Today I've done the 1st trial to made my research, which was Cashew Yoghurt. The first thing I did was prepared the all ingredients, such as 250 gr cashew nuts that had been soaked with warm water for 15 minutes, 500 ml boiled water, 2 tbsp honey, 1/2 tsp salt, 2 tbsp plain yoghurt that previously left at room temperature. For the utensils I used blender, measuring jug, napkin, sauce pan and rubber spatula.
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| Soaked the Cashew Nuts |
Before made the yoghurt, first I made the Cashew Milk, by blended the cashew nuts, water, honey, and salt. Then strained to removed the starchs that still coarse, then heated until it reaches the temperature of 85°C and left until the temperature drops to 40°C or lukewarm.
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| The Ingredients of Cashew Milk |
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| Made the Cashew Milk |
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| Strained the Cashew Milk |
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| Heated the Cashew Milk |
Next made the Cashew Yoghurt with combined the yoghurt into the milk and stir until even. After that, poured the liquid into the container and covered tightly so there weren't airs entered. Or wrapped the container in plastic again. Stored in the dark place, then left it for 20-24 hours depended on the desired of acidity level. Fyi, all utensils that used should be sterilized first with hot water so there weren't other bacterias contaminated during the fermentation processed.
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| The Ingredients of Cashew Yoghurt |
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| Made the Cashew Yoghurt |
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| Fermentation the Cashew Yoghurt |
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