If you are intolerant to milk protein or lactose and want to indulge in yogurt, make it with plant-based milk. Yes, that is also possible. These yoghurts are healthy, contain vitamins and probiotics, and are easy to prepare. All you have to do is purchase probiotic capsules from the pharmacy or use a starter culture from the store.
Coconut yogurt
You will need 400 ml of coconut milk, 2 capsules of probiotics.
Shake the can of coconut milk well, open and pour the milk into a clean glass jar. Add probiotics or starter culture. Stir with a wooden or plastic spoon. Cover the jar with clean gauze and secure with an elastic band. Leave the jar in a warm place for 24 hours. Test the consistency of the yoghurt with a spoon: if it is runny, leave it for a few more hours. Put the finished yogurt in the refrigerator. Coconut yogurt can be refrigerated for up to 7 days.
Cashew yogurt
Take 400 grams of cashews, 374 ml of water, 3 capsules of probiotics, 4 tablespoons of lemon juice, a quarter teaspoon of salt.
Soak cashews in clean water for 7-8 hours. Rinse the nuts, place in a blender, cover with water, add lemon juice and salt. Grind until smooth. Pour the nut mixture into a clean jar. Add powder from capsules and mix well. Cover the jar with clean gauze and leave in a cool, dark place for 12 hours. Refrigerate the finished yoghurt before use.
Almond yogurt
You will need 2 cups of raw almonds, 2 tablespoons of honey, 4 cups of water, agar agar for consistency, and a bottle of yogurt starter.
Soak 2 cups raw almonds overnight. Peel and grind in a blender with 2 tablespoons of honey and 4 cups of water. Rub the mixture through cheesecloth, pour the resulting almond milk into a saucepan and bring to a boil. Add agar-agar and boil for 5-7 minutes, then cool. Stir in the starter culture, pour into a clean jar or thermos, wrap with a towel and let it brew under a tightly closed lid in a warm place at room temperature for 6-12 hours. Almond yogurt is stored in the refrigerator under a tight lid for 5-6 days.
Bon appetit!