This 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.

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 lunablue

This 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

8 votes
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I love that I only need a blender.

Huzzah!

Can't wait to try it.

8 votes
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I've really missed yogurt! Thanks so much!

6 votes
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what do you do with what is left in the muslin bag? This sounds great!

All

3 votes
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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?

5 votes
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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'

4 votes
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sorry--i meant to say pour the cream into wide mouth jar

6 votes
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what do you do with what is left in the muslin bag? This sounds great!

Top Voted
8 votes
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I've really missed yogurt! Thanks so much!

Top Voted
8 votes
+
Vote up!
-
Vote down!

I love that I only need a blender.

Huzzah!

Can't wait to try it.

Top Voted

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