I learned more working on this allergy-friendly Sunflower Yogurt recipe than any other recipe so far. It’s been kind of thrilling working through the obstacles (see last post ), and I’m so happy to have learned a new skill. I’m a perpetual student (I spent 22 years in school), and the kitchen continues to be my learning ground. In fact, I call it my chemistry lab.
Making homemade Dairy-free, Soy-free, Nut-free yogurt was no simple task (particularly since I don’t own a yogurt maker, but I figured, “Who does?” and forged ahead.) This recipe took no less than 10 attempts to get right. It challenged me to think in new ways, and the end result is a new concept in yogurt. Seed Milk Yogurt! Packed with protein, vitamin E, and good-for-you bacteria, all without any common allergens — this might just be a new superfood!
This recipe for Sunflower Milk is the first installment in my homemade Sunflower Yogurt recipe, which will be up next. Gotta make the milk first, to get to the yogurt! These recipes were developed in response to a reader request for a homemade dairy-free, soy-free, nut-free yogurt recipe.
I first tried making rice milk yogurt with store-bought rice milk. No go. I tried store-bought rice milk with hemp seeds added (yogurt seems to need protein and carbohydrates to grow). That worked a tiny bit, but tasted gross. Then I tried rice milk with a little rice protein powder added. It tasted like, well, like protein powder, and it didn’t really thicken. I tried using coconut milk. Again it didn’t work. I tried using hemp milk. Nope. And then, I finally realized that most of the vegan yogurt recipes out there rely on homemade cashew milk. Great… except, I can’t use nuts. This is an allergy-friendly recipe.
So this left me back at the drawing board. Until I realized, I could make my own seed milk. Sunflower seeds, and pumpkin seeds are both mild, and protein rich. One of the two just might work. So, I set about making homemade seed milk. Read on below to learn how to make your own Sunflower Seed Milk and come back next week to get the recipe for yogurt!
This recipe almost made me throw in the towel. I considered doing a status update that read, “I failed this week. Check back next Tuesday”. But I didn’t. As I write this post, I’m still not actually sure I’ve succeeded at the challenge; the jelly is still cooling.
And I thought this one would be easy!
I grew up making jam and jelly with my Grandmother, after all. So, when I was asked by a reader for a jam or jelly recipe without refined sugar, I said, “No problem!” Little did I know….