Almond Milk Yogurt

Janet DeGras I make almond milk yogurt every week. I start by making homemade almond milk for the cleanest flavor. So... 1 qt. almond milk, 1/2 cup cashews, 2 tablespoons arrowroot powder, and 1/4 tsp agar powder. Blend until perfectly smooth. Transfer to a saucep an and heat gently stirring almost constantly until just before it boils, at which point it will begin to thicken. Remove from heat and allow to cool to between 105 and 108 F. Stir in the contents of two 30 bil probiotics capsules. Set up your IP with 2 cups of water in the bottom and then the steam rack. Place the jars/bowl on the steam rack and place the lid on the IP with the vent open. Press *Yogurt* and set for about 8 hours. Taste after 4 hours to see if it has reached the tang you like. If not, close the lid and continue to incubate for a couple more hours and taste again. Repeat as needed. I like mine best at 8 hours, but my aunt likes it best at 4 hours, so it really is about personal preference -- and isn't that the beauty of making it yourself? :-) Refrigerate. The yogurt will thicken a bit as it chills. If you find that it is not as thick as you prefer, then next time add a little more arrowroot and agar and/or allow to cook a little longer. Janet DeGras I make almond milk yogurt every week. I start by making homemade almond milk for the cleanest flavor. So... 1 qt. almond milk, ½ cup cashews, 2 tablespoons arrowroot powder, and ¼ tsp agar powder. Blend until perfectly smooth. Transfer to a saucep an and heat gently stirring almost constantly until just before it boils, at which point it will begin to thicken. Remove from heat and allow to cool to between 105 and 108 F. Stir in the contents of two 30 bil probiotics capsules. Set up your IP with 2 cups of water in the bottom and then the steam rack. Place the jars/bowl on the steam rack and place the lid on the IP with the vent open. Press *Yogurt* and set for about 8 hours. Taste after 4 hours to see if it has reached the tang you like. If not, close the lid and continue to incubate for a couple more hours and taste again. Repeat as needed. I like mine best at 8 hours, but my aunt likes it best at 4 hours, so it really is about personal preference -- and isn't that the beauty of making it yourself? :-) Refrigerate. The yogurt will thicken a bit as it chills. If you find that it is not as thick as you prefer, then next time add a little more arrowroot and agar and/or allow to cook a little longer.

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