Almond Milk Yogurt

by HEAB on April 8, 2010

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Guess what? I made my own yogurt, and it was easy.

First, I made Katie’s Agar pudding base using the following ingredients…


For those of you that don’t know, Agar Agar is a sea vegetable that works as a thickening agent. I bought mine in the seaweed/Asian foods section at Whole Foods. After bringing 1 1/2 cups almond milk + 1 heaping tsp Agar Agar flakes to a boil, it took about 7 minutes or so for the Agar Agar to dissolve. I then poured my pudding into a ceramic bowl and allowed it to cool before placing in the fridge to congeal.


After a couple of hours, I removed the pudding from the fridge and placed it in my Magic Bullet with about 1/4 cup more almond milk and the contents of 1 probiotic capsule (thanks for the idea Gena, Lori & Michelle, & Danielle). :)

End result after blending…


Creamy yummy almond milk yogurt filled with all my beneficial bacteria for the day. I always forget to take my probiotic. Well, I think I’ve found my new favorite way to remember. :)

Now, this did not have that yogurt tang, but I bet if you added a tsp of raw honey, and allowed the yogurt to ferment overnight in a warm spot, it would. However, I was too anxious to eat it. Perhaps I’ll try fermenting it next time. The honey is needed as the bacteria would need to feed on some form of sugar in order to ferment.

I didn’t add anything to the almond milk yogurt, but Katie has several blend-in ideas. I love my unsweetened almond milk ice cold & straight up plain. So, I thought the yogurt tasted delicious all on its own, and the probiotic did not alter the taste at all.

For this morning’s breakfast, I spread some of my yogurt on a toasted Ezekiel English muffin with sliced strawberries and raw walnut butter. So good!


So, this yogurt needs a name. AlmondGurt? AlmGurt? AgarGurt? What do you guys think, and are you going to try it? I really think you should!

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