Muesli with yoghurt for breakfast always reminds me of summer and holidays. Now that we don’t do milk products I have been missing this.
Grew up with Mom making her own yoghurt, so finally decided to bite the bullet and try Almond Milk Yoghurt.
1 litre Almond Milk
1 pottle soy yoghurt (or any vege-based milk yoghurt or culture if you can buy it)
1 tablespoon cornflour (optional, but will end up with a yoghurt drink without. Can also use any thickner of choice)
Sugar/sweetner to taste
Heat oven to 50 degrees C. In a pot heat milk, thickner, and sugar till almost boiling. Allow to cool to 50 degrees (when hot to touch, but doesn´t burn finger). Add yoghurt. Mix well. Pour into clean glass jar(s). Turn off oven and put in oven. Close and do NOT open for at least 8-12 hours.
Cover and chill in fridge.
Enjoy as is, or with honey or jam or with your morning muesli
Downed a full portion!