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Product Review (submitted on June 8, 2013):
This made creamy, tart, excellent almond milk yogurt, probably not as good as dairy, but I can't have milk products. I used a Euro Cuisine maker,made 'milk' in a blender: 2 1/2 cups Bob's almond meal/'flour' with some water blended on medium for 5 minutes, then added 4 tsp. sugar and one serving rice protein powder (for thickener) and mixed well.Added water to get total of 42 oz. Heated all that touches yogurt in hot water to 'sterilize'. Then heated 'milk', added around 1/4 cup to one jar and whisked in Cultures for Health vegan starter. Took out after 9 hr and 40 min. Then refrigerated overnight. 10 gm protein/serving! Commercial almond milk would be less protein because it is only one gram of protein per cup. Plus it has additives that change the taste. For those allergic to dairy, as I am: the casei in yogurts is not a dairy product-took me a long time to figure that out!
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