Chef Forum banner
1 - 2 of 2 Posts

2 Posts
Yes, I'd love to know as well. I use homemade almond milk (1:1 with water). I don't like to add thickeners like starch, agar, guar, etc.

Attempt #1: With lid & without lid. I let sit out on counter for 12 hours, but overnight (so wasn't warm).

Attempt #2: I tried to make it like coconut milk yogurt so put a lid on & put in my oven with light on. Yeast got into it, so it separated, bubbled, and tasted stringy. 

(Side Note: For coconut yogurt, the quickest way to sterilize the mixture is nuke for 30-45 seconds before adding starter. I've seen this method on many blogs and it's the one that works for me.)
1 - 2 of 2 Posts
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.