PKD Recipes

Ingredients:
2 C. homemade almond milk
20 -25 chili peppers stems (wash well in warm water) or alternatively one can try–

1 ¾ tsp of grass fed gelatin (caution not vegan) +
add yogurt culture

Equipment:
Insulated casserole dish with lid or yogurt maker
2 x 2 square piece of cheese cloth
thread to tie

Preparation:
Heat the almond milk until luke warm. Tie the pepper stems in the cheese cloth. Pour the almond milk in the insulated casserole dish or a yogurt maker. Put the pouch of stems in the milk. Push the pouch of pepper stems down to make it sink in the milk. Cover with the lid.

Yogurt will set after 5-6 hours. If the yogurt is not sour enough, let it set for 2 additional hours. Discard the pouch of stems after the yogurt has been made. After refrigeration, the solids separate to the top. If it is not thick enough, the yogurt can be strained through a cheese cloth.

For Vanilla yogurt: add the seeds of a vanilla bean or 1 teaspoon vanilla powder to the milk mixture before culturing. A touch of tupelo honey or maple syrup when serving will also help bring out the vanilla flavor.