Frozen Yogurt from Almond Milk – Yummy!

I finally did it!  I made an Almond Milk Frozen Yogurt that tastes really good!

My first three attempts at making almond milk yogurt can be seen here.  The problem was getting an almond milk yogurt to taste good and have the right creamy, thick consistency.  When I tried the first recipe using cornstarch, all I could taste was the cornstarch!  I thought that maybe the problem was the starter, so I tried using plain dairy yogurt instead of a supplement starter, but again, the cornstarch flavor was a problem.  So, I tried using potato starch and then cream of tartar to thicken the yogurt.  The potato starch made the yogurt taste, well, potatoey and acidic, but not the tangy yogurt acidic flavor, if you know what I mean.  I can’t even describe how the cream of tartar tasted.  Not really bad, but the aftertaste or the after FEEL on my tongue just wasn’t very pleasant.  My thinking was that I needed to find a thickener that had the least amount of taste or aftertaste on the tongue.  Frozen Yogurt made from Almond Milk

So, I decided to start back at square one.  Just almond milk, starter and sugar.  That’s it.  My plan was to ferment this mixture and then if it turned out really thin but still tasted good, I would add plain gelatin to give it a thicker, and more creamy consistency.  However, since my goal is to make frozen yogurt, I wasn’t sure if the thickness of the yogurt would matter very much.

But I didn’t have to add the gelatin!  The most simple recipe without thickener turned out to be fairly thick and creamy!  I couldn’t believe it!  All I had to do was drain off some of the whey, and it was just as thick and creamy as any Greek dairy yogurt you can purchase at the grocery store! So, why on earth did those recipes I followed in the first place add cornstarch or cream of tartar or even guar gum of all things?

Here is how I made my Almond Milk Frozen Yogurt:

I made my almond milk the usual way (2 cups of blanched almonds with 4-1/2 cups water in a blender, blend for 2 minutes, strain out milk) and heated four cups just to a simmer.  This may be the key.  You are supposed to heat the milk to 180 degrees to pasteurize it, but when making dairy yogurt it is important not to get the milk too hot or it might scorch and the protein in the milk would be destroyed.  However, this wasn’t dairy milk and perhaps getting it just to the boiling stage is what made it thicken??  I will have to experiment with this a bit more just to make sure.  Nonetheless, it certainly didn’t hurt anything.  I took the almond milk off the heat and added 1 tablespoon of cane sugar (not GMO beet sugar!) and stirred to completely dissolve.  Do not use honey – especially raw honey – for several reasons, the most important being that honey is a natural antiviral/antibiotic, which may kill off the good starter bacteria you are using to ferment!  But you do need some type of sugar for the bacteria to “eat” (which is what fermentation is all about), and the almond milk in itself doesn’t have enough natural sugar for this process.  I have read that it is safe to use Agave, but I also understand that Agave isn’t any different than sugar when it comes to glycemic index, tooth decay, and general health.  Anyway, once the almond milk and sugar mixture had cooled down to between 100 and Cherry Almond Frozen Yogurt 110 degrees, I added 2 capsules of the starter and gently stirred this into the mixture.  For my starter, I used a supplement (in capsule form) that contained acidophilus, bulgaricus, thermophilus and bifidum – each capsule holding 500 million viable organisms.  You can find these at any health food store, usually in the refrigerated section.

This was put into my new Dash Greek Yogurt Maker and the timer was set for 12 hours.  From my research, the more time you give the cultures to ferment the sugars, the better the “tang” in the finished yogurt!

Let it be, let it be, let it be oh let it be!  Whisper words of wisdom, let it be! :)

(Don’t stir!)  Don’t you just love the Beatles!!???

After twelve hours the yogurt tasted pretty much like almond flavored yogurt.  It was fairly smooth and creamy with a good bit of “tang”.  The almond flavor wasn’t too strong, but the taste was there.  However, Yogurt is not what I want – I want Frozen YogurtAlmond Milk Frozen Yogurt

So, to compliment the almond flavor of the yogurt, and since I had some frozen cherries in my freezer, I decided to make Cherry Almond Frozen Yogurt!

I chopped up about 1/2 cup of cherries and 1/4 cup of blanched, slivered almonds and added them to the yogurt mixture.  Since I felt it needed just a bit more sweetness (it is dessert, after-all), I added 4 drops of my homemade stevia syrup.  You can see how to make stevia syrup here.

The entire mixture was added to my handy-dandy IceCream Maker and within a few minutes I had Cherry Almond Frozen Yogurt!  Yum!  It was really, really good.  The flavor was very much Cherry Almond, it was creamy and just sweet enough. Cherry Almond Milk Frozen Yogurt

I am so glad I finally got this recipe worked out!  My next flavor to try will be Pineapple and Coconut or perhaps Raspberry and Dark Chocolate!  Pretty much anything that would go with almonds would work well with this recipe!

If you have any suggestions for flavors or if you have tried making Frozen Yogurt with Almond Milk and have a different recipe that works for you, please let me know in the comment section below!  I would love to hear from you!

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37 thoughts on “Frozen Yogurt from Almond Milk – Yummy!

  1. EXCELLENT! :) I am really pleased about this as now I can give it a go. SO glad you didn’t need to add the gelatin as I am vegan. Cheers for the amazing share :)

    • I am so glad this worked out also! This is a completely dairy and gluten free dessert and it actually tastes good! Thanks for your kind and encouraging words!

    • Thanks for the invitation, Ashley. I just finished linking up! I can’t wait to hear from others, including you, who try this to see if they get the same yummy results!!

  2. Hi Vicki, thanks so much for your sweet comment on my blog LITTLE BRAGS on the loss of our Newfoundland Bruce. I tried to reply directly via your comment but you came up as a non reply blogger. Christine

    • Oops – I usually don’t do that – sorry! Your story was so poignant. I lost my little girl (a pug) a couple of years ago and I know exactly how you feel. She was a member of the family and it took a long time before we stopped expecting to see her asleep in her bed because it just felt like she was still with us! Actually, her fur is still with us! :) I don’t mind so much because it reminds me of her!

    • I had no idea either until I got my yogurt maker for Christmas! I had been playing around with making Almond Milk Ice Cream, but Almond Milk Frozen Yogurt is much better. It is creamy all by itself – you don’t have to add bananas or another substance to make it creamy! Plus, you get the great probiotics, which aren’t destroyed by packaging or pasteurization and don’t include preservatives or anything else you don’t want! Just almond milk, a bit of sugar and a starter culture! Let me know if you try this and how it works for you!

    • It took quite a few tries, but I finally got one I like! Of course, I will probably tweak this recipe if I think I can make it better because I’m always doing stuff like that. ;) However, if you don’t like almond milk, you won’t like this recipe! Now, what to do with all that almond flour. Hmmmm…….. I think I will bake a cake! :) Thanks for stopping by, Vickie

    • Thanks, Lauren Ann. I believe we have a lot in common, though your homestead is a lot further along than ours! How each individual views their way of homesteading has always been an interesting topic to me. The reasons and goals of homesteading are so varied, no one definition could cover the entire topic!

  3. I liked how you kept experienced until you came out with the right results and it sounds delicious but unfortunately I can’t have almonds you I would definitely give it at try> Visiting from Real Food Friday Blog Hop! Have a wonderful healthy day!

  4. This sounds really good. I don’t have a yogurt or ice cream maker, so I doubt I can make it, but it’s good to know there is a recipe that works if I ever get those things! Thank you for sharing it at What We Accomplished Wednesdays. Have a great weekend!

    Deborah

    • Good evening Deborah. I know you can actually make yogurt without a yogurt maker. Some people just put the warmed milk with innoculant into a cardboard box wrapped with a lot of towels! As for the ice cream maker, well…. Anyway, thanks for stopping by!

    • Yup – starting back at step one was the answer! The yogurt didn’t really taste much like anything other than almond milk, but adding the cherries really helped with the flavor. Since I am not lactose intolerant, I think I will stick with dairy yogurt, but almond milk frozen yogurt will be a great dessert to prepare, especially when I don’t have any dairy milk!

    • I just used the contents of two capsules of the acidophilus supplement. It says on the front of the bottle that each capsule contains “500 million viable organisms”. One of the recipes I saw on-line said to use one, and the other used four! I thought two would be a happy medium to start with, and it worked! I am sure this is something that will have to be experimented on an individual basis, depending on the length of time you want to incubate the yogurt, the brand of innoculant you are using and the temperature of the yogurt. If you try this, please come back and let me know how it works out for you! Thanks for stopping by, Arielle!

  5. Pingback: Simple Life Sunday #2 (Blog Hop) » Trayer Wilderness

    • Yup – so far so good! I’ve made this twice and both times the results turned out pretty good! I hope some other people try it and let me know how it works out for them. Thanks for the feature, Joyce! See you again next week.

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