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1 • hour • + • overnight
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4 • serves
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Medium

How to Make Dairy Free Yoghurt at Home

5/5 (2)

Ingredients

instructions

  • Step 1.

    Place the nuts in a large bowl. Add enough water to completely immerse the nuts. Cover with a cloth and leave out a room temperature overnight.

  • Step 2.

    Drain cashews in a sieve and rinse under running water.

  • Step 3.

    Add the drained cashews and coconut milk to a blender. Blend on high until smooth.

  • Step 4.

    Pour mixture into a glass or metal bowl. Set the bowl over a saucepan of boiling water, making sure the bowl doesn’t touch the water. Reduce the saucepan to a simmer. Add in the base sachet of the starter whisking continuously until the mixture reaches 85 degrees Celsius. Remove from boiling water. Place the bowl into a sink with 2 inches of cold water allowing the mixture to cool to 45 degrees Celsius.

  • Step 5.

    Add the starter culture sachet and maple syrup, whisk through until combined.

  • Step 6.

    Pour mixture into clean jars. Leave at room temperature for the yoghurt to incubate for 10 hours.

  • Step 7.

    Chill yoghurt in the fridge for at least 4 hours to solidify.

  • Step 8.

    Spoon into 4 bowls. Spread slices of fresh fruits on top. Drizzle over blueberry sauce and sprinkle shards of blueberry chocolate.

  • Tip:

    If you don’t have time to soak your cashews you can speed up the process by covering with boiling water. Leave for at least 15 minutes but the longer the better.

  • Tip 2:

    It’s best to leave the yogurt somewhere warm like a hot water cupboard or by a fireplace or heater while it rests.

Chantal Organics Products used

plow-left
Coconut Milk

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