Homemade Almond Yogurt

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Homemade Almond Yogurt (No-Soak, No-Strain, Creamy & Light)

Yield: ~4 cups (fits in one 1-quart mason jar)
Per ¾ cup serving: ~115–120 calories, ~7–8 g carbs, ~2–3 g fiber

Active Cultures: S. thermophilus, L. bulgaricus, L. acidophilus, Bifidobacteria

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Ingredients

Amount	Ingredient	Purpose
3 cups	Filtered water	Liquid for blending
1 cup	Raw almonds (unsoaked)	Base, fiber, protein
1½ Tbsp	Inulin	Fiber + gentle food for cultures
⅛ tsp	Xanthan gum	Stabilizes, prevents separation
⅛ tsp	Locust bean gum	Adds creaminess / smooth texture
2 Tbsp	Starter yogurt (Kite Hill unsweetened or previously    homemade batch)	Provides all active cultures

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Vitamix Blending Schedule (Minimal Foam)

1. Add water to Vitamix first.

2. Add xanthan gum + locust bean gum, then almonds and inulin.

3. Pulse to combine

   • Pulse 10–15 seconds, let foam settle for 15–20 seconds.

4. Blend in short bursts

   • Blend 20–30 seconds → rest 15–20 seconds until smooth.

   • Total blending: 2–3 minutes.

5. Tap & Stir

   • Tap blender on counter to release trapped air.

   • Gently stir to reduce remaining foam.

⚡ Tip: Using room-temperature water and a tall blender container reduces foam naturally.

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Mason Jar Prep & Adding Starter

1. Pour the almond milk mixture evenly into a clean 1-quart mason jar, leaving a small gap at the top (~½ inch).

2. Gently add 2 Tbsp starter yogurt.

   • Stir gently to combine without whipping in air.

3. Screw on lids lightly — just enough to cover; do not fully tighten.

   • Allows tiny gas bubbles to escape and prevents pressure build-up.

4. Sous-vide water bath: Fill container so water comes up to about ½ inch below the top of the jar.

   • Ensures even heating while preventing water from entering the jar.

   • Keep jar upright and slightly spaced for circulation.

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Sous-Vide Fermentation

• Temperature: 110 °F (43 °C)

• Time: 8–12 hours

  • 8 hrs → mild flavor, softer set

  • 10–12 hrs → tangier, slightly thicker

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Chilling

• Refrigerate 6–12 hours before serving.

• Texture will firm up during chilling.

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Notes & Tips

• Inulin boosts fiber (~2–3 g per ¾ cup) without adding carbs from sugar.

• Gums (xanthan + locust bean) give creaminess and prevent separation, even without straining.

• For extra smooth yogurt, tap blender jar and gently stir foam down before incubation.

• Using your previous batch as starter works well — make sure it’s fresh and active.

• Water bath level: Cover ~90–95% of jar height, leaving ~½ inch dry at top. This maximizes heat transfer and keeps water out of the jar.

✅ Summary (per ¾ cup serving) (approxiamately)

Nutrient	Amount
Calories	178 cal
Total Carbs	8.6 g
Fiber	5.8 g
Net Carbs	2.8 g
Protein	6 g
Fat	14 g