Once upon a time, there was a chicorganicmama who accidentally made almond yogurt! She only wanted to use her leftover almond pulp to make these cookies. But when she took out the leftover almond pulp that was stored in the fridge, she noticed that it smelled like yogurt! Curiously, she tasted it, and sure enough, it TASTED like yogurt too! It had a lovely, subtle, tangy flavor! “Hmm”, thought chicorganicmama, “I wonder if this almond pulp has majically turned into yogurt ? But how is this possible since I didn’t add any probiotics or starter culture to this almond pulp. How did it ferment on its own?”
Realizing she was getting sidetracked from her goal of making cookies, she decided to make the cookies and investigate the yogurt mystery later. After the cookies were successfully baked, she returned to the remaining tangy, yogurt-like almond pulp.
She added 1 cup of almond milk to the remaining almond pulp, put it into a ramekin dish, covered it with a saucer, and set it on the counter to see what would happen.
Sixteen hours later, voila! Almond milk yogurt!
Since the yogurt seemed a little soupy, she decided to strain it using her brand new nut milk bag.
The strained yogurt looked like this. It tasted pleasantly almond-y and tangy, with a nutty texture.The yogurt was thick and delicious, similar to Greek-style yogurt. It tasted great in these smoothies!
The almond milk whey also tasted pleasantly almond-y and tangy! She saved it to use for making beet kvass later!
So there you have it, the story of how chicorganicmama accidentally made almond milk yogurt! What is so excitiing about this discovery is the fact that it was SO EASY to make and DIDN’T require any probiotics or starter culture! You can simply leave the almond milk sitting out and it will ferment into yogurt!
I love ‘easy’!
- Mango Pineapple Almond Yogurt Smoothie (chicorganicmama.com)
- Vegan Almond Pulp Chocolate Chip Cookies (chicorganicmama.com)
- How To Make Almond Milk And Some Fun Facts About Almonds (chicorganicmama.com)