FINALLY, I did it. After several weeks of playing around, using different thickeners, trying I don’t even KNOW how many different methods/recipes and failing, then sucking it up and spending $9 on a teeny tub of the commercial brand to drown my sorrows (yikes, that stuff is expensive!)… I finally found a way to do it.
This will work with any homemade nut milk (commercial may work, I just haven’t tried it). Pictured is a mixture of macadamia nut milk and coconut milk (the full fat stuff from a can). If you think making nut milk is difficult or fiddly, it’s not! I show you how to do it here. If you still aren’t convinced or you don’t know what to do with nut pulp, soak cashews or macadamia nuts and use them to make milk as they don’t require straining at all.
So the initial problems I faced when trying to make yogurt was getting a thickener to actually work. I tried gelatin several times to no avail, tried it in different methods too according to a few different recipes. Usally I would get a solid block of nut milk at the top and a clear liquid at the bottom, so frustrating!! Next I tried xanthan gum which was mildly successful. The last time I did this though I put in slightly too much and I ended up with yogurt flavoured glue, totally put me off ever trying that again! I tried without thickener using just the full fat coconut milk from a tin which still separated (made a really yummy yogurt drink though after giving it a good stir!) I went through a lot of nuts and many tins of coconut milk, that’s the point I’m trying to make.
To stop the separation problem, I just decided to thicken the mixture before turning it into yogurt instead of hoping it would thicken overnight, and then hoping a bit harder it would thicken after a day in the fridge. I found agar agar to work the best (you can get it from a health food store, or here online). It’s incredibly simple to make, just requires a bit of prep beforehand so you’d start making it maybe a day before you want it. Also, I did use a yogurt maker.
This is the nutrition info for the macadamia nut/ coconut milk yogurt I made, this will differ if you use other nut milks though.
Nutrition for 1 litre of yogurt
Calories: 1272 Fat: 128g Carb: 21g Fibre: 3g (NC= 18g) Protein: 13g
How do I enjoy my yogurt?
Haha you may be wondering what I’ve topped it with- a new additon to my nut butter collection. If you’re in Australia get excited (I was!!) The brand Mayver’s (I’ve always bought their tahini) have brought out a heap of exciting flavoured nut butters that you can buy from Coles (in the health food section). I think some health food stores have a wider range but I was impressed with what I found in the supermarket!
The first one is a 7 nut and seed butter, middle is peanut butter with coconut, and on the right is peanut butter with cacao. None have added sweeteners or funky ingredients. The chocolate one is the only one I’ve tried as yet- tastes like the darkest PB cup you’ve ever had, but soooo good. I love me some dark chocolate.
I’m not sponsored by the product or anything, I am just happy that supermarkets are finally picking up some more exciting products. And I mean, NUT BUTTER!! WOO!!!