![]() The first non-dairy yogurt I tried was this delicious 2-ingredient coconut yogurt. ![]() But since trying to cut back on my dairy intake, I’ve been experimenting with making a dairy-free version, which is a bit different. There will be a slight amount of cashew sediment at the bottom but that will become well integrated with a good swirl.Making your own yogurt might sound intimidating, but it’s actually one of the easiest things once you learn a few simple tips and tricks! I learned how to make regular dairy yogurt from my mom years ago. Simply stir the milk well before pouring. The cashew milk will stratify into different layers. I've left my fermented cashew milk to incubate for as long as 24 hours without any issues. You can vary the fermentation time for a more or less tart taste. This seems to keep the milk at a nice temperature for fermentation. Simply place your vessel with the milk onto the seed starter mat and close the door. The other is to place an electric seed starter mat on the bottom of your oven. One option is an Instapot set to the yogurt setting. There are two very easy forms of incubator to use.
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