• Post Reply Bookmark Topic Watch Topic
  • New Topic
permaculture forums growies critters building homesteading energy monies kitchen purity ungarbage community wilderness fiber arts art permaculture artisans regional education skip experiences global resources cider press projects digital market permies.com pie forums private forums all forums
this forum made possible by our volunteer staff, including ...
master stewards:
  • Anne Miller
  • Leigh Tate
  • Pearl Sutton
  • r ranson
stewards:
  • Nicole Alderman
  • paul wheaton
  • Mike Haasl
master gardeners:
  • Carla Burke
  • John F Dean
  • Jay Angler
  • Beau Davidson
gardeners:
  • Jordan Holland
  • thomas rubino
  • Nancy Reading

Hazelnut yogurt?

 
Bethany Brown
Posts: 33
Location: Rural Pacific Northwest, Zone 8
9
transportation forest garden writing
  • Likes 1
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
My dad grows hazelnuts and I’m trying to come up with new ways to use them. Wondering if anyone has made vegan yogurt from hazelnuts?
 
Jan White
pollinator
Posts: 1289
Location: BC Interior, Zone 6-7
425
forest garden tiny house books
  • Likes 1
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
Not hazelnuts, but I do it with sunflower seeds all the time. The way I do it is just to soak the seeds overnight, drain and rinse, blend with water and the contents of a probiotic capsule until pretty smooth, then keep in a warm place for 18-24 hours. Usually the last few hours aren't all that warm cause the stove has gone out overnight or something. With the probiotic capsules I find that a longer, cooler ferment tastes better anyway.

It does thicken, but it's more like buttermilk than yoghurt in thickness. I'm just using an immersion blender or my Oster beehive, and the mixture stays a bit grainy. If you want creamy, you'd need a high speed blender, I think. Even then, i don't think it'll be creamy like dairy.  The solids might separate out, leaving a kinda nasty looking dark "whey" at the bottom of the jar. Maybe hazelnuts don't oxidize like sun seeds, though. I just give the jar a shake before using. I'm eating it, not displaying it 😁

I wouldn't say the flavour is amazing. I don't eat it on its own, but it's good in porridge. Hazelnuts might taste way better, though. They don't have the bitterness  that sun seeds have.  And you can always blend in some dates and vanilla extract or cocoa, nutmeg, etc. once it's cultured. I do that occasionally with fresh sunflower milk (pulp strained out) for green smoothies, and it's quite nice that way.
 
Bethany Brown
Posts: 33
Location: Rural Pacific Northwest, Zone 8
9
transportation forest garden writing
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
Awesome, thank you, I will try with hazelnuts and post an update
 
Hey, sticks and stones baby. And maybe a wee mention of my stuff:
177 hours of video: the 2017 Permaculture Design Course and Appropriate Technology Course
https://permies.com/wiki/65386/hours-video-Permaculture-Design-Technology
reply
    Bookmark Topic Watch Topic
  • New Topic