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Rating
5/5 (from 3 ratings)5 -
Yield
1 cup rich yogurt
Ingredients
2 cup raw pine nuts
7 ounce water
additional water for soaking
Recipe Directions
1.) soak pine nuts overnight in filtered water. drain,rinse and let sprout for 8 hours
2.)rinse again. blend nuts in blender with 7-8 oz. water and blend to fine cream
3)pour cream into a muslin bag or cheese cloth and squeeze out all the liquid. put the liquid in a wide-mouth glass jar, cover with cheesecloth or muslin and let sit a room temp for 8 hours(5-7 hours in hot weather). you will see the cream rise to the top
4) when it is done, put into the refridge. for 3 hours, so the cream solidifies. to serve, scoop out the the yogurt from the top, leaving the whey(liquid) in the bottom of jar—this can be used in dressings
Lunablue's Thoughts
By lunablueThis recipe for yogurt is from the wonderful raw un-cook book by Rhio add to the cucumber salad that I added Can use almonds instead for sweeter taste.
Keeps for up to 5 days in the fridge.
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Comments
Top voted
feistyfairie
Dec 17, 2009
I love that I only need a blender.
Huzzah!
Can't wait to try it.
arjax
Dec 17, 2009
I've really missed yogurt! Thanks so much!
writeeternity
Dec 17, 2009
what do you do with what is left in the muslin bag? This sounds great!
All
Za
Dec 20, 2009
What sort of ratio do you tend to get of yogurt to whey when you make this? Whenever I've tried to make yogurt in the past I've been frustrated to find that I have only about 1 tablespoon of yogurt for every 1/4 cup of whey. Any suggestions?
lunablue
Dec 17, 2009
actually---no the liquid goes in the jar--there will not be much left over in the muslin bag--if you want you can use it to make a nut pate'
lunablue
Dec 17, 2009
sorry--i meant to say pour the cream into wide mouth jar
writeeternity
Dec 17, 2009
what do you do with what is left in the muslin bag? This sounds great!
arjax
Dec 17, 2009
I've really missed yogurt! Thanks so much!
feistyfairie
Dec 17, 2009
I love that I only need a blender.
Huzzah!
Can't wait to try it.
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