Slim [and others] question..How to Be Dairy Free.... Start with Soy Milk

[Guest guest]

What is piima?

 

I tried making yogurt with almond milk once.....it didn't look right [*lots*

of separation], and frankly I was afraid to taste it! lol. I used

commercial almond milk, and am thinking that the thickening I did achieve

may have been from the carrageenan more than the culture, but not sure. May

try again with home made almond milk.

 

Anyone made yogurt successfully with almond milk? or any other nut milk?

 

Thia

 

 

On 11/16/06, slim_langer <slim_langer wrote:

>

> Storebought soy yogurt that I've tasted is not to my adult

> liking, with way too much sugar and salt, and tasting nothing of the

> live cultures. I much prefer my homemade soy yogurt for taste,

> quantity, health and economy. But so far I do have to add no-sugar,

> fruit pectin to my yogurt to get it to set with homemade soymilk. For

> cultures I've gotten very good results with both regular and soy

> yogurt live-cultures and also use piima, an on-going, room-temperature

> culture which for me has a good lemon-buttery taste in soy and likes

> to live there just fine with no added dairy. .....

>