Almond milk yogurt in a slow cooker

First you need to extract almond milk from nuts. To do this, you need:

- soak the nuts in water overnight so that the water covers the nuts by 1 centimeter;
- in the morning, drain the water from the nuts and grind all the nuts in a blender, adding birch juice or any other fruit juice to the nuts in the blender container, as well as water. All together - up to a little more than a liter;
- using gauze, squeeze the liquid from the nut mass into the bowl of the slow cooker;
- allow the remaining liquid to drain for a while by hanging a gauze with nuts over the bowl.

Now you can cook yogurt yourself:

1. Boil the resulting milk in the "Boiling" mode and let it cool to a temperature of 40 degrees Celsius.
2. Only now add the yogurt starter and turn on the slow cooker in the "Yogurt" mode, the time is 8 hours.
3. At the end of the program, yogurt from almond milk will be ready. However, due to the property of almond milk to curdle not as fast as cow's milk, after 8 hours of cooking, the density of yogurt may not be enough. In this case, turn on the slow cooker for re-cooking in the "Yogurt" mode and check the milk delicacy for the desired density every couple of hours.

Bon appetit!