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Barb Hodgens

Posted on May 21 2018

Even nut milk can be made into gut loving yogurt.

Homemade yogurt is a super food and nuts are a super food. Add some probiotics and you have a gut loving, healing food that lactose intolerant, vegans, or simply your everyday nut addict can enjoy. Absolutely no one needs to miss out on the benefits of homemade, probiotic rich yogurt.

Nut milk yogurt must be made from scratch. That’s right from actual nuts. There are no short cuts. Additives and preservatives in store bought nut milk will not produce good yogurt. Fortunately, making it at home is very simple. A step by step nut milk recipe can be found here.


Make sure your homemade nut milk has a little bit of sugar in it. Unlike animal milk, nut milk doesn’t naturally contain sugar. The bacteria populating in your homemade yogurt need something to feed on to allow the culturing process to take place. A little bit of white sugar is enough to kick start fermentation. 


Nut milk yogurt will not naturally thicken up while fermenting like traditional dairy yogurt. If you are like me and prefer a creamy tub set yogurt, a thickener is required. Premium gelatin is my personal preference because it gets the thumbs up from a gut health perspective. For vegans I recommend agar agar. The yogurt pictured has been made with agar agar powder.


You will need a yogurt starter culture to introduce the fermentation of bacteria to your nut milk. Use the amount of starter culture indicated on the packet. Dairy free starter cultures are also available.


Thoroughly wash or sterilize your yogurt container, whisk and other utensils with boiling water.


  • Approximately 4 cups of homemade almond milk
  • Yogurt starter culture or probiotic capsule
  • 1 heaped teaspoon of premium grade gelatin powder. I recommend this brand or 1 teaspoon of powdered agar agar
  • 1 teaspoon of white sugar (to kick start fermentation) 


Thoroughly wash or sterilize your yogurt making jar, whisk and other utensils with boiling water.

  1. Pour the homemade nut milk into a large saucepan. Add your thickening powder of choice and whisk to combine. 1 teaspoon of gelatin powder or 1 teaspoon of agar agar.
  2. Place the saucepan of nut milk on the stove-top.
    For Gelatin: Gently warm to 95⁰-104⁰F (35⁰- 40⁰C) to activate the gelatin. Stir with a wire whisk to ensure the gelatin has dissolved. Do not boil.
    For Agar agar: Gently heat the coconut milk to 190⁰F (87⁰C) and hold the temperature for 10 minutes. Do not boil. A double boiler can be helpful.
  3. Remove from the heat, cover and let cool to below 110° F (43° C). The temperature of the nut milk must be below 43° C before adding the starter culture. 
  4. Add your preferred starter culture and gently whisk it in. 
    Note: Each starter culture will come with different instructions. Please follow the instructions unique to your starter culture and use the amount specified. 
  5. Put the lid firmly on the glass yogurt jar and place into your yogurt maker. 
  6. Pour water slowly into the base. (The water must not be filled over the ‘tall line’ indicated on the inside wall of the maker). Then place the cover lid on top. 
  7. Use the digital control panel to set the temperature to 38° C, the time to 24 hours (depending on your desired tartness) and then press ‘confirm’ to begin incubation. 
  8. After 24 hours the fermentation is complete. Turn the yogurt maker off. Remove the Luvele Yogurt Maker lid and gently lift out the glass jar.
  9. Place the jar in the fridge for at least 6 hours to set. 
  10. Serve and enjoy