Homemade Almond Milk Yogurt

Homemade almond milk yogurt - chocolate or vanilla with chia

Homemade almond milk yogurt is a delicious and dairy-free probiotic drink. See section below for six different ways to thicken for a wholesome snack.


  • 4 tbsp of yogurt with live culture in it (or a pack of starter culture)
  • 4 cups of nut milk


  1. 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.
  2. Pour the milk into the culturing containers and stir culture into the milk.
  3. 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 a milk labelled as Preservative Free. Even if it’s organic, if it doesn’t say Preservative Free, then it probably has a small amount of preservatives, as there are natural preservatives that aren’t required to be on the ingredients label because they are used in small quantities. (Something you learn when your kid has a sulfite allergy.)
  • It is important to use an active culture.  You can buy single use culturesonline, or use a good vegan yogurt (affiliate links.)
  • You can use a yogurt maker to make several small jars of yogurt.  I use a folding fermentation box so that I can make a large volume of yogurt at once. However, here are some ways of making yogurt without a yogurt maker.
  • To make chocolate almond milk yogurt, add 2 tbsp of cocoa powder to the hot almond milk before adding the culture. Stir in your favourite sweetener after culturing, or eat it with sliced bananas for a naturally sweet treat.

Keywords: keto, vegan, paleo, whole 30, dairy free, gluten free, nut milk, hazel nut, almond, hemp, oat