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Holy-fermentation-rising-rust-buckets-Batman! This experiment turned out to be rather exciting and a bit of a mess. haha 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 snagged a photo and then started to clean the side of the jar off. 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.
Look at how smooth and creamy it is!