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Written by Elaine Newkirk
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Start with a jar of sunflower seed sprouts as described in sprouting seeds.
When the leaves begin to form, but are not yet open, you are ready to make yogurt.
It’s easy, just blend the rinsed sprouts with enough water to puree them in the blender. (about ¾ cup water to a quart jar of sprouts)
When smooth, place in a yogurt maker, or a glass bowl in a 100 degree location for 12 hours. (100 degrees can be achieved by placing the covered bowl in a low heat oven.)
That’s it. It will ferment with no other ingredients, and is ready to eat when chilled after fermenting. This is a tart yogurt, that contains far more probiotics than dairy yogurt.
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