Bring 2 cups water to a rolling boil. Add almonds and turn off the heat. Rest them for 2 minutes and remove them to a colander. Pour cold water over the almonds and rinse them well.
The skins will loosen. Peel them and rinse them. Soak them in 3 cups of clean water for 6 hours.
After 6 hours, discard the water and rinse them well to get rid of the enzyme-inhibitors and anti-nutrients.
Transfer them to a clean grinder. I use the chutney grinder jar. Pour half cup water and begin to blend until smooth. Keep adding water as need to get a thick paste like consistency. The mixture has to as smooth as possible. You may adjust the amount of water while you blend. Check my pictures for consistency and texture.
Transfer this to a steel bowl. Heat 1 cup water in a pot until hot enough. Turn off and place the bowl of almond mixture in the water and keep stirring until it becomes warm. This takes some time about 4 to 5 minutes.
Spoon this to a clean dry glass or ceramic container. Add your yogurt starter. If using powdered starter, dissolve it in 1 tbsp water and then stir it.
Cover and keep this in a warm place for 3 to 8 hours depending on the temperature. When almond yogurt is ready you will notice a faint smell of the cultures. If this is your first try, keep checking every 3 hours so you know when it is done perfectly. If you leave it too long it will begin to ferment and rise. It can become inedible.
Serve almond yogurt fresh. You can also refrigerate for 2 to 3 days.