Sadly, I cannot have regular cow's milk or soy, and I find rice milk to be pretty dissatisfying (to put it nicely). So, I am left with a choice of using almond or coconut milk in my diet. I've tried three times to make yogurt out of almond milk. All three of which, I am fairly certain have failed. The problem: After about an hour, the almond milk separates, leaving me with about 2/3 clear liquid, and 1/3 of what I'm assuming is the yogurt? I can't imagine that people put so much effort into making almond milk yogurt, only to get 1/3 the batch size they started with. I must be doing something wrong....here's what I've gotten thus far: First attempt: Heat milk to 180F, add pectin for a thicker yogurt, when the yogurt reached 105F I added some commercial cow's milk yogurt as a starter. A tiny bit of milk is OK, and I was hoping to dilute the cow's milk proteins with each batch. First Fix: I read that heating the almond milk above 105F would make it separate during fermentation Second Attempt: Heat to 100F, add pectin and starter commercial yogurt, place in yogurt machine Second Fix: The pectin was fruit based, so I thought perhaps there was citrus in the pectin, which made the cow's milk based starter yogurt curdle. Third Attempt: Heat to 100F, NO pectin added, starter commercial yogurt added, place in yogurt machine. I first used Stony Field yogurt, then the second two batches were made with Chobani Greek yogurt. Also, I am using Almond Breeze. Any suggestions? Has anyone successfully made almond milk yogurt? I miss it so much, I'd really love to make a yogurt that I can eat!