Thoroughly wash or sterilize your yogurt making jar, whisk and other utensils with boiling water.

Pour a quarter of a cup of almond milk into a small bowl.

Add the thickening powder of choice and whisk to combine. (1 tablespoon of gelatin powder or 1 teaspoon of agar agar) and set aside for 5 minutes. Note: Gelatin will swell and thicken.

Pour the remaining nut milk into saucepan then stir in the thickening mixture.

Place the saucepan of nut milk on the stove-top.

For Gelatin: Gently warm to 95⁰-104⁰F (35⁰- 40⁰C) to activate the gelatin. Stir with a wire whisk to ensure the gelatin has dissolved and is not settled at the bottom. Do not boil.

For Agar agar: Gently heat the almond milk to 190⁰F (87⁰C) and hold the temperature for 10 minutes. Do not boil. A double boiler can be helpful. --> 1:1 Xanthan gum

Remove from the heat, add the sugar or honey (if it wasn't included when making the almond milk)

Let cool to below 110° F (43° C). The temperature of the nut milk must be below 43° C before adding the starter culture.

Pour the nut milk into the yogurt making glass jar.

Add the starter culture and gently whisk it in.

Put the lid firmly on the glass yogurt jar and place into your yogurt maker.

Pour water slowly into the base. (The water must not be filled over the ‘tall line’ indicated on the inside wall of the maker). Then place the cover lid on top.

Use the digital control panel to set the temperature to 38° C, the time to 24 hours (depending on your desired tartness) and then press ‘confirm’ to begin incubation.

After 24 hours the fermentation is complete. Turn the yogurt maker off. Remove the Luvele Yogurt Maker lid and gently lift out the glass jar.

Straight from the yogurt maker, the almond milk yogurt will be warm and may look curdled and separated. Do not worry.

Place the jar in the fridge for at least 6 hours or overnight to set.

When chilled, whisk by hand or with a stick blender to achieve a creamy consistency.

Serve and enjoy