Time to get cultured, folks.
Honestly, I didn't think I'd use the yogurt function on my Instant Pot, but I made sure to get the 7-in-1 just in case I changed my mind.
SPOILER: I changed my mind.
I am the WORST at following recipes, but this scared me, so I started off looking at Becky from Glue and Glitter's tried and true recipe since I know she makes this weekly and that it's a hit with her kiddo. Double postitive in my book!
Of course, even with my mad respect for Becky, I still had to go and change the recipe the first time, because I'm just a brat like that.
Here's how I did it...
***EDITED: New Favorite Recipe at Bottom of Post. Keep Scrolling for Favorite!***
I prefer a thicker yogurt, so when mine is done in the morning, I give it a stir, then drain by placing a strainer over a large measuring cup and lining it with a thin kitchen cloth or hankerchief. You could also use several layers of cheesecloth, I just like they way I can wash the hanky after I'm done for reuse. I place this contraption in the refrigerator for about a day and I have a nice thick, rich, creamy yogurt that I can then sweeten and flavor how I like. I love it with a little homemade applesauce and maple syrup.
Now I loved this method, but then I started seeing people making yogurt using probiotic capsules. The thing is, most of the places I've lived since going vegan haven't had a great selection of vegan goods, so I understand that not everyone can go buy a container of Silk soy yogurt for starter. So, I tried that out and love it too!
For this method, it's crazy easy. You just fill your mason jars with soy milk (I did 4 12oz jars) and add the contents of a probiotic capsule (I'm not sure if brand matters or type, I'm just not savvy enough, but try out different ones and see what works for you!) to each one. I ran mine on the Yogurt function for 12 hours per the recommendations I was seeing online and it wasn't super tangy, but thickened up nicely. I still did the straining method and strained off 2 cups of whey to make it a bit thicker. This is the yogurt I used for my homemade frozen yogurt, and because it wasn't as tangy, it really just tasted like rich ice cream decadence!
EDITED: New Favorite recipe!
1 32 oz box Westsoy unsweetened plain soy milk
4 capsules Probiotics (just the powder from the capsules). I used 2 of these and 2 of these.
Combine probiotic powder and soy milk in blender (I tried just stirring them in, above, and you can see it turns out very thin, although that's okay for cooking applications). Blending it seems to make a real difference in thickening up, I think. Then I divided into 4 jars. You can use 4 pints or I used 2 12oz jars and 2 quarts (just what I had available). Set them in the pan in the Instant Pot (I've read that it's important you don't put on the steamer rack, so make sure they are simply setting in the pot), then put the lid on (I set to sealing, others say it doesn't matter if it is on venting...). Set to Yogurt and then 12 hours. After it's done, I refrigerated for 8 hours and got this great texture and it has a very nice mild flavor. I put it in smoothies, stirred into oatmeal, and used it in my Vanilla Yogurt Pancakes.
I wrote a children's book, How Our Vegan Family Celebrates, to help vegans and vegan allies know how to include vegans in their celebrations and give affirmation to vegan kids who may feel alone. The book goes through holidays throughout the year and has a section at the back with parent tips!
Order your copy here today!
Follow me on Facebook and Instagram for even more tips, tricks, and fun!
See what I'm pinning on Pinterest!
Check out my YouTube Channel!
I love cooking and playing in the kitchen with my toys, so let me share that joy with you and your family to bring the FUN back into the kitchen!