Vegan Raw Almond Milk Yogurt

This recipe is based on making homemade raw almond milk, not using commercial brands of milk. 





  1. Measure 1 cup of almond milk and add pectin powder. Blend in blender until well combined. Set aside.
  2. In a saucepan, slowly heat the remaining almond milk, with the calcium water added, to 140ºF.
  3. Add reserved almond milk/pectin mixture. Return to 140ºF. Remove from heat.
  4. Cool to 110ºF. Sprinkle vegan yogurt starter over the milk and stir well.
  5. Pour into a clean 1-quart glass jar and cover with a coffee filter, secured with a rubber band.
  6. Incubate for 8-10 hours at 105º-112ºF. The longer the yogurt incubates, the tangier it will be.
  7. Refrigerate for at least 6 hours (overnight yields very thick yogurt). Yogurt will not thicken until after refrigeration time.


*Each box of Pomona's Universal Pectin includes pectin and a separate packet of monocalcium phosphate

 Raw Almond Milk Yogurt

Raw Almond Milk Yogurt

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