Such a smooth and delicious kind of yogurt. Keeps for 5 days.
  • Rating

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  • Yield

    6 ounces
  • Equipment

    None

Recipe Directions

1. Prepare a bowl of water with 2 trays of ice.

2. Boil some other water, turn off, and soak almonds for 7 seconds.

3. Drain almonds quickly through a colander and plunge colander into ice-water (this stops cooking immediately).

4. Remove almond skins.

5. Blend almonds with rejuvelac. Strain through muslin (keep pulp for "almond cookie surprise").

6. Put in a glass jar and cover with a clean towel. Leave at room temperature for 8-12 hours.

7. Yogurt is floating at top, so do not mix. Scoop off top as needed.

Sweet Adeline's Thoughts

By Sweet Adeline

Such a smooth and delicious kind of yogurt.

Keeps for 5 days.

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