Basic DIY Yogurt (IP)Yields: 5 servings
dairy-free, egg-free, gluten-free, oil-free, soy-free
Ingredients:
- 32 oz. room temperature Plant-based Milk (no preservatives, sweeteners, etc.)
- 1 package Vegan Yogurt Starter (Belle & Bella)
- 1 tsp. Arrowroot
- Topping of choice (jam, fruit, nuts, etc.)
Directions (Instant Pot):
- Blend Milk, Yogurt Starter & Arrowroot together
- Pour into five single serving containers
- Carefully place containers in IP with no lids
- No need to add water or use trivet
- Lock lid in place and make sure pressure release valve is closed (IP will never come up to pressure)
- Select Yogurt setting & change time to 12 hours
- When complete, add Yogurt topping, put on lids & refrigerate up to one week
Hoff Thoughts: It's important to pick a plant-based milk with just the main ingredient & water, nothing else - for instance soy beans and water. To accomplish this task, you'll have to look for self-stable plant-based milk and not the refrigerator kind. For my containers I like to use wide mouth, half pint Mason jars - super cute! You can stir, shake or blend your base yogurt ingredients - I prefer to use the Vitamix so I know everything is incorporated - this however yields a lot of foam which needs to be discarded. Your IP will never come up to pressure and the timer will keep changing, just let it go and trust the process. The end result is amazing, creamy goodness that will have you off the store-bought junk for good!
Hm, that's interesting to know you tried this - I may give yogurt a go, too. I've been nervous about that part. And I don't know how to lock the pressure release valve - time to get out my manual!
ReplyDeleteThe IP never came to pressure, guess it's not vital to the yogurt setting. But to close the valve, you just push it away from you when the lid is locked in place - the opposite of when you release it.
DeleteLet me clarify, I don't think it came to pressure, it ran for 12 hours and I didn't watch it the entire time. But every time I checked on it, no pressure. Just in case, I close the valve.
DeleteJust fyi, I've been making yogurt very successfully with Bob's Red Mill soy flour. I cup packed soy flour blended with 3 cups boiling water, cooled to lukewarm, yogurt starter added, plus 1tsp sugar (if desired) -- then poured into the canning jars and processed in IP. Delicious, tangy and thick -- and for me, a cheaper alternative to the shelf-stable soy milk.
ReplyDeleteI like the sound of that!
DeleteCan I do this in a regular pressure cooker?
ReplyDeleteI'm not sure, an IP is just a glorified pressure cooker, but I have no idea what settings you would use on a regular cooker. Google just pulled up IP recipes - so maybe not?
ReplyDeleteHalp! Made this last night and it turned out runny, like the soy milk I used. The only thing I can think of is the milk wasn't a good option, as it contained more than just water and soybeans. Couldn't find a shelf-stable soy or rice milk that was just 2 ingredients. Would love to know the brands everyone is using. Is there anything I can do with the 5 jars of "yogurt" I have or do I need to throw them out?
ReplyDeleteThanks,
B
I'm no yogurt expert, but of everything I read, the milk was key. I wish I could remember the brand that I used, but I do know it was in the shelf-stable section and there was only one - had to read a lot of labels to find it. I'm thinking you might be better off tossing what you have.
DeleteOrganic Edensoy Unsweetened Soy Milk is what I use with good results.
DeleteThanks so much for sharing! Off to Natural Grocer's!
ReplyDelete