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Macadamia milk has a rich, smooth texture and slightly sweet flavour that serves as a fabulous substitute for dairy milk when making homemade yogurt. Due to macadamia’s high fat content, it is naturally creamier than other nut milks and makes a for a decadent and delicious keto, paleo and vegan alternative. Watch how simple it is to make macadamia milk on Luvele Life TV.
The method for making macadamia yogurt is the same as making homemade almond milk yogurt, however straining the pulp is optional. If you own a high-speed blender you will find that macadamias reduce to a smooth cream with very little grain. If you do strain, there are so many different ways to use up the left-over nut pulp. We made these savoury crackers with almond pulp, but they would work with macadamia pulp just fine!
Soaking macadamia nuts makes them softer, so they blend easily into a smooth, creamy milk but it also makes the nuts healthier. Macadamias can handle a short soak. If you are eager to get your yogurt on, a 2-hour bath is enough to soften them, but leaving them over night with a bit of salt will draw out the phytic acid and make them easier to digest.
Nut milk yogurt will not naturally thicken up while fermenting like traditional dairy yogurt. If you prefer a creamy tub set yogurt, a thickener is required. A premium powdered gelatin or agar agar are good options. Use the amount specified as a guide only. Add slightly more or less to achieve the yogurt texture you enjoy most. The yogurt pictured was made with agar.
Make sure your homemade nut milk has a little bit of sugar in it. Unlike animal milk, nut milk doesn’t naturally contain sugar. The Yogurt starter culture needs something to feed on to allow the culturing process to take place. One teaspoon of sugar is enough to kick start fermentation.
You will need a yogurt starter culture or probiotic to introduce the fermentation of bacteria to your nut milk. Use the amount of starter culture indicated on the packet or one dose of probiotic.
2 cups of raw unsalted macadamia nuts
Water for soaking (plus 1 teaspoon of salt to activate)
4 cups of water
1 teaspoon of sugar
1 teaspoon of agar agar or 1 tablespoon of premium gelatin powder
Dairy free yogurt starter culture or probiotic powder
1. Thoroughly wash or sterilise your yogurt making jar, whisk and other utensils with boiling water.
2. Place the macadamia nuts in a bowl and cover with cold water. Add a teaspoon of salt and let soak for at least 2 hours and up to 12 hours.
3. Pour the nuts into a colander or sieve to drain off the soaking water then rinse under cold running water to remove the salt and phytic acid.
4. Tip the nuts into the Vibe Blender jug, add 2 cups of water then blend on ‘nut’ mode for 60 seconds or until the nuts are fine smooth paste. Add the remaining water and blend for a few seconds to combine.
5. Optional: Strain the macadamia milk through a nut milk bag or cheesecloth lining a mesh strainer into a large bowl.
6. Choose your preferred thickening method. For Agar go to step 7. For gelatin go to step 12.
AGAR THICKENING METHOD
7. Pour the macadamia milk into a large saucepan.
8. Add 1 teaspoon of agar and whisk in.
9. Place the saucepan of nut milk on the stove top. Gently heat to 190⁰F (87⁰C) and hold the temperature for 10 minutes to activate the agar. Stir regularly to prevent the milk scorching. Do not boil. A double boiler can be helpful.
10. Remove from the heat. Let cool to below 110° F (43° C). The temperature of the milk must be below 43° C before adding the starter culture.
11. Add the starter culture and sugar then gently whisk in. The yogurt is now ready for incubation. Move to step 18.
GELATIN THICKENING METHOD
12. Pour a quarter of a cup of macadamia milk into a small bowl.
13. Stir in 1 tablespoon of gelatin powder and set aside for 5 minutes. The gelatin will swell and thicken.
14. Pour the remaining macadamia milk into a large saucepan then stir in the gelatin mixture.
15. Place the saucepan on the stove top and gently warm to 95⁰-104⁰F (35⁰- 40⁰C) to activate the gelatin. Stir with a wire whisk to ensure the gelatin has dissolved. Gelatin must not boil.
16. Remove from the heat.
17. Add the starter culture and sugar then gently whisk in. Note: The temperature of the nut milk must be below 43° C before adding yogurt starter culture. The yogurt is now ready for incubation.
18. Put the lid firmly on the glass yogurt jar and place into your yogurt maker.
19. Pour water slowly into the base. (The water must not be filled over the ‘tall line’ indicated on the inside wall of the maker). Then place the cover lid on top.
20. Use the digital control panel to set the temperature to 38° C, the time to 12 - 24 hours (depending on your desired tartness) and then press ‘confirm’ to begin incubation.
21. When the fermentation is complete, turn the yogurt maker off. Remove the Luvele Yogurt Maker lid and gently lift out the glass jar of yogurt.
22. Straight from the yogurt maker, the macadamia yogurt will be warm and may look curdled or separated. Do not worry.
23. Place the jar in the fridge for at least 6 hours or overnight to set. When chilled, whisk by hand or with a stick blender to achieve a creamy consistency.
24. Serve and enjoy
