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Fermented cashew yoghurt
🇧🇷Brazil
•View in original language
(Português)
12 hour(s)
2 servings
Regina
@cozinhadirossa- Ingredients
- Recipe
- Raw cashews1/4 cup
- Water200 ml
- Lemon juice2 teaspoon
- Apple1 unit(s)
- Red berries1/2 cup
- Wash and hydrate raw cashews for at least 4 hours. It is recommended to leave 8h.
- Dispense the water.
- Pour boiling water over the chestnuts and wait 1 minute.
- Put just the cashews in the blender and mix with water at room temperature, until it becomes a milk.
- Add the lemon juice and beat just to blend.
- Place in a jar with a lid.
- Leave out of the fridge for 8 hours.
- After this time, you can store it in the fridge or mix it with the apple and berries.
- Note: sanitize everything very well, so as not to grow undesirable micro-organisms.
- We want only the good microorganisms that are present in the nut to develop.
- For this reason, you have to take care of cleaning and put boiling water over the chestnuts.
- I like to use red fruit pulp, because it freezes and makes the yogurt creamier.
- If you want thicker yogurt, add less water.
- You can also add hot water when blending the cashews, as the milk becomes thicker, but you have to wait about 20 minutes to reduce the temperature of the milk and only then add the lemon.
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