Water Kefir I had in refrigerator, along with probiotic powder. I didn't quite measure things exactly, but will list to the best of my ability. Enjoy!
The above photo is plain yogurt and the reason it's not as white as other yogurts is because I'm using unpasteurized almonds. Some sites suggest that once you soak the almonds, the skins pop off. I'm going to tell you this is NOT true...IF your almonds are UNpasteurized. The almonds above were soaked 24 hours and those skins are NOT coming off, unless you blanch or scrape!!! When skins pop off after soaking, it's usually a good indication that the almonds are not "really" raw and have been pasuerized. Unless you purchase them directly from the farmer, they are legally required to be pasteurized in the US. I purchase my almonds HERE. Please let them know in your Shipping Comments that Rawfully Tempting sent you! These are the best almonds I've ever had! I'll deal with the "beige" colored yogurt and keep the unpasteurized almonds with skins!
2 cups raw almonds, soaked overnight
2 cups water, as needed to blend (or cut water by 1/2 cup and use water kefir)
3/4 - 1 teaspoon probiotic powder (or open capsules)
3 Tablespoons cacao powder
4 drops Medicine Flower Coffee extract (or 1 teaspoon organic extract)
1-2 drops Medicine Flower Almond extract (optional)
pinch of sea salt
Grade B maple syrup, honey, or your favorite sweetener
nuts, seeds, bananas, coconut, raspberries, etc.
Blend almonds with enough water/water kefir to cover almonds a bit.
Add cacao powder and extracts and blend until creamy.
Add water to adjdust thickness. It will thicken as it cultures. (I like the consistency of a heavy cream.)
Add probiotic powder. (If using water kefir use less probiotic powder. If not using kefir, use more).
Add salt. Blend until smooth.
Pour into a glass bowl or mason jar and cover with cheese cloth or paper towel. Set in warm spot in kitchen. (above refrigerator or on top of running dehydrator) for 8-24 hours, depending upon weather. In colder weather, place in dehydrator at 100 degrees F for 2-3 hours...or run dehydrator and set on top of it. Taste for tartness. Once it reaches level of tartness you like, and looks a little fluffy, place in refrigerator. This will last 3-5 days. Option - place back in blender, add maple syrup and blend. While culturing, it may form a light skin. The extra blending now will make a creamier yogurt, but it is optional. Garnish as suggested, or as desired.
Plain Yogurt - follow as directed above, but eliminate cacao powder and extracts. You may use vanilla extract if desired.
PS - Mention "Rawfully Tempting" in Shipping Comments of any order, and Medicine Flower will include a special bonus sample.