Authentic Almond Yogurt Recipe – Homemade Indian Style

Last Updated on 2 months by Neha Deshmukh

Authentic Almond Yogurt Recipe – Homemade Indian Style

Hey everyone! I’m so excited to share this recipe with you – it’s for a creamy, dreamy almond yogurt made completely from scratch, the Indian way. Honestly, making your own yogurt might seem intimidating, but trust me, it’s surprisingly simple and the results are SO worth it. I first stumbled upon this recipe while trying to incorporate more plant-based options into my diet, and it quickly became a staple. It’s a little bit of a project, requiring some planning ahead, but the fresh, tangy flavor is unlike anything you can buy in a store.

Why You’ll Love This Recipe

This isn’t just any almond yogurt recipe. It’s about connecting with a traditional method of making yogurt, adapted for the modern kitchen. You’ll love it because it’s:

• Naturally Probiotic: Homemade yogurt is packed with beneficial bacteria for gut health.
• Customizable: Easily adjust the fermentation time to your liking.
• Deliciously Creamy: The process of soaking and blending the almonds creates a wonderfully smooth texture.
• Dairy-Free: Perfect for those with lactose intolerance or following a vegan lifestyle.

Ingredients

Here’s what you’ll need to make about 1 cup of luscious almond yogurt:

• 1 cup (approx. 140g) almonds
• ?? teaspoon yogurt starter (or dairy-free yogurt) – see ingredient notes below!

Ingredient Notes

Let’s talk ingredients, because a few little things can make a big difference.

• Quality of Almonds: Seriously, this matters! Use the best quality almonds you can find. I prefer using organic, unpasteurized almonds for the best flavor and texture.
• Yogurt Starter Options: You have a couple of choices here. Traditionally, Indian yogurt is started with a spoonful of existing yogurt. If you’re going this route, make sure it’s a good quality, plain yogurt with live and active cultures. Alternatively, you can use a store-bought yogurt starter culture – these are readily available online and in health food stores.
• Water Quality for Soaking: I always use filtered water for soaking the almonds. It just feels cleaner, and I think it contributes to a better flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Blanch the Almonds: Bring a pot of water to a boil. Add the almonds and let them cook for about 2 minutes. Drain the almonds and rinse them under cold water. The skins should slip off easily – just pinch them! This step helps create a super smooth yogurt.
2. Soak the Almonds: Place the peeled almonds in a bowl and cover them with 3 cups (720ml) of water. Let them soak for at least 6 hours, or even overnight. I usually soak mine overnight for maximum softness.
3. Rinse and Drain: After soaking, drain the almonds and rinse them really well. This helps remove enzyme inhibitors, making the yogurt easier to digest.
4. Blend it Up: Add the soaked almonds to a high-speed blender with the same water they soaked in. Blend until you have a super smooth, thick paste. You might need to scrape down the sides a few times.
5. Warm the Paste: The mixture will be quite cool from the blending process. Place the bowl with the almond paste in a bowl of hot water for a few minutes, until it’s lukewarm. This creates the ideal temperature for fermentation.
6. Add the Starter: Transfer the lukewarm almond paste to a sterilized glass jar. Stir in your yogurt starter.
7. Ferment: Cover the jar loosely (a clean cloth secured with a rubber band works well) and place it in a warm place for 3-8 hours. The fermentation time will depend on the temperature of your kitchen. Check it periodically – you’re looking for it to thicken to your desired consistency.
8. Chill & Enjoy: Once fermented, refrigerate the almond yogurt for 2-3 days to allow the flavors to develop. Or, enjoy it fresh!

Expert Tips

A few little things I’ve learned along the way:

• Sterilize your jar! This is important to prevent unwanted bacteria from interfering with the fermentation process.
• Don’t skip the warming step. It really helps the fermentation get going.
• Be patient with fermentation. It can take a little while, especially in cooler climates.

Variations

Want to get creative? Here are a few ideas:

• Vegan Almond Yogurt: Ensure you use a dairy-free yogurt starter. Coconut yogurt works beautifully!
• Adjusting Fermentation Time for Climate: If you live in a warm climate, your yogurt will ferment faster. Check it after 3 hours. In colder climates, it might take up to 8 hours or even longer.
• Using Different Nut Butters: While this is an almond yogurt recipe, you can experiment with other nut butters like cashew or walnut butter.
• Spice Infusions: My grandmother always added a pinch of cardamom or a few strands of saffron to her yogurt for a fragrant twist. It’s divine!

Serving Suggestions

This almond yogurt is incredibly versatile. Here are a few of my favorite ways to enjoy it:

• Breakfast Bowl: Top with fresh fruit, granola, and a drizzle of honey.
• Smoothies: Add a spoonful to your smoothies for extra creaminess and probiotics.
• Raita: Use it as a base for a cooling raita, a traditional Indian yogurt dip.
• Dessert: Enjoy it on its own with a sprinkle of cinnamon or a dollop of fruit compote.

Storage Instructions

Store your homemade almond yogurt in an airtight container in the refrigerator for up to 3 days. It may thicken slightly as it sits.

FAQs

Let’s tackle some common questions:

• How do I know if my almond yogurt has fermented properly? It will thicken noticeably and have a slightly tangy aroma.
• Can I use raw or roasted almonds for this recipe? Raw almonds are best, as roasted almonds can have a slightly different flavor.
• What if my almond yogurt is too thin? You can try fermenting it for a longer period of time. You can also strain it through a cheesecloth-lined sieve for a thicker consistency.
• What is the purpose of blanching the almonds? Blanching removes the skins, resulting in a smoother, creamier yogurt.
• Can I ferment almond yogurt in an Instant Pot? Yes! Use the yogurt setting on your Instant Pot and follow the manufacturer’s instructions.

I hope you enjoy making this almond yogurt as much as I do! Let me know how it turns out in the comments below. Happy fermenting!