Non-Dairy Yogurt in Your Instant Pot!
What can’t you do with an Instant Pot? I don’t really know. It is so versatile it has become a fixture in my kitchen. I use it nearly every day to cook beans, rice, pasta, and stews. In fact, I just bought a second Instant Pot for multiple courses.
One of my favorite uses for this incredible machine is making plant-based yogurt. It tastes like the dairy yogurt I used to enjoy before embracing a whole foods plant-based lifestyle. I thought I’d never have delicious yogurt and fruit smoothies once I gave up animal protein. I just don’t like the store bought stuff. Now yogurt is back on my table! Make smoothies, sauces, and add it to stews; it does anything dairy yogurt does without harming our health, environment and our animal friends. Try it; it will be the easiest dish you’ll ever make!
- 5-7 capsules Acidophilus Vegetable Capsules 120 Count (link below)
- 7 12 oz Ball jars (jelly jars)
- 64-66 oz shelf stable Organic WestSoy Milk
Pour soy milk into a blender* and blend on the lowest setting, then increase just enough for a small whirlpool to form. It should not be spitting milk out of the carafe. If your blender doesn't hold all of the milk, do this in two batches. Twist five to seven acidophilus capsules apart and slowly add to swirling soy milk.
When you've added all of the acidophilus, pour the milk into seven 12-ounce jelly jars. Tighten lids, then loosen them a little to make sure they are not too tight. Transfer jars to Instant Pot. It should hold the seven jars perfectly.
Set the vent toggle to sealed.** I've learned since making my video that this is an important step.
Press yogurt button (make sure you press the yogurt button and not the warm button) and set the timer to ten to twelve hours. The longer you process it, the more tart it will become.
Replace Instant pot lid and let the yogurt process for ten to twelve hours. When the time is up, the yogurt light (Yogt) will appear. Remove the yogurt immediately.
When the time is up, remove the yogurt and transfer to refrigerator to chill or use immediately in a warm sauce. This yogurt is stable for 3-4 days and can still be used in a week, though it may begin to separate after 4 days. This doesn't always happen. Most of my yogurt lasts a full week with the only change being that with each day it becomes more pleasingly sour.
This has been a learning experience for me and I have to make some corrections to my video instructions.
*If you don't have a Vitamix, you can fill a jar half-way with soymilk and then add the probiotic. Put the lid on tightly and shake the mixture. Fill the jar the rest of the way with milk and shake again. Unless your regular blender has a very slow function, it will create too much foam to work well. The foam will settle as the yogurt is processing, leaving you with half-filled jars.
**Since making this video, I've learned that it is a good idea to set the pressure toggle on closed. I made this successfully for over a year with the valve on open and then started having problems with curdling. After speaking with an Instant Pot representative, I learned the valve should be closed to ensure a stable, consistent temperature.
Below are the equipment and products I used in this recipe. Click on the photo to order yours through my affiliate link with Amazon.com, for which I receive a small advertising fee. Please visit my Store for more information.