|Making this organic yogurt recipe couldn't be easier!|
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I Love Yogurt
When I gave up dairy, yogurt was one of the things I missed the most. Store-bought vegan yogurt is pretty terrible. I remember a while back buying 8 different brands and types in order to do a product review for the blog. They contained all kinds of gums and binders, tons of sugar, and very little yogurt flavor. In disgust, I abandoned the article as I couldn't really find one that I was excited about recommending.
I never tried making my own yogurt until I bought my Instant Pot. Although I use it mostly as a pressure cooker, it also works as a yogurt maker. So before I gave up on yogurt completely, with its healthful and critical probiotics, I thought I would give it a try.
Between me and my friend Margarite, many many batches of yogurt have been made before I wrote this post.
The first thing you need when making a non-dairy yogurt, is vegan yogurt starter. I use Cultures for Health. Check their website carefully for a coupon. They have other yogurt starters that are dairy based so if you can tolerate a tiny amount of dairy, you can try them too. I imagine that they might give a different flavor and consistency but I haven't experimented with them yet.
The vegan yogurt starter is a "direct set" or "single use" starter which means that you should use a new packet for every batch. With the particular recipe and non-dairy milk I am suggesting today, it is possible to make additional batches by using a 1/2-cup of the yogurt and whey from the previous batch. Eventually you may have to use a new packet (I found that using a fresh packet results in a slightly thicker yogurt) although my friend has made countless batches with yogurt and whey from her previous batches and hasn't noticed any differences.
|To maintain culture strength, store in the freezer|
Next, you'll need a non-dairy milk. The only one that I have found so far that curdles and makes thick, creamy, spoonable yogurt without having to add any thickening agents is Kirkland's shelf stable organic, plain soy milk. I tried other brands as well as home-made soy milk but this was the only suitable one. It's absolutely delicious with a tiny hint of vanilla. And because it's organic, it assures you that it is non-GMO.
Please let me know if you find other soy milks that work as well.
|Making yogurt is incredibly easy in your Instant Pot.|
Stir starter into the milk, pour into jars, set time and hit start!
Vegan, Dairy Free, Mostly Gluten Free*
[Makes 1 quart or 8 (1/2-cup) servings]
Requires 2 pint glass jars and an Instant Pot or other Yogurt Maker
Allow 8 to 12 hours in yogurt maker and several hours to refrigerate
1 quart Kirkland shelf-stabilized plain organic soy milk, room temperature
1 packet of Cultures for Health vegan yogurt starter**
*Cultures for Health Vegan Yogurt starter may contain traces of gluten as they use barley as a nutrient for the probiotic.
** Or try using a 1/2 cup of yogurt and whey from your previous batch
Clean glass jars with soap and hot water. Dry and set aside.
Pour the room-temperature Kirkland soy milk into a clean pitcher. Sprinkle in a packet of yogurt starter and stir well. If you are using 1/2 cup of yogurt and whey from a previous batch (instead of a packet of yogurt starter), place that into the pitcher first and slowly mix in the quart of milk until it is well combined.
Pour into two pint jars. If you have a little left over, pour it into a small taster jar.
Place all jars into the Instant Pot. Push the "yogurt" button and set for 12 hours. You may use the cover that comes with the Instant Pot or a 9" snug-fitting glass lid. I like using a glass lid so that I can see what's going on. It generally sets in 8 hours but it tastes more like yogurt if you let it process longer.
Remove after 12 hours and place in the refrigerator. Serve when chilled.
Tip: Prepare it in the morning so that it finishes in the evening and you can pop it into the refrigerator before you go to bed. Then it will be chilled and ready to use for breakfast the next morning.
Per 1/2-cup serving: 50 calories, 2 g total fat, 0.3 g saturated fat, 0 mg cholesterol, 4 g protein, 4 g carbohydrates, 0.5 g dietary fiber, and 55 mg sodium.
Each serving also contains the following percent daily values:
5% vitamin A
Making Yogurt from Almond, Coconut and Rice Milk
To make yogurt from non-dairy milks such as almond, coconut, rice and some soy milks, you will require a thickening agent. The resulting yogurt is more gel like than creamy and curdled. I also don't think they are as tart. Pretty much like the non-dairy yogurts that you buy in the store.
If you want to try making these, your best bet is to use a recipe using Pomona's Universal Pectin. I find that there is no need for the calcium water called for in the recipe if the non-dairy milk you are using has sufficient added calcium.
Experimenting is Fun!
Experimenting with different milks and yogurt starters is fun so if you come up with some great creations, please share them with us!