Ingredients
3 ½ – 4 C homemade almond milk [1]
2 tsp Pomona’s pectin powder [2]
Each box of Pomona’s Universal Pectin includes pectin and a separate packet of monocalcium phosphate for calcium water.
2 tsp Pomona’s calcium water [3]
1 package Vegan Yogurt Starter
Preparation
Measure 1 cup of almond milk add pectin powder. Blend in blender until well combined. Set aside. In a saucepan, slowly, very slowly, do not boil, heat the remaining almond milk, with the calcium water added, to 140ºF. Add reserved almond milk/pectin mixture. Return mixture to 140ºF. Remove from heat.
Cool to 110ºF. Sprinkle vegan yogurt starter over the milk and stir well.
Pour into a clean 1-quart glass jar and cover with a coffee filter, secured with a rubber band, or pour into yogurt maker container.
Incubate for 6-8 hours at 105º-112ºF. The longer the yogurt incubates, the tangier it will be.
Shake or stir and refrigerate. Yogurt will not thicken until after refrigeration time. Thickening may take up to 24 hours.
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.
