Vegan Milker by Chufamix can not only make the most delicious homemade milks in 5 minutes, but also probiotic yogurts and cheeses. There’s a really helpful recipe including a videotutorial in the article called “vegan cashew yogurt and cheese”. Ever since we discovered this great formula, we’ve been experimenting with lots of different seeds and nuts (sunflower, walnuts, soya, etc…), and, while some of the trials turn out completely disastrous, we’ve got some really amazing ones. Our latest success was this delicious probiotic almond yogurt and an almond cheese to go with it, both finger-licking good! Here you have the recipe:
- ½ litre enzymatic water
- 100 grams peeled blanched almonds
- A pinch of salt
- 2 dates
- A pinch of lemon zest
- Fill the Vegan Milker by Chufamix jar with enzymatic water.
- Put the remaining ingredients in the filtering attachment and blend for approximately 2 minutes.
- De-attach the filtering part and press the pulp with the mortar to release the last few droplets of milk.
- Place this liquid yogurt in a bottle or crystal jar and let it chill at room temperature for about 10 minutes. Then cover with the lid and chill in the fridge. Now you have your vegan almond yogurt.
Keep in mind that due to the lack of thickeners, it will separate in the fridge and look a bit odd, as shown in the picture. This doesn’t affect the quality of the yogurt, so give it a good shake and it’s ready to drink! Just like an Actimel, only 100% natural. Such a great homemade probiotic that is also delicious.
How to make the vegan almond cheese
We’ll make the cheese using the leftover pulp.
- First, place the pulp in a jar and cover with a kitchen towel.
- Let it chill at room temperature (about 20ºC) for at least 12 hours so it can ferment (if you live in a hotter climate, 4-8 hours will suffice). Also, if you notice that the smell is too strong, you can keep it in the fridge.
- After that time, remove the kitchen towel and mix the pulp with garlic, dried herbs, spices, a bit of oil, some lemon juice, a spoonful of tahini, nutritional yeast or any other ingredient you can think of!
This time, we tried two of them, both of which were absolutely delicious.
1st versión: herbed vegan almond cheese.
Mix the cheese with a tablespoon of tahini, 1 tablespoon of nutritional yeast, juice of ¼ a lemon, a bit of minced parsley and a minced garlic clove. You can use either a hand blender, or mix by hand if you’d prefer.
2nd version: paprika garlic vegan almond cheese
This is a simple one: add the juice from ¼ a lemon, 2 garlic cloves and a teaspoon of spicy paprika to the pulp.
Tips and tricks:
• The yogurt will last between 3-5 days in the fridge, depending on the temperature.
• The yogurt is already amazing as prepared with this recipe, but you could also add some fruit and blend it all together to make a smoothie or lassi.
• The cheese will also last for 3-5 days, but you can add lemon, salt, oil, spices and/or tahini to make it last for 7-10 days.
• Sprouted rye seeds can be eaten with salad, purees, soups or stews, but keep in mind that for them to be effective, it’s necessary to consume at least 30 grams.
• You could also let the rye seeds chill in a jar (without water) at room temperature for a day and make some extra enzymatic water with them after that. This second fermentation still produces a great water which can be used to make yogurt, cheeses and homemade probiotic drinks.
• Last but not least, let me tell you that enzymatic water can be frozen as well. It needs to be defrozen at room temperature to make any other recipe. In this case, the fermentation will occur earlier, and the final product will last up to 2 days in the fridge.
If you enjoy this kind of homemade probiotics recipes, you’ll find lots of recipes in the yogurt & cheeses section of this blog.
We’ll keep experimenting for you! Our next mission is to create a great coconut yogurt and cheese!
If you have any question or info you’d like to share, don’t hesitate to contact us so we all can learn! Cheers!