I have been expanding the repertoire of what I can use water kefir as the culture for and this is my newest creation. My goal is to create as many recipes as I can come up with using water kefir as the culture to keep things simple for my clients and followers. That way once you’ve committed to maintaining your own water kefir you will have so many fun things to do with it.
If you are not familiar with water kefir then you will want to read a previous post; Back To Basics 101 – What Is Water Kefir. And if you are curious as to why fermented foods and beverages are beneficial for you you can read more about that at Cultured Foods – Why Eat Them.
Almond Yogurt
1 cup of raw, unpasturiezed almonds
juice of 1/2 lemon, about 1 tablespoon
1 cup of water, as needed
1 tablespoon water kefir
Blend together almonds and lemon juice. Gradually add water but only as much as you need to reach a yogurt consistency. Add the water kefir and blend again until warm. Transfer from blender container to a clean glass jar. I personally like to use the pickle pipe airlock lids (they’re fabulous!) or you can use a coffee filter with a rubber band.
Set your jar in a warm place and allow it to heat up to about 90-100 degrees. It should feel slightly warm to the touch when you stick a clean finger into it. Leave it for 8-10 hours then test for tartness. Keep checking every couple of hours until you reach the desired tartness and texture. In the climate I live in 14-18 hours seems to work the best for me.
It will keep for three to four days in the fridge and will continue to get a little more tart over time. Reserve a couple of tablespoons of this batch to make your next batch or just repeat the recipe again.
There you have it; simple, homemade almond yogurt. Ours didn’t last the three days, we ate it all the first day. That may be your experience as well.
Enjoy!
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