Soy Yogurt -- Made in the Instant Pot!

If you have the Instant Pot IP-DUO 7-in-1 with the yogurt feature, you can make your own soy yogurt with VERY little effort!
PLEASE read everything below BEFORE you start--INCLUDING the notes!

METHOD #1:
NOTE: You can make up to 4 pints in the Instant Pot at once! These instructions are showing you how to make one pint jar. Just follow the same instructions for EACH one you are making.

Step 1. Take 2 cups of Trader Joe's UNSWEETENED Soy Milk* in the aseptic (shelf-stable) container (containing only organic soy beans and filtered water!!!) and pour it into a pint-sized glass jar.
* You can use other brands of soy milk as long as they contained ONLY organic soy beans and filtered water.

Step 2. Stir in 2 T. of UNSWEETENED, PLAIN soy or coconut yogurt (or previously made soy yogurt) or 2 vegan probiotic capsules (emptied into the milk).

Step 3. Place the UNCOVERED jar in the Instant Pot inner bowl.

Step 4. Cover the pressure cooker top, set to SEALING, and click the YOGURT button.

Step 5. After 8 hours, cover the jar and chill it.


Method #2:

Step 1. Take 1 whole container (4 cups) of Trader Joe's UNSWEETENED Soy Milk* in the aseptic container (containing only organic soy beans and filtered water!!!) and pour it directly into the Instant Pot pot.
* You can use other brands of soy milk as long as they contained ONLY organic soy beans and filtered water.

Step 2. Stir in 5 vegan probiotic capsules (empty the capsules into the milk) or 1/2 cup of previously made unsweetened, plain yogurt into the soy milk. Stir WELL!

Step 3. Cover the pressure cooker top, set to SEALING, and click the YOGURT button.

Step 4. After 8 hours, cover the jar and chill it.

Straining the yogurt

NOTE: If you like your yogurt less sour, only cook for 7.5 hours. You can test the flavor any time after 7 hours by just inserting a clean spoon into the jar of yogurt and tasting it.

NOTE: If you want THICK yogurt, buy a jelly strainer bag or a nut milk bag and place it over a Mason jar. Tighten the string. Then, pour the yogurt in the bag over the jar and close the cap over it. Make sure the bag is high enough in the jar that it is not touching the bottom and there is room for the liquid to be released without touching the bag. Place jar in the refrigerator. Your yogurt (in the bag) will be thick in about 2-3 hours. Dispense of liquid in the bottom of the jar.

7. Add fruit and sweetener to your yogurt, if desired. We also use this yogurt as sour cream and for other condiments.

NOTE: This yogurt lasts about 4 days in the fridge. Make sure to SAVE at least 2 T of this plain yogurt to use for your next batch!

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Homemade Almond Milk

Doesn't every plant-based food blog have to have a post on making plant-based milk? The reason I am writing this post is to share with you the benefits of making your own plant-based milks...both economically and nutritionally.

Making Homemade Nut Milk
These are the items you will need to make it:

~ A blender
~ A nut milk bag - I have had a couple of nut milk bags, and the one I just bought is BY FAR my favorite one. It's by a company calle d EcoPeaceful. The bag is completely made of organic cotton, and doesn't have any toxic plastic in it like some nut milk bags do. The weave is very fine, allowing you to completely separate the pulp, leaving smooth and creamy milk behind.
~ 1 cup of almonds
~ 5 cups of filtered water
~ vanilla extract (optional)

In a medium-sized bowl, add the almonds and 2 cups of filtered water. Let the nuts soak (covered) for 6-8 hours on your counter. Drain the soaking water and rinse the nuts well.

In your blender, add 3 cups of cold, filtered water and the soaked nuts. Blender for about 2 minutes, until the nuts are pulverized well.

In the same bowl you used to soak the nuts, place the nut milk bag in it with the opening spread wide. Pour the almond mixture into the nut milk bag, gently squeezing all of the milk through it until you can't get anymore milk out. Twist the nut milk bag well to make sure all of the milk has been released into the bowl. You can save the nut pulp inside the bag for other uses. I will write a post on this, as well. For now, place it in a zippered baggie in your fridge.

Add a teaspoon of vanilla extract to the almond milk, if you desire. Stir well. Store the milk in a tightly closed container. It will stay fresh in the fridge for about 3 days. You will yield about 3 1/4 cups of almond milk.

NOTE: If you like your almond milk thinner, add more water and stir.

Cost Comparison
So, what does this homemade milk cost compared to buying some in the store?
About 4 cups of Silk Almond Milk (shelf stable) costs about $2.24 at Wal-Mart.
There are approximately 3 1/2 cups of almonds in one pound.
A pound of almonds costs $8.99 at Sprouts, which would make about 3 1/2 batches of almond milk, costing you $2.57 a batch. If you could find almonds on sale, it would be even cheaper.
But, the best part is that the milk is made from nuts and water. No added garbage! And, it tastes amazing!!!