Rating5/5 (from 3 ratings)5
Yield1 cup rich yogurt
2 cup raw pine nuts
7 ounce water
additional water for soaking
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 ThoughtsBy 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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