I made almond yogurt using just almonds and water and letting it sit out with a napkin on top of the jar. No yogurt starter
HOW in the world did it turn to yogurt? and would it contain probiotics now? If so, what types? does it depend on what's used to determine what types of bacteria are present? If not, is there *any* benefit to making nut yogurts this way?
I guess I'm not really understanding the process or the science behind it at all
HOW in the world did it turn to yogurt? and would it contain probiotics now? If so, what types? does it depend on what's used to determine what types of bacteria are present? If not, is there *any* benefit to making nut yogurts this way?
I guess I'm not really understanding the process or the science behind it at all
