Re: Non-Dairy yogurt in the Instant Pot question

Poodlepet2 · ‎03-09-2010

I have my yogurt! It actually sat in the IP about 2 hours after the incubation stopped-and I am thrilled! I couldn't resist a taste and it's wonderful-even though it was warm!

It is so good and easy to make!

I want to join the FB IP site: I am going to make a few more batches with West Soy, but I love Laura organic soy beans: I want to get back into making soy milk and other blends.

I love okara (for those who don't know, it's the solids left behind when making alternative milks): my favorite recipe is mock crab cakes. I never throw it out: it's nutritional gold.

I have to research this, but I am assuming that if I go back to making milk, I would have to boil it and cool it before making yogurt, but that's easy least: I made cows milk yogurt for years and it was a part of my kitchen routine.

@sidsmom, hhow about cooking with it? I tried using bovine yogurt in place of sour cream-and no amount of tempering would make it work... I would love to make a mushroom stroganoff-served on a bed of "noodles" made from zucchini and carrots: I can just imagine the flavors!

OT, I don't always with you...and we have exchanged barbs, but I appreciate your help. I can't go totally vegan, but I would say 80% of the time, I am, -maybe more than that. Yesterday was a totally vegan day (for fun, I weighed my dinner: 1 1/2 pounds of salad made with baked tofu, broccoli slaw, Haas avocado, jicama and a little Apple topped with a simple vinaigrette). I just can't do the carb load that you do-but I am thriving and doing well. Thank you.

Poodlepet2

Poodlepet2 · ‎03-09-2010

Oh, a gentle warning about Molly Patrick...her writing and musings are not for the prim and proper-to say the least. There are people that would be overtly offended and scandalized by her-but she's very spiritual, has a heart and has helped many people in recovery from drugs and alcohol.

Poodlepet2

sidsmom · ‎11-25-2011

@Poodlepet2

YAY! It turned out!

Girlie, I really appreciate the kind words..can't express how touched I am.

80% is great! And with summer coming, think all the bountiful fruit/veg to play with!

I've never cooked with my homemade soy yogurt. I've made dressings & sauces/dips...I feel it would be too 'delicate' for main entrees, but I've made this mushroom stroganoff...very good & hearty. He uses pasta, but the idea of zoodles is a good one!! #MustTry

(Google 'brand new vegan mushroom stroganoff')

p.s...can you share your mock crab cake recipe?

Poodlepet2 · ‎03-09-2010

Hi Sids! (Hope you don't mind): it has been awhile since I've made them because I've been buying alternate milk instead of making it.

I remember the original recipe being in "Bean Cuisine " by Rita Bingham-and it was elegant in its simplicity. I am going to snoop on the Net later today and see if I can find it because my book was loaned out and never made it back. I need to order another if it's still in print because there are some cook books I just have to have hard copies of.

I was looking around on the net and there was one I saw you might be interested in because it uses cooked waxy potato as a binder.

I was at the point where I would just make them by feel: it was

1 1/2 C okara

Chopped carrot, celery and onion

1-2 teaspoons of Old Bay Liquid-probably more

...and I do remember using flax meal as a binder.

I breezed thru a couple of videos and geez, the Okara I saw on those was dry: mine never was. It was on the wet side because I had no objections to having some in my milk.

All I did was make patties and pan fry in a little oil, or you could bake at 350 until golden.

You could use nori flakes in it or dulse.

I have got to get moving around here, but I will see if I can find that recipe.

Thanks for sharing, and I look forward to sharing future recipes.

Hugs,

Poodlepet2