Last week a friend of mine came to visit. So exciting. I wanted to make us some dairy free yogurt, but I decided to try a new flavor, based on my best dairy free yogurt recipe. Thinking she might be hungry after flying in, I brought her a jar to try on the drive home from the airport. She loved it =) All of us did. I hope you love it too.
Dairy-Free Yogurt #3: Raspberry & Almond Flavor
dairy-free, soy-free, refined sugar-free
Add to pot:
4 cups cashew milk (How to Make Cashew Milk Video)
2 cups water that has been blended with 1 tbsp almond butter
1 tbsp honey or coconut sugar
1/8 to 1/4 tsp chocolate raspberry liquid stevia (to your taste)
Bring to simmer. Watch carefully so it doesn’t boil over.
Reduce heat to low, whisk and simmer for about 4 minutes. Turn off the heat.
Pour the liquids into a bowl and put that bowl into a larger one of cold (but not iced) tap water.
(Note: Omit this step if using agar powder, and let it cool down on it’s own so the agar powder doesn’t get lumpy) Whisking also helps it cool down faster.
When you have reached about 92°F add:
The contents of about 9 probiotic capsules.
Whisk them in well. (I use Solaray Multidophilus, 3 Billion, non-dairy) Or 25 to 30 billion of any dairy-free probiotic.
Pour into jars and keep warm for about 15 hours. I use my yogurt maker, but I love the suggestion of using a cooler with containers of hot water around the yogurt jars. If there is a clear pool at the bottom, secure the lids tightly and shake the yogurt to mix it in before refrigerating. (Note: For agar option shaking isn’t necessary)
Refrigerate for 8 hours.
My girls like to put their yogurt in a small dish and top it with a little raspberry jam. I use Crofter’s Just Fruit Spread, but St. Dalfour is another one with no added sugar.