You may remember I said that I had been told by friends that you can just open up your probiotic capsules and use them for the starter. Well, that’s exactly what I did. I toyed with ordering starter, but didn’t have the patience to wait for it to arrive, so I used my probiotic capsules. Turned out better than ever! Here is how I did it:
Dairy-Free Yogurt *
and refined-suagr free too!
Over almost medium heat bring to simmer:
4 cups cashew milk (How to Make Cashew Milk Video)
2 tsp honey
20 drops vanilla liquid stevia
Keep a close eye on it so it doesn’t boil over.
Meanwhile, dissolve 2 tsp Gelatin in 1/4 cup boiling water. (OR use Agar-Agar for vegetarian. Note: the amount of Agar-Agar needed might be different. I have only made it with gelatin so far.)
As soon as the cashew milk starts to simmer turn off the heat.
Add the dissolved gelatin water to the cashew milk and let it come down to about 92 degrees.
I pour the liquids into a bowl and put that bowl into a larger one of cold (but not iced) tap water. Whisking also helps it cool down faster.
Once you’ve reached about 92 degrees:
Open 6 probiotic capsules and whisk them in well.
Pour into containers and keep warm for about 10 hours. (I use my yogurt maker, but I love the suggestion of using a cooler with jars of hot water around the yogurt containers.)
Note: If there is a clear pool at the bottom, secure the lids tightly and shake the yogurt to mix it in before refrigerating.
Refrigerate for 8 hours.
I’m going to mix in a drop of lemon extract before I eat mine tonight. I love lemon yogurt
Click for the link to my yogurt making supplies.