A quick and easy recipe to make almond milk yogurt at home without a yogurt maker.
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Pour the almond milk into a saucepan and warm it slightly.
Add the agar-agar and mix well.
Over low heat, bring it to a temperature between 70 and 80 degrees.
Remove from the heat and let it cool until it reaches about 40 degrees, then add the yogurt cultures, mixing well.
Pour into a sterilized jar, close with the lid, and let ferment in a warm place for 9 to 12 hours.
Strain the mixture through a sieve to remove lumps and let it sit in the fridge for at least 10-12 hours.
Saucepan
Consume within a few days and keep refrigerated.
Remember to pay attention to the temperatures during preparation. You can use any type of milk.
Italia, Veneto
