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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 23.1
  • Total Fat: 1.5 g
  • Cholesterol: 1.1 mg
  • Sodium: 80.0 mg
  • Total Carbs: 1.0 g
  • Dietary Fiber: 0.5 g
  • Protein: 0.8 g

View full nutritional breakdown of Almond Milk Yogurt - homemade calories by ingredient
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Almond Milk Yogurt - homemade



Introduction

This recipe uses almond milk + whole plain yogurt to make your own ultra-low-calorie yogurt! I use a crock pot and a thermometer, but of course if you own a yogurt maker it will be much easier! This recipe uses almond milk + whole plain yogurt to make your own ultra-low-calorie yogurt! I use a crock pot and a thermometer, but of course if you own a yogurt maker it will be much easier!
Number of Servings: 4

Ingredients

    2C Silk Almond Milk UNSWEETENED
    about 2T Mountain High Original Yogurt, plain
    (or any yogurt with live, active cultures)
    Equipment:
    instant read thermometer
    large crock pot
    meat thermometer with probe
    timer

Directions

This recipe will take some tweaking according to your own equipment. Once you've done it a couple of times it will be easy to set and check a few times during the day. It easily doubles or triples, just get more jars.

First, sterilize 4 - 4oz jars. I used 4 baby food jars. Bring a small pot of water to the boil, add jars & lids and boil for 3 minutes. Remove jars and lids from water and drain upside down on a clean towel until cool, and ready to use.

Now, prepare crock pot. Place about 1 inch of water in crock pot, cover and set to high. It will heat while you're making your yogurt.

Now it's time to start making yogurt! Place your 2C almond milk in a small sauce pan. Stirring constantly bring to a boil for 2 minutes, then remove from heat and allow to cool to 110 degrees. Turn off the crockpot now, and remove the lid. You may cool the milk rapidly by placing the saucepan in a bowl of cold water, stirring frequently.

When the milk is nearly at temp, use the tip of a small spoon to rub about 1/2t of yogurt along the inner walls of all your jars. (I just guess - a small tip of the spoon)

When milk has reached 100F add 1T yogurt and whisk well until blended. Pour milk equally into your jars (do not stir) and add the lids.

Turn on your meat thermometer and place the probe in the center of the crock pot - it should be around 100 degrees - this is the temp you're aiming for.

Place your jars into the crockpot and add the lid. If the temp is below 100, turn to high for 5 minutes. The crockpot will continue to heat after you turn it off, so if the temp reads within a few degrees then you're fine.

Set your timer for 20 minutes to remind you to check your temp. If it has dropped below 100, turn it to high for 5 minutes again, then back off. Once your temp stabilises you may only need to heat it every hour or so.

The yogurt will need to culture for about 8 hours. Just keep checking to keep the temp at 100. After 8 hours place the jars in the fridge overnight.


Serving Size: Makes 4 jars, 4oz each

Number of Servings: 4

Recipe submitted by SparkPeople user TAMRACLOVEC.






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