Guest guest Posted May 22, 2005 Report Share Posted May 22, 2005 sam, the water can be cold or warm. you dont have to worry about the heat if you are using almond flour (blanched). i think that the originator may have done that because she used nuts in her blender and it maybe that over a 10 minute period with lots of phyical smashing (probably wear and tear on blender motor) there may be a bit of heat gengerated. i have never done this with nuts. . . . and then you need it not to be over 100-110 when adding the starter. if i were to use whole nuts i would first chop them in the food processor and i would take it to the nut butter stage. if i were using my blender i would use almond flour. and it is unnecessary to feel the need to heat the almond milk as you would for dairy milk. you dont need to kill any existing bacteria present. and the above is true if you make almond milk fresh. the other day i made almond milk and didnt have time to make it into yogurt so i refrigerated it. when i proceeded with making it into yogurt it was too cold. when i put it into the yogurt maker it took about 2 hours to warm up to the temperature it should have been so i added 2 hours to the fermentation time. sam if you have a yogurt maker , and you have a starter that is dairy free, and you have either blanched almond flour or blanched almonds . . . go for it. i will help you fine tune your results. donna Quote Link to comment Share on other sites More sharing options...
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