Making the Cashew Milk

• Place the cashew nuts in a large bowl and pour in enough filtered water to cover them.
• Cover the bowl and leave to soak for 6-8 hours.
• Drain the cashew nuts, discard the water, and place them in the blender.
• Add the fresh filtered water.
• Blend well until you have a smooth consistency.
• Over a large bowl, pour the milk into a nut milk bag.
• Squeeze the bag until all the cashew milk has been drained into the bowl.
• Wash the blender to be ready for the next step.

Making the Calcium Water

• In a jar, combine the filtered water with the Pomona calcium powder and shake well.

Making the Vegan Yogurt

Step 1: Preparation

• Pour the cashew milk into a stainless-steel pan.
• Add the prepared calcium water to the cold milk and mix it well.
• Add the vanilla bean powder and mix in well.
• Slowly heat the milk to a low boil and allow to simmer for 5 minutes while stirring often.
• Remove from the heat.
• Pour 1 cup of the heated milk into the blender.
• Add the pectin.
• Ensure the blender lid is vented so that steam can escape and then blend well for 1 minute
• Scrape down the sides of the blender and check to see if there are any lumps.
• Continue to stir and blend until all the pectin has been incorporated and the mixture is completely smooth.
• Return the pan of warm milk to the stove and slowly heat the milk to a low boil again
• Slowly add the pectin and milk mixture back to the heated milk in the pan whisking often to prevent lumps from forming.
• Simmer on a low boil for another 5 minutes
• Remove from the heat and allow the mixture to cool to 110° F

Step 2: Culturing

• When the mixture has reached 110° F add the starter culture. Mix it in well.
• Divide the mixture into the culturing jars.
• Place the jars into the yogurt maker.
• You can balance the lids on the jars, but don’t seal them.
• Culture at 108° F to 110° F for 6-8 hours.

Step 3: Cooling

• After the culturing process, seal the jars tightly and let them cool at room temperature for 2 hours.
• Place the jars of yogurt in the refrigerator for 4-6 hours.