What you will need-
- 2 cups cooked rice (I used white)
- 1/8 teaspoon salt (optional)
- 1/4 teaspoon maple syrup (optional)
- 1-2 cups water
- 1 blue scoop Avellana Vegan cultures
Put all the ingredients except the vegan cultures into your blender and blend until smooth. Your finished yogurt will be the same consistency and thickness of this mixture, so add the amount of water you want to reach your desired thickness.
Add the Avellana Vegan Cultures and mix for a few more seconds.
Put mixture into your fermentation station and culture for 8-12 hours at around 100 degrees.
This yogurt has a mild taste and a creamy, slightly glutinous texture. It’s definitely not your average yogurt texture or flavor. I really love it!