Almond milk and pistachio yoghurt

Ingredients:

For the yoghurt:

1 L whole milk 1 starter culture

For the almond milk: 100g ground almonds 3 tbsp brown sugar

For the pistachios: ca 15 pistachios

Preparation:

Almond milk: Bring the milk, sugar and ground almonds to the boil. Let the mixture stand for 3 hours, then put through a sieve.

Yoghurt: Once it has cooled down, blend the milk gently with the starter culture. Put the mixture into the glasses. Shell the pistachios and remove the skin, then add them to the mixture.

Place the glasses in the SEVERIN yoghurt maker.

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