Almond yogurt with plant-based starter
Almonds and inulin provide plant protein, fats, and dietary fiber. Fermentation gives the yogurt a creamy texture, mild nutty flavor, and gentle tang. Blend it briefly before serving for a smoother consistency.
Almond base
Soak the almond (200 g) in water, then drain, rinse, and peel the nuts.
Cover the almonds with fresh water (1000 g) and blend until smooth. Strain the mixture through a nut-milk bag to separate the almond milk from the pulp.
Fermentation
Pour the almond milk into a saucepan, add agar-agar (5 g), bring it to a boil, and simmer for 3–4 minutes while stirring.
Cool the milk to 40–42°C. Stir in the lactobacillus reuteri probiotic (2 g) and inulin (20 g), then leave the mixture to ferment at 40°C for about 9 hours.
Blend the finished yogurt with an immersion blender, transfer it to sterilized jars, and store it in the refrigerator.
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