[Sca-cooks] Speaking of Lent....

[King's Taste Productions]

That sounds good, and while I'm all for the sprouted almonds, Rejuvelac
is just nasty. 
Christianna


Here's a recipe i found. Caveat One: I've never tried it. Caveat Two: 
It's a bit "woo-woo", but i think it's worth a shot, which is why i 
saved it...

ALMOND YOGURT

2 cups sprouted almonds, blanched (see Glossary)
12 oz. filtered water (or Rejuvelac)

1) Put the sprouted almonds into a blender with the water (or 
Rejuvelac) and blend to a fine cream.

2) Pour the cream into a muslin bag and squeeze out all the liquid. 
You should have approx. 10 oz.
Put this liquid into a wide- mouth glass jar, cover with muslin or 
cheesecloth and let it sit at room temperature for 8 hours.
The yogurt will separate from the whey, which stays on the bottom of the
jar.

3) When done, put the jar into the refrigerator and let it solidify
more.
To serve, scoop out the yogurt from the top CAREFULLY, so as not to 
mix the yogurt with the whey.

Makes approximately 6 oz. of yogurt.

Keeps for up to 5 days in the refrigerator.

When storing all nut and seed yogurts, keep them in the same glass 
jar that you made them in, but when screwing on the top, leave it 
loose. In other words; do not screw the top on tight. This lets in a 
little air circulation and doesn't build up any pressure in the jar 
and the yogurt lasts longer.
-- 
Urtatim (that's err-tah-TEEM)
the persona formerly known as Anahita