I can't remember where I pilfered this from so I hope it's okay to post:
Here's how you can turn your favorite nuts, seeds, and Coconuts into beneficial yogurt:
Blend one cup of your favorite raw nuts or raw seeds (soaked in pure water for 24 hours and drained) with one cup of pure water. Add 1/2 teaspoon of probiotic powder (I recommend Probiotic blend powder from Natural Choice Products, 1-800-626-5143). Blend the mixture until smooth. Pour mixture into a sealable container and allow to stand covered with a paper towel for three hours. This process allows the mixture to culture.
Blend 1 cup of coconut meat (from a young coconut, found in Asian Markets) with one cup of the young coconut water. Add 1/2 teaspoon of probiotic powder. Blend the mixture until smooth. Pour into a sealable container and allow mixture to stand covered with a paper towel for three hours. This process allows the mixture to culture.
Young Coconuts contain high amounts of electrolytes and Nature's purest water, while the meat contains essential fatty acids that fight candida and enhance our overall health.
You can use these cultured yogurts as a base for your favorite salad dressings, dips and smoothies, or just eat the yogurt plain.
Now you can see how easy it is to include cultured foods into your daily regime and start reaping the amazing health benefits.
Here's the steps one takes for making anything into "yogurt".
1) Kill the bad bacteria in your starting medium (milk, coconut milk, whatever). For non-milk products you can usually just boil it.
2) Add gelatin or pectin if you want it to get a yogurt like consistency, otherwise, if it isn't milk, it'll have more of a kefir like consistency. A thick liquid.
3) Add your bacteria food (something with sugars in it, like 1Tbl honey, pureed pineaple or banana). Mix well.
4) Cool to 90-100 degrees.
5) Add culture and incubate for 4-24 hours.
6) Pour into a clean container and refrigerate until it sets up.
Ok, specific to Coconut Milk yogurt:
I use 2 cans of coconut milk. Make sure you get some without perservative. I get mine at Trader Joe's. It is a "light" brand. I haven't tried it yet with a full fat brand. I want to try it though.
I use 1 or slightly less than 1 packet of gelatin. It gets a bit too jello-like with a full packet, so maybe 3/4 or 3/5 of a packet is better.
You can just leave out the gelatin and it is like kefir and makes a mean smoothie with a little lemon juice and sweetner!
What's it taste like? Well, less sour than milk yogurt. I think it tastes a little like coconut still, but it has a great tang to it. I recommend going a full 24 hours because it doesn't get that terribly tangy and you'll get more of the beneficial bacteria per serving.
I got the idea for this from a web site (I don't have the URL) where the woman described making yogurt from cashews and water. So you can see, that you can "yogurtize" almost anything given the right temperatures, bacteria and give them something to eat so they can reproduce.
I think I have another I'll just check....
This is a nut one from Elaine who wrote the specific carbohydrate diet:
ALMOND, FILBERT OR MACADAMIA YOGURT
NUT YOGHURT RECIPE
1 1/3 cup whole, RAW blanched almonds or RAW blanched hazelnuts (filberts) or RAW macadamias
2 TBL clear honey
Yoghurt starter (ProGurt by GI ProHealth)
Step-by-step instructions for making nut yoghurt:
Put all things you need on a tea towel on the kitchen table:
blender, a fine sieve, some tea towels, the nuts, honey, two tablespoons, whisk, water, yoghurt maker + yoghurt container. Get the probiotics out of the freezer only when you need them.
Put nuts into blender
Add enough cold water to get a total of 4 to 5 cups / =1 litre
Add 2 tablespoons of honey
Blend for 10 minutes (use a stopwatch)
Pour about 1 cup of the nut milk through the fine sieve
(You can squeeze out more liquid if you use a teacloth and twist it firmly.)
NOW take your probiotics out of the freezer
Add 1/8 tsp of ProGurt yoghurt starter to the milk, per 1 quart of yogurt.
Stir well with whisk, add the rest of the milk, with back of spoon press out all liquids
Stir well and place container in yoghurt maker
Ferment for 8 hours.
Place in the fridge overnight or at least for 5 hours (overnight is better)
Get a bowl, put the sieve on the bowl, put a cheesecloth in the sieve
Pour the yoghurt in the cheesecloth so that it can drip
Drip for about an hour, or longer if you'd like the yoghurt thicker
By pressing the dripped yoghurt further, you can make something that resembles cheese
The fermentation process takes place at about 105 Fahrenheit.
As you see, I do NOT cook or heat the milk. After blending, the milk should be lukewarm, not warmer than 105F. If you heat more, the milk will separate and the fermentation will not take place.
Try to find RAW nuts that have been through minimal processing. Deep frying them may be very tasty, but it will negatively affect the outcome and it is also a bit unhealthy.
The sieve is such, that if you pour orange juice through it, there's no pulp in your glass.
This nut yoghurt is a nice and safe alternative when you cannot tolerate goat's or cow's yoghurt (yet). Go for it!
Sounds like a lot of bother though...
Oh and here's some other destructions on seed and nut yoghurt using kefir or some other thing you create with millet but I haven't tried these yet either http://users.sa.chariot.net.au/~dna/vegmilk.html
Promise me you'll let me know how you go!!!???!! I have 3 kids so it might be a while before I get a chance to make these, although I'm going to attempt the coconut milk one tomorrow (I'm sure I had an easier one but I can't find it anywhere!!! GRRR)