keeps 5 days
  • Rating

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  • Yield

    6 oz
  • Equipment

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Recipe Directions

1. prepare a bowl of water with 2 trays ice.
2. boil some other water, turn off, and soak almonds for 7 seconds
3. drain almonds quickly through a collander and plunge collander into ice-water (this stops cooking immediately)
4. remove almond skins
5. blend almonds with rejuvelac
6. strain through muslin (keep pulp for "almond cookie surprise")
7. put in a glass jar and cover with a clean towell and leave at room temperature for 8-12 hours
8. yogurt is floating at top. do not mix. scoop off top as needed

Sweet Adeline's Thoughts

keeps 5 days

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