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PINE
NUT YOGURT
by Rhio
2 cups pine nuts
7-8 oz. filtered water (or Rejuvelac)
additional filtered water for soaking
1) Soak pine nuts overnight in filtered water. Drain, rinse, and let
sprout for 8 hours.
2) Rinse again. Put the nuts into a blender with 7-8 oz. filtered water
or Rejuvelac and blend to a fine cream.
3) Pour the cream into a muslin bag and squeeze out all the liquid.
There should be approx. 12 oz. of liquid. Put the liquid into a wide-mouth glass jar,
cover with cheesecloth or muslin cloth, and let sit at room temperature for 8 hours (5-7
hours in hot weather). You will see the whey separate from the cream, which rises to the
top.
4) When it is done, put into the refrigerator for about 3 hours, so the
cream solidifies more. To serve, scoop out the yogurt carefully as needed from the top,
leaving the whey on the bottom of the jar. (The whey can be used in sauces or dressings.)
Yield: approx. 1 cup of a very rich and tasty yogurt. Keeps for up to 5 days in the
refrigerator.
This recipe is courtesy or Rhio. You
can find more recipes, or purchase her book by visiting her web site www.rawfoodinfo.com |
