Slow Cooker Almond Milk Yogurt
Slow Cooker Almond Milk Yogurt
I have only made this once so try at you own risk, I'm hoping to make this again in the coming weeks but until then I'm posting this here so others can see it. Despite what others say you can not substitute non-animal milks for regular dairy they will not thicken (I learned this the hard way). Also you can experiment with different thickeners but corn starch will not work, it doesn't work well with slow cooking. I used it and it turned into a solid mass, I had to dig it out and add tapioca starch instead.
Ingredients:
-4 cups almond milk
-1 tablespoon honey
-3-4 tablespoons Tapioca Starch (I didn't measure when I made mine but that should be about right)
-yogurt starter (I think I used 1/4 plain lactose free yogurt, once you make it you can use some of the old batch)
Tools:
-4 Cup Slow Cooker
-Towel
-Whisk
-Candy thermometer
Instructions:
1. Pour almond milk into slow cooker and add honey, cover and heat on high 2 1/2 hours until temperature measures 180F.
2. Turn slow cooker off and allow to cool to under 90F.
3. Whisk in the Tapioca Starch then wrap the slow cooker in a towel and leave over night, 8hours.
4. Mine was thick after 8hours but I left it (with dairy yogurt the longer you leave it the thicker it gets) longer and it started to get runny again so I had to strain it through 2 coffee filters.
I made this for my Mom, she doesn't eat dairy she said it was good mixed with fruit.