Homemade Almond Yoghurts

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

Jump to brief, printable recipe

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

making homemade yoghurts

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

homemade yoghurts in glass pots

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.

Homemade Almond Yoghurts


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.

Homemade Almond Yoghurts


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.

Almond Yoghurts

Delicious nutty yoghurts the whole family will enjoy
Prep Time10 minutes
Fermentation Time10 hours
Course: Dessert
Keyword: home cooking, quick, simple


  • yoghurt maker


  • 120-150 g full-fat natural yoghurt
  • 1.35 litres whole UHT milk see Notes
  • 3 tablespoons brown sugar
  • 25 g ground almonds
  • 1/4 teaspoon almond essence
  • 1 tablespoon flaked almonds


  • Tip the yoghurt into a large bowl or jug.
  • Gradually add the milk (see Notes) to the bowl, stirring very well.
  • Pour or ladle out some of the mixture to fill 6 yoghurt pots.
  • Add the sugar, ground almonds and almond essence to the remaining yoghurt mixture.
  • Stir until the sugar has dissolved.
  • Pour or ladle out the mixture into 5 yoghurt pots.
  • Sprinkle a few flaked almonds on the surface of the 5 almond youghurts.
  • Place the yoghurts in your yoghurt-maker, following the manufacturer's instructions.
  • Set the yoghurts to ferment for 10 hours.
  • Cool the yoghurts, then refrigerate for at least 2 hours before serving.


Do not use fresh milk for this recipe.
This recipe is base on using 150ml size yoghurt pots.
If you prefer, you can add the flaked almonds to the top of the chilled yoghurts just before serving, rather than at the beginning of fermentation.

Click here to see all my simple, family-friendly recipes.

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