Nut Fermented Yogurt and Sour Cream Base


The process is similar to making pumpkin seeds milk where you sprout the nuts first by  soaking them in water overnight followed by a blanching technique where you boil some water and dip the almonds for a second to get rid of  bacterial freeloaders.

Peel the almonds and throw them on the blender to liquefy them into milk. Add some form of sugar.  I use raw unprocessed honey and add 4 capsules of probiotics. I break them into the blender and turn the machine on high-speed to warm up the milk so it will activate the fermentation process.

Pour the mixture into a glass container and cover it with aluminum foil followed by a kitchen towel.

Place the container in the oven with the lights on  but don’t turn on the heat though. The warmth from the oven light will be enough for fermentation to take place. Leave it in the oven for at least 12 hours.

You’ll know that’s it’s ready when the liquid becomes thick and smells pungent.

Keep it refrigerated to prevent spoilage.

That is your base for yogurt, salad dressings, etc…

Bom apetite!

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