Almond yogurt - high protein, vegan

This high protein yogurt uses almonds, cashews and soy or pea protein isolate to make 1 gallon of yogurt. The fermentation instructions produce a very sour yet thick yogurt with very little chance of forming surface yeast or mold cultures. Use a non-dairy starter yogurt for a vegan version. A less expensive alternative to soy protein isolate is fermented soybean flour. This will produce a higher fat yogurt with a little more soybean taste. A high power blender is needed.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Soak the almond overnight, rinse, then pressure cook for 10 minutes. Makes about 600g of drained almond.

Step 2

Blend cooked almonds with skins with sufficient water until very smooth in a high power blender (about 4-5 minutes)

Step 3

Blend cashews with sufficient water until very smooth (about 4-5 minutes)

Step 4

Blend 1l of water and gradually add protein powder until smooth. Add vanilla and cardamom.

Step 5

Combine blended ingredients in a large pot with sufficient water to make 4l and gradually bring to a boil, stirring to keep the bottom from sticking. Simmer for 10 minutes.

Step 6

Using normal sanitary procedures for yogurt, allow to cool to 44C. Then add live yogurt starter and mix well.

Step 7

To prevent mold, cover the surface of the yogurt, all the way out to the edges of the fermentation container, with cling wrap. This together with the initial high temperature ferment that quickly sours the yogurt will prevent surface yeast and mold from forming.

Step 8

Ferment at 42.5C for 6-8 hours. Then at 38C for another 20-24 hours. Refrigerate.