Delicious, creamy homemade cashew milk is great for drinking or culturing.
15 minutes
120 minutes
4
INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH
Heirloom Yogurt Starter Culture
Heirloom Yogurt Starter Culture
$16.99
Our Heirloom Yogurt Starter Variety Pack is perfect for beginners! It doesn't require the use of a yogurt maker and can culture right on your countertop - just add milk.
For this variety pack, we’ve carefully collected four of our favorite Scandinavian yogurt strains - simple, rich, custard-like Filmjolk; drinkable Piima; mild, creamy Viili; and honey-scented Matsoni.
Try them all and find what you like best!
INGREDIENTS:
- 1 cup raw, unsalted cashews
- 2-3 cups water for soaking the cashews
- 4 cups water for blending
INSTRUCTIONS:
- Soak the cashews in 2-3 cups water for 3 hours.
- Drain and discard water.
- Blend nuts with 4 cups water until almost smooth.
- Strain the blended mixture using butter muslin or a nut milk bag. A tight-weave cloth is preferable, as twisting the top tightly enables you to continue squeezing out more milk.
- Refrigerate. The milk will keep in the refrigerator for 3-4 days.
