Alpine Yogurt
Submitted by Sweet Adeline on June 15, 2011 - 11:19pm
Servings:
10 oz.keeps 5 days
Ingredients:
2 cups sprouted almonds
3/4 cups pine nuts soaked 12 hours, sprouted 8 hoursd, rinsing twice daily (can be stored in water, changing water every seond
day)
3/4 cups sprouted sunflower seeds
1 3/4 cups rejuvelac
Preparation:
1. blend nuts with rejuvelac
2. strain through muslin (keep pulp for cookies or something)
3. put in a glass jar and cover with a clean
towell and leave at room temperature for 8-12 hours
4. yogurt is floating at top. do not mix. scoop off top as needed
