Homemade almond yogurt

After making the almond milk, preparing the yogurt also becomes really easy, the only problem, if you don't have a yogurt maker, is being able to keep the yogurt at a constant temperature when the probiotics need to ferment. You can use the oven off or even a thermal blanket, experiment and find the way that's right for you because the end result is definitely worth it.

Ingredients for about 500g of yogurt:

• 750ml of almond milk
• 2 tablespoons Kuzu powder
• 1 pinch of agar agar powder
• 1 capsule of probiotics (Lactobacillus bulgaricus and Streptococcus thermophiles)
• To taste vanilla extract or cocoa powder and liquid sweetener if you like

Method:

1. I recommend the containers you use for the yogurt must be well sterilized (the dishwasher is fine)
2. 2Put a small amount of almond milk in a small bowl then add the kuzu powder and agar agar to dilute them well and melt them
3. In a saucepan, pour all the almond milk plus the thickeners just diluted and if you have chosen to flavor it with sweeteners and aromas or cocoa, heat over medium heat, stirring until you start to see some bubbles (the thickeners must be completely melted and combined to the rest of the milk).  Stir again for five minutes.
4. Transfer the milk into a bowl and let it cool down to about 40° (if it's too hot the probiotics will explode).
5. Add the probiotics (if you use the inside of a capsule open it and pour the powder into the milk), mix briefly then cover with a clean cloth now it must remain for about 6 hours at 40° (the easiest way is to use the oven off if you don't have a yoghurt maker In all of this, a thermometer is very useful (sometimes I turn the oven on for a little bit first and then turn it off and when the temperature is ok I put the container in it covered but a thermal blanket or similar can also work)
6. After about 6 hours taste the yoghurt if it seems acidic enough put it in the refrigerator (at least 8 hours before consuming it) otherwise let the probiotics act for a few more hours.

Store almond yogurt in an airtight container in the refrigerator for 4 to 5 days.