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I love working in the kitchen… every day is a new experience and new creation. This experiment turned out to be rather exciting and a bit of a mess. Yesterday morning I started my cashew yogurt. I poured the 2 1/2 cups of mixture in my 4 cup mason jar and threw a towel over it. I then put it in the cabinet and shut the door. Night, night yogurt.
About 36 hours later, I decided that it was time to check in on it. Ok, I actually forgot about it. I lifted the towel and I found “yogurt” oozing down the side of the jar and a puddle around it. With wide eyes, I lifted the jar out and gently placed it on the counter. Was I dealing with a volcano here? Was it going to explode?
I took a spoon and started to stir the top of it and then it deflated, just like a soufflé! During the fermentation process small bubbles had formed and caused the expansion. But once stirred the bubbles deflated and left me with the original 2 1/2 cups worth of “yogurt”. Now if that wasn’t fun!
I gave it a good stir and tasted it. TANG-ZIPPITY-DO-DA! For me the level of fermentation was spot on, but this is where the beauty of creating your own yogurt comes into play. You can ferment for 8 hours for a milder flavor or allow it to continue up to 48 hours if you really want it to pack a punch! You can also try macadamia nuts and hazelnuts.
If you can’t have nuts, try the Coconut Yogurt, if you can eat nuts but can’t locate Young Thai Coconuts, give this recipe a try. So great to have options.
There are so many wonderful things that you can do with this recipe, in fact with any yogurt recipe.
Yields 2 1/2 cups
One of the greatest joys when creating raw food recipes is experimenting with different ingredients… a practice that I highly encourage. Daily I get questions regarding substitutions. Of course we all might have different dietary needs and tastes which could necessitate altering a recipe. I love to share with you what I create for myself, my husband, friends and family. I spend a lot of time selecting the right ingredients with a particular goal in mind, looking to build a certain flavor and texture.
So as you experiment with substitutions, remember they are what they sound like, they are substitutes for the preferred item. Generally they are not going to behave, taste, or have the same texture as the suggested ingredient. Some may work, and others may not and I can’t promise what the results will be unless I’ve tried them myself. So have fun, don’t be afraid, and remember, substituting is how I discovered many of my unique dishes.