The Nutramilk Blogazine

In a Nutshell

Our recipes, diet, health, wellness and fitness blogazine, where we bring you weekly advice, ideas and inspiration for living a healthier lifestyle and your NutraMilk processor.

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

When making your own dairy-free yogurt, most people agree you must use homemade milk otherwise it will not culture properly. With the NutraMilk is super easy to do. Follow these steps.


For almond milk: Yields 1 quart (4 cups / 946 mL)

  • 1 cup (150g) almonds
  • 1 quart (946ml) water
  • 1/8 teaspoon Pink Himalayan salt (optional)

For yogurt

  • 4 cups almond milk made with the NutraMilk
  • Yogurt starter culture or probiotic capsule
  • 1 tbsp. of premium gelatin powder or 1 tsp. of powdered agar agar
  • 1 tbsp. arrowroot starch or GMO-free cornstarch (optional)
  • 1 tsp. of white sugar or 1 tbsp. of pasteurized honey


For almond Milk

  • Start by making fresh almond milk with the NutraMilk:
    • Place almonds in the NutraMilk container.
    • Press Butter cycle, set for 7 minutes.
    • Press Start.
    • Add water and replace lid.
    • Press Mix (do not change the default Mix time).
    • Press Start.
    • Press Dispense, open spigot and fill your container with almond milk.
  • 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 tbsp. of gelatin powder or 1 tsp. of agar agar) and set aside for 5 minutes. Note: Gelatin will swell and thicken.
  • Pour the remaining nut milk into sauce pan 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.
  • 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 your preferred starter culture and gently whisk it in. Note: Each starter culture will come with different instructions. Please follow the instructions unique to the starter culture and use the amount specified.
  • Put the lid firmly on the glass yogurt jar.
  • Cover the almond milk yogurt with a lid or a piece of cheesecloth and let the yogurt culture for 6 hours at 105°F. You can use a yogurt maker or your oven with the light on.
  • After about 6 hours, taste the yogurt. If the yogurt is tart enough for your taste, place it in the refrigerator for at least 8 hours to chill. If it's not tart enough, let it culture for a few more hours, checking on it periodically.
  • Store the yogurt in an airtight container in the refrigerator for up to 5 days.


*The yogurt will not culture properly if you use store-bought milk.

*Choose a probiotic capsule that has the correct strains used in yogurt making: Lactobacillus bulgaricus and Streptococcus thermophiles.

*You will need to use a thickener to get a thick consistency- Agar agar is a good vegan option, otherwise you can use a good quality gelatin. You can try also using arrowroot starch or cornstarch as well to add a thicker and creamier consistency.