Slowly heat the almond milk to 110 F (40 C), whisking occasionally to keep the milk from scalding on the bottom of the pot. At this point you may want to mix in a thickener. See the section below for more details on how to thicken your yogurt.
Pour the milk into the culturing containers and stir culture into the milk.
Maintain at around 105F (40 C) for at least 4 hours. If you like a sour yogurt then you can leave it for up to 24 hours.
You cannot make yogurt with nut milks that have preservatives. The goal of preservatives is to prevent bacterial growth. So either use homemade almond milk or nut milk labeled as Preservative Free. Even if it’s organic, if it doesn’t say Preservative Free, then it could contain natural preservatives.
This recipe works for all sorts of nut milks, including hazelnut milk or hemp milk. It would also work with oat milk!
To make chocolate almond milk yogurt, add 2 Tbsp of cocoa powder to the hot almond milk before adding the culture. Stir in your favorite sweetener after culturing, or eat it with sliced bananas for a naturally sweet treat.