A simple homemade Almond Yogurt made using just four ingredients and a super simple method- for a thick, creamy dairy-free yogurt.
This post has been a long time in the making; you wouldn’t believe how happy I am that it’s ready. This simple homemade almond milk yogurt is a great dairy-free yogurt recipe for any of you who are lactose intolerant, soy-free, and/or aren’t keen on coconut yogurt yet want to make homemade yogurt easily at home.
Just like my coconut yogurt though, this recipe took countless tried-and-failed attempts at getting it ‘just right’ to be able to make the perfect consistency of dairy-free yogurt. Unfortunately, when using ingredients like almond milk, that don’t (and won’t) thicken in the same way that dairy yogurts do, it can take quite a bit of experimentation to find methods that work well.
Luckily, I’ve found two methods that work particularly well, and I’m now very happily making my own almond yogurt – swapping it out with other homemade yogurt recipes that I know every few weeks. The best thing that this recipe only takes four ingredients and is a super simple method for foolproof almond yogurt every time.
A few notes about making this almond milk yogurt
1. Always use homemade almond milk:
I always intended this DIY to be entirely from scratch. However, curiosity led me to try to make almond milk yogurt from a variety of branded almond milk, and I never did find a version that I was happy with. Making homemade almond milk is so ridiculously simple anyway that it just makes sense to do it from scratch.
2. You’ll need a thickener/s:
Unfortunately, plant-based yogurt alternatives just don’t thicken up enough on their own with just the yogurt starter, unlike dairy-based products. I’ve tried numerous methods, and thickeners (believe me I’ve tried them all) and found two methods that worked best for me.
Method 1: A mixture of Agar agar & Arrowroot (my preferred consistency and method)
Method 2: Cornstarch & xanthan gum
Obviously, I know that many people turn to these homemade yogurt recipes to avoid all the nasty preservatives, gums, thickeners, and other additives in store-bought options so, for that reason, option two may not appeal to everyone. However, as it worked well for me, I thought I’d include the option.
Luckily, homemade still manages to keep this recipe much cleaner than commercial alternatives anyway, with no added sugars, and I’d never share a recipe with ingredients that I’m not 100% happy with consuming myself.
A note about Xanthan Gum
With the above being said, I thought I’d add a little section on the, perhaps controversial, xanthan gum in this recipe. Having tried and failed to make this yogurt with various thickeners, I decided to try xanthan gum and was very happy with the results.
I know that there is some general controversy around gums in general. However, with the research I’ve been able to do, I’m happy to include this in my diet minimally. If you want to read an evidence-based article on xanthan gum, its benefits, side effects, and more than you can on Healthline.
Method 2 was actually the first method I’d tried that genuinely worked well. However, for those that don’t want to use the gum then have no fear because method 1, using arrowroot and agar-agar is something I tested next and, if anything, the results are even better!
How To Make Almond Milk Yogurt
Needed
- raw almonds, filtered water (to make the almond milk)
- yogurt starter
- agar agar and arrowroot – to thicken the yogurt (or alternatively, cornstarch and xanthan gum)
You will also need a food thermometer.
The Steps
Step 1: First, sterilize your tools
Before you begin making the almond yogurt, sterilize all your tools. This includes the pot and bowl for the milk, the glass jar (or small jars) to store the yogurt, and the spatula and/or spoon you will be using.
Also, make sure you use wooden or silicone utensils. Metal spoons can cause a reaction with the warm milk, and it won’t turn into yogurt. To sterilize the tools, you can wash them with hot soapy water and then put them in the oven (no plastic parts) for 10 minutes at 160ºC.
Step 2: Make the Almond milk
Next, make fresh almond milk by blending the almonds with fresh water. I describe in detail how to make almond milk in this blogpost. However, this usually takes between 1-2 minutes to blend into rich, creamy almond milk thoroughly.
Note* Don’t throw away the leftover pulp – you can add it to smoothies or cereals. I give a lot more ideas here.
Step 3: Prepare the Almond Milk Yogurt
Pour the almond milk into a saucepan. Mix the arrowroot and agar-agar with a bit of cold almond milk and stir thoroughly to dissolve Add the mixture to the saucepan.
Heat on a low-medium heat until the milk reaches about 85ºC/185ºF. Stir occasionally, so the milk doesn’t stick to the bottom of the pot.
Depending on the exact temperature of your stove, heating the milk can take up to 30-40 minutes as this process needs to happen slowly at low-medium heat.
Once the temperature reaches 85ºC/185ºF, switch off the heat. If you don’t have a thermometer, switch off the heat before the milk starts boiling (right about when the simmering small bubbles start changing into bigger ones).
Set aside and leave the milk to cool down to about 45ºC/113ºF. This can take another 30-40 minutes.
If you don’t have a thermometer, you can dip your pinkie (clean!) in the warm milk and try to keep it there for 7-10 seconds before it starts to hurt. Be careful with this and touch the mixture lightly before plunging your finger into it, so you don’t get burnt.
The temperature needs to lower to about 45ºC/113ºF so that the heat doesn’t kill the yogurt starter.
Once the milk has cooled down, add your starter of choice and stir gently.
If using a powder starter, dissolve it with a bit of milk to create a ‘slurry’ then pour in the pot.
Sieve the mixture to remove any lumps and possible bits of the almonds. Pour in your desired sterilized jar(s). I like to pour individual portions into small pots to grab and go whenever I want.
Step 4: Incubate The Yogurt
Place the glass jar/s in a warm environment to “incubate” overnight. I wrapped mine in a warm blanket and left to intubate for 12 hours. The longer it ferments, the tangier the yogurt will taste.
After the incubation period, refrigerate for another 6 hours.
If you want the yogurt very thick and sour, you can incubate it for up to 24 hours. Then move it to the refrigerator.
Enjoy! Keep in the fridge for 4-5 days.
Flavoring options
It’s best to only flavor the amount of yogurt you are planning on consuming right away. This is another reason I love to store them in individual jars. However, here are some options to flavor your yogurt.
- You can add jams or pureed fresh fruit to the yogurt just before eating
- You can also add some nut butter or even homemade Nutella.
- If you prefer plain yogurt, you can drizzle some maple syrup or other natural sweetener.
- Another option is to add vanilla bean seeds.
You can then use this yogurt for various recipes including these Rainbow Ice Lollies, Healthy Yogurt Bark Recipe, or even these Healthy Yogurt Granola Cups.
If you have any questions, leave a comment below Also, I love seeing your recreations so feel free to tag me on Instagram @AlphaFoodie. Let me know what your favorite way of eating this yogurt is.
Homemade Dairy-free Almond Yogurt
Ingredients
- 1.5 cups of almonds
- 4 cups of water
- 1 packet powder yogurt starter 0.18 oz/5 g
Thickener
- Method 1: 1/2 tablespoon arrowroot powder & 1/2 tablespoon agar agar
- Method 2: 1/2 tablespoon corn starch & 1/2 teaspoon xanthan gum
Instructions
Step 1: Sterilize tools
- Sterilize all tools you will use and don’t use metal spoons/spatula as they can cause a reaction with the warm milk, and it won't turn into yogurt. To sterilize the tools, wash them with hot soapy water and then put them in the oven (no plastic parts) for 10 minutes at 160ºC/325ºF to fully dry.
Step 2: Make the Almond milk
- Make fresh almond milk by blending the almonds with fresh water. I describe in detail how to make your own almond milk in this blogpost. However, this usually takes between 1-2 minutes to thoroughly blend into rich, creamy almond milk.*
Step 3: Prepare the Almond Milk Yogurt
- Pour the almond milk into a saucepan. Mix the arrowroot and agar agar (or cornstarch and xanthan gum) with a bit of cold almond milk and stir thoroughly to make sure they are dissolved into a slurry. Add the mixture to the saucepan.
- Heat on a low-medium heat until the milk reaches about 85ºC/185ºF. Stir occasionally, so the milk doesn't stick to the bottom of the pot.
- Depending on the exact temperature of your stove, heating the milk can take up to 30-40 minutes as this process needs to happen slowly at low-medium heat.
- Once the temperature reaches 85ºC/185F, switch off the heat. If you don't have a thermometer, switch off the heat before the milk starts boiling (right about when the simmering small bubbles start changing into bigger ones).
- Set aside and leave the milk to cool down to about 45ºC/113ºF. This can take another 30-40 minutes.
- If you don't have a thermometer, you can dip your pinkie (clean!) in the warm milk and try to keep it there for 7-10 seconds before it starts to hurt. Be careful with this and touch the mixture lightly before plunging your finger into it, so you don't get burnt.
The temperature needs to lower to about 45ºC/113ºF so that the heat doesn't kill the yogurt starter. - Once the milk has cooled down, add your starter of choice and stir gently.
If using a powder starter, first dissolve it with a bit of the milk to create a 'surry' and then pour in the pot. - Sieve the mixture to remove any lumps and possible bits of the almonds. Pour in your desired sterilized jar(s). I like to pour individual portions into small pots to grab and go whenever I want.
- Place the glass jar(s) in a warm environment (wrapped with a warm blanket) to "incubate" overnight (for best results - incubate for 12 hours). The longer it ferments, the tangier the yogurt will taste.
- After the incubation period, refrigerate for another 6 hours. If you want the yogurt very thick and sour, you can incubate it for up to 24 hours before moving it to the fridge. Enjoy! Keep in the fridge for 4-5 days.
Pamela
I’m a little confused. If I can’t use a metal spoon, can I still use a metal saucepan or instant pot? Why would the spoon react but not the pot…? Thank you, I appreciate you and look forward to trying this recipe.
Support @ Alphafoodie
Hi Pamela,
Usually, Instant pots are made from food-grade stainless steel which is non-reactive. Stainless steel saucepans will work as well for making yogurt. Spoons are usually made of metal which can cause the yogurt to split – that’s why I recommend using wooden spoons/tools when making it.
John Wombacher
good stuff! read Super Gut for some great information on the innerbiome and other yogurt recipes!!!
Support @ Alphafoodie
Thanks.
Lisa Hutchings
I am excited to make this recipe but I don’t know what you are referring to as to how to keep the yogurt warm for 12 to 24 hours. A towel would eventually get cold. Did you put this in a crock pot on low?
Support @ Alphafoodie
Hi Lisa,
Very often, I do just wrap it up in a small blanket and it keeps it warm long enough. You can keep it in the oven as well – the oven should be off but with the light turned on, or if your oven has a Proof Mode (for bread) then the temperature could be 80-95ºF/25-35ºC which is OK for incubating.
John Wombacher
i have an herb dryer that works great for this, it has about ten trays and i can adjust the heat by placement of jars and covering partially with a towel…
Support @ Alphafoodie
Great tip. Thanks, John!
Sandy
Hi there, I’m trying to make this and I went to your blog post to make the almond milk. I changed the servings to 6 cups which changed the almonds to 1.5 cups and the water to 6 cups. On your recipe it states 4 cups of water with 1.5 cups of almonds. Which is it? If the 6 cups is wrong can I still use it for yogurt as I’ve already made it?
Sandy
Hi again, one more question. If I’m supposed to use the 6 cups of water does the arrowroot and agar agar change from 1/2 tablespoon each and what about the yogurt starter? Thanks
Support @ Alphafoodie
Yes, if you use 6 cups of water, then you’d need to adjust the amount for agar agar and arrowroot. It’s best to stick to the recipe for the almond yogurt – you can adjust the slider on the servings and then it would automatically change the quantities of the required ingredients.
Support @ Alphafoodie
Hi Sandy,
For the almond yogurt, I like using “richer” milk, so I use more almonds (1.5 cups to 4 cups of water). I hope this makes sense.
Kelly
I’ve just tried this recipe with homemade almond milk and I think it’s worked a little too well! The first time I tried using store bought almond milk (despite your warning) and it didn’t thicken up well at all. The second time I made my own almond milk and the yoghurt has come out VERY thick indeed. Both times I used the arrowroot/agar agar thicheners. I’d like it to have more of a yoghurt texture and was wondering whether the instructions to use 1/2 tablespoon of agar agar was correct? Maybe if I use 1/2 teaspoon instead the yoghurt might have a softer consistency?
Support @ Alphafoodie
Hi Kelly,
You can definitely give it a try and see if it works. Alternatively, you can try some of the other thickeners in the recipe. I hope this helps. Please let me know how it goes.
Theresa Rose
I make my almond milk the same day as yogurt and heat up the water to 115 so I don’t have to wait around for it to cool and can make the yogurt right away adding the starter and thickener right to the blender I’ve just made the warm milk in.
Support @ Alphafoodie
Thank you for the tip Theresa, very clever! 🙂
Patrick Duncan
I am interest in making this recipe.
Support @ Alphafoodie
Let me know if you tried it and how it went, Patrick. 🙂
Pat Wolfe
the best almond yogurt I have found is organic Plenish. I would like to use that plus agar agar and organic arrowroot they are the only thickners I can use as I have IBS and can’t use corn starch wheat and dairy. could I just make yogurt with those ingredients I wish you would make organic natural yogurt so I can add my own fruit etc and erythritol sweetener as it’s the best one if you have insulin resistance or are a diabetic. it doesn’t affect the sugar balance in your system. thank you for producing such good natural products yours are the only yogurt I can have. bless you.
Support @ Alphafoodie
Hi Pat,
I’m so glad I can help. Yes, you can use agar agar or arrowroot as thickeners. For any other additives, it’s best to add them once the yogurt is ready.
Rhianna
I am excited about trying to this Yogurt. Very excited. But I like the taste of Vanilla in mine. And you recommended using Vanilla Bean Seeds. When do I add the Vanilla Bean Seeds in process?
Thank you!!
Support @ Alphafoodie
Hi Rhianna,
You can mix it in afterward the yogurt is ready.
Janice
Can this be made in an instant pot?
Support @ Alphafoodie
Hi Janice,
Yes, you can, as long as you follow the steps correctly. You can first boil the milk in the Instant Pot, then incubate the yogurt in there too – use the Yogurt setting if you have one.
RN
Great recipe! worked really well! However, i don’t reccomend intubating your yoghurts, better to just incubate them.
Support @ Alphafoodie
Thanks for spotting this! Glad you like the recipe!