Make the Oat + Nut Milk using the blender or almond cow instructions below.
Pour the milk into a large saucepan and stir in the sugar and agar agar.
Heat the milk over medium-high heat until it starts to bubble around the edges, stirring occasionally. This may take 10-15 minutes.
Continue to cook, gently stirring for 1-2 more minutes.
Turn off the heat and allow the milk mixture to cool to 110° F; this can take about 40-60 minutes, depending on how cool or warm your kitchen is.
Stir in the non-dairy yogurt starter, vegan yogurt, or probiotics, making sure it’s incorporated well.
If using a yogurt maker, plug it in and press the start button. Pour the warm yogurt base into sterilized jars and place in the yogurt maker. Allow to incubate for 9-13 hours, depending on desired tanginess. The more you incubate it, the tangier it will get. I typically incubate mine overnight for about 11-12 hours.
If using an Instant Pot, pour the warm yogurt base into the insert. Using the “Yogurt” feature, cook the mixture for 9-13 hours, depending on desired tanginess. The more you incubate it, the tangier it will get. This is easier if you do it in the morning before you leave for work or after dinner for an overnight task.
When the desired time passes, chill in the refrigerator for at least 6 hours, or overnight. If using a yogurt maker, screw the lids on each jar and place the jars in the refrigerator. If using an Instant Pot, either cover the insert with a lid or plastic wrap or transfer the yogurt to sterilized jars or clean bowl and place in the refrigerator.
After chilling, you can whip the yogurt to create a creamy yogurt blend or leave them in their containers. Simply pour the yogurt into a large bowl and use an immersion blender to blend the yogurt for 1 minute. If you don’t have an immersion blender, you can use a blender or food processor for 30-60 seconds. Pour the yogurt back into the yogurt jars and store in the refrigerator for 1 week.
Oat + Nut Milk High-Speed Blender Instructions
Place the oats and soaked nuts in a high-speed blender.
Blend on high speed for 40-50 seconds, until smooth.
Place a large bowl on the counter or sink and hang your nut milk bag on a cabinet knob or window hanger.
Slowly pour your milk into the nut milk bag and allow the milk to drain into the bowl. The pulp will remain in the nut milk bag.
When the majority of milk has drained through the nut milk bag, gently squeeze out the remaining milk.
Oat + Nut Milk Almond Cow Instructions
Place the oats and soaked nuts in the metal filter basket.
Attach the filter basket to the top of the Almond Cow and twist closed.
Fill the Almond Cow base to the MIN line (~5 cups) with filtered water.
Plug in the Almond Cow and press the cow start button. It will run through 3 automatic stages.
Press the start button again to complete a second cycle.
Notes
* Your soaked nuts can go rancid very quickly. Keep them in the refrigerator to avoid this. - Use any raw nuts you have on hand – roasted nuts are not as creamy and are not good for milk making. I primarily use almonds bought in bulk; but I also like adding a blend of pecans, walnuts, pistachios, and cashews. Aldi sells small bags of raw nut blends that work great in milk and yogurt. The lighter the nuts, the lighter your yogurt will be.** The bacteria cultures eat sugar to grow and develop the yogurt over time. If you don’t include sugar, your milk may not transform into yogurt.*** Agar agar is used to thicken the yogurt. You can also use 1-2 Tbsp of arrowroot starch or tapioca starch, depending on desired thickness. I prefer the texture and consistency resulting from 1 teaspoon of agar agar.**** You have three awesome options!! You can use a packet of non-dairy starter – most contain 5 grams, two tablespoons of plain unsweetened non-dairy yogurt, or one capsule of non-dairy probiotics specifically made to make yogurt. They all work great!