Pour the almond milk into a small pot and warm it up.
Add the agar-agar and mix well.
On low heat, bring to a temperature between 70-80 degrees.
Remove from heat and let cool to about 40 degrees, then add the live lactic cultures, mixing well.
Pour into a sterilized jar, close with the lid, and let ferment in a warm place for 9 to 12 hours.
Strain the mixture with a sieve to remove lumps and let it sit in the fridge for at least 10-12 hours.
Small pot
Consume within a few days and store in the refrigerator.
Remember to pay attention to the temperatures during preparation. You can use any type of milk.
Italy, Veneto
| Energy (kcal) | 56.44 |
| Carbohydrates (g) | 5.45 |
| of which Sugars (g) | 5.35 |
| Fat (g) | 3.27 |
| of which Saturates (g) | 0.28 |
| Protein (g) | 1.29 |
| Fiber (g) | 0.79 |
