They help balance out the bad bacteria and make our gut microbial community and intestines healthier. Probiotics are the good gut-friendly bacteria that have been shown to provide a long list of health benefits. That’s it!Īs you probably already know, yogurt is a fermented food, which means it can be a great source of probiotics depending on how it’s made. You only need a few simple tools such as a blender, a glass jar (for storing the yogurt), a paper towel/cheesecloth, and a rubber band (to cover the jar) and just 2 ingredients: cashews + a high-quality probiotic capsule.There’s no need to strain the milk first (which is required when making almond milk yogurt) since cashews get very soft after an overnight soak and don’t leave behind much pulp.The longer you ferment, the tangier the taste and the higher your yogurt would be in probiotics though. Whereas with coconut yogurt, it works best if you leave it to ferment for at least 24 hours. You will get a deliciously tangy flavor after 8 hours of fermentation. The fermentation time seems to be shorter compared to coconut yogurt.It tastes tangy and delicious and has a quite thick texture.It’s very easy to make and has turned out great for me everytime without fail (unlike coconut yogurt which took me a long time to master).I have to say cashew yogurt is the clear winner for me! I love it more than any other plant-based yogurt I’ve tried for the following reasons: ![]() That lead me to continue my hunt for another non-dairy yogurt that I could enjoy instead of regular organic yogurt. ![]() So I try to limit my intake to just a few spoonfuls. Although the fat in coconut has been shown to be beneficial for the body in so many ways ( 1, 2, 3, 4, 5), I believe in moderation. The issue here is that your yogurt will be quite dense and high in fat. That way, you’ll get thick Greek-style coconut yogurt. So after lots and lots of experimentation and trying different thickening agents, what worked best for me was letting the can of coconut milk chill in the fridge overnight and just using the solid cream on top. ![]() However, it’s one of the trickiest yogurts I’ve ever made! If you use coconut milk without any thickeners, your coconut yogurt will come out pretty runny. It’s been my favorite up until attempting to make my own cashew yogurt!ĭon’t get me wrong, I still love coconut yogurt. The first non-dairy yogurt I tried was this delicious 2-ingredient coconut yogurt. But since trying to cut back on my dairy intake, I’ve been experimenting with making a dairy-free version, which is a bit different. Let it drain until it has reached your desired thickness.Making your own yogurt might sound intimidating, but it’s actually one of the easiest things once you learn a few simple tips and tricks! I learned how to make regular dairy yogurt from my mom years ago. Set the strainer over a bowl, and place in the refrigerator. If you like thicker Greek-style yogurt, you can strain the yogurt (once it’s done) by putting it in a mesh strainer lined with cheese cloth. This recipe works best if you have a good blender like a Vitamix that will give you a really smooth puree. I usually run everything through the dishwasher and then soak/rinse them all in boiling water before I start making the yogurt. This helps to assure that the good bacteria can thrive without any unwanted “bad bacteria” growing at the same time. Set up for successīefore beginning any yogurt-making project, it is always a good idea to sterilize the blender, utensils and bowl you will be using, as well as the jars you will be storing it in. ![]() It is great eaten on its own or used in any recipe calling for yogurt. Not only is this cashew (or almond) yogurt dairy free and gluten free, it is also super creamy, rich and delicious.
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