Raw Almond Yogurt or Almond Sour Cream

Jo Zimny


I found this recipe on The Renegage Health Show. Ann Marie Giani posted this recipe. I found the yogurt was a bit watery so next time I make it I will use at least one cup less of water and let it drain longer. The flavour is delicious, at this stage it isn't tart or bitter at all!

I doubled the recipe so I used 2 cups nuts, 2 tbsp. sweetener, 5 cups water and 1 packet of yogurt starter.

★★★★☆ 1 vote
14 Hr 20 Min
No-Cook or Other


1 c
whole raw blanced almonds
1 Tbsp
raw honey
2 1/2 c
filtered water
1/2 pkg
yogurt starter


1Pour some hot water over the almonds to blanche them for a few seconds only!
2Then, blend the water and almonds to make almond milk. Add the honey and blend a little more.
3Pour the milk into a milk bag and squeeze as much of the liquid out of the bag as possible.
4Either save the fiber for cookies or disgard.
5If the temperature isn't the same as body temperature 98.6'F then warm it up slightly.Use a candy thermometer to check the heat.
6Then add the 1/2 package of yogurt starter and stir gently with a fork.
7Place in yogurt maker with the lid off.
8Ferment for 8 hours.
9Once it's fermented take it out of the yogurt maker and place in cheese cloth. Let it sit for at least 1 hours to let the remainder of the moisture out. Leave longer if you want a thicker yogurt.

About this Recipe

Course/Dish: Dips, Other Snacks, Dressings
Main Ingredient: Nuts
Regional Style: American
Dietary Needs: Dairy Free
Other Tag: Healthy
Hashtags: #milk, #yogurt, #Almond, #raw