Almond Yoghurt Recipe

Nutty yoghurts such as these almond yoghurts make a change from fruit flavours, and they can also feel a little bit more filling. This recipe makes a mixture of plain and almond yoghurt, for maximum variety and best use of your yoghurt maker. In addition, you will have a natural starter yoghurt available at the end for your next batch of yoghurts.

The calculations involved in splitting a yoghurt recipe between two flavours like this can require a bit of trial and error. I’ve done the calculations for you here, based on 150ml pots.

For information on all the basics of yoghurt-making, including choosing your starter yoghurt and the type of milk you must use, please see my core natural yoghurt recipe. Otherwise, continue reading for my satisfying but simple almond yoghurt recipe.

Almond Yoghurt Recipe

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This recipe makes 6 plain yoghurts and 5 almond yoghurts, based on 150ml yoghurt pots. This is perfect for our family of five, as it gives one meal of natural yoghurts, one meal of almond yoghurts, plus a natural starter for the next batch of yoghurts.

Firstly, empty your starter yoghurt into a large bowl or jug. 120-150g of natural yoghurt is enough to culture this recipe.

Next, add 1.35litres of whole UHT milk to the yoghurt, starting with just a little, and stir really well.

Remember you can’t use fresh milk to make yoghurts like this

Ladle out one or more pots of the plain yoghurt mixture. One of these can be your starter for a future batch of yoghurts.

Next, you need to add all the ingredients to make the rest of the yoghurts into almond yoghurts. Much of this can be varied according to your preferences for texture, sweetness, etc, but these quantities work well for us.

Add 3 level tablespoons of brown sugar. White sugar would be fine too, but I prefer the flavour of the brown sugar with the almonds. Brown sugar also changes the colour of the yoghurts which makes them easier to distinguish from the plain yoghurts in the yoghurt maker/fridge later.

Add 1/4 teaspoon of almond essence.

Add 25g ground almonds. The almonds don’t dissolve in the yoghurt, so will float to the top during fermentation and do have a discernible texture. You can reduce or omit them if this is a problem for your family. Most of the almond flavour in these yoghurts actually comes from the almond essence, not the ground almonds.

Stir the mixture very well until you can feel the sugar has dissolved – the almonds don’t dissolve.

Ladle or pour the almond mixture into the remaining 5 yoghurt pots.

Sprinkle some flaked almonds – toasted are nicer – on the surface of each of the yoghurts. I like the way the nuts go a bit squidgy as the yoghurts ‘cook’, and it also helps tell the almond yoghurts apart from the plain ones. However, if you prefer your nuts to remain crisper, leave them out at this stage and add them to the chilled yoghurts just before serving instead.

Place the yoghurts into your yoghurt maker, following the manufacturer’s instructions.

 

Finally, set the fermentation time for 9-10 hours.

At the end of the fermentation time, cool the yogurts on the kitchen side. Then cover and refrigerate them for a minimum of two hours before serving.

 

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If you’ve made these yoghurts, I’d love to hear from you in the comments below! Please also consider donating a small amount towards the running of my website using the “Support me” button.

If you like these yoghurts, take a look at my Caramel Yoghurt Recipe and my Biscoff Yoghurts Recipe, for even more indulgent non-fruit yoghurt flavours.

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