Ingredients
- 4 cups almond milk
- 2 tablespoons arrowroot starch
- 1/2 teaspoon agar-agar
- 1 vegan probiotic capsule
- 2 teaspoons pure maple syrup or organic honey
Instructions
- In a non-reactive saucepan, combine the almond milk, arrowroot starch, and agar-agar. Heat the mixture over medium heat, stirring constantly until it just begins to boil.
- Allow the mixture to cool to between 100°F to 110°F. Open the probiotic capsule and stir the contents into the cooled milk. Add the honey or maple syrup and stir to combine.
- Pour the mixture into clean glass jars, cover, and incubate in a warm place for 10 to 12 hours or until set.
- Transfer the yogurt to the refrigerator and chill for at least 6 hours before serving.