Ingredients
The following ingredients have 4 Servings
- 2 tablespoons raw cashews, almonds, or peanuts
- ¼ cup uncooked brown rice
- ¼ teaspoon agar powder
- 1 0.4-gram packet vegan yogurt starter
Instruction
- In a large bowl combine nuts, rice, and 2 cups water. Let soak 2½ hours. Drain. Transfer solids to a blender and add 2 cups fresh water. Cover and blend until smooth. Strain milk mixture through a fine-mesh sieve.
- Transfer milk mixture to a medium saucepan. Add agar powder and 2 cups fresh water. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until agar has dissolved, stirring occasionally. Remove from heat. Let cool to 110°F. (This is important. A higher temperature will kill the live cultures in the yogurt starter.) Stir in yogurt starter.
- Transfer liquid to two 16-oz. jars or other glass containers with tight-fitting lids; cover.
- Place jars in a warm, dry place, such as in the oven with its light on or close to the stove, for 8 hours.
- Stir or shake yogurt. Refrigerate at least 6 hours or until thickened, stirring after 1 to 2 hours. Store in the refrigerator up to 2 weeks.
