Almond yoghurt: fermented with miso

It was a leap of faith to put a teaspoon of miso into a dish of smooth, thick almond milk but curiosity got the better of me...Next morning, hurrah, I had what I sought: a delicious, tangy yoghurt. I've tried this process with lemon juice in the past and it's not quite as effective. My first choice from now is miso (unpasteurised).

I used it for breakfast, as you see, mixed with fresh fruit and buckwheaties.