Almond Milk Yogurt

[Major Nikon]

6. Agar also requires boiling for maximum thickening

The same goes for Arrowroot. Two thickening agents that don't require boiling or even hot temperatures to gel are carrageenan and xanthan gum, but both are a bit hard to find locally. When using any thickening agent you haven't used before, I suggest you experiment with it before you use it in a recipe. Most do OK if dissolved in cold water first and then whisked into the recipe, but some require different levels of agitation. If you get clumps, try using a stick blender.

Lower temps require longer fermentation. My experience is that yogurt cultures generally taste better when fermented faster, but there isn't that much difference. People have been making yogurt for thousands of years using just ambient temperatures, so lower temps do work fine.