- 1 ½ cups of macadamia nuts
- Enough water to cover nuts overnight
- 3 cups of water
- 2 tablespoons of honey or 2 dates. You can also use agave nectar
- 1/8 teaspoon of nondairy yogurt starter. You should store the starter in the refrigerator and not in the freezer.
- A yogurt maker, an oven or a dehydrator.
- A fine sieve, cotton towel or nut milk bag meant to strain the nut milk.
- A food thermometer
You should place the nuts in a glass container and soak them overnight. You should then drain the water and place the nuts in a blender then add enough water to make 1 quart. You should then add 2 tablespoons of honey and blend for 3 minutes.
To filter your nut milk you should pour it through a fine sieve, one cup at a time. To obtain more liquid, you should use a tea towel then twist it firmly.
Once you have obtained your finer nut milk, you should heat it up to 160 degrees. This is to prevent the yogurt from separating and as a result you get a thicker final product.
After heating, you should cool the liquid up to 105 degrees. Cooling the liquid prevents your yogurt starter from damage.
Once cool you should add a teaspoon of yogurt starter per quart of nut milk, then blend thoroughly using a whisk. You should then place the nut liquid into a yogurt maker and leave it to ferment for eight hours. To avoid condensation, you should avoid covering the liquid.
Once fermentation is complete you should place the yogurt in a refrigerator overnight for thickening to take place. To attain a much thicker yogurt you should strain the finished yogurt into a bowl lined with a cheese cloth in order to remove excess liquid.
Many starters tend to be overly anxious when preparing their first yogurt thus they keep on checking their fermenting product. To be on the safe side you should avoid checking on your yogurt every now and then. This is because it spoils the fermentation process because you keep on jostling and moving the bowl every now and then.