Monday, 25 August 2008

Almond yogurt

Saturday, first day of a long weekend. I've been waiting for it for a long time.
So on today's program I've planned to make one batch of Almond yogurts. I love almonds for their richness, sweetness and this little something that makes them go with so many desserts.
I've tried a few times to make almond yogurts but I could never get the taste right. Sweet enough but not "almondie" enough.

So let's think hard about a new recipe.
I've decided to marinade my crushed almonds in milk for about 24hours and see if it makes a big difference.

A few hours later (....... almost a day later in fact) comes the result......... . My yogurts definitely taste of almonds, youpie! Fancy experimenting?

Makes about 6 big (quarter filled) pots

1/2 litre of very nice organic whole milk
3 full tbs of bio live organic yogurt (the better the yogurt the better the result)
About 30g of whole almonds, crushed

1tbs of almond syrup
And if you really want a strong flavor of almond add a little dash of almond essence
Finally, lots of patience and love

The day before making your yogurts, marinade the almonds in the milk and leave to stand in the fridge for about 24h.

Then comes The Day.

Heat the milk+almonds in a saucepan until it is just about to boil.
Leave to stand for about 15 minutes (until it reaches a temperature of about 37º-40ºC).
Add your lovely live yogurt, give the mix a little whisk.
Now add your almond syrup and essence (if you've chosen to go for it). Stir a bit more.
Drain your almond milk in your yogurt pots and "cook" your yogurts for about 8 hours in the yogurt machine.
Now patience.

Done? Leave your yogurts to cool down before refrigerating them for a minimum of 4hours.
Voilà! Homemade yogurts.

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