March 16, 2012 | Unregistered CommenterJJ

Actually, now that I think about it, when I drank some Bio-K probiotic several years ago, I remember it being very tart, so maybe the extreme tartness of my almond milk yogurt is not a bad sign at all. Will have to try some Bio-K again to see if I'm remembering correctly.

March 16, 2012 | Unregistered CommenterJJ

JJ, this is why I do not use probiotic capsules. You are not exactly sure what you should get ... I have attached a response to another reader below, but first, a few pointers:

1. Do not stir yogurt during the culturing process. It should be left alone. Ensure that you mix the culture in VERY well. I whisk it for about a minute to distribute evenly.

2. You MUST use the sugar. The bacteria need it to feed on. If they do not have the sugar, they will not proliferate and your yogurt will likely spoil as there is nothing to counteract the bad bacteria. The good bacteria will consume the sugar and should not be an issue for your candida.

3. Why I use Cultures for Health Vegetal non-dairy yogurt starter:

Okay, so here in the United States, the USDA clearly defines yogurt as:

§ 131.200 Yogurt.
(a) Description. Yogurt is the food produced by culturing one or more of the optional dairy ingredients specified in paragraph (c) of this section with a characterizing bacterial culture that contains the lactic acid-producing bacteria,Lactobacillus bulgaricus and Streptococcus thermophilus.(1)

Probiotic capsules taken as supplements may or may not contain these two cultures: Lactobacillus bulgaricus and Streptococcus thermophilus. That's not to say that using a capsule is harmful, you just may not be making true yogurt. Different bacteria are used for culturing different foods (kefir, piima, yogurt, etc). That said I am not even using a dairy milk to make yogurt! Ha! I would say it all depends on your comfort level. My friend Kelly over at www.thespunkycoconut.com took my yogurt recipe and began making it with capsules. So take a look over at her site. I still prefer using a bacteria mix specifically designed for yogurt making. But then I am one of those people that throws out leftovers after day three : ).

Solaray Multidophilous (which Kelly uses): Does not contain the Streptococcus thermophilus which here in the U.S. is a required bacteria in yogurt. Solaray contains: L. Acidophilus (DDS-1 Strain), L. Acidophilus, B. Bifidum, L. Bulgaricus. During fermentation, do these other bacteria work against or with each other? I do not know. I have tried her technique and it tasted fine ... so it's a fermented food of some kind.

Cultures for Health Vegetal (which I use ... and I am sorry you cannot get in Canada): Bifidobacterium bifidum, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus bulgaricus, Lactobacillus rhamnosus, Streptococcus thermophilus

This is where I leave it up to you : )

xoLexie
(1) Source: Food and Drug Administration’s Standard of Identity for Yogurt
(21 CFR Part 131.200)

March 16, 2012 | Unregistered CommenterLexie

JJ, mildly tart is good. I ferment nutmilk yogurt for a max of 10 hours. Dairy on the otherhand can go for 24.

March 16, 2012 | Unregistered CommenterLexie

Wow! Thank you so much for the thorough and well-reasoned response, Lexie. You bring up a lot of good points that I'd not considered. Glad I found your site. Will definitely find a true non-dairy starter to make my next batch with and will add some form of sugar.

March 16, 2012 | Unregistered CommenterJJ

Lexie,

Love this site, I just discovered it!! Is it possible for you to comment on the brand of yogurt maker you use? I think I'm in the market for one. . .

May 2, 2012 | Unregistered CommenterTehemina

Tehemina, sure! I have a Yogourmet and really like that I can make 2 quarts of yogurt in one container vs several individual containers. That's a personal choice. Really I don't think you can go wrong with any machine. But I like making it in volume : ) I always recommend checking your local resale or thrift shop ... some really nice, lightly used machines, end up their. I have a second Yogourmet I purchased for $2 at Goodwill. I eventually replaced the plastic fermentation jars with glass ... picked those up at Sprouts in the bulk section or online:

Here is the machine: http://astore.amazon.com/lexieskitchen-20/detail/B0016HM77A

here is the insert: (At Lucy's Kitchen Shop) http://www.lucyskitchenshop.com/yogourmet.html

xoLexie

May 3, 2012 | Unregistered CommenterLexie

I just bought a yogurt maker and intend to make both coconut and almond milk yogurt. I am assuming I need to add a sugar type substance for fermentation but can't use honey because our infant will be eating it. Is agave ok? I plan to also try using almond flour to make the almond milk yogurt. Have you tried that? Just found your site! Your post has been super helpful!!

June 15, 2012 | Unregistered CommenterKara

Kara, Actually, I have switched to using granulated sugar ... either coconut or cane. Give that a try. Agave should work, too but have not tried it myself. xoLexie

June 21, 2012 | Unregistered CommenterLexie

Whenever I've tried making vegan yogurt with agar-agar (even using a vitamix!)- it's like rubbery bits! What am I doing wrong??

Living, Learning ...

I think you are not boiling your agar long enough. If it is not fully dissolved you will get these chunks. That I why I use the powder, not the flakes or bar ... because most people do no know how to use bar and flakes properly. You must must must boil agar until completely dissolved. And make sure you are using the right measure.You have got to follow directions to a T with yogurt making or you can really mess up. Others have used this recipe and raved about it ... so take a close look at the directions again and maybe you'll find a step or ingredient that you are missing. xoLexie

July 20, 2012 | Unregistered CommenterLexie

Can I use honey instead of cane sugar? I'm not sure why it's crossed out. Sounds lovely though!!

July 31, 2012 | Unregistered CommenterDawkins Crawford

Mine separated overnight with white sediment bit down the bottom and yellow clear liquid at the top looked nasty! I used honey rather than sugar and had presoaked the almonds. Do you think presoaking the almonds might be a problem? Might try it again without pre soaking the almonds-

August 4, 2012 | Unregistered CommenterMichelle

Hi!

I also have the same question as Dawkins Crawford (which I didn't see an answer to). Why is the honey crossed out? Is it OK to use the honey? I have heard there is beneficial bacteria in honey - will this process encourage the growth of that bacteria and compete with the yogurt starter bacteria or was the switch to cane sugar for ethical reasons? Thanks!

August 5, 2012 | Unregistered CommenterFiona

Dawkins and Fiona:

No, the cross out is not for ethical reasons : ) A while back on one of my yogurt posts, there was a discussion about honey not being the safest sugar to use when making yogurt due to bad bacteria that may be present and could possibly proliferate and contaminate the batch of yogurt. Hence the switch to granulated sugar ... cane or coconut.

Dawkins ... the only thing I can say is to try again ... following the recipe to a "T" (ingredients called for and instructions) ... sterilize everything, add the starter at the right temp, mix it really well, ferment at a consistent temperature etc. Cannot stress that enough.

xoLexie

August 5, 2012 | Registered CommenterLexie

Hi Lexi I made the yogourt and it turned out .... Nice texture the only thing is it has a very yeast like smell like raw bread dough ... Is this maybe just the brand of probiotic ? It is my first attempt at making yogurt so I have nothing to compare too.
Thx Amanda

September 2, 2012 | Unregistered CommenterAmanda

Hi Amanda, I am glad the texture turned out. It's so hard to tell though about the yeasty smell you speak of. All I can relate is my experience and that is that the yogurt should have a clean, tart (depending on how long it fermented) taste. There should be no discoloration on the surface. I have have successfully made yogurt with dedicated non-dairy yogurt starters (from Cultures for Health and GI Prostart) and Ther-biotic complete probiotic capsules. I can't say for sure, but the brand and strength of the probiotic you used could be the cause of the overly yeasty smell. If in doubt, I wouldn't eat it. Again, clean and tart is what you're looking for. Sorry I can't be of more help without standing over your shoulder : ) xoLexie

September 2, 2012 | Unregistered CommenterLexie

Well I want to try this recipe but I don't like agar agar, will it work with just arrowroot?

I've been buying amande but I can't stand natural flavours, which by the way are not vegetarian, which is the reason a lot of people want to eat almond yogurt instead of dairy yogurt. I get a headache when I eat natural flavors, started to research them, apparently vanilla, strawberry, and raspberry flavors are all derived from a combination of 'natural sources' including beaver's anal glands. That is pretty sick. I don't even want to know how they do this, but I know I don't want to support it by buying products with natural flavors (and that's getting harder every day).

October 14, 2012 | Unregistered Commentersubtle dawn

you shouldn't make it yourself as it doesn't have the important added calcium

October 28, 2012 | Unregistered CommenterBennic

Um, store bought almond yogurt is not enriched with calcium either. I am not making almond yogurt as a source of calcium. I am lactose and dairy intolerant, so is my daughter. I already know of many non-dairy sources of calcium including brassica vegetables(especially kale), molasses, tahini/sesame seeds, and eggs and fish, to name a few. I am just looking for a way to enjoy yogurt again, and the probiotics in them.

October 28, 2012 | Unregistered Commentersubtle dawn

I just made this yogurt and although I changed it up a bit it was insanely good yogurt! I used a Euro Cuisine yogurt maker which has 7 little jars (about 5 cups total), so I used 1 cup almonds, 1.5 T sugar, 2 T arrowroot, and left out the agar because Whole Foods only had flakes. I used a Yogourmet yogurt starter because I don't care if I eat a few grams of milk powder. I left it to ferment for roughly 8 hours and it is mild and rich tasting, with a subtle tart yogurt flavor. Next time I think I will try it with the agar to make it thicker and I will let it ferment longer because I love a really tart flavor. It's not sweet which I really like. I can't stand store bought non-dairy yogurts because they're sickeningly sweet. Thanks for this helpful play by play of how to make yogurt! Even though I found it to be tedious and lengthy process, I think I will keep doing it because there isn't a product on the market that tastes like this!

November 2, 2012 | Unregistered CommenterFiona

Fiona. Thanks for sharing your success!!! That means so much that you took the time. The agar is not necessary ... just adds to the structure of the yogurt. And good to know about Yogourmet ... I've suggested it to folks that can tolerate dairy but have not tried it myself. Thanks for that tip. I've had mixed results with letting it go more than 10 hours. My theory is that there isn't as much sugar for the good bacteria to feed on as there is lactose in cow's milk ... so if the good bacteria run out of food, the bad bacteria will begin to colonize. And great point about the sweet sweet store bought yogurt. I get a kick out of people telling me the yogurt was "quite tart" ... I am thinking all they've had in their life is Yoplait. : ) xoLexie

November 8, 2012 | Registered CommenterLexie

Hi Lexie, I just got a yogurt maker and I'm so excited to try this! My question is: I'm also making almond milk myself for the first time for this, and most recipes I see online call for 1 cup almonds to 4 cups water, so twice as much water as you call for. Is that so that the yogurt will be creamier? I tried making it 2 cups almonds/4 cups water but nothing would drain!
Also, is the 2 cups almonds before or after soaking?

January 18, 2013 | Unregistered CommenterSonia

Hi Sonia,

In answer to your questions ...

2 cups unsoaked almonds

And yes, I start with a thicker milk ... because you will be adding close to 4 cups more water. I do it this way instead of blending and straining two batches of 1:4 ratio milk. I just blend a 2:4 ratio and then water it down.

Hope that makes sense.

:)

January 18, 2013 | Unregistered CommenterLexie

What are the directions to make this yogurt if you don't have a yogurt maker? How do I set it up to ferment?

Thank you!

February 22, 2013 | Unregistered CommenterKatie

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