I’m calling this hazelnut yogurt, because of the way I’ve made it, however, it’s more like cultured hazelnut creme fraiche. It’s so rich and flavorful, you won’t want to use it like yogurt. It’s better suited to a dollop on a savory dish to add depth and richness to the meal.
What you need:
- 2 c hazelnuts
- fermentation station
- an extraction bag (panty hose or nutmilk bag)
- a drip station (wire screen sieve and cloth)
- one scoop Avellana vegan cultures
- Soak the hazelnuts overnight. Boil them in a pot with two tablespoons of baking soda. Once the skins start to slip, remove from heat, strain off water, and refill the pot with cold water. Rub the hazelnuts between your hands to remove the peels.
- Put peeled hazelnuts into blender with 6 cups water (you will likely need to divide this into two rounds. Filter out the hazelnut fiber with the panty hose or nut milk bag. Place milk in a large bowl or container.
- Add one level scoop of Avellana culture to the hazelnut milk and stir. Place bowl/container into fermentation station (or divide into smaller containers if the fermentation station isn’t big enough) and culture for eight hours at 100 degrees.
- The protein and fat of the hazelnut will separate from the water during culturing. This “no whey” will need to be separated off to thicken the cream to your desired consistency. Line a screen sieve with a tightly woven cloth and pour the cultured hazelnut cream in. Thickening will likely take several hours. You can stir the cream gently to speed the process. Cover it while you wait for it to drip out.
The final result is a rich, velvety cultured cream. You can push it toward the savory side or go sweet with it. Either way, a little of this cream goes a LONG way, so use it sparingly!!