Almond yogurt

Almond yogurt is fermented almond drink, thicker than the drink and eaten by the pot. Fermentation changes the sugars and the texture; it leaves the nickel exactly where it was.

Almond yoghurt is fermented almond milk, and fermentation does not remove oxalate - bacteria eat sugars, not organic acids of this kind. What it does change is the calcium: many are fortified, and that calcium binds oxalate in the same pot.

Almond yogurt is built on a diluted or small-quantity ingredient, and the serving is what keeps it low. The FODMAP thresholds are set per portion rather than per concentration: a spoonful of a moderate ingredient and a bowl of a low one can land in the same place, which is how the same nut is high whole and low as a spread.

Almond yogurt is cultured, so it has a clock the way dairy yogurt does - but the culture is short, chosen for acidity rather than for the long ripening that builds amines. What raises it is age in the fridge after opening, not the recipe.

Almond yogurt is low in sucrose because the fermentation consumes part of whatever sugar was added. As with every made product on this axis, the recipe decides rather than the ingredient - an unsweetened version and a sweetened one are different foods here.

Almond yogurt is cultured, and culture is what makes tyramine - but the culture here is short and chosen for acidity, not the months of ripening that build amines in an aged cheese. Plant milks and their ferments have been surveyed; the quick-set ones stay low.

Almond yogurt is mostly water and thickeners with a small almond fraction, which keeps its salicylate well below the almonds' own.