Almond Yogurt & Cheese

Using the left over pulp from the almond milk

Blend with 1 cup water and 1 tsp of probiotics

Strain through a cheese cloth, place liquid in a separate covered bowl at room temperature for approx 7 hours.  Then refrigerate, this will make a yogurt.

Let the pulp sit out in the cheese cloth at room temperature, covered for 2 hours, then place a weight on in to get out access liquid.  Let sit for another 5 hours. Ready to be served, add herbs or spices for different taste cheeses.  Refrigerate.

 

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