Tiarra Starroway

It worked! Using homemade almond milk (which is delicious by the way), and adding the honey after it incubated worked!

Does anyone know how to get rid of the slight chalky texture, though? It's not terrible, but slightly off-putting.

Thank you to both of you! I will give these suggestions a try.

Hello everyone,

I'm rather new to all of this, but I attempted to make almond milk yogurt the other day, and it completely failed. It didn't thicken at all, and it didn't taste very good. But I'm not sure what to even change in the process since the recipe was rather straightforward. Here is what I did:

Used store-bought almond milk - Califa.
Used store-bought almond milk yogurt as the mother - Kite Hill.
Honey
Chia Seeds

I did 2 cups of almond milk.
Followed the directions with my yogurt maker to pasteurize it.
Let it cool until it was just warm to my touch.
Added 1/3 cup of mother.
Added 1 tablespoon of honey.
The recipe said to let it incubate for 12 hours, so I set my yogurt maker to incubate for that long.
Added 2-3 tablespoons of chia seeds.
Put it in the fridge for several hours.

And that's it! Any advice would be greatly appreciated!