I believe you can freeze a few tablespoons of your freshly made yogurt to use as the starter for your next batch. That way you don’t have to worry about eating it all and you always have some on hand. Love your videos!
Ooooh, great tip!! I was wondering if you could freeze it! This is so helpful, thank you for sharing!! 💕 And so glad you are loving the videos as well!! 😊😊 Really appreciate your kind words.
Love that Instant pot but sometimes I wish I had two when it is tied up making yogurt, tempeh, or natto! I've been making cheap yogurt with my own oat milk... I just blend 1 1/2 cups oats and 1/2 cup cashews (optional but nice) or else just 2 cups of oats with 4 cups of COLD water (so as not to activate the slimy oat starch) and blend for a short time so it doesn't heat up. Strain through a nutmilk bag and add directly into the IP liner. Use the "more" or high yogurt setting to heat and thicken it, (be sure to stir from the bottom frequently to prevent sticking) then let it cool to around 100 F before adding your starter. Make sure to change it to the "normal" middle setting to incubate, pop on the lid (no need to seal) and set the timer for 8-9 hours. I always do it over-night so I can use the IP all day! Love your channel BTW! Subbed.
Oh wow! You are an IP expert making your own tempeh and natto! 🤩🤩👏🏼👏🏼👏🏼 I am impressed! I’ve seen a lot of people have 2 IPs who eat this way, so I wouldn’t think it’s that out there! But making the yogurt overnight works well too. Your yogurt recipe sounds delicious! I’m going to have to try it out. My husband and I have been looking for a new yogurt recipe to try and I’ve had a few people suggest adding cashews. 😄 I like your technique as well, thanks for the suggestion! Glad you are enjoying the vids! I appreciate you being here!
I’ve been vegan for 24 years and giving up yogurt was one of the hardest things for me. 🙌🏽👊🏽 Way too lazy to be making my own but this looked great. ❤️
Oh wow! 24 years! That's amazing! Hahaha, I thought the same thing at first about making my own yogurt... but after you do it 1 time, you'll see it's really so easy. Does take a bit of patience to wait for it though!😄😄
I prefer to use a probiotic capsule- the yogurt comes out thicker that way for me. The water that I drain from the yogurt, I use for baking bread, or in other baked goods. Don't know if there is any nutritional benefits, but it adds a savory tang. Thank you for your videos ❤
Oh really!? You know, I haven't tried the probiotic method in a while... perhaps it's time for me to do a side by side comparison! The tip for using the leftover yogurt water is excellent!!! I love a savory tang in my bread. Thank you for the suggestion. 💕🌱 And you're always welcome for the vids. So glad you are enjoying. 🤗🤗
How long before you should put the jars of yogurt in the refrigerator? Anybody know? Is it like leftover food...you let t coo before refrigerating it....Thanks and Happy Holidays 😇
@@cubbymombudgeting8027 Usually I put it the fridge pretty much right after I take it out of the instant pot! I do let it cool a bit, but it’s usually not that warm. Hope this helps. 😊 Happy holidays to you too.
Looks yummy!! I make tofu yogurt in my instant pot - 1 package of mori nu extra firm shelf stable tofu, 1 probiotic capsule (need at least thermophilus and acidophilus) 1/2 c or more soymilk to thin, a little sugar or maple syrup to feed the probiotics, immersion blended in a mason jar (I add probiotic with a chopstick after blending tofu, soymilk, and sugar), put mason jar in Instant Pot on yogurt setting for 13.5 hours. Comes out thick and tangy like greek yogurt! Sometimes I add jam or sweetener to it afterwards, but I keep some plain for curries and smoothies.
What a brilliant idea! Thank you so much, that's the best thickening method I've heard. I used 190g leftover tofu (still fresh, kept in water only for a day) and t1 cup fresh soy milk I had made this morning with 2 tablespoons of greek style soy yogurt. It was looking like thick runny custard. It's in the instant pot now and I can't wait until tomorrow to see how it does. I tasted what was left in my mixing bowl and it was delicious. The tang after fermentation will make it perfect!
@@mykaat you might need to add a little sugar to it too next time before incubating (if it doesn’t come out tangy enough) to make sure the probiotics grow. Also, I sterilize the mason jar on steam first in the IP to eliminate other bacteria I don’t want to grow. I use Silk organic unsweetened soymilk to thin as it doesn’t have extra gums or flavors that could possibly affect the outcome.
@@LetsEatPlants I hope it works for you. If you want to use the recipe in a video, it would be fine by me. I got tired of straining and throwing away half of my soymilk when the "let's use tofu" idea hit me. This version is cheaper and always works out for me.
@LetsEatPlants HI! I just wanted to follow up with you on my almond milk yogurt trial. I tried a "shortcut," using organic apple cider vinegar to curd the milk and separate the whey from the cream. The next day, I fully strained off the liquid and refrigerated the cream. As it turns out, the yogurt has a delicious taste with just enough "sour." However, it lacks the type of smooth consistency featured in your video. Do you have any suggestions for developing a creamy consistency to the yogurt? I'm thinking that blending in a good quality oil might help.
I'm so excited, I made this recipe today and it turned out great! thank you for sharing an easy, straightforward recipe! btw, I used the instant pot metal bowl and a metal whisk and it turned out great!
Thanks I always use soya milk to drink,do yogart ,tofu and use the left over (okara)for baking my bread none gluten.This is since1996 following a course of macrobiotic Japanese school of nutrition.
If you don’t have a glass lid, you can take the silicon ring off your regular lid. That’s the part that holds smells. I learned to do that after I made my first batch of yogurt that tasted like garlic and onions. 🤢
Hahaha, garlic and onion yogurt does not exactly sound appetizing! 🙈🙈 Excellent idea! I finally broke down and bought extra sealing rings so now I just change out the ring... but very good point that it doesn't even need a ring since it's not sealing! Thanks!! I'm sure others will find this helpful! 🙏🏻🙏🏻
Unfortunately I realized this after putting my silicone mat in the dishwasher, then using it to bake and haveinf the food have a slightly soapy taste. 🤦
Also, if you will be using the regular IP lid, take off the little silicone piece on the steam valve as it also holds odors like the lid gasket. I bought a spare one for yogurt making.
Iv used medal and it’s fine. I poor my soy milk directly in the medal pot and it turns out fine also. Iv been making soy yogurt for a year now. I strain mine also.
Great to know! Yes, I've seen a lot of recipes where they just make it directly in the metal pot and many people say it works!!! I should just give it a go myself one of these days. 😅 Thanks for letting us know that has been working for you! 💕🌱
It is possible to make a fermented vegan yogurt/drink with any vegan milk. The higher the protein content, the thicker it will get, but getting it thick is pretty easy. Just add xanthum gum or tapioca pearls to thicken it. I grind up oats (quick, groats, any), I don't even bother straining it because I want the fiber as well, then I 'sterilize" in instant pot for 2 minutes in canning jars, let it cool, then add probiotics, then culture for 12 hours or less. It is more like a yogurt drink, but the important part is that you are getting all those good bacteria into your gut. Hope this helps. I always read that low protein vegan milks won't work. Just be sure you add some kind of fruit or sugar so that your bacteria has something to feed on. And God bless everyone who is compassionate to the other beings of this planet. Do anything to me, but please don't take my babies away from me.
Wow! I am so intrigued by your suggestions here! I will have to try the oats & probiotics technique... I have never even heard of that before! 🤯🤯 Thank you so much for sharing! Can’t wait to try it. Agree about compassion to our animals friends! Thank you. 😊💕🐷🐔🐮🐶🐱🐣🦞🐠
We order westsoy from Walmart online. Seems the best deal, thanks for the metal spoon NoNo tip. I love your methods, for us it's 4 one quart mason jars then a nut bag.
You’re so welcome! Oh the Star Wars instant pot is so cute! 🥹🥹🥹 Very glad you’re here and I have a new instant pot video coming next Wednesday, keep an eye out for it. 🤗
This is such a great video that’s how my mom used to make regular yogurt she always saved a little bit of the old one . And then we strain it and make labneh which is like a soft cream cheese.
Yes! I’m not sure how that will affect how long it lasts in the fridge though. I like to add some sweetener (such as maple syrup) after it’s done fermenting. 😊
I think it's good to have two Instant Pots. One 6 quart IP for savory/garlicky/chili paste type main dishes. And one 3 quart mini IP for flavor-neutral rice/oatmeal/yogurt/sweet dessert type items. Thanks for showing us vegan yogurt!
The instant pot linked in the description box has the yogurt setting! Whatever you use should hold a temperature around 110 F. That’s for any yogurt that you are fermenting (with a probiotic) even coconut yogurt. 😊😊
Good question! You’ll have to check the settings of your particular model. You’re looking for it to be around 100-110F for several hours. Do you have the Sous Vide button? I believe it’s the same but double check your instruction book or online. 😁 Another way to do it is to keep in the oven with the oven turned off, but the oven light on. That is another way I’ve seen it done. 😊
WOW the ending result looks amazing and it’s such a saving technique as well! I love yogurts, my favourites are the Alpro yogurts and I also like Koko yogurts! Both of these brands make the best yogurts I’ve ever had! Much better even than the non-vegan yogurt! I watched the video you mentioned in the beginning and it was funny how the yogurt turned at the end! 😂
I've heard great things about Alpro as well! Haven't tried it myself yet. Also never heard of Koko, but I agree that some of these yogurts are so amazing compared to non-vegan. As vegans, we really have it all now! 💕 Hahahaha... oh yes, that yogurt was not so great. 🙈 But cooking is all about experimentation, right!? 😆
@@LetsEatPlants I highly recommend the Alpro yogurts! Especially their strawberry yogurt it’s so good! Haha yes exactly it happens with cooking! It’s okay if a recipe doesn’t turn out to be good, you experiment and learn how to improve and that’s how you become good with cooking!
Yep! Very true!!! I’ve been practicing for years and still have no idea what I’m doing half the time. 🤪🤪 But I truly love it and love to learn by doing! Will keep an eye out for Alpro... pretty sure it’s not available in Canada though. 😢😢
Copper utensils have a anti-microbial affect. Do not use copper for sure. Some brands use mixed metals for this reason but often do not tell you on the packaging.
It’s a game changer if you like thick yogurt! 🙌🏼 One time I strained it for like 5 days on accident... it was basically soft cheese consistency at that point! 😆😆😆
You actually don’t need water in the instant pot for this recipe! On yogurt mode the heat is very, very low. Even lower than slow cook. But you can also use another warm place in your house if you prefer! 😁
Thank you for the Canadian tip the cost of the Westsoy product, if you can find it is about $5. I bought dry soy beans to try making my own milk so I could make yogurt. Haven’t tried it yet as it was a bit daunting of a process.
Oh wow! $5 for West Soy!? Glad we can use Natur-a brand then! 🤩 I bought soy beans to try and make my own milk too! 💯 agree it is quite daunting... so the beans have just been sitting in my cupboard. 😂😂 I would like to make a video about it once I do it, perhaps a very, very beginners guide. 😄💕🌱
@@LetsEatPlants I would def love to see that Video. I have a 50lb bag of soy beans for making all this soy.. tofu and milk.... now yogurt.. imma nervous Nelly when it comes to paving the way.. I rarely succeed the first few times is why.. 😆
Thanks for the video and I really like the idea of an alternative lid. I prefer thicker " Greek style" also and after trial and error I've found that soaking 1/4 cup of raw cashews and then blending it in the soy milk before placing in the InstantPot did the trick agar agar couldn't. Seriously, no waste, all thick😄
@@LetsEatPlants Full disclosure about the thickness. As of this morning I noticed it’s gotten more liquid or “loose” as the days have passed but now it’s the consistency of store bought. I’m making a new batch this week and this time I’m going to try 1/2 cup cashews and 13-15 hour in instant pot. Thanks again for your vid!
I have heard people have done it successfully! I personally haven’t tried it, but I believe it’s possible. I would run the IP liner through the dishwasher before doing so though. You need a sterile environment so that you don’t get pink mold on the top. 😊
Two thoughts, there is a sling for the instant pot to make it easier to get the bowl out. Also, there is a strainer just for yogurt that is endlessly reusable.
Hahaha kind of! When Q and I first moved back from Hong Kong, we stayed a few different places before settling. I think there are probably 4 kitchen shown in total in the history of this channel!? 😂😂
@@LetsEatPlants yeah I'm currently kind of binging your videos, so I'm seeing different kitchens all over as videos are presented in some random order 🙂
Hi there! I have heard you can ferment on the counter with a towel wrapped around your yogurt if the weather in your kitchen is not too cold. You can also try in the oven (oven will be OFF) just leave the oven light on. I haven’t tried the first method, but I did ferment in the oven before with a different recipe and it worked decently well. 😊
We do not have a yogurt maker. We just left it on the counter. It worked fine (it was much cooler outside, so we just turned on the second heat in the house, and there you go, perfect room temperature). The lightbulb in the oven is malfunctioning, but looking forward to try fermenting in the oven (when oven is OFF ofc).
I think it would be ok! It was recommended to me to find a soy milk with the least amount of ingredients (i.e. as close to just soy beans and water as you can get!) but the one I use in this video has a few other ingredients such as calcium carbonate and vitamins and yet it works fine! I would give the Alpro a try and see. 😁
Oh my gosh I'm learning so much from your videos and they're really getting me inspired. I do not have an instapot I actually bought one at one time and well I'll just say it didn't work out lol. So lately I've been wanting to make non-dairy kefir with kefir grains or water kefir grains. You can actually buy them off of eBay ..do you know anything about that? It's supposedly super healthy and has tons of benefits. I also really enjoyed your latest food prep video, this is what I need to do and when I watch you do it it seems manageable. You just have a way of teaching or presenting that makes sense to me and I'm usually rolling my eyeballs at other RUclipsrs cuz I just don't get it like you said the same thing everyday in the same containers doesn't appeal to me. I work from home as well for the most part. anyway I'll end this novel by saying thank you thank you thank you I wish I found you earlier. I appreciate more than anything your upbeat attitude and you are just so pleasant to watch and learn from, I thank you so much!
💕💕💕 Wow this comment made my day!!! You are too kind! 🤗🤗 So glad to hear you are finding the content useful. 🙌🏼 I don’t know anything about making kefir... but I’m intrigued! Is the process similar to making yogurt at all? I should do some research on it.. I would love to know more! Really glad you found the meal prep video useful! It does take some time to get it all done, but it’s great to have ready-made beans, greens & grains in the fridge ready to go. 😊😊 And you are so sweet to say all those nice things! Really really loved reading your comment. 🥰🥰
@@LetsEatPlants you deserve all the good comments! Here's a link from a blogger I like, may shed some light on kefir. Of course it's commonly made with dairy milk but it can be made with Sawyer almond milk but you have to start out with water keeper grains rather than milk kefir grains. I'm just learning about it myself. The link I'm posting is even a different take on it where it's water soda keeper anyway check it out if you'd like 🥰 Oh and I would not use granulated sugar as this recipe calls for, but that's just me. wellnessmama.com/2261/water-kefir/
Potentially! I’ve even heard of people leaving it in the oven (with the oven off but the light on) or on the countertop with a towel wrapped around it. You want a warm but not hot environment. So if your pressure cooker doesn’t have the yogurt function you may need to check the manufacturer’s settings to see what is the lowest temp it goes.
I have heard it won’t ferment properly… so it basically stays liquidy. But I haven’t tried it myself so can’t say for sure! That’s just what I read throughout my research. 😊
Good question! The yogurt setting keeps the instant pot temperature at 108°F to 112°F. I believe the keep warm setting is actually set to a higher temp. than that, but you should definitely check your individual model to make sure. If your keep warm setting is too warm you can try in the oven with the oven turned off, but the oven *light* on. I have read the oven light emits enough heat to work similarly as the yogurt setting. 😊😊 Hope this helps!
It's 1:30am and I was about to make yogurt with my carton of Natura Soy Milk. When I opened the screw top I noticed there was no seal underneath. Is that how all their cartons are sold? I cannot remember what the last carton was like when I made my first yogurt. Would you be kind enough to let me know if there should be a seal under the screw top. Thank you. I may go ahead and use it anyway but I do feel uncomfortable when I don't see a seal beneath a screw top.
@@LetsEatPlants I called Natura directly and customer service explained what you mention that the seal automatically breaks when you unscrew the cap. Thank you for responding. I did some research this afternoon on soy milks. I just ordered 2 x 943ml EdenSoy cartons from Amazon. According to reviews this has only two ingredients, water & soy. I thought you might be happy to know.
@@Jennifer-oz8ec Ooh nice! Eden soy and west soy were the 2 I was looking for here and couldn’t find!! 👏🏼👏🏼👏🏼 Thanks for letting me know Eden soy is on Amazon. 😄😄
@@LetsEatPlants Yes, I read the reviews on EdenSoy on amazon.ca and ordered. I made my second batch and let it incubate for 12 and then 8 hours. At the end of these 20 hours, I noticed there was quite a bit of whey, a little runny. Anyway, I put it in the fridge and will check tomorrow. Has that ever happened to you - where it's a little bit runny? My thinking is that it should still be ok and edible after the whey is drained. I think I know why the texture may be a little different this time. I used Silk soy milk instead of Riviera.
@@Jennifer-oz8ec Yes I’ve definitely had that happen. Usually if I don’t drain off the excess liquid, I will see some separation and it is definitely quite runny. Totally normal! It is possible different yogurt “starters” give different results as well. It might thicken a bit in the fridge overnight, but if not you can always strain off the excess liquid. 😊😊
Definitely check your pressure cooker’s settings! I believe the instant pot yogurt setting maintains a very very low temperature (I forget the exact temp but I’m sure you can easily find it online!) so you would want to make sure your pressure cooker can keep the same low temp. Also, if that’s not an option... I have heard just a “warm” place in your kitchen will work. I.e. in the oven with the light on but the oven off. I’ve even heard some people wrap their bowl with a sweater and then keep it on the counter. 😳🤷🏼♀️🤷🏼♀️ Definitely look into the settings of your pressure cooker first, and then if it’s not an option you could always try the oven technique. Hope this helps! 🤗
I may give this a try some time just because it's pretty low effort, but I highly recommend making yogurt from homemade soymilk instead. The yogurt comes out much thicker and it is a lot cheaper. Making yogurt from homemade soymilk winds up costing roughly $0.32/quart of yogurt vs &3.69/quart of yogurt if you're using the milk listed in the description.
💯 agree!! I think homemade soy milk will be great for this! I haven’t tried to make it myself yet, I’m a bit intimidated! But I’m sure the taste and texture will be worth the effort. 😄😄 The Natur-a brand soy milk in Toronto is pretty inexpensive ($2.50 CAD at No frills) but I do think it will be cheaper to do homemade as well! I haven’t calculated exact price per quart... 🤔🤔 but it will be interesting to compare! Good point! 👍🏼 Any tips for making a good homemade soy milk?? 🙏🏼🙏🏼
@@LetsEatPlants it's really easy to make! Just blend up soybeans and water, strain out the pulp, heat for 20 minutes, and you're done! I was making my own soymilk for a while but I got lazy after a while and went back to store-bought milk.
@@AConnorDN38416 that does sound easy!!! Thank you for the encouragement. ☺️☺️ I have some soybeans already at home I might have to give it a try this week! 🙌🏼 Thanks! 🙏🏼
This is soooooo helpful. My favorite flavor vegan yogurt is alway sold out. Now I can just make my own. How long do they last in the fridge? Thanks Love. Will be making this tonight 😘
Yay! So glad to hear you found it helpful. 🤗🤗 I’ve had batches in the fridge for about a 10 days and they were fine! I think 2 weeks is prob the longest recommended, as long as it’s stored with a tight lid. Enjoy! 🌱🌱
There isn’t really a recipe! You simply mix 1-2 tablespoons of the store bough yogurt with a plain, 1-ingredient soy milk (soy beans and water only if you can find it!) and then set it in the instant pot for 10-12 hours on the “yogurt” setting. Hope this helps! Let me know if you need more info. 😊😊
Hey there! I'm not sure as I'm not familiar with that type of yogurt maker. But if it's a kind that keeps the temp around 110F and allows it to ferment slowly, then I don't see why it wouldn't work! Hope that helps. 😊
I don’t, I actually am not even sure where this bowl is from. 🙈 I just used an oven/ microwave safe bowl, but it doesn’t get too hot in there. Mine actually wasn’t too great of a fit… make sure you can take it easily in and out before pouring the liquid in. 😊😊
It lasts about 7-10 days in the fridge! I'm not sure about freezing it because I think that kills off some of the probiotics, which is what's needed to culture the new batch. 😊
1-2 weeks if stored properly, but make sure to save 1 tablespoon to make the next batch with (and it's usually recommended to make that batch around 7 days later). 😋
I love this, thanks so much! Something I wonder is if making perpetual batches for months could result in them gradually spoiling. If you start with a few tablespoons of fresh yogurt, then you mix it into a batch, then that batch sits a few days, then you use a few tablespoons from it for a new batch that sits a few days, etc. So technically, you'd end up with (of course highly diluted) parts of that batch from 3 months ago in your current batch. I wonder if this could increase spoilage or eventually create batches with bad bacteria in them that go bad really quickly while fermenting or such. I mean, it would take some dedication to keep perpetual batches going for months. But I eat plant yogurt daily currently and I absolutely love it so I could see me keeping it going for months on end lol. Just curious! Maybe we can research it!
Would love to know the research on this! I haven't had any problems with it so far, but I'm definitely not an expert on fermenting. If you find out, please share! 🤩🤩
I got mine at No Frills! I *think* that means Loblaws should carry it too? 🤔 Maybe double check their website to see if the one near you carries it before you go 😁
It looked like you just put the glass bowl into the inner pot and said that you could use mason jars. Is that true? just sit them in the instant pot inner liner?
This reminds me of when I used to make normal yogurt back in the 1980's in San Francisco. You just used an amount of the yogurt from the previous batch as a starter to make the next batch. It is similar to sourdough principle. using a bit of the starter from the new batch to you are making the bread from to keep the sourdough starter going and make new bread. Nice! there was a comment about adding probiotics to the yogurt mix . But then if you do that then reserve some of the yogurt you made with the probiotics to start your next batch.
@@LetsEatPlants I don't know if the instapot sous vide goes that low. But I have a stick sous vide and that will work. I'm sorry I made you look that up, I googled it myself not long after and found it. I just wasn't thinking at the time. Thank you soooo much for your videos. I've recently developed a severe dairy allergy, and that's been a challenge. I can't eat anything with additives and need to make everything myself from whole organic foods.
@@moand7862 Hahaha no worries, you’re not the first person to ask so I googled it once a long time ago and just have kept it in mind since. 😜Glad the sous vide stick will work! And so glad you are enjoying the vids! How frustrating about the allergy, hope you are managing ok. That sounds like quite a challenge.
Possibly! I haven't tried it myself, but I have seen others make it work. I would think oat milk doesn't have enough protein to make it work for this recipe, but can't say for sure as I haven't tried it yet. But I do recall seeing that this recipe uses oats, so it may be up your alley! ruclips.net/video/fEtczYj7XVs/видео.html
I live in Mexico and there are no brands of soy milk here that only contain 2 ingredients. I’m making soy yogurt today in my Aroma multicooker using a box of Ades soy milk and some L. Gasseri probiotic capsules. I used a silicone spoon to stir it with. It’s incubating now, and I’m hoping for the best. I’m very experienced with making regular yogurt in a yogurt machine, but I’m now lactose intolerant, & have decided to use soy.
I have made it with a soymilk that has about 4 or 5 ingredients, so I think it could still work for you! Will hold good thoughts. 🙂🙂 Let us know how it turns out!
@@LetsEatPlants It failed. I don’t know if it was the milk or if I didn’t add enough probiotics. I was following a recipe that said to add enough probiotics to total 12 billion CFUs, & that’s what I did.
@@RUT812 Oh no! I’m so sorry to hear that. 😣😣 It very well could have been the probiotics, when I did the probiotic version before I was told to look for 50 billion (which I was able to find and ended up using). The soy milk could also be the culprit if it has a lot of stabilizers, I think those can affect the outcome but would be tricky to know between those two. 😞
Hi, I just tried to make my own yougurt but after opening the instant pot my jar was overflowed with curdled yogurt. Way too curdled and separated. I've read that it may have been caused by over culturing but I'm scared that this may have been caused by something else. I feel a bit anguished. Do you have any advice? I used my own soy milk for this recipe.
Oh no! I’ve never heard of that happening!!! Were the jars too full? Did you use a probiotic capsule? Have you tried making it without the homemade soy milk? I’d troubleshoot by using a store-bought milk and/or change the culture type to see which is the issue.
I don't think so as there are not enough bacterias but you can use it to make bread for example or other doughs. It's still rich in nutrients and proteins and we go no-waste too =)
😄😄 Aww thank you! I’m actually not a “true” Canadian. 😮😮 I am from California (born & raised) ... but my husband is Canadian ... so here I am! 😝😝 I do love it here though! 💕🇨🇦
Eden soy is available in Canada. It's not as cheap as the Natura brand but it's just water and soybeans. I'm in the GTA and find it at most health good stores here. I am going to try this with eden soy, natura soy and also the silk unsweetened soy milk and see what happens. Silk is much cheaper!
@@LetsEatPlants will do! I have a natura soy batch finishing up in just a few minutes it worked though. I used two approximate tablespoons of silk plain almond yogurt as my starter. Next I'll try the silk soy milk. I love experiments!
EdenSoy is my favorite. It has the highest protein content and produces the thickest yogurt. If I make 2 liters at a time, I will mix it 1/2 & 1/2 with Trader Joe's to reduce the cost. I use NewRhythm Probiotics 50 Billion (in 2 capsules) CFU 20 Strains, 60 Veggie Capsules, 1 capsule in each glass jar ( I use Weck jars), because we love this yogurt so much we eat it all and have no reserve. Sometimes I empty the capsule into the carton and shake it up before putting it in the jar. Makes no difference. I did try the unsweetened Silk, which apparently used to be a favorite by many, but now it has added ingredients and just sort of erupted like a volcano out of the jar. Very disappointing, as the milk has a nice taste. Here in California, WestSoy is more expensive than EdenSoy, which is $4.49 at my local health food store. TJ's is now up from $1.99 to $2.29. Finally, my first success was with The Coconut Cult probiotic yogurt and Eden Soy, which was amazing. But Coconut Cult is over $16 a jar, so I am sticking to the probiotics. I have experimented a lot with different combinations, so have fun doing that. I will run the pot overnight for 14-15 hours. I have never used the glass lid, so that will be my next experiement! Thank you.
Hi there! You can surely use almond yogurt as the starter (as long as there are active cultures in it!). As for the almond milk as a base... I’ve heard mixed reviews! Some people say it does not work well (maybe the almond milk has too many ingredients or not enough protein?) while others say they can get it to work just fine. I have seen some recipes for almond milk yogurt that require a thickener (such as agar agar), so I personally am a bit doubtful of the results of just almond milk + tablespoon of almond yogurt, unfortunately. You can check out this recipe here that uses homemade almond milk + agar agar + probiotics (which you should be able to swap out for 1 Tablespoon of almond yogurt with cultures) nutritionrefined.com/almond-milk-yogurt/ Hope this helps! 🤗
Depends on how much you use for a serving. For us it's about 6 servings, but definitely if you strain it, it's a lot less volume! For an oat yogurt, I'd suggest trying this one! ruclips.net/video/fEtczYj7XVs/видео.html Looks great. 😊
Really loved this video. Have. You ever thought of making homemade soy milk? I wonder if it would be cost effective. I believe it might just be soybeans and water, just like oatmilk.
Girl, YES! It's been on my list of things to make for almost a year now!! I think for Xmas I will gift myself some nut milk bags for straining (good for making all kinds of plant milks!) and just go for it. Hahaha. I have been researching some recipes/ techniques as well. I think it will take a bit of trail and error.. but hopefully it will be worth it! I do think it will bring the cost down, I just hope it's not TOO labor intensive. 😅🤗
Some nut milk bags are made with glues, dyes, chemicals, etc. I bought some called Eco Peaceful 100% organic cotton on Amazon. I have yet to make my own almond or soy milk but do plan to try it out one weekend.
@@Salsagyrl Yikes! Thank you for this info!!! I bought some on Amazon too... hope they are ok! They look like a good quality brand, but it’s so hard to tell these days! 😰
Great video, Maddie! I typically add chia seeds to help thicken my yogurt, and I notice that different brands product different thickness. I have great results with Edensoy and Westsoy. The Trader Joes' soymilk is half the price of those options, but does produce a runnier yogurt. Psyllium seed husk is a great thickening agent as well. I have a question on the timing - I've been doing the yogurt setting for 14 hours, which is a long time. It looks like you've done 10 here; I think I've seen in a more recent video that your timing was 12 hours. Which do you recommend? Thank you!
Great tips for thickening!! Thank you for sharing! 🤩🤩 The time can definitely be altered depending on how tangy you want the yogurt to taste. 10 hours will be less tangy, 14 hours will be more. 😋
Okay maybe I am completely missing it but I can’t find what option to choose when your instant pot doesn’t have a “yogurt” option. Does anyone have any suggestions or if you could point me to where in the video she explains it?
Hi Ashleigh! What model is your IP? I can help you find the info. 🤗 You basically want it at consistent 110-116F. However I’ve also seen people keep it in their oven with the oven light on (but the oven itself off) as a workaround.
@@AEVI_TheShadowAlchemist No problem! Give the oven technique a try first then. 😊 I'm not sure about that model of multi-cooker, but if you can check the manual for a "warm mode" and check what temp it's at, look for 110F. 👍🏻
1 liter soy milk + 1 TBL vegan yogurt. (Also, it's pretty flexible if you don't have the exact right amounts it should still be ok. 🤗 I think in this video I did 950mL soy milk + 1 TBL yogurt.)
I have heard yes… but I have also heard no. 😂 The reasons are that supposedly it works better with a “higher protein” content plant milk, which oat is not. But then again, some people have said it worked for them… so I’m not 100% sure! 🙈 I haven’t tried it myself since soy has been working so well for me, but it would probably be pretty easy to test it out with oat and see how it goes!
Oh no!! Ok... I've been searching the web for you since I got your comment.. and this is what I've found so far! It *is* possible... it's suggested to use the "Keep Warm" setting... BUT NO LID. It will get too hot. It's only suggested to put a lid on your yogurt jar, and then to set the yogurt on a trivet (directly in the pot will be too hot), and that *should* work! Here's the link to where I found the info: foodisafourletterword.com/recipe/instant-pot-lux-yogurt-recipe-without-yogurt-button/ Additionally.. you could conceivably wrap some towels around the yogurt jar, and then place it in the IP (with everything turned off) and it might be warm enough! Or in the oven with the oven light on can work as well. Hope this helps!!!
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You can use only stainless steel. All other metals are a no.
Thank you for posting this!!! Such a helpful comment. 🙌🏼🙌🏼 That makes sense why I have seen some people use metal. 😊
Just got so say I love the name HoneySpoon BeeWrangler.
okay but do you know the reason why? i wanna learn
@@aarushchaubey516 Some metals simply kill bacteria through chemical means.
Made yogurt in the inner pot many times works fine.
I believe you can freeze a few tablespoons of your freshly made yogurt to use as the starter for your next batch. That way you don’t have to worry about eating it all and you always have some on hand. Love your videos!
Ooooh, great tip!! I was wondering if you could freeze it! This is so helpful, thank you for sharing!! 💕 And so glad you are loving the videos as well!! 😊😊 Really appreciate your kind words.
Would that kill the bacteria?
@@kaceywaceyy not if you freeze some right away after making it. I’ll see if I can find a link and I’ll send it to you.
@@kaceywaceyy According to google, the probiotics can survive the freezing process! Though I haven’t tried it yet myself. 😊
Nice, thanks so much for the info yall!! :))
Love that Instant pot but sometimes I wish I had two when it is tied up making yogurt, tempeh, or natto! I've been making cheap yogurt with my own oat milk... I just blend 1 1/2 cups oats and 1/2 cup cashews (optional but nice) or else just 2 cups of oats with 4 cups of COLD water (so as not to activate the slimy oat starch) and blend for a short time so it doesn't heat up. Strain through a nutmilk bag and add directly into the IP liner. Use the "more" or high yogurt setting to heat and thicken it, (be sure to stir from the bottom frequently to prevent sticking) then let it cool to around 100 F before adding your starter. Make sure to change it to the "normal" middle setting to incubate, pop on the lid (no need to seal) and set the timer for 8-9 hours. I always do it over-night so I can use the IP all day! Love your channel BTW! Subbed.
Oh wow! You are an IP expert making your own tempeh and natto! 🤩🤩👏🏼👏🏼👏🏼 I am impressed! I’ve seen a lot of people have 2 IPs who eat this way, so I wouldn’t think it’s that out there! But making the yogurt overnight works well too.
Your yogurt recipe sounds delicious! I’m going to have to try it out. My husband and I have been looking for a new yogurt recipe to try and I’ve had a few people suggest adding cashews. 😄 I like your technique as well, thanks for the suggestion!
Glad you are enjoying the vids! I appreciate you being here!
@@LetsEatPlants No expert, just poor and cheap, vegan stuff can be crazy pricey! LOL, necessity is the mother of invention.
@@CharGC123 😂😂 very true!!! Either way, I am impressed. 😅
you can make tempeh with the instant pot?
I have 3. I don't regret it 😁
I’ve been vegan for 24 years and giving up yogurt was one of the hardest things for me. 🙌🏽👊🏽 Way too lazy to be making my own but this looked great. ❤️
Oh wow! 24 years! That's amazing! Hahaha, I thought the same thing at first about making my own yogurt... but after you do it 1 time, you'll see it's really so easy. Does take a bit of patience to wait for it though!😄😄
@@LetsEatPlants my mom use to make our own yogurt when I was a kid, so I knew the process. She wrapped it in blankets. That’s how she kept it warm. 👊🏽
So clever. I love old school hacks like that! Our mothers know so much. Thank you for sharing. 💕💕
I prefer to use a probiotic capsule- the yogurt comes out thicker that way for me. The water that I drain from the yogurt, I use for baking bread, or in other baked goods. Don't know if there is any nutritional benefits, but it adds a savory tang. Thank you for your videos ❤
Oh really!? You know, I haven't tried the probiotic method in a while... perhaps it's time for me to do a side by side comparison! The tip for using the leftover yogurt water is excellent!!! I love a savory tang in my bread. Thank you for the suggestion. 💕🌱 And you're always welcome for the vids. So glad you are enjoying. 🤗🤗
How long before you should put the jars of yogurt in the refrigerator? Anybody know? Is it like leftover food...you let t coo before refrigerating it....Thanks and Happy Holidays 😇
@@cubbymombudgeting8027 Usually I put it the fridge pretty much right after I take it out of the instant pot! I do let it cool a bit, but it’s usually not that warm. Hope this helps. 😊 Happy holidays to you too.
Which brand of probiotics you found best ?
most probiotic capsules aren’t vegan though 😢
Looks yummy!! I make tofu yogurt in my instant pot - 1 package of mori nu extra firm shelf stable tofu, 1 probiotic capsule (need at least thermophilus and acidophilus) 1/2 c or more soymilk to thin, a little sugar or maple syrup to feed the probiotics, immersion blended in a mason jar (I add probiotic with a chopstick after blending tofu, soymilk, and sugar), put mason jar in Instant Pot on yogurt setting for 13.5 hours. Comes out thick and tangy like greek yogurt! Sometimes I add jam or sweetener to it afterwards, but I keep some plain for curries and smoothies.
That sounds great! I’d love to give your recipe a try too. Sounds much thicker without having to strain! Thank you for sharing. 😃😃
What a brilliant idea! Thank you so much, that's the best thickening method I've heard. I used 190g leftover tofu (still fresh, kept in water only for a day) and t1 cup fresh soy milk I had made this morning with 2 tablespoons of greek style soy yogurt. It was looking like thick runny custard. It's in the instant pot now and I can't wait until tomorrow to see how it does. I tasted what was left in my mixing bowl and it was delicious. The tang after fermentation will make it perfect!
@@mykaat you might need to add a little sugar to it too next time before incubating
(if it doesn’t come out tangy enough) to make sure the probiotics grow.
Also, I sterilize the mason jar on steam first in the IP to eliminate other bacteria I don’t want to grow. I use Silk organic unsweetened soymilk to thin as it doesn’t have extra gums or flavors that could possibly affect the outcome.
@@LetsEatPlants I hope it works for you. If you want to use the recipe in a video, it would be fine by me. I got tired of straining and throwing away half of my soymilk when the "let's use tofu" idea hit me. This version is cheaper and always works out for me.
@@lemonadestand4386 Awesome! Thank you for all these tips!
Love how simple this was, with no over-heating (only warming), and minimal ingredients. Will give it a try, using an almond beverage I get from TJ's.
Nice! Would love to hear how it works with almond milk. 😊
@LetsEatPlants HI! I just wanted to follow up with you on my almond milk yogurt trial. I tried a "shortcut," using organic apple cider vinegar to curd the milk and separate the whey from the cream. The next day, I fully strained off the liquid and refrigerated the cream.
As it turns out, the yogurt has a delicious taste with just enough "sour." However, it lacks the type of smooth consistency featured in your video. Do you have any suggestions for developing a creamy consistency to the yogurt? I'm thinking that blending in a good quality oil might help.
@@3YZ-TS191 Oh, awesome that the flavor worked out well! Hmmm... what about just blending it without the oil? Would that help?
This video was incredibly helpful. I've made my first batch of soy yogurt using your method and it came out perfectly. Thank you so much
Wonderful! I’m so glad to hear that! 😃😃
I'm so excited, I made this recipe today and it turned out great! thank you for sharing an easy, straightforward recipe! btw, I used the instant pot metal bowl and a metal whisk and it turned out great!
That’s awesome!! So glad it worked well!
Thanks I always use soya milk to drink,do yogart ,tofu and use the left over (okara)for baking my bread none gluten.This is since1996 following a course of macrobiotic Japanese school of nutrition.
I’ll definitely give this a try. Love the fact that you are a Torontonian as well!!
Hope you enjoy it! 🤗🤗 Oh yay! Hi fellow Torontonian!
I love how you recommend buying vegan yogurt once and using that as a kick starter. Excited to try this.
It’s been a game changer! Hope you enjoy! 🤗🤗
If you don’t have a glass lid, you can take the silicon ring off your regular lid. That’s the part that holds smells. I learned to do that after I made my first batch of yogurt that tasted like garlic and onions. 🤢
Hahaha, garlic and onion yogurt does not exactly sound appetizing! 🙈🙈 Excellent idea! I finally broke down and bought extra sealing rings so now I just change out the ring... but very good point that it doesn't even need a ring since it's not sealing! Thanks!! I'm sure others will find this helpful! 🙏🏻🙏🏻
Unfortunately I realized this after putting my silicone mat in the dishwasher, then using it to bake and haveinf the food have a slightly soapy taste. 🤦
Also, if you will be using the regular IP lid, take off the little silicone piece on the steam valve as it also holds odors like the lid gasket. I bought a spare one for yogurt making.
Amazing tip, thank you
Iv used medal and it’s fine. I poor my soy milk directly in the medal pot and it turns out fine also. Iv been making soy yogurt for a year now. I strain mine also.
Great to know! Yes, I've seen a lot of recipes where they just make it directly in the metal pot and many people say it works!!! I should just give it a go myself one of these days. 😅 Thanks for letting us know that has been working for you! 💕🌱
Stainless steel is fine. Most silverware is, not all, but majority in USA.
Your multicolored stove backsplash is beautiful
Isn’t it cool? We were only at that house for a short time but I always thought the kitchen was great. 😊
really appreciate your video! also excited to have found your channel! I'm also in Toronto
Oh yay! So good to meet other Torontonians on here! 🤩 So glad to have you here. 🤗🤗
Very cool! Never thought this process would be that straightforward. I'll have to give it a try 👌 Great job making this easy and informative.
Yes! Once I did it the first time I was like.. why haven’t I been doing this the whole time!?? 😂😂 Definitely give it a try!
I didn’t notice the name of your channel until you said “Let’s Eat plants” at the end. Love it!! And thx for a great video 🙌
Thank you so much!! 💕💕🌱🌱 Hehe, yes sometimes I say it too fast in my intro. 🙈🙈
It is possible to make a fermented vegan yogurt/drink with any vegan milk. The higher the protein content, the thicker it will get, but getting it thick is pretty easy. Just add xanthum gum or tapioca pearls to thicken it.
I grind up oats (quick, groats, any), I don't even bother straining it because I want the fiber as well, then I 'sterilize" in instant pot for 2 minutes in canning jars, let it cool, then add probiotics, then culture for 12 hours or less. It is more like a yogurt drink, but the important part is that you are getting all those good bacteria into your gut.
Hope this helps. I always read that low protein vegan milks won't work. Just be sure you add some kind of fruit or sugar so that your bacteria has something to feed on.
And God bless everyone who is compassionate to the other beings of this planet. Do anything to me, but please don't take my babies away from me.
Wow! I am so intrigued by your suggestions here! I will have to try the oats & probiotics technique... I have never even heard of that before! 🤯🤯
Thank you so much for sharing! Can’t wait to try it.
Agree about compassion to our animals friends! Thank you. 😊💕🐷🐔🐮🐶🐱🐣🦞🐠
Impossible to sterilize anything in the pot within 2 minutes so just disregard this inaccurate comment
At what point do you ad the xanthan gum? Before or after the sterilization?
Love this!! I'm excited to try this today. It's hard to find non-dairy yogurt in my rural area. Such a money saver too. Thank you !
You’re welcome! I agree such a money saver. Enjoy!
Tks for sharing this recipe tutorial with us
You're welcome! Glad you enjoyed. 😊
Totally gonna try this... can't wait! Thank you!
You’re welcome! Enjoy! 🤗🤗
We order westsoy from Walmart online. Seems the best deal, thanks for the metal spoon NoNo tip. I love your methods, for us it's 4 one quart mason jars then a nut bag.
Nice! You're very welcome. 😊
Incredible! I’m making this ! Thank you!
You're welcome! Enjoy. 🤗
Love that you wash the cheese cloth and reuse it. I also do. No shame there😊. Great recipe. Thanks. Have a great day😘
Oh so glad to hear I’m not the only one who does that! ☺️☺️ Thanks and glad you enjoyed the recipe.
Oh my god, I'm glad I found this video! I just got my star wars instant pot, I'm trying this on Sunday! New subscriber. Thank you so much!
You’re so welcome! Oh the Star Wars instant pot is so cute! 🥹🥹🥹 Very glad you’re here and I have a new instant pot video coming next Wednesday, keep an eye out for it. 🤗
Thanks for explaining this so clearly.
You’re welcome! 🤗🤗
great video, thanks so much for your help! came out great!
Yay! So glad to hear that! You are very welcome. 🤗🤗🤗
This is such a great video that’s how my mom used to make regular yogurt she always saved a little bit of the old one . And then we strain it and make labneh which is like a soft cream cheese.
Love that! Labneh sounds delicious. Thank you for sharing! 🤗
Can i I add fruit favors to the finished product
Yes! I’m not sure how that will affect how long it lasts in the fridge though. I like to add some sweetener (such as maple syrup) after it’s done fermenting. 😊
I think it's good to have two Instant Pots. One 6 quart IP for savory/garlicky/chili paste type main dishes. And one 3 quart mini IP for flavor-neutral rice/oatmeal/yogurt/sweet dessert type items. Thanks for showing us vegan yogurt!
It's a great idea! A friend of mine has 2 (only 2 people in her house as well) and love her set up. Perhaps in the future. 😜
Thanks! Love this video!
You’re welcome! So glad to hear that! 💕💕
What is the best temperature for coconut yoghurt....which machine has preset
The instant pot linked in the description box has the yogurt setting! Whatever you use should hold a temperature around 110 F. That’s for any yogurt that you are fermenting (with a probiotic) even coconut yogurt. 😊😊
I don’t have the yogurt button. Is there another button I could use?
Good question! You’ll have to check the settings of your particular model. You’re looking for it to be around 100-110F for several hours. Do you have the Sous Vide button? I believe it’s the same but double check your instruction book or online. 😁 Another way to do it is to keep in the oven with the oven turned off, but the oven light on. That is another way I’ve seen it done. 😊
WOW the ending result looks amazing and it’s such a saving technique as well! I love yogurts, my favourites are the Alpro yogurts and I also like Koko yogurts! Both of these brands make the best yogurts I’ve ever had! Much better even than the non-vegan yogurt!
I watched the video you mentioned in the beginning and it was funny how the yogurt turned at the end! 😂
I've heard great things about Alpro as well! Haven't tried it myself yet. Also never heard of Koko, but I agree that some of these yogurts are so amazing compared to non-vegan. As vegans, we really have it all now! 💕 Hahahaha... oh yes, that yogurt was not so great. 🙈 But cooking is all about experimentation, right!? 😆
@@LetsEatPlants
I highly recommend the Alpro yogurts! Especially their strawberry yogurt it’s so good!
Haha yes exactly it happens with cooking! It’s okay if a recipe doesn’t turn out to be good, you experiment and learn how to improve and that’s how you become good with cooking!
Yep! Very true!!! I’ve been practicing for years and still have no idea what I’m doing half the time. 🤪🤪 But I truly love it and love to learn by doing!
Will keep an eye out for Alpro... pretty sure it’s not available in Canada though. 😢😢
How do you stayin it if you use individual mini mason jars??
You can fill the mini mason jars up and stand them upright, directly in the instant pot. 😊
Any idea of temp in the instant pot delux? The choices are high or low for fermentation.
Comes with no instructions!!
Sorry I’m not sure! I’d consult the manual if you have one? You can also google manuals to find them online too. 😊
I've been making Oatmilk yoghurt quite successfully.
Very good to know!! Thank you for that! I hope this will help anyone who is interested to try making yogurt with oat milk. 😊
Buy once, then unlimited starter! I love this life hack!
Exactly! Haha. So glad you enjoyed! 🤗🤗
Thank you for all the explanations. You're a life saver for me 😊
So glad to hear that!! You're very welcome. 🤗💕🌱
Do you need to put any water in your liner under the bowl or jar?
Nope! Just the bowl or jar by itself. 😊
Copper utensils have a anti-microbial affect. Do not use copper for sure. Some brands use mixed metals for this reason but often do not tell you on the packaging.
Very good to know! Thank you for that Gregory! I hadn't heard that about copper. 🙌🏻🙌🏻
Thank you for sharing this ♥️🙏
You’re welcome 🤗🤗
I've never stained mine, good tip. Mine comes out thin too.
It’s a game changer if you like thick yogurt! 🙌🏼 One time I strained it for like 5 days on accident... it was basically soft cheese consistency at that point! 😆😆😆
did you put water in the instant pot? If not, seems the heat would make the glass break & not be good.
You actually don’t need water in the instant pot for this recipe! On yogurt mode the heat is very, very low. Even lower than slow cook. But you can also use another warm place in your house if you prefer! 😁
Can't wait to try! ❤
Enjoy! 🤗💕🌱
Thank you for the Canadian tip the cost of the Westsoy product, if you can find it is about $5. I bought dry soy beans to try making my own milk so I could make yogurt. Haven’t tried it yet as it was a bit daunting of a process.
Oh wow! $5 for West Soy!? Glad we can use Natur-a brand then! 🤩
I bought soy beans to try and make my own milk too! 💯 agree it is quite daunting... so the beans have just been sitting in my cupboard. 😂😂 I would like to make a video about it once I do it, perhaps a very, very beginners guide. 😄💕🌱
@@LetsEatPlants I would def love to see that Video. I have a 50lb bag of soy beans for making all this soy.. tofu and milk.... now yogurt.. imma nervous Nelly when it comes to paving the way.. I rarely succeed the first few times is why.. 😆
@@Shuggies 😆😆 I know the feeling! Ok you’ve re-inspired me to try. Will work on it for an October vid! 😊😊
@@LetsEatPlants thank you thank you !!!!) I will be waiting for it 🤗👍👍👍👍👍👍
Looking Good Maddie!!!
Aww, thanks!! 🤗💕
Thanks for the video and I really like the idea of an alternative lid. I prefer thicker " Greek style" also and after trial and error I've found that soaking 1/4 cup of raw cashews and then blending it in the soy milk before placing in the InstantPot did the trick agar agar couldn't. Seriously, no waste, all thick😄
That is genius!!! I will have to try it out! Thank you so much for the suggestion. 🤩🙏🏼🙏🏼
@@LetsEatPlants Full disclosure about the thickness. As of this morning I noticed it’s gotten more liquid or “loose” as the days have passed but now it’s the consistency of store bought. I’m making a new batch this week and this time I’m going to try 1/2 cup cashews and 13-15 hour in instant pot. Thanks again for your vid!
@@mija288 Oh interesting! I’m curious to see how the 1/2 cup works for you. 🤔🤔 Thanks for the update!
Is it ok to make the yogurt in the instant pot without a glass jar?
I have heard people have done it successfully! I personally haven’t tried it, but I believe it’s possible. I would run the IP liner through the dishwasher before doing so though. You need a sterile environment so that you don’t get pink mold on the top. 😊
Two thoughts, there is a sling for the instant pot to make it easier to get the bowl out. Also, there is a strainer just for yogurt that is endlessly reusable.
Oh wow, thank you for letting me know! Those both sound so useful! I'll be on the lookout for them both. 🤩🤩
Gotta love how you keep switching kitchens. You guys move a lot?
Hahaha kind of! When Q and I first moved back from Hong Kong, we stayed a few different places before settling. I think there are probably 4 kitchen shown in total in the history of this channel!? 😂😂
@@LetsEatPlants yeah I'm currently kind of binging your videos, so I'm seeing different kitchens all over as videos are presented in some random order 🙂
@@metamud8686 😂😂😂 So funny! Enjoy. 🤗
What if I don’t have a yogurt maker, but I do have a rice cooker. Or can I use a big pot with lid? Thanks 🙏
Hi there! I have heard you can ferment on the counter with a towel wrapped around your yogurt if the weather in your kitchen is not too cold. You can also try in the oven (oven will be OFF) just leave the oven light on. I haven’t tried the first method, but I did ferment in the oven before with a different recipe and it worked decently well. 😊
We do not have a yogurt maker. We just left it on the counter. It worked fine (it was much cooler outside, so we just turned on the second heat in the house, and there you go, perfect room temperature). The lightbulb in the oven is malfunctioning, but looking forward to try fermenting in the oven (when oven is OFF ofc).
Is alpro soy milk “unsweetened” works?
I think it would be ok! It was recommended to me to find a soy milk with the least amount of ingredients (i.e. as close to just soy beans and water as you can get!) but the one I use in this video has a few other ingredients such as calcium carbonate and vitamins and yet it works fine! I would give the Alpro a try and see. 😁
Oh my gosh I'm learning so much from your videos and they're really getting me inspired. I do not have an instapot I actually bought one at one time and well I'll just say it didn't work out lol. So lately I've been wanting to make non-dairy kefir with kefir grains or water kefir grains. You can actually buy them off of eBay ..do you know anything about that? It's supposedly super healthy and has tons of benefits. I also really enjoyed your latest food prep video, this is what I need to do and when I watch you do it it seems manageable. You just have a way of teaching or presenting that makes sense to me and I'm usually rolling my eyeballs at other RUclipsrs cuz I just don't get it like you said the same thing everyday in the same containers doesn't appeal to me. I work from home as well for the most part. anyway I'll end this novel by saying thank you thank you thank you I wish I found you earlier. I appreciate more than anything your upbeat attitude and you are just so pleasant to watch and learn from, I thank you so much!
💕💕💕 Wow this comment made my day!!! You are too kind! 🤗🤗 So glad to hear you are finding the content useful. 🙌🏼
I don’t know anything about making kefir... but I’m intrigued! Is the process similar to making yogurt at all? I should do some research on it.. I would love to know more!
Really glad you found the meal prep video useful! It does take some time to get it all done, but it’s great to have ready-made beans, greens & grains in the fridge ready to go. 😊😊 And you are so sweet to say all those nice things! Really really loved reading your comment. 🥰🥰
@@LetsEatPlants you deserve all the good comments! Here's a link from a blogger I like, may shed some light on kefir. Of course it's commonly made with dairy milk but it can be made with Sawyer almond milk but you have to start out with water keeper grains rather than milk kefir grains. I'm just learning about it myself. The link I'm posting is even a different take on it where it's water soda keeper anyway check it out if you'd like 🥰
Oh and I would not use granulated sugar as this recipe calls for, but that's just me.
wellnessmama.com/2261/water-kefir/
@@lakedog7313 Oh wonderful! Thank you for the info! I will check it out. 🤗🤗
Can you do this with a pressure cooker that doesn't have a specific yogurt function?
Potentially! I’ve even heard of people leaving it in the oven (with the oven off but the light on) or on the countertop with a towel wrapped around it. You want a warm but not hot environment. So if your pressure cooker doesn’t have the yogurt function you may need to check the manufacturer’s settings to see what is the lowest temp it goes.
When is the best time to add sweetener/sugar and fruit to flavour it? Thankyou x
After it ferments! Just before putting it into the fridge you can add it. Or you can also add it to each serving when you serve it if you prefer. 😊😊
Is there water at the bottom of the pot?
Nope! 😊
What would happen with a milk with more ingredients ?
I have heard it won’t ferment properly… so it basically stays liquidy. But I haven’t tried it myself so can’t say for sure! That’s just what I read throughout my research. 😊
What if I don't have a yogurt button on mine? Do I just use Keep Warm?
Good question! The yogurt setting keeps the instant pot temperature at 108°F to 112°F. I believe the keep warm setting is actually set to a higher temp. than that, but you should definitely check your individual model to make sure. If your keep warm setting is too warm you can try in the oven with the oven turned off, but the oven *light* on. I have read the oven light emits enough heat to work similarly as the yogurt setting. 😊😊 Hope this helps!
Can u use soy milk powder mi with water as the base?
I haven't tried that yet! Seems like it might work though! If you try it, please let us know, I'd love to know if it works for you . 😊😊
It's 1:30am and I was about to make yogurt with my carton of Natura Soy Milk. When I opened the screw top I noticed there was no seal underneath. Is that how all their cartons are sold? I cannot remember what the last carton was like when I made my first yogurt. Would you be kind enough to let me know if there should be a seal under the screw top. Thank you. I may go ahead and use it anyway but I do feel uncomfortable when I don't see a seal beneath a screw top.
There is no seal for the Natura! I believe it's built-in so that when you unscrew the top, the seal gets broken at that time. 😄 Did you try it?
@@LetsEatPlants I called Natura directly and customer service explained what you mention that the seal automatically breaks when you unscrew the cap. Thank you for responding.
I did some research this afternoon on soy milks. I just ordered 2 x 943ml EdenSoy cartons from Amazon. According to reviews this has only two ingredients, water & soy. I thought you might be happy to know.
@@Jennifer-oz8ec Ooh nice! Eden soy and west soy were the 2 I was looking for here and couldn’t find!! 👏🏼👏🏼👏🏼 Thanks for letting me know Eden soy is on Amazon. 😄😄
@@LetsEatPlants Yes, I read the reviews on EdenSoy on amazon.ca and ordered.
I made my second batch and let it incubate for 12 and then 8 hours. At the end of these 20 hours, I noticed there was quite a bit of whey, a little runny. Anyway, I put it in the fridge and will check tomorrow. Has that ever happened to you - where it's a little bit runny? My thinking is that it should still be ok and edible after the whey is drained. I think I know why the texture may be a little different this time. I used Silk soy milk instead of Riviera.
@@Jennifer-oz8ec Yes I’ve definitely had that happen. Usually if I don’t drain off the excess liquid, I will see some separation and it is definitely quite runny. Totally normal! It is possible different yogurt “starters” give different results as well. It might thicken a bit in the fridge overnight, but if not you can always strain off the excess liquid. 😊😊
I have an off brand instant pot. Would I still be able to make this?
Definitely check your pressure cooker’s settings! I believe the instant pot yogurt setting maintains a very very low temperature (I forget the exact temp but I’m sure you can easily find it online!) so you would want to make sure your pressure cooker can keep the same low temp. Also, if that’s not an option... I have heard just a “warm” place in your kitchen will work. I.e. in the oven with the light on but the oven off. I’ve even heard some people wrap their bowl with a sweater and then keep it on the counter. 😳🤷🏼♀️🤷🏼♀️ Definitely look into the settings of your pressure cooker first, and then if it’s not an option you could always try the oven technique. Hope this helps! 🤗
I may give this a try some time just because it's pretty low effort, but I highly recommend making yogurt from homemade soymilk instead. The yogurt comes out much thicker and it is a lot cheaper. Making yogurt from homemade soymilk winds up costing roughly $0.32/quart of yogurt vs &3.69/quart of yogurt if you're using the milk listed in the description.
💯 agree!! I think homemade soy milk will be great for this! I haven’t tried to make it myself yet, I’m a bit intimidated! But I’m sure the taste and texture will be worth the effort. 😄😄
The Natur-a brand soy milk in Toronto is pretty inexpensive ($2.50 CAD at No frills) but I do think it will be cheaper to do homemade as well! I haven’t calculated exact price per quart... 🤔🤔 but it will be interesting to compare! Good point! 👍🏼
Any tips for making a good homemade soy milk?? 🙏🏼🙏🏼
@@LetsEatPlants it's really easy to make! Just blend up soybeans and water, strain out the pulp, heat for 20 minutes, and you're done! I was making my own soymilk for a while but I got lazy after a while and went back to store-bought milk.
@@AConnorDN38416 that does sound easy!!! Thank you for the encouragement. ☺️☺️ I have some soybeans already at home I might have to give it a try this week! 🙌🏼 Thanks! 🙏🏼
This is soooooo helpful. My favorite flavor vegan yogurt is alway sold out. Now I can just make my own. How long do they last in the fridge? Thanks Love. Will be making this tonight 😘
Yay! So glad to hear you found it helpful. 🤗🤗 I’ve had batches in the fridge for about a 10 days and they were fine! I think 2 weeks is prob the longest recommended, as long as it’s stored with a tight lid. Enjoy! 🌱🌱
I don’t see the yogurt recipe. Help please. I’d like to try it!
There isn’t really a recipe! You simply mix 1-2 tablespoons of the store bough yogurt with a plain, 1-ingredient soy milk (soy beans and water only if you can find it!) and then set it in the instant pot for 10-12 hours on the “yogurt” setting. Hope this helps! Let me know if you need more info. 😊😊
Would this work with yoghurt maker, the one that you fill with hot water, instead of Instant pot?
Hey there! I'm not sure as I'm not familiar with that type of yogurt maker. But if it's a kind that keeps the temp around 110F and allows it to ferment slowly, then I don't see why it wouldn't work! Hope that helps. 😊
Do you have a link for the glass bowl you used
I don’t, I actually am not even sure where this bowl is from. 🙈 I just used an oven/ microwave safe bowl, but it doesn’t get too hot in there. Mine actually wasn’t too great of a fit… make sure you can take it easily in and out before pouring the liquid in. 😊😊
How long does it last in the fridge? Can I freeze some and use it to make my next batch?
It lasts about 7-10 days in the fridge! I'm not sure about freezing it because I think that kills off some of the probiotics, which is what's needed to culture the new batch. 😊
You can use the liquid that drained of in a smoothie.
Great idea!
Thank you very much for every informative video! With vegan greetings 🙏🏻🍀💚
You’re welcome! 🤗🌱🌱
I tried trader joes soy milk with an organic cashew yogurt. Hope it works, and thanks for sharing.
Hope it does too! Let me know how it goes. 🤗🤗
How long does it last for in the fridge?
1-2 weeks if stored properly, but make sure to save 1 tablespoon to make the next batch with (and it's usually recommended to make that batch around 7 days later). 😋
@@LetsEatPlants thanks!
How many days we can kept this yogurt
It should last for about 2 weeks in the fridge! Enjoy 😊😊
I love this, thanks so much! Something I wonder is if making perpetual batches for months could result in them gradually spoiling. If you start with a few tablespoons of fresh yogurt, then you mix it into a batch, then that batch sits a few days, then you use a few tablespoons from it for a new batch that sits a few days, etc. So technically, you'd end up with (of course highly diluted) parts of that batch from 3 months ago in your current batch. I wonder if this could increase spoilage or eventually create batches with bad bacteria in them that go bad really quickly while fermenting or such. I mean, it would take some dedication to keep perpetual batches going for months. But I eat plant yogurt daily currently and I absolutely love it so I could see me keeping it going for months on end lol. Just curious! Maybe we can research it!
Would love to know the research on this! I haven't had any problems with it so far, but I'm definitely not an expert on fermenting. If you find out, please share! 🤩🤩
I live in Canada as well, where did you find the unsweetened natura soya milk?
I got mine at No Frills! I *think* that means Loblaws should carry it too? 🤔 Maybe double check their website to see if the one near you carries it before you go 😁
Can I use vanilla yogurt as a starter?
Yep! I have done it with vanilla many times. 😊😊 FYI.. it won’t make the new batch taste like vanilla though!
It looked like you just put the glass bowl into the inner pot and said that you could use mason jars. Is that true? just sit them in the instant pot inner liner?
Yes you definitely can. 😊
That might be a stupid question. But do u add water to instant pot before putting your bowl in,?Thanks
Not a stupid question at all! No need for water. 😊😊 Just the bowl directly into the instant pot !
@@LetsEatPlants thanks much
Do I not need to do the step of heating it up to sterilising the milk first? If not that would save me so much time lol
For this recipe you don’t! At least not for the soy milk I used. I do make sure the jars and equipment are well sterilized though. 😊
This reminds me of when I used to make normal yogurt back in the 1980's in San Francisco. You just used an amount of the yogurt from the previous batch as a starter to make the next batch. It is similar to sourdough principle. using a bit of the starter from the new batch to you are making the bread from to keep the sourdough starter going and make new bread. Nice! there was a comment about adding probiotics to the yogurt mix . But then if you do that then reserve some of the yogurt you made with the probiotics to start your next batch.
Yes, very similar to that!! 🙌🏼🙌🏼
Anyone know the actual temperature needed here? My instapot doesn't have a yogurt button, it's now labeled sous vide. Thanks!
According to google it's 110F but I haven't tested it out myself. Do you know what temp the sous vide function is set to?
@@LetsEatPlants I don't know if the instapot sous vide goes that low. But I have a stick sous vide and that will work. I'm sorry I made you look that up, I googled it myself not long after and found it. I just wasn't thinking at the time. Thank you soooo much for your videos. I've recently developed a severe dairy allergy, and that's been a challenge. I can't eat anything with additives and need to make everything myself from whole organic foods.
@@moand7862 Hahaha no worries, you’re not the first person to ask so I googled it once a long time ago and just have kept it in mind since. 😜Glad the sous vide stick will work! And so glad you are enjoying the vids! How frustrating about the allergy, hope you are managing ok. That sounds like quite a challenge.
@@LetsEatPlants It's challenging, but overall for the best in the long run.
Could you use oat milk?
Possibly! I haven't tried it myself, but I have seen others make it work. I would think oat milk doesn't have enough protein to make it work for this recipe, but can't say for sure as I haven't tried it yet. But I do recall seeing that this recipe uses oats, so it may be up your alley! ruclips.net/video/fEtczYj7XVs/видео.html
I live in Mexico and there are no brands of soy milk here that only contain 2 ingredients. I’m making soy yogurt today in my Aroma multicooker using a box of Ades soy milk and some L. Gasseri probiotic capsules. I used a silicone spoon to stir it with. It’s incubating now, and I’m hoping for the best. I’m very experienced with making regular yogurt in a yogurt machine, but I’m now lactose intolerant, & have decided to use soy.
I have made it with a soymilk that has about 4 or 5 ingredients, so I think it could still work for you! Will hold good thoughts. 🙂🙂 Let us know how it turns out!
@@LetsEatPlants It failed. I don’t know if it was the milk or if I didn’t add enough probiotics. I was following a recipe that said to add enough probiotics to total 12 billion CFUs, & that’s what I did.
@@RUT812 Oh no! I’m so sorry to hear that. 😣😣 It very well could have been the probiotics, when I did the probiotic version before I was told to look for 50 billion (which I was able to find and ended up using). The soy milk could also be the culprit if it has a lot of stabilizers, I think those can affect the outcome but would be tricky to know between those two. 😞
Hi, I just tried to make my own yougurt but after opening the instant pot my jar was overflowed with curdled yogurt. Way too curdled and separated. I've read that it may have been caused by over culturing but I'm scared that this may have been caused by something else. I feel a bit anguished. Do you have any advice? I used my own soy milk for this recipe.
Oh no! I’ve never heard of that happening!!! Were the jars too full? Did you use a probiotic capsule? Have you tried making it without the homemade soy milk? I’d troubleshoot by using a store-bought milk and/or change the culture type to see which is the issue.
Could you use the discarded water as a starter?
That’s a great question! I’m not sure it would be potent enough, but you could definitely give it a try!
I don't think so as there are not enough bacterias but you can use it to make bread for example or other doughs. It's still rich in nutrients and proteins and we go no-waste too =)
you're vegan and Canadian I subscribed! 👍
😄😄 Aww thank you! I’m actually not a “true” Canadian. 😮😮 I am from California (born & raised) ... but my husband is Canadian ... so here I am! 😝😝 I do love it here though! 💕🇨🇦
Eden soy is available in Canada. It's not as cheap as the Natura brand but it's just water and soybeans. I'm in the GTA and find it at most health good stores here. I am going to try this with eden soy, natura soy and also the silk unsweetened soy milk and see what happens. Silk is much cheaper!
Good to know! I had asked in the TO vegan Facebook group and no one knew about it. 😆😆 Curious if this works with silk! Let us know if it does! 😊
@@LetsEatPlants will do! I have a natura soy batch finishing up in just a few minutes it worked though. I used two approximate tablespoons of silk plain almond yogurt as my starter. Next I'll try the silk soy milk. I love experiments!
@@sshane1986 Oh nice! Hahaha I love experiments too. That’s awesome. 😄😄 Yay, excited to know how the others work. 😁
EdenSoy is my favorite. It has the highest protein content and produces the thickest yogurt. If I make 2 liters at a time, I will mix it 1/2 & 1/2 with Trader Joe's to reduce the cost. I use NewRhythm Probiotics 50 Billion (in 2 capsules) CFU 20 Strains, 60 Veggie Capsules, 1 capsule in each glass jar ( I use Weck jars), because we love this yogurt so much we eat it all and have no reserve. Sometimes I empty the capsule into the carton and shake it up before putting it in the jar. Makes no difference. I did try the unsweetened Silk, which apparently used to be a favorite by many, but now it has added ingredients and just sort of erupted like a volcano out of the jar. Very disappointing, as the milk has a nice taste. Here in California, WestSoy is more expensive than EdenSoy, which is $4.49 at my local health food store. TJ's is now up from $1.99 to $2.29. Finally, my first success was with The Coconut Cult probiotic yogurt and Eden Soy, which was amazing. But Coconut Cult is over $16 a jar, so I am sticking to the probiotics. I have experimented a lot with different combinations, so have fun doing that. I will run the pot overnight for 14-15 hours. I have never used the glass lid, so that will be my next experiement! Thank you.
Curious if anyone has tried the high-protein silk?
Hi. When you are straining the yogurt, do you leave it out on the counter or put it in the fridge?
Thank you for the recipe.
Yes! Definitely back into the fridge and let it strain overnight. 🤗🤗
Hi! Can I make it with Almond milk, and almond milk yogurt as the starter?
Hi there! You can surely use almond yogurt as the starter (as long as there are active cultures in it!). As for the almond milk as a base... I’ve heard mixed reviews! Some people say it does not work well (maybe the almond milk has too many ingredients or not enough protein?) while others say they can get it to work just fine. I have seen some recipes for almond milk yogurt that require a thickener (such as agar agar), so I personally am a bit doubtful of the results of just almond milk + tablespoon of almond yogurt, unfortunately.
You can check out this recipe here that uses homemade almond milk + agar agar + probiotics (which you should be able to swap out for 1 Tablespoon of almond yogurt with cultures) nutritionrefined.com/almond-milk-yogurt/
Hope this helps! 🤗
Can you tell me what the portions are? Yogurt to milk? I can't tell.
1 liter soy milk + 1 tablespoon vegan yogurt 😊😊
also it looks like that only made 3 or 4 servings or less even. Can we make yogurt with Oat milk? that's my favourite.
Depends on how much you use for a serving. For us it's about 6 servings, but definitely if you strain it, it's a lot less volume! For an oat yogurt, I'd suggest trying this one! ruclips.net/video/fEtczYj7XVs/видео.html Looks great. 😊
Really loved this video. Have. You ever thought of making homemade soy milk? I wonder if it would be cost effective. I believe it might just be soybeans and water, just like oatmilk.
Girl, YES! It's been on my list of things to make for almost a year now!! I think for Xmas I will gift myself some nut milk bags for straining (good for making all kinds of plant milks!) and just go for it. Hahaha. I have been researching some recipes/ techniques as well. I think it will take a bit of trail and error.. but hopefully it will be worth it! I do think it will bring the cost down, I just hope it's not TOO labor intensive. 😅🤗
Some nut milk bags are made with glues, dyes, chemicals, etc. I bought some called Eco Peaceful 100% organic cotton on Amazon. I have yet to make my own almond or soy milk but do plan to try it out one weekend.
@@Salsagyrl Yikes! Thank you for this info!!! I bought some on Amazon too... hope they are ok! They look like a good quality brand, but it’s so hard to tell these days! 😰
Can you freeze the couple tablespoons of yogurt to be used later?
Yes! I have heard from others that this works just fine. It doesn’t affect the probiotic at all. Enjoy! 🤗🌱🌱
Great video, Maddie! I typically add chia seeds to help thicken my yogurt, and I notice that different brands product different thickness. I have great results with Edensoy and Westsoy. The Trader Joes' soymilk is half the price of those options, but does produce a runnier yogurt. Psyllium seed husk is a great thickening agent as well. I have a question on the timing - I've been doing the yogurt setting for 14 hours, which is a long time. It looks like you've done 10 here; I think I've seen in a more recent video that your timing was 12 hours. Which do you recommend? Thank you!
Great tips for thickening!! Thank you for sharing! 🤩🤩 The time can definitely be altered depending on how tangy you want the yogurt to taste. 10 hours will be less tangy, 14 hours will be more. 😋
thanks so much
You’re welcome! 🤗🤗
Okay maybe I am completely missing it but I can’t find what option to choose when your instant pot doesn’t have a “yogurt” option. Does anyone have any suggestions or if you could point me to where in the video she explains it?
Hi Ashleigh! What model is your IP? I can help you find the info. 🤗 You basically want it at consistent 110-116F. However I’ve also seen people keep it in their oven with the oven light on (but the oven itself off) as a workaround.
@@LetsEatPlants it says “Aroma Model No. ARC-966BD” 😅 I like the idea of the oven with the light on. That’s super easy too! Thank you!
@@AEVI_TheShadowAlchemist No problem! Give the oven technique a try first then. 😊 I'm not sure about that model of multi-cooker, but if you can check the manual for a "warm mode" and check what temp it's at, look for 110F. 👍🏻
I love it but what is the ratio of soy milk and yogurt for this recipe? Thanks.
1 liter soy milk + 1 TBL vegan yogurt. (Also, it's pretty flexible if you don't have the exact right amounts it should still be ok. 🤗 I think in this video I did 950mL soy milk + 1 TBL yogurt.)
Can you make it with oat milk?
I have heard yes… but I have also heard no. 😂 The reasons are that supposedly it works better with a “higher protein” content plant milk, which oat is not. But then again, some people have said it worked for them… so I’m not 100% sure! 🙈 I haven’t tried it myself since soy has been working so well for me, but it would probably be pretty easy to test it out with oat and see how it goes!
Anyone use another function on the instant pot? Mine doesn’t have the yogurt setting :(
Oh no!! Ok... I've been searching the web for you since I got your comment.. and this is what I've found so far! It *is* possible... it's suggested to use the "Keep Warm" setting... BUT NO LID. It will get too hot. It's only suggested to put a lid on your yogurt jar, and then to set the yogurt on a trivet (directly in the pot will be too hot), and that *should* work! Here's the link to where I found the info: foodisafourletterword.com/recipe/instant-pot-lux-yogurt-recipe-without-yogurt-button/
Additionally.. you could conceivably wrap some towels around the yogurt jar, and then place it in the IP (with everything turned off) and it might be warm enough! Or in the oven with the oven light on can work as well. Hope this helps!!!
@@LetsEatPlants What a dear! Thank you for looking it up..I’m gonna try it!
Yay! Let us know how it turns out!! Maybe I will have to run some experiments myself. 😆😆