tag:blogger.com,1999:blog-34579790.post3660150541032668812..comments2024-03-12T07:42:40.558-07:00Comments on Foods For Long Life: Make Thick, Creamy Vegan Yogurt With An Instant Pot Or Yogurt Maker - 5 Minutes Prep Time! No Added Thickeners Or Gums NeededDr. Joanne L. Mumola Williamshttp://www.blogger.com/profile/02553844352306073005noreply@blogger.comBlogger34125tag:blogger.com,1999:blog-34579790.post-29139663145521851352017-07-12T18:44:28.447-07:002017-07-12T18:44:28.447-07:00Hi Dan,
I've never tried it but there are seve...Hi Dan,<br />I've never tried it but there are several ways to do it.<br />You can use Pomona Pectin to thicken it. Here's a recipe for almond milk yogurt: http://www.culturesforhealth.com/learn/recipe/yogurt-recipes/vegan-raw-almond-milk-yogurt/.<br /><br />And here's a recipe for hemp milk yogurt http://www.culturesforhealth.com/learn/recipe/yogurt-recipes/hemp-milk-yogurt/.<br /><br />Some people use a thick homemade cashew milk with probiotic cultures without the thickeners.<br />I haven't tried any of these yet. It's fun to experiment! <br />Let me know how it comes out!<br />JoanneDr. Joanne L. Mumola Williamshttps://www.blogger.com/profile/02553844352306073005noreply@blogger.comtag:blogger.com,1999:blog-34579790.post-60142629680430206682017-07-12T17:56:17.199-07:002017-07-12T17:56:17.199-07:00Have you tried making this yogurt with homemade nu...Have you tried making this yogurt with homemade nut milk that only contains nuts and milk? The commercial products use thickening agents. My IP arrives tomorrow and I want to make vegan yogurt this weekend.Anonymoushttps://www.blogger.com/profile/11541567018227543813noreply@blogger.comtag:blogger.com,1999:blog-34579790.post-84374037146719608722017-05-01T19:58:18.738-07:002017-05-01T19:58:18.738-07:00I have never heated the milk and it comes out perf...I have never heated the milk and it comes out perfectly.Dr. Joanne L. Mumola Williamshttps://www.blogger.com/profile/02553844352306073005noreply@blogger.comtag:blogger.com,1999:blog-34579790.post-49415731987817070882017-05-01T19:11:14.511-07:002017-05-01T19:11:14.511-07:00You don't have to heat the milk first? Every ...You don't have to heat the milk first? Every yogurt I've ever made has involved heating, and then cooling, the milk.Laurahttps://www.blogger.com/profile/02203577765078507383noreply@blogger.comtag:blogger.com,1999:blog-34579790.post-29287016121315202702017-03-31T18:29:22.372-07:002017-03-31T18:29:22.372-07:00haha!! Noted: no kids in the IP ;)haha!! Noted: no kids in the IP ;)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-34579790.post-85166745690864741052017-03-30T14:59:54.299-07:002017-03-30T14:59:54.299-07:00Oops- I meant LIDS, not KIDS. Please do not place ...Oops- I meant LIDS, not KIDS. Please do not place your kids in the refrigerator 😊. Dr. Joanne L. Mumola Williamshttps://www.blogger.com/profile/02553844352306073005noreply@blogger.comtag:blogger.com,1999:blog-34579790.post-22108178355266827542017-03-30T14:41:20.308-07:002017-03-30T14:41:20.308-07:00Do not cover the jars in the IP; when done cool on...Do not cover the jars in the IP; when done cool on counter for about 30 mins. and then cover the jars (I bought plastic lids at the local hardware store.... yay, no rusting!) and store in refrigerator for about 3 - 4 days, if you don't eat it before then :)Lynnhttps://www.blogger.com/profile/14581192189772607831noreply@blogger.comtag:blogger.com,1999:blog-34579790.post-61220332417144551232017-03-30T14:34:52.421-07:002017-03-30T14:34:52.421-07:00I leave them open while they are in the IP. After ...I leave them open while they are in the IP. After they are done, I generally let them cool to room temperature before putting the kids on and placing them in the refrigerator. <br />I'm sure your husband will love it!<br />JoanneDr. Joanne L. Mumola Williamshttps://www.blogger.com/profile/02553844352306073005noreply@blogger.comtag:blogger.com,1999:blog-34579790.post-87648822198930995902017-03-30T13:59:01.730-07:002017-03-30T13:59:01.730-07:00Perhaps this is a silly question, but do you put l...Perhaps this is a silly question, but do you put lids on the jars while they are cooking away in the IP? I want to make sure I do it right. My husband can no longer eat dairy and I really want to make this for him!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-34579790.post-88088984758712237502017-02-15T09:08:57.118-08:002017-02-15T09:08:57.118-08:00Sounds like Trader Joe's is a bargain! It'...Sounds like Trader Joe's is a bargain! It's organic too!Dr. Joanne L. Mumola Williamshttps://www.blogger.com/profile/02553844352306073005noreply@blogger.comtag:blogger.com,1999:blog-34579790.post-70420442037495940172017-02-15T09:03:18.031-08:002017-02-15T09:03:18.031-08:00I've used Edensoy successfully but here it is ...I've used Edensoy successfully but here it is $4 for a carton versus $1.80 for trader joe's! Thanks for your instructions, so simple. Anonymoushttps://www.blogger.com/profile/12799249686928473186noreply@blogger.comtag:blogger.com,1999:blog-34579790.post-62390576334163506762017-02-15T08:35:31.031-08:002017-02-15T08:35:31.031-08:00Hi Tom,
I totally agree that the higher the protei...Hi Tom,<br />I totally agree that the higher the protein, the more structure the resulting yogurt has. I've also experimented with a few more brands. Edensoy has 11 g and Westsoy has 9 and they both work very well. Kirkland organic soymilk, which I originally favored, only has 8 and works very well but has a bit of carrageenan that helps it along. I stopped using that one because it had too many ingredients. I now only use ones that have soybeans and water.<br />Thanks for sharing your observations!<br />JoanneDr. Joanne L. Mumola Williamshttps://www.blogger.com/profile/02553844352306073005noreply@blogger.comtag:blogger.com,1999:blog-34579790.post-11620950845014089922017-02-15T07:09:29.633-08:002017-02-15T07:09:29.633-08:00FYI, I've experimented with yogurt with variou...FYI, I've experimented with yogurt with various vegan milks and what I found was that the ones with 9g of protein per serving work well and anything with less doesn't do so well. Trader Joe's has 9g and that is all I use (because it is cheap). Most of the others have 7g or less (except for a few expensive ones), the non-soy ones tend to have much less. I use a 1/2 cup of yogurt from my last batch to start the next. Trying my first batch with my new instant pot, have been making it with a yogurt maker (but it requires really small containers which is a pain if you happen to break them!).Anonymoushttps://www.blogger.com/profile/12799249686928473186noreply@blogger.comtag:blogger.com,1999:blog-34579790.post-91468648328929469342016-12-19T11:11:29.897-08:002016-12-19T11:11:29.897-08:00You are very welcome!
JoannelYou are very welcome!<br />JoannelDr. Joanne L. Mumola Williamshttps://www.blogger.com/profile/02553844352306073005noreply@blogger.comtag:blogger.com,1999:blog-34579790.post-20767613549399184322016-12-19T10:51:08.201-08:002016-12-19T10:51:08.201-08:00Joanne, Thank you so much for the helpful reply; I...Joanne, Thank you so much for the helpful reply; I appreciate it! LynnLynnhttps://www.blogger.com/profile/14581192189772607831noreply@blogger.comtag:blogger.com,1999:blog-34579790.post-42676234639008579072016-12-19T10:45:25.657-08:002016-12-19T10:45:25.657-08:00Lynn,
Brandy, from "Cultures for Health"...Lynn, <br />Brandy, from "Cultures for Health", says "The maltodextrin in the ingredients is due to how the culture has been fed and manufactured. " But she does recommend using thickeners for a spoonable vegan yogurt (although soy yogurt is quite spoonable but I agree to you would need a thickener for other non-dairy yogurts). She suggests this article about thickeners http://www.culturesforhealth.com/learn/yogurt/thickening-homemade-yogurt/<br />Joanne<br />Dr. Joanne L. Mumola Williamshttps://www.blogger.com/profile/02553844352306073005noreply@blogger.comtag:blogger.com,1999:blog-34579790.post-75505232532552922202016-12-17T17:16:47.740-08:002016-12-17T17:16:47.740-08:00I'm not sure why they add it. I just sent them...I'm not sure why they add it. I just sent them a note to see if it's for thickening or, perhaps, for the initial food source of the bacteria. In either case, it comes out delicious.<br />I tried making yogurt with a probiotic pill and it came out terrible. The addition of arrowroot would probably make it come out like gelatin. Are you allergic to maltodextrin?<br />JoanneDr. Joanne L. Mumola Williamshttps://www.blogger.com/profile/02553844352306073005noreply@blogger.comtag:blogger.com,1999:blog-34579790.post-1859657527247673642016-12-17T17:03:16.446-08:002016-12-17T17:03:16.446-08:00I thik the reason you don't need a thickener i...I thik the reason you don't need a thickener is that there is maltodextrin in the Culture for Health Vegan culture you mention and maltodextrin is a thickening agent. I used a probiotic pill that I have and it wasn't very thick... not real runny either. I'm thinking of adding maybe a teaspoon of arrowroot and shaking it up along with the probiotic. Thoughts?Lynnhttps://www.blogger.com/profile/14581192189772607831noreply@blogger.comtag:blogger.com,1999:blog-34579790.post-12610601416677904142016-12-17T10:00:10.531-08:002016-12-17T10:00:10.531-08:00I don't think I've tried them. If they wor...I don't think I've tried them. If they work for you, let us all know! It's certainly more healthy to use the ones with just organic soybeans and water.<br />Thanks!<br />JoanneDr. Joanne L. Mumola Williamshttps://www.blogger.com/profile/02553844352306073005noreply@blogger.comtag:blogger.com,1999:blog-34579790.post-32594834663764644402016-12-16T21:57:45.451-08:002016-12-16T21:57:45.451-08:00Have you tried either WestSoy Unsweetened Soy Milk...Have you tried either WestSoy Unsweetened Soy Milk (Vanilla or Plain) or Eden Organics Unsweetened Soy Milk? Both brands only contain water and soybeans (plus vanilla for the Vanilla WestSoy) and they contain more fat and protein than other soy milks which makes me think that they'd curdle really well. Droog Dimhttps://www.blogger.com/profile/14001214580584036442noreply@blogger.comtag:blogger.com,1999:blog-34579790.post-8218552774933618972016-12-02T17:48:43.888-08:002016-12-02T17:48:43.888-08:00I haven't but most of the non-soy yogurts requ...I haven't but most of the non-soy yogurts require something else to make them gel, like Pomona pectin, besides the yogurt culture. Check out the Culturesforhealth website. Here's their recipe for almond milk yogurt http://www.culturesforhealth.com/learn/recipe/yogurt-recipes/vegan-raw-almond-milk-yogurt/.<br /><br />JoanneDr. Joanne L. Mumola Williamshttps://www.blogger.com/profile/02553844352306073005noreply@blogger.comtag:blogger.com,1999:blog-34579790.post-14820747524008792562016-12-02T16:56:02.423-08:002016-12-02T16:56:02.423-08:00Hi, I don't digest soy well, any chance you...Hi, I don't digest soy well, any chance you've experimented with Coconut or Almond milk yogurt?Colleen McKeownhttps://www.blogger.com/profile/09157933395123237267noreply@blogger.comtag:blogger.com,1999:blog-34579790.post-91906582958985776452016-08-21T11:56:37.403-07:002016-08-21T11:56:37.403-07:00Great idea. Let me know how it turns out.Great idea. Let me know how it turns out.Dr. Joanne L. Mumola Williamshttps://www.blogger.com/profile/02553844352306073005noreply@blogger.comtag:blogger.com,1999:blog-34579790.post-37875080434134994432016-08-21T10:39:10.216-07:002016-08-21T10:39:10.216-07:00Thank you!! I appreciate the quick response! :)
I...Thank you!! I appreciate the quick response! :)<br /><br />I have my thermometer ready and am going to try using an adjustment recipe I found which suggests putting the jars in the IP, using the "keep warm" function for 15 minutes (which should bring it up to temp), then turning the unit completely off for 10 hours (sealed lid). The good news is that ingredients are inexpensive enough to allow for a bit of trial and error experimentation!<br />Kimhttps://www.blogger.com/profile/14827678531815266069noreply@blogger.comtag:blogger.com,1999:blog-34579790.post-41124579148647674082016-08-21T10:34:51.992-07:002016-08-21T10:34:51.992-07:00Hi Kim,
The jars need to be at 100 degrees for at ...Hi Kim,<br />The jars need to be at 100 degrees for at least 8 hours. Do you have a crock pot with a very low setting or a dehydrator? If you have a gas oven with a pilot light, your oven might be warm enough to make yogurt. Whatever you try, use an oven thermometer to make sure it's the right temp. If it's too warm, it will kill the culture. You can also buy a yogurt maker for under $25. Here's one on Amazon (I've never tried it but it has some good reviews) https://www.amazon.com/gp/product/B000EX16RY/ref=s9_top_hd_bw_b15BUL_g79_i1?pf_rd_m=ATVPDKIKX0DER&pf_rd_s=merchandised-search-2&pf_rd_r=F8SV9BPHH89VBBQ66EEA&pf_rd_t=101&pf_rd_p=2222954862&pf_rd_i=16012141.<br />Good luck!<br />JoanneDr. Joanne L. Mumola Williamshttps://www.blogger.com/profile/02553844352306073005noreply@blogger.com