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Creamy homemade macadamia milk yogurt recipe
Plant-based Keto, Paleo & Vegan yogurt.
Macadamia milk has a rich, smooth texture and slightly sweet flavour that serves as a fabulous substitute for dairy milk when making homemade yogurt. Due to macadamia’s high fat content, it is naturally creamier than other nut milks and makes a for a decadent and delicious keto, paleo and vegan alternative. Watch how simple it is to make macadamia milk on Luvele Life TV.
The method for making macadamia yogurt is the same as making homemade almond milk yogurt, however straining the pulp is optional. If you own a high-speed blender you will find that macadamias reduce to a smooth cream with very little grain. If you do strain, there are so many different ways to use up the left-over nut pulp. We made these savoury crackers with almond pulp, but they would work with macadamia pulp just fine!
Soaking macadamia nuts makes them softer, so they blend easily into a smooth, creamy milk but it also makes the nuts healthier. Macadamias can handle a short soak. If you are eager to get your yogurt on, a 2-hour bath is enough to soften them, but leaving them over night with a bit of salt will draw out the phytic acid and make them easier to digest.
THICKENING DAIRY-FREE YOGURT
Nut milk yogurt will not naturally thicken up while fermenting like traditional dairy yogurt. If you prefer a creamy tub set yogurt, a thickener is required. A premium powdered gelatin or agar agar are good options. Use the amount specified as a guide only. Add slightly more or less to achieve the yogurt texture you enjoy most. The yogurt pictured was made with agar.
A LITTLE BIT OF SUGAR PROMOTES GOOD BACTERIA.
Make sure your homemade nut milk has a little bit of sugar in it. Unlike animal milk, nut milk doesn’t naturally contain sugar. The Yogurt starter culture needs something to feed on to allow the culturing process to take place. One teaspoon of sugar is enough to kick start fermentation.
STARTER CULTURE
You will need a yogurt starter culture or probiotic to introduce the fermentation of bacteria to your nut milk. Use the amount of starter culture indicated on the packet or one dose of probiotic.
PREPARATION
Before you begin it is important to sterilise the Luvele yogurt making glass jar, lid, and any utensils you use, in hot water. Pouring boiling water over everything is sufficient. The danger of not sterilising is that other bacteria may overpower your starter culture and affect the quality of your yogurt.
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