💊🥬 Get 15% off Complement Creatine, designed for plant-exclusive and plant-predominant eaters at lovecomplement.com/products/creatine?aff=542 and use code PlantBasedDads at checkout. 🧸 For all other Complement products, use the link lovecomplement.com/?aff=542 and the coupon code "PlantBasedDads" at checkout to save 15% on your order.
I make this every week too! I used to have fails until I realized it’s one culture packet per quart of soy milk! Use 2 packets from the start and you should be fine every time!!
That’s pretty much exactly how I make mine, right down to the strainer… except mine is black. I also don’t buy the soy milk, I make it. A good pure soy milk (water and soybeans) is roughly $4.50-$5.50 per box of 32oz. For $1.32 of dried soy beans I can make 123oz of soy milk that is very creamy. I then take it and make it into Greek yogurt. Plus, the left over soy bean pulp, Okara, is amazing to cook with. ❤
I pour the soymilk and starter into mason jars (1 packet per 32 oz jar, without heating first, shake for 30 seconds) a la Jill McKeever and put the jars in the Instant Pot. Also, I changed to Belle & Bella yogurt starter. It works every time. I buy Edensoy Unsweetened soymilk on Vitacost when they have a 20% off sale. Thank you. Great video!
@@PlantBasedDads I do the same thing! I buy the Belle+Bella brand too and use 1 packet per 32oz. I buy the shelf stable soy yogurt from Trader Joe's (much cheaper and made with only soy beans and water). No need to heat up the milk! Just put the milk into the Mason jars mix the packets in and you are good to go! I can fit two 32oz Mason jars in my 6 quart instant pot. My instant pot has 2 settings for the yogurt; pasteurize and ferment. I make mine using the ferment setting for 9:30 hrs. There's a recipe on the Jaroudi family's channel where she teaches this exact same technique if you'd like to check it out! If you also like vanilla flavored yogurt you can open and scrape a vanilla bean pod inside the Mason jars and let it cook with the milk. Just remove the pod before straining the yogurt 😊. It tastes amazing 😋🙌💚🌱
I put a TBSP of the yogurt into 50g of rolled oats with 1/2 cup water in the morning and let it ferment in a warm spot for 12 hours, then add whatever else I use for overnight oats and 1/2 cup plant milk and put it in the fridge overnight. It doesn't make it sour, it intensifies the flavor.
Okay, I’ve been doing this for years! I know what you’re doing wrong. The yogurt needs AIR! Put a bowl on top and leave a little open area for air to flow. It will make all the difference. Also, you are making this way more complicated then you need to. For draining, I use a big nut milk bag, over a colander over the instant pot bowl. Put this in the fridge directly from it’s hot state, it will drain and cool and be ready in 4 hours. I use a quart size yogurt maker with a glass jar in it because my instant pot doesn’t have a yogurt setting. But the whole thing for me takes only about 16 hours from milk to Greek yogurt.
@ I use a bowl that covers the top, but is left ajar a bit. Maybe it allows excess moisture to evaporate? And I also use the kite hill Greek style yogurt for a starter, then use some of my old yogurt after that till it gets too sour.
I've been making soy yoghurt for years too and it is for similar reasons, protein (since I'm an old duck), dressings, naan dough and for having with a breakfast of steel cut oats, berries, protein powder, longevity spices, including ground flax seeds and so on. Breakfast is a whole lot nicer with yoghurt than milk imo. I would love to be able to make the 16 hour yoghurt of the other poster below, but here in Australia there's no soy milk sold which is just soy plus water. I'm sick to death of nut milk bags so I'm with Joey and Tim, a drainer to make Greek-style is the go. It's much easier to clean than nut milk bags, one of which I have to use after making soy milk in a soy milk maker. The instant pot is great for making a decent size batch (I'd make more for your 3 person household to cut down on fiddling with yoghurt making). Another detail to keep in mind over time is over eight weeks or so you need to use fresh culture for the yoghurt to set. The probiotics in the yoghurt you make week after week lose their oomph and you can't use yoghurt from your last batch and top it up with probiotic capsules or new culture, you need to start fresh every 8 or 9 weeks, or could be less. I'm so glad you tackled this project. Ferments are great for us to have regularly, daily in fact, according to numerous experts, ie: I also make sauerkraut, kimchi, red onion slices, cucumber slices, beetroot slices (Australians fancy beetroot on their burgers) etc. as sides and additions to lettuce cups, burgers, sándwiches and so on. Like yoghurt, there's a bit of an art to ferments too, so they are not just sugar and salt water with some flavours added. I think making yoghurt is a bit like sourdough bread making, you get into a routine. I don't make much bread these days, but there's always my 16-year-old starter Marmaduke hanging out in the fridge raring to go if need be 😅
Thanks so much for this in-depth reply and for all your information. I love knowing that we are doing similar things even though we are on opposites sides of the planet. I really want to make my own plant milk but like you, I hate the idea of nut milk bags.
@PlantBasedDads It's the proof we are global and have been for a very long time. What is colonialism if not globalisation, same with religions, wars 😔, capitalism, and so on. Food globalisation is literally the icing on the cake. You've both done a great job in the past six months. And Joey your surgery and good looking recovery is wonderful. Not everyone is a young woman in their thirties on this vegan journey, so there needs to be different horses for different courses. I do think the basic model from Dr McDougall is still worthy of a vegan Nobel in nutrition, but it does need some rejigging for lots of folk too. Dr McDougall often addressed those things with his regular spot with Chef AJ and also in his newsletters, fortunately all archived on the McDougall website, but again, it's a wide-ranging endeavour and you've been very helpfully constructive👍🏻
Hi from Montreal! I buy super smooth organic tofu (1000g or 35 ounces) in a tub, drain and blend with 1.5 tablespoons of maple syrup then add the contents of 4 probiotic capsules. Pour into 4 mason jars, place in the instant pot at 104F for between 16 and 20 hours. It isn't as thick and the macros as follows: 132 calories, 15 grams of protein, 3.5 grams of fat. As it sits in the fridge, water separates from the tofu yogurt which is visible at the bottom of the mason jar. Drain before consuming. ❤ur content guys!
I love it when you do videos together! Hey, did you know you can save the vegan whey and make all kinds of fermented vegetables? Pick up a book on lacro-fermentation and follow the same steps, just using your vegan whey. I love making fermented condiments with my soy whey, like probiotic ketchup and fermented carrot shreds. Yum!
Actually, since this video premiered, I am now freezing the whey and using it as my starter for new batches. It works perfect the first time every time.
I am freezing all the whey in 1/4 cup containers with lids and then thawing them out 2 days before I need them. It works well on the first try every time now.
I have been using cultures for health for 8 years and have never had that happen where it needed the second processing. I am glad that I know what to do. I think you may have gotten an old batch. I freeze my whey to use as a starter after straining without having to use any of my precious yogurt!
I just put all needed stuff and perhaps some jars for later or whatever you want sterilized like spoons or other utensils into the instant pot and cover then run it on steam for a few minutes, easier than pouring boiling water.
I've used 3-1qt canning jars for yrs. I use Westsoy organic unsweetened, yogurt starter, instant pot. Fill 1st jar half full, add starter, shake well. Distribute this mix evenly into 3 jars, top off with more milk. Screw on jar lids, place in instant pot, lay lid on top, set yogurt setting 15 hrs. Perfect every time. I've used Eden and it makes thicker but twice price.
I used Westsoy too with the exact same results I had with Edensoy. Westsoy was cheaper for sure so I do like that, but the Edensoy has the higher protein so that is why we went with that brand. Thanks so much for commenting. I love that so many of us are all making yogurt at home.
Great video Guys. I put mine in individual jars inside the pot use the regular instant pot lid, and I haven’t had any issues with it not working. Also put my straight into the fridge out of the instant pot😮 Maybe I should try leaving it on the counter for a bit😂
You plan seems much simpler. If I was not making Greek yogurt, I would do the same thing. Thanks so much for watching and commenting. We appreciate you!
She did you get it to work. We do it differently now. We put the milk into a cold instant pot , add 1/4 cup of our last batch of yogurt and set it to cook on yogurt setting for 10-12 hours. Works every time.
I did the Westsoy milk for a while but switched to the Edensoy because of the higher protein content. I am going to look into the Garden of Life probiotic.
I use that exact same starter, but put it into room temperature soy milk then in 4- quart size jars then put the jars in my instant pot for 12-14 hours. It has never failed me. I do like the option of using the drainage pot to make it Greek yogurt! Thank you!
I like the jars idea and have seen that many times, but I have to weight the final product so I can portion it out exactly since I count all my calories and since I am having to strain it for Greek yogurt. It's a compromise for sure.
I tried many different combinations with no luck. Now I just freeze the whey from the last batch into 1/4 cup servings and then toss one in the next batch of yogurt and it works every time on the first try.
I make mine using Trader Joe's soy beverage. I put the starter in the carton and shake it up and pour into individual jars. I have found 13 hours is the magic amount if time. I also use the Greek yogurt strainer you have. I do not worry about sterilizing anything or wait additional time.
Yes, Yes, Yes! I make mine with that starter and West Soy Soy Milk. I don't heat the milk first and it has worked every time for me. If you don't want to buy the yogurt strainer, you can use a fine stainless steel mesh strainer, even better, line it with coffee filters. I grab a half cup of the whey with some of the white swirly stuff in it and use that for my next pot. Works great! I have been able to eat all the yogurt! Love that you shared this, guys :)
We have been doing this for a few weeks now and the first few times we did not heat the milk. I don't know if its doing anything by heating it but it failed each time on the first time with that same starter when we just did the whole thing at room temp. So now we are superstitious
Thanks for sharing your experience. I dabbled with making my own yogurt in the past and was always told to avoid metal as it kills the bacteria (sane w/ kombucha) but it looks like it’s not really a problem. As others have stated I just used large mason jars in the instantpot and threw in leftover yogurt and shook it up, no whisking necessary. I’m curious, does the “whey” not have any nutritional value?
I read somewhere that it has very little protein but I cant seem to get any real data on it. I am going to try using it as a starter next time and freeze the rest. Thanks so much for commenting.
From what I read, there is very little protein or calories in there, but my calories are on the top end for this just in case. I have no way of knowing what the calories are for the whey. It doesn't seem to be readily available. Let me know if you find a place online to figure that out and I will adjust it.
Thanks for this very detailed video, Joey! I have that exact vegan culture starter in my cupboard but haven't taken the plunge to actually make the yogurt 🙃. I'm wondering, though, about your macro calculation (not that I care about macros personally). What about the amount of calories and protein that might have been lost in the"whey"? Just because it looks like water, doesn't mean that some of that does not contain protein or calories. Just saying😉
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💊🥬 Get 15% off Complement Creatine, designed for plant-exclusive and plant-predominant eaters at lovecomplement.com/products/creatine?aff=542 and use code PlantBasedDads at checkout.
🧸 For all other Complement products, use the link lovecomplement.com/?aff=542 and the coupon code "PlantBasedDads" at checkout to save 15% on your order.
Can I make this with almond milk?
I make this every week too! I used to have fails until I realized it’s one culture packet per quart of soy milk! Use 2 packets from the start and you should be fine every time!!
That’s pretty much exactly how I make mine, right down to the strainer… except mine is black. I also don’t buy the soy milk, I make it. A good pure soy milk (water and soybeans) is roughly $4.50-$5.50 per box of 32oz. For $1.32 of dried soy beans I can make 123oz of soy milk that is very creamy. I then take it and make it into Greek yogurt. Plus, the left over soy bean pulp, Okara, is amazing to cook with. ❤
That is something I need to start doing for sure. That would drastically change the overall cost of each serving.
I pour the soymilk and starter into mason jars (1 packet per 32 oz jar, without heating first, shake for 30 seconds) a la Jill McKeever and put the jars in the Instant Pot. Also, I changed to Belle & Bella yogurt starter. It works every time. I buy Edensoy Unsweetened soymilk on Vitacost when they have a 20% off sale. Thank you. Great video!
I love hearing how everyone else does this. Thanks so much for watching and commenting
@@PlantBasedDads I do the same thing! I buy the Belle+Bella brand too and use 1 packet per 32oz. I buy the shelf stable soy yogurt from Trader Joe's (much cheaper and made with only soy beans and water). No need to heat up the milk! Just put the milk into the Mason jars mix the packets in and you are good to go! I can fit two 32oz Mason jars in my 6 quart instant pot. My instant pot has 2 settings for the yogurt; pasteurize and ferment. I make mine using the ferment setting for 9:30 hrs. There's a recipe on the Jaroudi family's channel where she teaches this exact same technique if you'd like to check it out! If you also like vanilla flavored yogurt you can open and scrape a vanilla bean pod inside the Mason jars and let it cook with the milk. Just remove the pod before straining the yogurt 😊. It tastes amazing 😋🙌💚🌱
Thanks!
Thanks for watching and supporting the channel.
I put a TBSP of the yogurt into 50g of rolled oats with 1/2 cup water in the morning and let it ferment in a warm spot for 12 hours, then add whatever else I use for overnight oats and 1/2 cup plant milk and put it in the fridge overnight. It doesn't make it sour, it intensifies the flavor.
Wow, that sounds awesome. I am a huge fan of overnight oats
Thanks for this! I’m almost ready to try it🤣
Thanks a lot for walking us through the process, can't wait to see the recipes moving forward. Also - another tip for Cronometer students, love it!
Thanks so much for being an early commenter! You know that I appreciate all your support. :)
Okay, I’ve been doing this for years! I know what you’re doing wrong. The yogurt needs AIR! Put a bowl on top and leave a little open area for air to flow. It will make all the difference. Also, you are making this way more complicated then you need to. For draining, I use a big nut milk bag, over a colander over the instant pot bowl. Put this in the fridge directly from it’s hot state, it will drain and cool and be ready in 4 hours. I use a quart size yogurt maker with a glass jar in it because my instant pot doesn’t have a yogurt setting. But the whole thing for me takes only about 16 hours from milk to Greek yogurt.
I am going to try leaving some room for air. i'll let you know what happens
@ I use a bowl that covers the top, but is left ajar a bit. Maybe it allows excess moisture to evaporate? And I also use the kite hill Greek style yogurt for a starter, then use some of my old yogurt after that till it gets too sour.
I've been making soy yoghurt for years too and it is for similar reasons, protein (since I'm an old duck), dressings, naan dough and for having with a breakfast of steel cut oats, berries, protein powder, longevity spices, including ground flax seeds and so on. Breakfast is a whole lot nicer with yoghurt than milk imo. I would love to be able to make the 16 hour yoghurt of the other poster below, but here in Australia there's no soy milk sold which is just soy plus water. I'm sick to death of nut milk bags so I'm with Joey and Tim, a drainer to make Greek-style is the go. It's much easier to clean than nut milk bags, one of which I have to use after making soy milk in a soy milk maker. The instant pot is great for making a decent size batch (I'd make more for your 3 person household to cut down on fiddling with yoghurt making). Another detail to keep in mind over time is over eight weeks or so you need to use fresh culture for the yoghurt to set. The probiotics in the yoghurt you make week after week lose their oomph and you can't use yoghurt from your last batch and top it up with probiotic capsules or new culture, you need to start fresh every 8 or 9 weeks, or could be less. I'm so glad you tackled this project. Ferments are great for us to have regularly, daily in fact, according to numerous experts, ie: I also make sauerkraut, kimchi, red onion slices, cucumber slices, beetroot slices (Australians fancy beetroot on their burgers) etc. as sides and additions to lettuce cups, burgers, sándwiches and so on. Like yoghurt, there's a bit of an art to ferments too, so they are not just sugar and salt water with some flavours added. I think making yoghurt is a bit like sourdough bread making, you get into a routine. I don't make much bread these days, but there's always my 16-year-old starter Marmaduke hanging out in the fridge raring to go if need be 😅
Thanks so much for this in-depth reply and for all your information. I love knowing that we are doing similar things even though we are on opposites sides of the planet. I really want to make my own plant milk but like you, I hate the idea of nut milk bags.
@PlantBasedDads It's the proof we are global and have been for a very long time. What is colonialism if not globalisation, same with religions, wars 😔, capitalism, and so on. Food globalisation is literally the icing on the cake. You've both done a great job in the past six months. And Joey your surgery and good looking recovery is wonderful. Not everyone is a young woman in their thirties on this vegan journey, so there needs to be different horses for different courses. I do think the basic model from Dr McDougall is still worthy of a vegan Nobel in nutrition, but it does need some rejigging for lots of folk too. Dr McDougall often addressed those things with his regular spot with Chef AJ and also in his newsletters, fortunately all archived on the McDougall website, but again, it's a wide-ranging endeavour and you've been very helpfully constructive👍🏻
Oh! And spot on about creatine too! 😊
I made my own yogurt during covid, but have gotten out of the habit. You’ve motivated me to make it again.
Glad to hear it. It is so much cheaper to make it at home, right?
Hi from Montreal! I buy super smooth organic tofu (1000g or 35 ounces) in a tub, drain and blend with 1.5 tablespoons of maple syrup then add the contents of 4 probiotic capsules. Pour into 4 mason jars, place in the instant pot at 104F for between 16 and 20 hours. It isn't as thick and the macros as follows: 132 calories, 15 grams of protein, 3.5 grams of fat. As it sits in the fridge, water separates from the tofu yogurt which is visible at the bottom of the mason jar. Drain before consuming. ❤ur content guys!
The tofu idea is intriguing for sure!
@@PlantBasedDads More calcium in tofu than in unfortified soy milk.
@@fionadale8044 yes. Absolutely
I love it when you do videos together! Hey, did you know you can save the vegan whey and make all kinds of fermented vegetables? Pick up a book on lacro-fermentation and follow the same steps, just using your vegan whey. I love making fermented condiments with my soy whey, like probiotic ketchup and fermented carrot shreds. Yum!
Actually, since this video premiered, I am now freezing the whey and using it as my starter for new batches. It works perfect the first time every time.
@@PlantBasedDadshow much whey do you use per batch?
I am freezing all the whey in 1/4 cup containers with lids and then thawing them out 2 days before I need them. It works well on the first try every time now.
I have been using cultures for health for 8 years and have never had that happen where it needed the second processing. I am glad that I know what to do. I think you may have gotten an old batch.
I freeze my whey to use as a starter after straining without having to use any of my precious yogurt!
So using the whey as a starter works?
I just put all needed stuff and perhaps some jars for later or whatever you want sterilized like spoons or other utensils into the instant pot and cover then run it on steam for a few minutes, easier than pouring boiling water.
I've used 3-1qt canning jars for yrs. I use Westsoy organic unsweetened, yogurt starter, instant pot. Fill 1st jar half full, add starter, shake well. Distribute this mix evenly into 3 jars, top off with more milk. Screw on jar lids, place in instant pot, lay lid on top, set yogurt setting 15 hrs. Perfect every time. I've used Eden and it makes thicker but twice price.
I used Westsoy too with the exact same results I had with Edensoy. Westsoy was cheaper for sure so I do like that, but the Edensoy has the higher protein so that is why we went with that brand. Thanks so much for commenting. I love that so many of us are all making yogurt at home.
Looking forward to more recipes using yogurt, thanks.
I have plenty to show you. Thanks so much for watching and commenting. We appreciate you.
Great video Guys. I put mine in individual jars inside the pot use the regular instant pot lid, and I haven’t had any issues with it not working. Also put my straight into the fridge out of the instant pot😮 Maybe I should try leaving it on the counter for a bit😂
You plan seems much simpler. If I was not making Greek yogurt, I would do the same thing. Thanks so much for watching and commenting. We appreciate you!
Thank you. I bought a pressure cooker and my yogurt failed to do anything. I was ready to give up till i saw your video. Thank you.Sue from Australia
She did you get it to work. We do it differently now. We put the milk into a cold instant pot , add 1/4 cup of our last batch of yogurt and set it to cook on yogurt setting for 10-12 hours. Works every time.
I make my yogurt with the westsoy milk and garden of life probiotic. Works great.
I did the Westsoy milk for a while but switched to the Edensoy because of the higher protein content. I am going to look into the Garden of Life probiotic.
I use that exact same starter, but put it into room temperature soy milk then in 4- quart size jars then put the jars in my instant pot for 12-14 hours. It has never failed me. I do like the option of using the drainage pot to make it Greek yogurt! Thank you!
I like the jars idea and have seen that many times, but I have to weight the final product so I can portion it out exactly since I count all my calories and since I am having to strain it for Greek yogurt. It's a compromise for sure.
wow guys this is amazing! I need to get on making this yogurt asap. I spend way too much $$ on Vegan Greek Yogurt here in Canada :(
Great to see you. I am loving all the fitness tips on your channel.
I don’t know if someone else said this but with the “starter” you need 1 packer per quart… that may be why it works the 2nd time around 💕
I tried many different combinations with no luck. Now I just freeze the whey from the last batch into 1/4 cup servings and then toss one in the next batch of yogurt and it works every time on the first try.
I make mine using Trader Joe's soy beverage. I put the starter in the carton and shake it up and pour into individual jars. I have found 13 hours is the magic amount if time. I also use the Greek yogurt strainer you have. I do not worry about sterilizing anything or wait additional time.
So funny... I'm watching kinda late, I'm sitting here wearing a Tokyo shirt also... Lol is that date I should watch this video?
Yes, Yes, Yes! I make mine with that starter and West Soy Soy Milk. I don't heat the milk first and it has worked every time for me. If you don't want to buy the yogurt strainer, you can use a fine stainless steel mesh strainer, even better, line it with coffee filters. I grab a half cup of the whey with some of the white swirly stuff in it and use that for my next pot. Works great! I have been able to eat all the yogurt! Love that you shared this, guys :)
We have been doing this for a few weeks now and the first few times we did not heat the milk. I don't know if its doing anything by heating it but it failed each time on the first time with that same starter when we just did the whole thing at room temp. So now we are superstitious
I don’t waste my money on the starter I use my Greek starter from a previous batch works like a charm
@@cherylthomas5350 I have started doing that and last week I used the whey and it worked great too
Thanks for sharing your experience. I dabbled with making my own yogurt in the past and was always told to avoid metal as it kills the bacteria (sane w/ kombucha) but it looks like it’s not really a problem. As others have stated I just used large mason jars in the instantpot and threw in leftover yogurt and shook it up, no whisking necessary. I’m curious, does the “whey” not have any nutritional value?
I read somewhere that it has very little protein but I cant seem to get any real data on it. I am going to try using it as a starter next time and freeze the rest. Thanks so much for commenting.
@ that would be really cool if you could use it as a starter! Thanks for your content and efforts. I really appreciate it.
what about the calories from the whey you threw away. You need to subtract that from the calories on the nutrition label.
From what I read, there is very little protein or calories in there, but my calories are on the top end for this just in case. I have no way of knowing what the calories are for the whey. It doesn't seem to be readily available. Let me know if you find a place online to figure that out and I will adjust it.
Can you freeze this for ice cream?
Hmmm. I never thought about that.
It’s the time, not the packets. 24 hours will solve your problems
24 hours in the IP the first time? Does it change the taste?
Thanks for this very detailed video, Joey! I have that exact vegan culture starter in my cupboard but haven't taken the plunge to actually make the yogurt 🙃.
I'm wondering, though, about your macro calculation (not that I care about macros personally). What about the amount of calories and protein that might have been lost in the"whey"? Just because it looks like water, doesn't mean that some of that does not contain protein or calories. Just saying😉
From what I have read, there is very little protein or caloires in the Whey, but I can not get exact info on it.