I have made nut and seed yogurts both with and without Rejuvelac. Sometimes people feel more reassured if they make it with Rejuvelac because they feel that then the right bacteria and yeasts are getting into the yogurt to ferment it, but I have had no problems ever making nut and seed yogurts with filtered water.

Also, when I am teaching – to reassure people who are concerned about the wrong kind of bacteria – I tell them that, if they want to, they can get a yogurt starter and add it into the liquid before setting it out to ferment.

But one thing that I noted from your letter is – you said you blend the sunflower seeds with water and then let it sit out, covered, overnight. I would consider that to be a seed cheese instead of a yogurt, because it still contains the pulp. The way I make yogurt to get a lighter, creamier yogurt without the pulp is – after I blend the seeds or nuts with water and make sure that they are broken down finely (by blending), then I put the mixture through a muslin bag and squeeze out all the liquid. I put the liquid into a mason jar (bottle), cover with a breathable cloth and let it sit out overnight (8 hrs or so). In the morning I have a yogurt that has risen to the top and the whey stays on the bottom. After refrigerating the yogurt solidifies more. I use the leftover pulp (mixed with other ingredients) for making crackers, pizza crust, flatbreads, etc. or I dehydrate the pulp to make nut flour.

I also like to make sunflower yogurt mixing both sunflower seeds and almonds or macadamias because it makes a milder tasting yogurt than using sunflower seeds alone.

Now, of course, this way of making yogurt is just my way, and my definition, and I fully understand that other teachers may make yogurt in different ways.

Happy yogurt making,