The thing is that even if you try your best and use only pure and high quality organic ingredients, find the most amazing recipe and follow all important advices in regard…the final product will only be ‘almost like’ the original one.

Using plant based milk, whatever it is – almond, soy or other, the consistency and the flavour is similar to the ‘real’ full dairy yogurt.

Despite these few details, there is a possibility to enchant something actually very special in terms of last and thickness.

If you are not afraid, you can start by preparing your own almonds milk from scratch! Soak 200g of almonds in warm water overnight. I recommend blanched almonds. Once they are ready after several hours, place them in a high-speed mixer with 800ml still mineral water. I use this NutriBullet Pro, professional and very easy to use and clean. You can use it for numerous different recipes.

Blend your almonds and water on very high speed around 1 minute.It should be smooth and fluffy. The color don’t matter. It depends what kind of send you use.

Now you can us squeeze you milk out and you are set for the main preparation. I use Organic Cotton Nut Milk Bag – reusable and super easy to clean up food strainer. You should obtain 1/2 liter of your homemade almond milk.

Else you need is:

• 2 full tbs plant-based starter yogurt
• a pinch of Agar-Agar
• 0,5g of xantham gum
• 2g of carob gum
• 1 full tbs agave nectar

Now you have everything. Mix your freshly strained almond milk with all the other ingredients. Stir till homogeneous. Put in a small pot and warm it up slightly for 3-4 minutes still whisking to put the most important components in action. DO NOT BOIL! Cool.

Once it cooled down but it’s still a bit warm, mix in 2 table spoons of plant-based yogurt. Stir it in energetically. The smoothness might be not perfect at this point because it will be already thickened a bit during cooling time. Don’t worry. Just give it a good whisk and it will improve fabulously.

If you don’t have a proper yogurt maker with temperature control – use your oven. Low temperature, just 40°C. Leave for 5 hours to make the good bacteria do the magic.

Once its oven time is over, place in a fridge overnight, covered.

Now the trick! If you would really like to reach Greek-Style level – strain the yogurt again! Leave it resting to make all additional the liquids come out. An average of 3 hours more and you are ready.

With or without extra topping. Fresh fruits, cereals, seeds etc.

Bon apetit!