Hazelnut Yoghurt

I was in my 20s when I finally understood why my father’s preferred yoghurt was ‘hazelnut’. I felt pretty miffed that I had been limiting myself to ‘strawberry’ up until that point. So, if you’re like me and every now and again have a nostalgic yearning for a creamy hazelnut yoghurt but don’t want one with dairy, then this one might be for you.

I use a vegan acidophilus, Solgar-Advanced Acidophilus (Non-Dairy) Capsules to ferment this yoghurt. Empty out the capsules and just use the powder – you will need about 1 ½ to 2 capsules worth of powder to make this yoghurt but do measure it to be sure. (Don’t add the capsules to the mixture whole - just the powder). If you can’t get hold of this particular brand of acidophilus, do phone the manufacturer of any that you are intending to buy to ensure it is suitable for fermentation. Not all of them are.

This yoghurt is great for breakfast and perfect served with puddings and crumbles. I like to serve it with clementine compote.

Hazelnut Yoghurt

INGREDIENTS

130g of cashew nuts, soaked in water for 12 hours

120g hazelnuts, soaked in water for 6 hours

250g filtered water

The contents of 3 probiotic capsules

METHOD

Drain and rinse the nuts under cold running water.

Place the nuts in a high speed with the water. Blend until the mixture is smooth and creamy. You will likely still see some grainy bits from the hazelnuts but that’s OK, it adds a bit of texture. Empty the contents of the capsules and mix in thoroughly by blending for a few seconds on a low speed.

Transfer the mixture into a large jam jar, cover with a tea towel and put it in a warm place like the bottom of an airing cupboard. Leave to ferment. This process should take about 6 - 10 hours - or overnight. Then refrigerate until needed.

Sweeten with agave, fruit or honey to taste. You can add some further texture with a handful of finely chopped hazelnuts at the end.