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yogurt with chia seeds being stirred in to it

Homemade Almond Milk Yogurt

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5 from 1 review

This homemade almond milk yogurt is thick, creamy, rich, and slightly tart with just the right amount of sweetness… it’s everything you want from the perfect traditional yogurt, only 100% dairy free! And beyond being absolutely tasty, our homemade almond milk yogurt is protein-rich, packed with probiotics (the wonderful live bacteria that help boost the immune system and improve digestion), is naturally soy-free, refined sugar-free, dairy-free and gluten-free. Talk about a recipe you can really feel good about making!

  • Total Time: 12 hours 30 minutes

Ingredients

Units Scale
  • 2 cups almond milk (homemade or store bought)
  • 1/3 cup yogurt starter of your choice
  • 1 tbsp raw honey
  • 2–3 tbsp whole chia seeds

Instructions

Before beginning, you will also need: one 4 cup glass baking dish with lid or small crock-pot, one 1 Qt pot, and glass jars for storing

*If using a yogurt maker, simply follow their instructions*

  1. Heat fresh almond milk and bring to a gentle boil. (If you are using homemade almond milk, make ahead of time. Our almond milk recipe is super easy to make.) 
  2. Let boil for 15 SECONDS. (*NOTE* Once you place the milk on the stove and bring it to a boil, small bubbles form, this is not a huge rolling boil, that is when you start timing the 15 seconds. )
  3. Remove ½ C of warm milk into a small bowl, and set aside to cool to room temperature. Pour the remaining almond milk into a glass baking dish, and let cool for 10 minutes or until it’s warm to the touch.
  4. Add your yogurt starter to the small bowl of room temperature almond milk. (If too hot it will kill off the good bacteria.) Whisk this mixture into the larger milk container.
  5. Next, whisk in 1 Tbl honey.
  6. Cover container and place into a warm oven that is set at it’s lowest temperature: 150-170 works great, or place yogurt in a crock-pot on medium/low. Let incubate for 12 hours. The longer the incubation time, the greater the culture. *Yogurt firms up after it’s been in the refrigerator.
  7. Once the 12 hours are done, stir in the 2-3 tablespoons of whole chia seeds.
  8. Pour into glass jars or your storage containers of choice and refrigerate for at least 2 hours before eating so that yogurt can thicken.

Notes

Chia seeds are great for thickening and add even more nutritional benefit (rich in omega-3 fatty acids, antioxidants, and fiber), but feel free to leave them out if you’re not a fan!

We use honey in this recipe to sweeten, but you can use any sweetener you prefer. (pure maple syrup as another great option).

Many recipes you’ll find use thickening agents like agar-agar, xantham gum, pectin, etc to get the yogurt to the desired consistency. We find our yogurt thickens up just fine without them, but feel free to experiment and see what works best for you! (we’ve heard of people having great luck with arrowroot powder as a thickener as well).

Once your yogurt is done, you can enjoy by itself, add a nice fruit puree or jam, try it with our homemade granola and fresh fruit for the perfect light snack or breakfast… you can even use yogurt to make homemade salad dressings and marinades!

  • Author: Curry Girls
  • Prep Time: 5 minutes
  • Incubation Time: 12 hours
  • Cook Time: 25 minutes

Find it online: https://currygirlskitchen.com/homemade-almond-milk-yogurt/