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Almond Yogurt - Fermented Almond Creme with an update.
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Almond Yogurt - Fermented Almond Creme with an update.
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Almond Yogurt using Coconut Kefir

 

METHOD

 

  • Soak raw, organic almonds overnight or for around 12 hours over which time the almonds will almost double their size.  You decide how many almonds you would like to make into a fermented sauce/yogurt.  Starting with a half cup to soak up to around 1 cup in size is a good guide for your first attempt.  This will make up into nearly two cups of yogurt.

 

  • To remove the almond skins bring some water nearly to the boil and drop the almonds into it for around 1 - 2 minutes.  This is not long enough to kill the central growing germ but is enough to cause the skins to peel easily. Remove almonds from the hot water and pour into a strainer and immediately run cold water on them to cool them off and prevent them from cooking.

 

  • Pop almonds out of skins and discard the skins.  The skins, if left on, cause the almond cream to go off very quickly. 

 

  • Tip the blanched almonds into the blender and add enough Coconut Kefir (plus I add a scoop of Ecobloom as superfood for the bacteria) to cover them plus a bit more….maybe around 1 – 2 cms.  How much liquid you add will determine whether the mixture is fluffy or a bit smoother like a sauce.  Blend to a very fine consistency and if necessary add more Coconut kefir.  If not blended well, the small particles could get caught in your throat so blend thoroughly.

 

  • Put the cream into a bowl and allow it to sit at room temperature for a few hours so that it can ferment.  In summer it only takes 2 – 4 hours depending on the strength of the Coconut Kefir.  Because it is cooler at nights at the moment, I have left it in a cold room and by morning it was just right.  How long you ferment the Almond Yoghurt will affect how long it can last in the fridge since there is no food left for the bacteria to keep feeding off if you have fermented it a lot.  If you think that you may have let it go a bit too sour, just add a scoop of the Ecobloom.   To extend the life of the Almond Yogurt in the fridge you can also add the Ecobloom which will provide food for the bacteria to keep them happy and to keep the almond yogurt usable for a longer period of time.

 

It is a good idea to just blend up enough to use that day or within the next 48 hours.  You can have extra blanched almonds sitting in the fridge ready to use which is preferable to fermenting the whole lot at one go and leaving it sitting in the fridge for a long period risking it going off.  Adding Ecobloom to already fermented almond cream in the fridge after a couple of days will extend it again for some more days...plus the Ecobloom gives a nice slight sweetness to the cream.

 

SUGGESTIONS FOR USE

  • Add to fruit or other smoothies to give a creamy consistency
  • Fermented Almond milk – Blend almond yogurt with more Coconut Kefir and blend to make a fermented milk. Almond milk gets better after a day or so.
  • Place large spoonful of the yogurt on a bowl of fruit salad
  • Use as a base for dressings and sauces (savoury or sweet)

 

RECIPES USING ALMOND YOGURT

  • Banana Yogurt Sauce
  • Taste of the Tropics Fluffy Almond Yogurt Sauce
  • Kelp Noodle Tomato Basil Sauce
  • Refreshing Tropical Almond Yogurt and Coconut Kefir Drink

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The Ann Wigmore fermented Almond Creme has been updated in 
this recipe which is now made using Coconut Kefir in place of 
Rejuvelac for a delicious, easy to digest vegan yogurt.
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