2 cups pine nuts (soaked 12 hours, sprouted 8 hours, rinsing twice daily; can be stored in water, changing water every second day)
7 to 8 ounces rejuvelac
1. Blend nuts with rejuvelac.
2. Strain through muslin (keep pulp for cookies or something).
3. Put in a glass jar and cover with a clean towel. Leave at room temperature for 8-12 hours.
4. Yogurt is floating at top. Do not mix. Scoop off top as needed.
Sweet Adeline's ThoughtsBy Sweet Adeline
The creamiest yogurt I've ever had.
Keeps for 5 days.
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