raspberry & red grape almond yogurt

makes 2 cups
preparation time
15 minutes + overnight soaking
cooking time


  • 1/2 cup raw almonds
  • 1/4 cup water
  • 3/4 cup raspberries (fresh or frozen)
  • 3/4 cup red globe grapes
  • 1 teaspoon lime juice
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon lactobacillus based probiotic (optional)


If adding probiotics, the most commonly used strains are lactobacillus acidophilus, animalis and casei. If using the probiotic you can leave the yogurt out for no more than 5 - 6 hours in a warm area once it is all blended together. Personally if you are wanting to culture longer I'd be investing in a yogurt maker for controlling the temperature to ensure you are not growing adverse strains of bacteria or even yeast. Home fermentation is cool but you do need to be a little careful and use your common sense.

Place almonds in a bowl and cover with water. Leave to soak overnight.

The next day drain the almonds and rinse well. Place almonds in a high speed blender with all of the other ingredients and blend till lovely and smooth.

Pour the raspberry & red grape almond yogurt into glass jars and cover with a lids.  Place the yogurt in the fridge. The yogurt will keep for 5 days.