In a medium saucepan, pour in 4 cups of almond milk and heat it over medium heat to around 110°F (43°C).
In a small bowl, combine 2 tablespoons of arrowroot starch and 1/2 teaspoon of agar-agar. Add a couple of tablespoons of warm almond milk to create a slurry.
Once the almond milk reaches the desired temperature, whisk in the arrowroot and agar-agar mixture, whisking for about 3-5 minutes until slightly thickened.
Remove from heat and let cool to around 100°F (38°C).
Open the probiotic capsule and sprinkle its contents into the cooled mixture. Add 2 teaspoons of maple syrup or honey and whisk until combined.
Pour the mixture into clean glass jars, cover with a cloth or lid (not airtight), and let ferment for 12-24 hours.
Once fermentation is complete, stir gently and refrigerate. Enjoy within a week.
