Non-Dairy yogurt in the Instant Pot question

Poodlepet2 · ‎03-09-2010

My head my head is spinning: all morning I have been reading "how to" and I'm still not clear....so the IP brings up the temperature of the milk, you cool it down to 110, then add cultures?

@sidsmom, awhile back there was a discussion here....and you were chiming in. You made it sound so easy-and making yogurt is easy: I have made yogurt in the traditional way so many times....but I am just not clear.

From what I remember, you used organic West Soy milk and vegan cultures: I have both....then what?

On time, I have read everything from 14 hours on.... I like thick yogurt: I have guar gum, xanthum gum, arrow root, glucomannon....instant clear gel, vegan gelatin-you get the idea. Do you use it?

I do have the culture you suggested and for good measure, I bought another one from Cultures for Health made for non-dairy milks.

Any help from anyone would be welcome! I really would like to make this tonight.

Thanks,

Poodlepet2

sidsmom · ‎11-25-2011

@Poodlepet2

Yogurt Time!! Make & report back..K?

This is the best video/blog I've found to use as a tutorial.

Even though it's an amateur video, it's featured on the IPot website.

https://youtu.be/jVuqrVtIQ_U

1. Open unsweetened Westsoy tetrapak.

2. Pour 1 package of vegan culture inside tetrapak, cap & shake thoroughly.

3. Pour soy milk/culture blend inside chosen containers (no tops)

4. Move seal to Vent

5. Program for 10 hours

6. Done!

No boil of milk, no measuring this/that..so simple. Both the milk/culture is shelf-stable, so you can buy extra & have it waiting for you.

An extra tip not mentioned:

I pour boiling water inside my Half-Pint mason jars & tops to sterilize everything...j.u.s.t. to be sure it's uber clean. Of course I let everything cool before pouring soymilk/culture inside. Once the 10hr time is up, I top each jar & throw in frig. For me, it's pretty firm straight from the iPot.

For newbies, this is the soy milk & culture I use:

mima · ‎03-14-2010

@sidsmom Thank you for the information. I have an IP and have wanted to make non-dairy yogurt but didn't have a clue how to start.

Your information and that video was very helpful!

I have 2 questions. How long does the made yogurt keep in the refrigerator?

If you want to add fruit to it, do you do it right before you eat it or do you stir the fruit in after it's chilled and store it like that?

I think I'm going to try this.

sidsmom · ‎11-25-2011

@mima

- I've used it up to a week..just like store-bought yogurt.

- Fruit add-in: Either way, good! Of course, frozen fruit couldn't be eaten immediately, but there's no reason why it couldn't be added while it's sitting in the frig.

I use yogurt as a 'thinner' for dips/sauces/dressings or my beloved potatoes. For example, Sriracha is too hot by itself, so I just add some yogurt to make it a creamy hot...a dip for baked fries. Or you could drain the water out & make a 'Greek style' thicker yogurt to act as faux sour cream. HTH!

mima · ‎03-14-2010

@sidsmom I edited my post since I goofed and asked the same questions twice. LOL

Thank you so much! Ohhh, I can't wait to try it.

I don't know if I can find that starter locally. All we have is a Walmart. I might have to order it.

Poodlepet2 · ‎03-09-2010

Thanks @sidsmom! I went on to do more investigation-and to my delight, I found out I wasn't crazy!

@Mima, on Culturesforhealth.com, they explain everything we would ever want to know about dairy and non-dairy milks, yogurt and cheese making!

There was a video there from 2015 explaining the "shortcut" method that Sidsmom describes. Using organic soy milk seems to be the preferred ingredient and seems and it is readily available in just about any chain grocery.

Others have reported trying other alternatives such as almond milk, etc. Alas, they have reported very thin yogurt and not tasty. I'm not giving up: if you look for specific recipes-hemp, chickpeas etc, you can find them.

Thankfully, I have many thickened-and I was pleased to find that glucomannon is one of them. Some recipes-depending on the milk used- add thickened at the beginning of incubation. There are others-such as almond milk that you can add after incubation if you want.

I'm excited and I'm starting a batch tonight: summer is coming to Florida tomorrow: the humidity is rising and we are going to be in the low 90's....I need to have something cold and creamy on hand!

Thanks,

Poodlepet2

Razzy 7 · ‎03-11-2010

Poodlepet and other Instant Pot users - I suggest you join the Facebook group called Instant Pot Community. It has 472,651 members. You can get answers to any questions you could possible have. There are other IP FB groups but I think this is the most interesting and helpful.

sidsmom · ‎11-25-2011

@Poodlepet2 wrote:
Thanks @sidsmom! I went on to do more investigation-and to my delight, I found out I wasn't crazy!

Silly rabbit..,you're not crazy!

Let us know how it turns out.

I think you'all be very happy with the results.

💛

Poodlepet2 · ‎03-09-2010

Good evening! It could not have been easier: my BPA free Sistema steamer fits into the IP perfectly! I thought I had 1 qt jars, but I don't, so I used the Sistema....I did exactly what you said, poured the soy milk in with the cultures and popped it in the IP and set it....how easy is that?

There is a blog I read by Molly Patrick called "Clean Eating, Dirty Girl"- who is a vegan. I use many of her recipes. She has given on-line classes about using the IP: I need to look at her archives and see what she has to say about using other milks.

I've decided I'm going to just enjoy this batch-and try it in a few things like salad dressings. I have a Greek yogurt cheese strainer and I'm already looking forward to trying the next batch in that....after that, I will explore other milks. I think I found a new hobby!

In Cultures for Health under the cheese info, there is a recipe for cheddar cheeze-as it's called. I wonder how it stacks up against Daiya... This could be fun!

Thanks once again,

Poodlepet2