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Almond Milk Yogurt

April 8, 2010

Guess what? I made my own yogurt, and it was easy.

First, I made Katie’s Agar pudding base using the following ingredients…


For those of you that don’t know, Agar Agar is a sea vegetable that works as a thickening agent. I bought mine in the seaweed/Asian foods section at Whole Foods. After bringing 1 1/2 cups almond milk + 1 heaping tsp Agar Agar flakes to a boil, it took about 7 minutes or so for the Agar Agar to dissolve. I then poured my pudding into a ceramic bowl and allowed it to cool before placing in the fridge to congeal.


After a couple of hours, I removed the pudding from the fridge and placed it in my Magic Bullet with about 1/4 cup more almond milk and the contents of 1 probiotic capsule (thanks for the idea Gena, Lori & Michelle, & Danielle). ๐Ÿ™‚

End result after blending…


Creamy yummy almond milk yogurt filled with all my beneficial bacteria for the day. I always forget to take my probiotic. Well, I think I’ve found my new favorite way to remember. ๐Ÿ™‚

Now, this did not have that yogurt tang, but I bet if you added a tsp of raw honey, and allowed the yogurt to ferment overnight in a warm spot, it would. However, I was too anxious to eat it. Perhaps I’ll try fermenting it next time. The honey is needed as the bacteria would need to feed on some form of sugar in order to ferment.

I didn’t add anything to the almond milk yogurt, but Katie has several blend-in ideas. I love my unsweetened almond milk ice cold & straight up plain. So, I thought the yogurt tasted delicious all on its own, and the probiotic did not alter the taste at all.

For this morning’s breakfast, I spread some of my yogurt on a toasted Ezekiel English muffin with sliced strawberries and raw walnut butter. So good!


So, this yogurt needs a name. AlmondGurt? AlmGurt? AgarGurt? What do you guys think, and are you going to try it? I really think you should!

Who is NOT a fan of So Delicious on Facebook, and if not, what are you waiting for?!? ๐Ÿ˜‰

96 Comments leave one →
  1. April 8, 2010 8:47 am

    Wow what a cool idea! You’re braver than I am! ๐Ÿ˜›

  2. April 8, 2010 8:52 am

    AlmondGurt? LOL!! I am SO going to have to go out and buy probiotic capsules now! Another cool idea from the house of Heather!

    Oh, and I’ve been meaning to email you: Are you out of teff yet? You know who to holler at when you need more :).

  3. April 8, 2010 8:52 am

    This is so cool! I will definitely try it soon, just need to write myself a note, haha.

  4. April 8, 2010 8:55 am

    That is so cool!!!! You constantly amaze me at what you make, incredible! I can’t imagine life without yogurt…
    Yogurt on English Muffins is the BOMB! YUM!

  5. claire permalink
    April 8, 2010 8:57 am

    What a great idea!I definitely need to try it:-)

  6. Melissa permalink
    April 8, 2010 9:05 am

    Heck Yes Im gonna try this!!

  7. April 8, 2010 9:08 am

    What a great idea! I love yogurt but the dairy tends to upset my stomach. I’ll have to search for agar next time i’m at WF.

  8. April 8, 2010 9:16 am

    This, I can do! I always forget to take my probiotic too! I am definitely going to do this! Thank you!

  9. April 8, 2010 9:17 am

    yes. i am gonna try it. that milk is my fave times ten!

  10. Erin Wimmer permalink
    April 8, 2010 9:26 am

    What a cool idea. I’m trying this. Would it work without adding the probiotic capsule?

  11. Tracey permalink
    April 8, 2010 9:26 am

    I’d call it “Yomond” – gives it a real hip sound! Great idea!

  12. April 8, 2010 9:34 am

    Erin, Yes, I only used the probiotic capsule to transform the pudding into “yogurt”. However, not necessary.

  13. Danielle permalink
    April 8, 2010 9:36 am

    This looks so good! I’m going to try it with the agar base and I’ll even let it ferment to see if it gets a nice tang ๐Ÿ˜€

    Agmondurt <– haha, it doesn't really flow

  14. Lauren permalink
    April 8, 2010 9:45 am

    Hey heather! I made oatgurt again a bit over a week ago and it’s still sitting in y fridge waiting to be eaten. Do you think it’s okay to eat? When will it go bad?

  15. April 8, 2010 9:46 am

    That looks awesome! I love almond milk so I’m so I’d love it.

  16. April 8, 2010 9:47 am

    Sweet yogurt skills! Have you ever tried nut cheese? I tried fermenting that, but I must of done something wrong(maybe let it ferment too long) and it grew some non-edible cultures

  17. Brandi permalink
    April 8, 2010 9:49 am

    yum. I’ve been thinking about trying to make almond milk yogurt after making my own (dairy) yogurt in the crock pot. I may have to actually try it this weekend if I remember!

  18. Jordan permalink
    April 8, 2010 9:50 am

    love this idea. I’m not too crazy about coconut milk yogurt so I’m interested to see how the fermented stuff turns out
    ezekiel english muffins are so good ๐Ÿ™‚

  19. April 8, 2010 9:50 am

    Great idea, I have been trying to make yogurt with coconut milk for a few weeks now and it never thickens. I need to try adding in some agar!

  20. April 8, 2010 9:56 am

    Right up my ally! Can’t wait to try this. Thanks, HEABs.

  21. April 8, 2010 10:00 am

    Wow, this is a wonderful idea. And it sounds really simple. I’ll have to try it soon! The only yogurt substitutes that I can find regularly are soy-based, and I’m really not a fan of them… an almond-milk based yogurt sounds MUCH better. Thanks for sharing.

  22. Katherine: What About Summer? permalink
    April 8, 2010 10:02 am

    Agar agar; say that 10 times fast!
    Xantham gum; see if I can ever even say that once! (I think the benefit of blogging is that there is spell check so people don’t know how clueless I really am when it comes to the English language)

  23. April 8, 2010 10:12 am

    Tracey, Yomond – I like it. ๐Ÿ™‚

  24. April 8, 2010 10:13 am

    Lauren, I wouldn’t let the oatgurt sit in the fridge for more than a week. Have you tried it yet? Hope it turned out okay!

  25. April 8, 2010 10:15 am

    Evan, My nut cheese was a disaster too:

  26. Laura permalink
    April 8, 2010 10:17 am

    Are you sure you don’t have psychic mind reading powers Heather?! I’ve been loving that for the last year and a half- me, being strange, likes it without the tang (I also add calcium powder to it since almond milk isn’t fortified in the U.K. ๐Ÿ˜‰ ), oh- and mine doesn’t seem to ferment ‘appropriately’, but we both know my problems with microorganisms ๐Ÿ˜‰ maybe because agar agar is such a great culture medium- i.e used in labs- they overgrow?! I first tried it with carrageen that is most commonly used commercially, but I couldn’t get the right type-gamma?! Besides, agar is great for supplying trace iodine that might be lacking in a vegan diet too. I hope you are having lovely weather in Nashville…

  27. Laura permalink
    April 8, 2010 10:22 am

    Ooooh and how about calling it something fancy and continental to rival the ‘European style yogurt’ you can buy in the U.S.- yaourt d’ amande. ๐Ÿ˜‰

  28. April 8, 2010 10:22 am

    I have a friend who is trying life without dairy and hence without her beloved yogurt. I’ll turn her on to your post about “Yomond” and see if your idea will please her.

  29. April 8, 2010 10:34 am

    Okay, so I have agar agar in my cupboard just waiting for a genius blog post such as this one to come along and inspire me to use it. Except, it’s not flakes. It’s like these long rectangular things that feel like foam. I’m assuming I can just chop off a chunk and boil it? Guess I’ll never know till I try!

  30. April 8, 2010 10:35 am


  31. April 8, 2010 10:38 am

    I think it should be called Almgurt ๐Ÿ˜‰

  32. Laura permalink
    April 8, 2010 10:43 am

    P.P.S. (!!!) thought of you when I read this just now
    And now I will leave your blog alone, sorry!

  33. April 8, 2010 11:17 am

    Oh well look at you go! I was gonna send you here: which I just found today. What about making yogurt out of coconut kefir – would that work?

  34. April 8, 2010 11:18 am

    What a cool idea, love the addition of the probiotic contents of a capsule! I will find capsules for me now so I can try this recipe, so cool!! (my probiotic is a tablet…)
    I like almodgurt for the name!!
    Love your blog Heather!

  35. April 8, 2010 11:40 am

    Your breakfast looks almost too good!

  36. April 8, 2010 12:14 pm

    How do you know about all these ingredients and stuff HEAB?!!…agar agar? Where do you get your ideas?
    Muffin looks good. I’ve been eating those lately myself. I’m going to look for Walnut butter – have you tried Cashew?? so good. …too good.

  37. Kendall permalink
    April 8, 2010 12:37 pm

    What a cool idea- agar agar is so cool! I’ve used it with coconut milk to make a panna cotta type dessert, and also in place of the marshmallow stickiness in an almond butter rice crispie treat type of concoction. I’m going to have to try to make this almond milk yogurt!

  38. April 8, 2010 12:45 pm

    We may have been making this at the same time! I made almond milk yogurt 2 days ago.
    I combined a cup of milk with 1 T lemon juice, let it sit for 5 min. Added 1 T cornstarch and boiled it until it was thick. I added some stevia and a bit of vanilla, stuck it in the fridge and gobbled up for dessert.

    I bet you could just add a little lemon juice to the agar pudding when you puree it to give it the tang of yogurt. I may have to try it tonight!

  39. April 8, 2010 1:04 pm

    Hello my love!!!!!!!!!!
    Okay, I am totally trying this. I must find this agar stuff.

    I miss you. What fun to see my peachy in real LIFE! If only the blog world realized how sweet, kind, and CUTE you indeed are in real life. You of course are all of those things via the web… but HEAB in real life is just honey on toast.


    a busy day catching up here… tomorrow Abbi gets her room painted……. PINK!

    I think I’m going to a yin class too in the AM. Sometime in the future Pol and Heather must attend a yin class. It’s yummyness.

    Love you, hon. Hi to CD from D! They are now officially buds!


    p.s. It’s like 40 degrees and raining here. sniff…. we miss Nashville. ๐Ÿ˜ฆ XOXO

  40. April 8, 2010 1:05 pm

    p.s. LOST was just wacky wonderful! Dez is like my favorite character next to Charlie and Hurley and of course Sawyer, but that is based on stud-muffin-ness alone.

  41. April 8, 2010 1:30 pm

    What a cool idea. I’m obsessed with almond milk lately. I’m always looking for new uses for it.

  42. April 8, 2010 1:32 pm

    That looks delicious and easy and I have all the ingredients! I can’t wait to try making it!

  43. Andi McCoy permalink
    April 8, 2010 1:32 pm

    Creamy Dairy Free Yogurt with Pro-Biotics

    **Taken from the French “Almonde”

  44. April 8, 2010 1:38 pm

    Honestly… I’m captivated by that raw walnut butter on top of your breakfast. It looks amazing. Do you buy it or make it??

  45. April 8, 2010 1:39 pm

    I love Katie’s agar-agar pudding recipe and actually make it all the time with my unsweetened chocolate Almond Breeze. I’ve totally been craving some vegan yogurt lately and actually pondered making a version like this. I’m so happy you came up with a method that really works. I can guarantee I will be making this soon :).

    Have a lovely day!

  46. April 8, 2010 1:45 pm

    Laura, Great minds think alike, no? I love Yaourt d’ amande, but I’d probably always forget how to spell it. ๐Ÿ™‚

  47. April 8, 2010 1:46 pm

    Veggielady4life, The Futter’s walnut butter was a gift from a friend. If you click on “raw walnut butter” in today’s post, you can read all about the company that makes it.

  48. April 8, 2010 1:49 pm

    Eatmovelove, I hear about different ingredients from all my own research and by reading other blogs. I think it was Chocolate Covered Katie who first introduced me to Agar Agar. I’d heard of it, but had no idea what to do with it. And yes, I’ve tried cashew butter. Delicious, but not as as good as macadamia nut butter. ๐Ÿ™‚

  49. April 8, 2010 1:52 pm

    Carb, Yep, I’m sure it would, but not sure if you would kill off all the good bacteria already present in the kefir by boiling it with the Agar Agar. Yeah, not sure about that as during yogurt production, the good bacteria is usually stirred in after boiling but before fermenting…I think.

  50. April 8, 2010 1:52 pm

    I had no idea about Agar.. I can’t wait to try, this looks like something I’ll love!

  51. April 8, 2010 1:52 pm

    Susan, I’ve never seen chunks of Agar Agar – just stick it in your food processor and make Agar Agar powder – the powder dissolves more quickly than the flakes. Enjoy!

  52. April 8, 2010 1:54 pm

    Laura, Ahh yes, my beloved Colorado – such a healthy place to live. Miss it so!!!

  53. April 8, 2010 2:21 pm

    Very cool!! You are one wise woman!

  54. April 8, 2010 2:25 pm

    So brillyant!! (in french accent!) I’ve been wanted to give agar a whirl… (no pun intended) because xanthen gum seems to be bothering my stomach. Have you ever noticed that?

  55. April 8, 2010 2:26 pm

    That looks and sounds amazing ๐Ÿ™‚

  56. April 8, 2010 2:32 pm

    i eat real yogurt…but love the idea of yogurt on bread with nut butter and fruits…i see that on blogs a lot lately. must do.
    but i will stick to my purchased dairy yogurt ๐Ÿ™‚

  57. Jenny permalink
    April 8, 2010 2:35 pm

    ahhhhhhh must try asap! thanks so much heather… i was wondering though, does it matter what brand/kind/bacteria count of probiotic pill i use?

  58. nutmeg86 permalink
    April 8, 2010 2:47 pm

    Wow, what a great idea! I tried to make my own almond milk yogurt (without the probiotics) and it didn’t work out so well. I can’t wait to try this!

  59. April 8, 2010 3:47 pm

    i’ve had agar agar in the pantry for a couple of months and no idea what to use it for.. now i do ๐Ÿ™‚
    hope you’re doing well, friend!

  60. April 8, 2010 3:49 pm

    That is so genus! ๐Ÿ™‚ they should really sell that(your so much smarter than the company’s out there ;P !! must get agar agar!


  61. April 8, 2010 3:57 pm

    Jenny, Nope, you can use any probiotic in the recipe. ๐Ÿ™‚

  62. April 8, 2010 3:58 pm

    Mae, I’ve never noticed any stomach problems caused by xanthan gum, but I know others have experienced it. So sorry. ๐Ÿ˜ฆ

  63. K8lin permalink
    April 8, 2010 4:08 pm

    What a great vegan idea! Such a healthier alternative that the sugar laden soy yogurt options out there!

  64. cinnazimtanie permalink
    April 8, 2010 4:19 pm

    HEAB, FTW! Seriously…

    I’m off anything remotely estrogenic right now but I can’t wait to try this with homemade pecan milk!

  65. April 8, 2010 4:20 pm

    What a great idea! Thanks!


  66. April 8, 2010 4:31 pm

    Almondgurt it is!
    Thanks for sharing, Heather!
    Brazilian XOXOยดs,

  67. April 8, 2010 4:35 pm

    Nutgurt? Breeze-gurt? That sounds like a breeze to make! I don’t really care for yogurt’s tang (call me crazy), so I think I would LOVE this!

  68. April 8, 2010 5:20 pm

    Oh Lord – I seen Macadamia Nut butter the other day – Artisana! – it’s expensive…but maybe worth a splurge in the future (if only I didn’t go through it in a matter of days!)…I also seen Pecan I think ..?

    What’s your take on probiotics?

  69. April 8, 2010 5:26 pm

    This looks so easy to make! Easy enough for me to attempt it!
    And how sweet is Polly? Her comment to you touched me and it wasn’t even about me!

  70. April 8, 2010 6:18 pm

    Ahh…genius! I think you should call it A-GURT! Wish I could enjoy Ezekiel bread again…can’t have gluten. Well I can, but it ain’t pretty-ha!

  71. April 8, 2010 6:51 pm

    I love “almgurt”!

  72. nellieshaul permalink
    April 8, 2010 7:31 pm

    This sounds interesting…do you still use miso as a probiotic source?

  73. April 8, 2010 7:37 pm

    woowww I love it! You are such a chef! I never would have thought of that. Good stuff! All your stuff looks so good….I am totally into the plain and simple and easy but you always manage to spice it up. Go Heather!

  74. Sarah permalink
    April 8, 2010 7:41 pm

    I make my own goat yogurt from scratch. It’s magnificent.

  75. April 8, 2010 10:02 pm

    AWESOME idea!
    I love my greek yogurt though….any way to make it that consistency?

    I love that you create so many things on your own! I’m lazy, I just like to eat out of the package. ๐Ÿ™‚

  76. April 8, 2010 10:06 pm

    Haha, almondgurt reminds me of the yurt you stayed in last summer…wasn’t that what it was called? Anyway congrats on the new culinary creation! ๐Ÿ™‚

  77. April 8, 2010 10:47 pm

    Way cool idea. I vote for “Algurt.”

  78. April 8, 2010 11:01 pm

    I like coconut milk yogurt, made with So Delicious brand (refrigerated) coconut milk + one (8oz) carton of So Delicious brand plain yogurt… after the first batch, simply reserve a cup of the new yogurt to culture your next batch.

    Heat coconut milk to 125F (use a candy thermometer).
    Remove from heat, Cover and allow to cool to 105-110. This is vital as to not kill the bacterias.
    Take about a cup of the cooled coconut milk out and mix it with the commercial coconut milk yogurt to make a “paste”.
    Combine the “paste” with the remainder of coconut milk.
    Place in your crock pot on low to maintain 110F (check your temperature to make sure it doesn’t get too hot or the bacterias will die).
    Allow to ferment for up to 24 hours.
    Store in the fridge.
    If it needs to be thickened, simply add 1 tsp (dissolved) agar per cup of coconut milk and refrigerate.

    I imagine this would also work with almond milk. Real yogurt has a much higher quality probiotics than capsule form.

    We are also enjoying lots and lots of coconut milk kefir (goats milk also makes amazing kefir)… purchase (or beg, borrow, steal) milk kefir grains ( Place grains in a quart of coconut milk and allow to ferment for 12-48 hours (depending on temp of your house).

    The end result is tangy and delicious… we love it in smoothies… strained and used as sour cream or cream cheese substitutes or with added herbs for a cracker spread.

  79. kelli permalink
    April 9, 2010 2:07 am

    love this!I so am making this with soymilk…It’s great beacuse I don;t enjoy the tanginess of yogurt!

  80. April 9, 2010 6:12 am

    How about “YoMond!”? And in “Yo, Mond!” *said with a Caribbean accent* ๐Ÿ˜€ That sounds like some sort of new probiotic product, right? I’d love to give it a try – the yogurt looks delicious!

  81. April 9, 2010 6:56 am


  82. April 9, 2010 7:24 am

    Eatmovelove, You can read about my take on probiotics here: I’m a big fan.

  83. April 9, 2010 7:27 am

    Thanks looksgood, I’ve made my own coconut kefir, but never my own coconut milk yogurt. Doesn’t sound too difficult either. ๐Ÿ™‚

  84. April 9, 2010 7:28 am

    Metric, The almond milk yogurt was pretty thick, but not quite the consistency of Greek yogurt. If I could eat the Greek stuff I would. Much easier to just go buy that than make your own. I say enjoy what you love.

  85. April 9, 2010 7:30 am

    Nellieshaul, I have miso in my fridge, but it’s been a while since I’ve used it. I go through my miso phases, and now that it’s getting warmer, I’m sure I’ll be enjoying some raw miso salads soon. ๐Ÿ™‚

  86. April 9, 2010 8:25 am

    i don’t know if i’ll try it soon, but i love the idea!!! you should call it Algurt. Sounds kind of like “Albert” ahahaha ๐Ÿ™‚

  87. April 9, 2010 9:30 am

    trying thissssssssssssssssssss will give u credit w/o a doubt!!!!!!!!

  88. April 9, 2010 10:07 am

    Holy cow..this sounds simple + delicious…and I have almond milk AND agar flakes! Score! It would definitely be good with So Delicious milk too…which I also happen to have…hmmm time to get in the kitchen apparently! ๐Ÿ™‚ Sounds + looks amazing on the english muff!

  89. April 10, 2010 7:37 am

    I never thought of using Almond Breeze to make yogurt–I use it alot in baking though

  90. April 12, 2010 2:47 pm

    Sorry I am a little late….but your yogurt looks amazing. Yes we love eating our probiotics versus taking a supplement ; )

  91. Katryna permalink
    May 10, 2010 4:02 pm

    Hi Heather. Great looking recipe! Is there something in the agar that is required or would this also work with chia gel?

  92. May 10, 2010 4:23 pm

    Katryna, It would probably work with chia gel, but I think it would be kind of gooey. Agar agar doesn’t get all gel-like, and for this particular recipe, I think it just works the best.

  93. July 8, 2010 5:34 pm

    Do you think the probiotics affect the consistency at all? I may try making it without

  94. July 8, 2010 6:11 pm

    J, the probiotic is not necessary – you just won’t have the bacteria cultures, but the taste and texture will be the same. No need to ferment either. Enjoy! ๐Ÿ™‚


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