nut milk yogurt

[Elizabeth]

I am familiar with the "yogurts" and "cheeses" made with the nut and seed pastes..but was wondering if anyone has tried to make yogurt using a yogurt culture added to a nut or seed milk.

Thanks...

[Elizabeth]

I have one of those old yogurt makers with the little jars..and was thinking of either trying the method written about here (the link) or following the instructions on the starter package only substituring Raw Nut/Seed milk...

http://users.chariot.net.au/~dna/vegmilk.html#SNM-yogurt

Also, a while back I saw a raw vegan site selling either kefir grains or instructions for raw vegan kefir, but lost the link...any ideas??

Thanks...:)

[Veganforlife]

In one of my raw books there is a recipe for yogurt. I'll have to check it out and get back to you with it...

[Crisyn]

Here's a question....
I have made yogurt from commercial rice and almond milk in the past, but the instructions said to scald the milk before adding the starter. I have it in my head that this was to kill any pre-existing bacteria so that only the desirable bacteria will multiply in the yogurt.
If you are making RAW yogurt, you would still have undesirable bacteria competing to form colonies in your yogurt, which could be bad news. I would imagine that you couldn't keep using some of the old yogurt as a starter for a new batch, and would instead have to make each batch from scratch.
Anyone have any experience or more knowledge regarding this?

[Elizabeth]

I read on one site that when using nut/seed milk, the desirable organisms do not reproduce and each batch has to be cultured anew... I am not sure of the specifics, chemically speaking, but it does make sense that nut/seed milk, which digests differently than does animal milk, would also respond differently to culturing...

I saw a package of culture at the HFS the other day.. I think I will get it and give it a go....

I will let you know. I am hoping for that yogurty texture... we will see...:D

[Crisyn]

Mmmm, sorry, I should have said that when I made rice/almond milk yogurt, it didn't have a thick yogurty appearance at all. It was more like a creamy sauce. I have heard of people adding thickeners to get a more yogurty texture, but I don't know if any are raw - maybe agar agar, or flax seed gel?
Do let us know how it turns out!

[Springtime]

I used to make home made soy yoghurt by taking probiotic pills, splitting them in half and mixing the powder with soy milk.
But, then again, you had to heat up the milk first. But I guess it'd work, technically, just taking a bit longer.

But, just like you Crisyn, I got kind of a sour saucy yoghurt. I think store bought yoghurt contains lots of funky stuff to thicken it. I didn't mind though, as long as it's sour I'm happy.

I say try probiotics and see what happens. i took the contents of one pill to 1 liter of milk, put it in a bowl with tin foil over it and let it rest for three or four days.

good luck
/reb

[jnoelj]

There are recipes in the Boutenko's (the kids) book, and how they make yoghurt. I'll have to look it up and get back to you. They sound easy, and the fermentation is only 8 hours or so.

[Veganforlife]

Here it is. From Eating without Heating by Sergei and Valya Boutenko.

Nut or seed yogurt

1 cup any nuts or seeds soaked overnight
1 cup water

Blend nuts with water thoroughly in a blender until smooth. Keep adding water until you have the consistency of heavy cream. Strain mixture through a sprout bag. Pour into a jar and cover with a cheesecloth for the transfer of air and gases. Set your jar in a warm place where the yogurt temperature can heat up o 90-100 degres. It will be ready in approximately 6 to 12 hours or when it tastes tart and sour. Serves 5

Nut and seed yogurts can be made from sesame seeds, almonds, pecans, hazelnuts, cashews, sunflower seeds and any other nuts, seeds or their combinations. You may play with the taste by adding a little honey (or agave), lemon juice, sea salt, vanilla, or other flavors. The longer your yogurt stays in a warm place, the stronger and sourer it will become.

Suggested combinations for making delicious yogurt:
Cashew
Cashew and sesame
Cashew, almonds, and sesame
Cashew and sunflower
Sesame and almond
Sunflower and almond
Pecans and almonds
Walnuts and pine nuts
Sesame and hazelnuts

[4forme]

Here it is. From Eating without Heating by Sergei and Valya Boutenko.

Nut or seed yogurt

1 cup any nuts or seeds soaked overnight
1 cup water

Blend nuts with water thoroughly in a blender until smooth. Keep adding water until you have the consistency of heavy cream. Strain mixture through a sprout bag. Pour into a jar and cover with a cheesecloth for the transfer of air and gases. Set your jar in a warm place where the yogurt temperature can heat up o 90-100 degres. It will be ready in approximately 6 to 12 hours or when it tastes tart and sour. Serves 5

Nut and seed yogurts can be made from sesame seeds, almonds, pecans, hazelnuts, cashews, sunflower seeds and any other nuts, seeds or their combinations. You may play with the taste by adding a little honey (or agave), lemon juice, sea salt, vanilla, or other flavors. The longer your yogurt stays in a warm place, the stronger and sourer it will become.

Suggested combinations for making delicious yogurt:
Cashew
Cashew and sesame
Cashew, almonds, and sesame
Cashew and sunflower
Sesame and almond
Sunflower and almond
Pecans and almonds
Walnuts and pine nuts
Sesame and hazelnuts


Has anyone tried this recipe?? I ressurected this post by using the banana search for yogurt, I would give my left hand for some yogurt right now, the craving is so strong!
I have no clue about cultures/starters/rejuvelac and the like and frankly no patience for them right now. I just want some yogurt!! :o

[Rawjac]

I've tried a recipe similar to what VFL posted...1 cup cashews, 1 cup water (added gradually) and half the juice of a lemon if eating immediately or contents of a probiotic capsule if eating later. I blended the cashews, added water little at a time till I got a yoghurty consistency, added lemon juice AND probiotic yoghurt and put it in a warm place for 2-3 hours. I loved it but thought I'd make another without so much lemon juice as it was a little sharp - I added agave syrup to sweeten. You could add fruit puree too. Don't know it it would keep though, as mentioned before... we have bad bacteria competing with the good. Having said that, my almond milk keeps well in the fridge for 24 hours.....

I'd love me some kefir grains....