Thanks for watching everyone! See this recipe in written form on my blog: bit.ly/IP-vegan-yogurt ⭐Sign up for my newsletter to receive vegan recipes, cooking tips, video updates and more straight into your inbox: ➡ bit.ly/vegan-newsletter-signup ➡TIMESTAMPS: 0:00 Intro 1:35 Setting up the ingredients 3:23 Blending the ingredients into plant-based milk 3:57 Cooking the plant-based milk to thicken 5:54 Cooling the milk to 110°F 7:39 Adding the yogurt culture 9:10 The importance of clean Instant Pot parts 11:01 Setting up the yogurt in the Instant Pot 11:55 The vegan Instant Pot yogurt is done 12:42 Checking the thickness + taste test 14:06 Outro
It's my favorite too! I don't have a dishwasher and I'm lazy and impatient, so I have an abbreviated version... First I add my oats and cashews into the blender and dry bend them into a fine powder. Meanwhile, I BOIL the correct amount of water on the stove, which I then add directly to the blender. I blend on high for around five minutes until it is thick and silky, no need to strain nor dirty extra pans or bowls to cook or cool it in. I then transfer it into my IP liner, which is already sitting in ice water in the sink to cool. Once it reaches the right temp I stir in my starter, set the IP to yogurt for the desired time, and wait impatiently. LOL Sometimes I make a double batch and remove half after fermenting for just a few hours, then use it to make cultured vegan cheese with the addition of seasonings like onion and garlic powder whatever, some miso, nooch, and a TBS or two some active sauerkraut or other live veggie culture, and a few TBS of tapioca or potato starch, and let it ferment on the counter until the yogurt is done and frees up the IP... or longer depending on it's taste. Then I dissolve some agar agar in boiling water, whisk it in well to the mix, pour it all into a heat safe mold, and steam on a rack under pressure for 1/2 hour in the IP. It will seem soft at first but refrigerated overnight it should become a nice sliceable block or wheel of cheese. Love that IP!
Hi can I use my slow cooker for this? I don’t have anything like an instant pot due to space and financial situation. How long would I need to cook it for? Many thanks
A Vitamix or Blendtec will heat the milk to 160 F in 5 to 6 minutes of blending on high. No need to heat on a stove, one less thing to clean, and the milk is even smoother.
I have a NutriBullet RX which is supposed to make like hot soups. Do you think I can do the same process like the Vitamix where I can warm it up in there?
Made this last night and it turned out fantastic. Followed your directions as closely as possible and I’m thrilled with the outcome! It’s thick, creamy and smooth. I had no ice on hand so let it cool on the counter while stirring occasionally. It took 35-40 minutes to reach 110 degrees F. I used Acidophilus capsules that totalled about 80 billion cfu- that’s what Jill @ Whole Food Plant Based channel recommends for her Soy yogurt. After adding-and stirring, I filled 2 mason jars, capped them, then wrapped each jar in a tea towel and placed it an unheated oven overnight. I will be making this one frequently - thank you for sharing!
I have a glass lid for my instant pot because there is no need to seal the instant pot to culture the yogurt. Thank you so much for this recipe, I can't wait to try it!
Hi. Can I just ask, do you know if using the glass lid would be okay if making soya milk with the Instant Pot? The only other reason for me getting the Instant pot is for the sous vide function. So, basically, just sterilizing eggs - to make mayo - and cooking the soy milk and making yoghurt. Just bought the glass lid this last minute as had not heard of it before seeing your comment. Thanks!
Yes! My Instant Pot came with the glass lid as well, and it’s easier to clean than the other lid (I just put it in a hot dishwasher cycle), so it’s my designated yogurt lid.
I also have the Glass lid it’s handy all the time anyway. Yes I have made yogurt it works nicely I use double pasteurized Horizon whole milk. If you don’t have to have vegan you don’t have to sterilize that milk so simply Heat it to 110 degrees and Add 1 cup of your previously made yogurt. Mix it well and select Yogurt cover with glass lid. I let mine make over night and that’s really the next day.
Hello. Thank you for this recipe! I love how concise you are and for all the great tips. You actually perfected Miyoko's recipe by eliminating the nut bag. Thank you for the links as well.
I also tried her recipe. What I did different was that I used my vitamin to bring the yogurt up to 160F. No need to use another pot. They say it can cook a soup so I figured why not bring the yogurt up to temp. Let me know if you try it.
@@CharHa-j6y hi just noticed your comment. Yes it did thicken exactly like in the demo. But my problem came after it was on the yougart warmer. Somehow when I checked after about 2 hrs, I expected that AT LEAST it would still be thicker or thicker. IT WASNT'T!! Now it is morning after, going to see the final outcome!
Cool to see that you don’t use the nut milk bag.. I made this recipe with a nut milk bag, turned out great but it was messy. Soaking the oats and nuts is a perfect step to avoid squeezing out the milk first. Thank you!
I’ve tried making vegan yogurt twice in my Instant Pot and I had the same thing, tasted good, but wasn’t thick. I’m looking forward to trying this technique. Thanks!
Maybe try the saute feature on the instant pot to avoid the saucepan on your stovetop and the glass bowl for cooling and therefore a smaller mountain of dishes 🤣
Hey Alina, thanks for posting this easier version of Miyoko's oat milk yogurt. I tried it yesterday in my yogurt maker, using the contents of a probiotic capsule as the starter for half the quantities of ingredients you used and it came out really good.
That's great to hear, thank you for telling me! A lot of people here in the comments have asked if they could use probiotic capsules, but I haven't tried that, so I couldn't give them advice on that. Good to know that it works!
So this works with just a yogurt maker (110 degrees)? I don’t have an instapot. And thanks for mentioning you used a probiotic capsule. I’ve got some and will try it!
I decided to give it a try, also after viewing the same person you are mentionning in your video, and I confirmed my step by watching your video also. I soaked overnight a mixed of oats, cashews, pumpkin seeds and 2 brazil nuts. Approx. 1 L of that with approx. 3L of water. Then I "milked" my mixture with my juicer (I do not have a nutmilk bag cloth). Then, I cooked the mixture and let it cooled (wrist test for the temperature). It gave me around 2,5L of yogourt base. And I add approx. 2 cups of two differents commercial vegan yogourts + vegan keffir. I have also added 1-2 cups of maple syrup. And now it is in my Excalibur at 100°F for the next 8 to 16 hours. So, I hope it is gonna work And with the "fibers", I added water, cinnamon, anise and brown sugar. I put it in my mixer for smoothness. Then I heat it up and it became thick, perfect at "groat". I will uptade for the result! :) Update after 8 hours in the dehydrator : it is thick, the smell of yogourt is there and it taste good :) But! I will let it overnight in the dehydrator I want a stronger yogourt flavor. :) So, I will wait for the end results! :) Uptade: Approx 18 hours total in the dehydrator, the yogourt is perfect! I ended up with 3 x 500g and 1 x 650g of yogourt. It is so good!
Decided keep experimenting using small quantity oat milk, no added walnuts or any nut. Then stop at the step where mixture thickens on stove. Dont add yougart starter. Instead just add sweetener, flavoring mix and freeze. See how results turn out!!!!🎉
Good tweeks. I saw Myoko's version and I thought it was too hard to do. You can still make it easier by cooking the original mixture on the saute function (in my model) in the instant pot and just let it cool naturally or in the freezer briefly. (I do that all the time with things. I let it cool a bit before putting it in the freezer. If you don't leave it too long, it works). You can make the yogurt in the always warm oven to save energy, instead of the instant pot.
FYI- you do not need the ring for making yogurt since it is not working under pressure so less chance of odor transfer :). I make dairy yogurt for husband in IP from heating (pasteurizing to 180') to fermentation. I have tried doing same process with soy milk but it is more like kefir -too thin. Thanks for suggestion of oats and cashews! Looks delish. I use Forager's as starter too.
I am looking forward to making this yogurt! The question I have, is I am the only one indulging in this recipe, how long does the yogurt keep in the refrigerator, or can I cut the recipe in half?
soak nuts overnight or pour boiling water over and let sit for 1 hour to soften. Drain and then use blender or food processor- latter is less than ideal but run long enough to get as smooth as possible. I don't have vitamin but found inexpensive nutribullet a great tool in kitchen. good luck! @@amandarediger2178
Thank you so much for your video! This is the first time I’ve successfully made vegan yogurt!I’ve tried other plant based yogurt recipes in the past and it was always way too runny and didn’t enjoy taste and texture but loved everything about yours! Thank you so much for your time in providing this recipe for us. Since I stumbled onto your channel for the first time I look forward to looking up more of your videos.
Thank you thank you thank you! Finally vegan yogurt success and no messy nut bag! I do it all just as you show, but just put it in my yogurt maker after it cools down. So easy and good!!! After many tries and failures, this works!
Yes, it thickened the yoghurt just be sure to stir the mixture for at least five minutes before putting it in the instant pot to be sure to disperse the chia seeds.@@adventuresinveganliving
It’s true that you don’t need to seal the lid. When I make yogurt in the Instant Pot, I just lay an oversized paper towel over the top of the pot and lay a silicone lid over that. The paper towel absorbs the condensation that rises so it doesn’t drip back into the yogurt (which adds unnecessary water to the yogurt).
Hi Helena. Few questions about the vegan recipe: 1. other nuts or just cashew? 2. Why soak oats and cashew separately? 3. How long did u set processor for? Or mixer timer? 5, 10 min? Thank you
Hello Ma'am, My understanding regarding pre-soaking the oats and cashews is that pre-soaking removes phytates that inhibit nutrient absorbtion. I've done something similar. But with 2 cups of oats. Worked a treat.
Do you drain and rinse the oats which you soaked [in order to reduce to zero the liberated phytates], or do you blend them in their soaking water as @adventuresinveganliving appears to do in this video? Also, is the similar yogurt which you indicate you make made using only cashews, or do you use 2 cups of oats + 2/3 cup of raw cashews? Thanks.
I’m inspired- thank you! I’m going to try this for yogurt and kefir too. Don’t want to strain out the oats and lose the fiber… I’ll keep you posted on how the kefir does !
The tips are also incredible!!!! I had no idea my instapot's ring is absorbed odors, but yes, I've noticed how hard it is to get rid of the smell after using it. I'll be buying that ring for my sweets /neutrals only. Thanks so much!!!!❤❤❤❤
I just found you by accident on youtube. thank you very much for the great video. I've tried so many vegan joghzrt recipes, this one seems perfect to me. Warm greetings from Germany
I love to make soy yogurt in my instant pot, it definitely does not come out this thick, but I love it. I also use it as a sour cream substitute. I want to give this version a try too! Thanx for all the tips. I also make my yogurt in individual jars, so I may try that with this recipe too. I’ve read several people asking about using probiotic capsules and I’ve read your reply. The package will not say how many capsules to use because the ones people are talking about are for humans to take. I use probiotics to start my yogurt when I take breaks and/or don’t save any yogurt from the previous batch. Depending on the brand of probiotic and how good the strains are, it can take 1-4 capsules. Honestly it’s trial and error. after trying one capsule and letting the yogurt go for eight hours it didn’t work, so I added another couple capsules and let it go for another eight hours and it finally worked. If I change brands of probiotics, I have to start the trail all over lol A tip for the sealing ring for those that only have one. I thoroughly wash mine between each use, let it air dry and store it in a ziplock gallon sized bag with about 1 Tablespoon of baking soda. I shake it around to distribute the baking soda. I’ve found this helps deodorize the ring a bit and I have had no savory flavors transferred to my yogurt. Sorry for the long comment. Thanx a bunch!
Thanks Amy! I honestly didn't realize that the probiotic capsules people were mentioning were nutritional supplements, not yogurt making supplies 😄 Your tip about storing the silicone ring with baking soda makes sense too.
@@adventuresinveganliving Your welcome! If they are anything like me, that’s how they learned to make soy yogurt in the instant pot. It’s cheaper to buy the capsules than an actual yogurt starter and at the time easier to come by, as you could buy the capsules in the store.
I've read quite a few comments from readers/viewers of other yogurt recipe blogs/RUclipss that Cultures for Health yogurt starter changed their formula and it's no longer good for making yogurt. Readers switched to using probiotic capsules instead with great success.
I meant what is your timing on the blender? I am not a vegan. I have been making yougart using undiluted canned evap milk. About 12 oz. Cooking for 1. Me. As far as letting milk cool. I dont use thermom. Room temp about 1/2 hr. Temp like a baby bottle. Incubate overbite. Thick, delicious.
I would probably use sprouted organic oats and organic almonds, and if the blender jar is plastic, I wouldn’t soak in it, even if it’s BPA free has other chemicals, I would soak it in stainless steel container or lead free glass and wouldn’t cook with nonstick pan that has forever chemicals normally, and not mix with silicone spatula, as silicone, when heated is released in the food. I also don’t use silicone baking ware. But anyways, that’s me… I like that the pot where you made the yogurt seems to be stainless steel! I only use stainless steel and cast iron pots and pans.
Hi Alina. I followed your direction precisely. Only substitute walnut for cashew. Also I am experienced making non vegan yougart. I am reporting on outcome. I was hopeful ask i stirred while heating and mixture thickened. Let cool almostc45 min. Innoc mixture. Put container on yougart warmer i always use. Result after about 5 hrs it is still more or less liquid. I am very nervous! Of course will leave overnight. Depressing. Love fro NYC
It is now mornin about 14 hrs after the "yougart" mixture has been on the warmer! Will chk now for final result. If unsuccessful( never thickedened?) at least just wasted small amount ingredients. When trying new recipe I carefully half quantity. Again I am experienced and successful making non vegan yougart for year or two. Difference is my base wasnt oats, nuts but undiluted can evap.milk. Later for end of story:)
I’ve made miyokos oat cashew 10 mos ago with no success and did it again 2 weeks ago. IP for 14 hours and zero tartness, thickness was just ok. Still on the hunt for a good recipe with tartness and thickness. I may try this one.
You can do the ice bath in the same pot you cooked in. You can even cook it in the instant pot. You can also take the silicone ring out of the pot for yogurt since you aren’t bringing the pot up to pressure.
Hi, first time seeing your videos. I liked your channel. Good content! Also, have you tried making yogurt on the instant pot using Mason jars inside like 4 500ml fit in the 6 quart, but I think the liter jars fit in the 8qt. Anyway, less Hassel, and it works.
Hi Lilia! I actually tried using a large Pyrex dish the first time I made this recipe. For some reason it didn't ferment at all within the 8 hours I set it for. So I put the yogurt in the actual bowl of my Instant Pot, and it worked out much better. I think it just wasn't getting enough heat through the thickness of the glass.
I can't believe how much time and effort this recipe takes. Since my time is money, I think I'll just buy the yogurt when I need it. Kite Hill makes a high protein yogurt that has 17g of protein for every serving.
I mean, a lot of the time is hands off, and from everything I hear/read, there’s probably more good bacteria in homemade yogurt than store-bought, but my main reason is to cut back on plastic waste. 🤷♀️
I just stumbled across your channel. I absolutely love yogurt, but all commercial plant based varieties are incredibly disappointing. I have a Ninja Foodi and it also has a yogurt function. I'm going to give your recipe a run. I so love the fact that this is oat and cashew based. I prefer my yogurt more greek style, like basically too thick to run off the spoon. I might trial some thickener after the initial run. Great stuff! Subbed!
Kefir is fermented at room temperature (F70-F85). If you ferment it in an IP it'll get too hot and many of the cultures die. The 'normal' yogurt setting on an IP is F110, while the 'low' setting is still F85-F95 degress, which is generally too warm for kefir cultures.
I just found your channel and it is amazing. I have a question by tha way, How to do it without the instant pot? Any way your videos are super easy to follow and clear. Thanks again 🎉
Thanks Diana! You can make this yogurt without the Instant Pot as long as you figure out a way to maintain the lukewarm temperature (110°F) for 8 hours or longer. This can be your oven set to 100°F OR with the oven light turned on. I've also seen tips on using a crockpot if you have one - set it on the lowest setting for 8 hours.
At least for my first batch, I should have cooked it way less than 10 min on the stovetop. Cooking for 10 min the yogurt got way too thick for my texture preference, but the end product was edible and very tasty with the 8-hour tart instant pot method. Yum with the taste!
I'm allergic to oats and nuts (also wheat, soy, dairy, eggs, vegetable oil) but i can make this with chick peas. I think you can make ANYTHING with chick peas. 😂
I followed closely step by step and had expected result until i turned on instapot, as you recommended, for 8 hours, yogurt mode. I turned it on overnight, and it was done before i woke up. Now i checked it- it became liquidy, watery, though very soury.
Thanks for the recipe. Two questions? #1. Do you have it posted to be able to print it? #2. Have you try adding vanilla or other flavor? Thanks in advance
Hi, thank you! #1. I've been working on publishing this recipe on my website, but life got too busy - our family just moved across the country, so I'll get it published eventually. #2. I would recommend adding vanilla and other additives after the yogurt is done fermenting and cooled off in the fridge. If you add those things early on, they may affect the fermentation process. Hope this is helpful!
New subscriber here! Found you from this video and made this recipe last night! I just wonder if you’ve ever had a batch that was slimy and gooey, about the same consistency of Elmer’s Glue? Doesn’t seem right. The only difference I made from this recipe is instead of putting the yoghurt directly in the instant pot, I put it into sealed jars into the instant pot. Tastes great though!
Thank you for subscribing! I don't put the yogurt in jars in my Instant Pot: the very first time I made this recipe, I put it into jars, set the timer for 9 or 10 hours, but when the time was up, it turned out that my yogurt didn't ferment at all. The texture was fine though. So, I can't say for a fact what happened in your case. Maybe it's the jars, maybe it's the brand of oats. Someone commented recently that their yogurt separated, and I think they mentioned using a new brand of oats. If you try this again, in jars or without, please let me know how it comes out!
@@adventuresinveganliving thanks! I’ll let you know when I try again. Should be pretty soon - my 5 year old is devouring this batch despite its imperfection!
Same thing happened to me and I also used jars. I’m not that familiar with the IP. Do you add water at the bottom?? I did and put the jars on the steam basket.
@yolandeperez8165 I would suggest trying this recipe without jars: there have been a few comments now from people who said that they had put their yogurt into jars and it didn't come out right.
I just use West soy unsweetened organic soy milk. Dump it in the instant pot and some culture however you get it set it for 12 hours and I have yogurt. I just don't have time for cooking it cooling it it's too time consuming
Aloha from the Island of Oahu! Like you, I have successfully made really watery yogurt. I can't wait to try your method. Although, couldn't I just boil the yogurt in the Instant Pot @ the "boil" setting until it "sets," then remove the Instant Pot insert, ice bathe it & return it to the Instant Pot once the 110 degrees Fahrenheit is reached? Then proceed @ the "yogurt" setting? What are your thoughts about that? Aloha & Mahalo (Thank You)!
Yes, that should totally work! I prefer cooking the yogurt on the stovetop because I can control the heat level better than in the Instant Pot, but if that's not an issue for you, that's ok. The only thing: if you're using the "boil" setting on your IP, you've got to make sure you stir often to avoid those clumps from forming. If you try that, please let me know how it comes out! 😊
Thanks but thats lot of work for me(age) not lactose sens so I start with yougart using can evap milk. Perfect been doing this way long time. I heat the milk dont dilute stop heating just before boiling. Let cool then innoc using last batch about 2 t. Keep warm about 12 hrs depending on ambient temp. I use wax warmer base in winter n.east. overnite temp in room. Maybe 72 f?
Yes, you can definitely do that, as long as you stir the mixture regularly and cool it before adding probiotics. I prefer doing this step on stovetop because I find it quicker + the heat distribution is more even.
Is there a reason you didn't use the boil function when you made the yogurt? I haven't made vegan yogurt, but I have made dairy yogurt in the Instant pot and used the boil function to get the milk to heat up. I just wondered if it doesn't work with vegan milks.
I prefer to heat up the milk on stovetop because it gives me more control over temperature, how thick I want the milk mixture to become, etc. But using the boil function on IP should work fine, too. You just gotta stir it often to prevent clumps.
Looks fantastic, would love to try it if I wasn’t highly allergic to cashews☹️…..might try it with almonds and see how that comes out. Thankyou for a super video x
You can totally skip the cashews and use another 2/3 cups of oats instead! I like it with cashews because they add some richness to the flavor because of their fat content. But even without them the yogurt will work out fine.
After the yogurt is done fermenting and has cooled off. It's best if you add those things to the amount you're planning to eat (not the whole batch) just before you're going to eat it.
I just discovered your video and your RUclips channel Irene. This is the recipe I have been searching for for several years! Thank you so much for making this available. I look forward to trying this and it sounds perfect. Of course I am now a subscriber. Thanks again!
I've been making this for a few months now and love it! I was wondering if I could cut the cashews to 1/3 rd cup to cut down the fat content. If so, would I compensate by adding more oats? Can you do this with blanched almonds? Thanks!
That's awesome, thank you for letting me know! Sure, you can reduce the amount of cashews and either add more oats or use a bit less water. Also, blanched almonds will work, too, you'll just need to blend them a bit longer to make the milk smooth.
Update. Altho mixture thickened exactly as shown demo, after mixed it with 2T yOugart and put on warmer. Nexxt morning watery. Threw out. Now no starter yougart to use old way. Evap milk. Been doing this for year. I am very upset
Was the mixture tart before you threw it out? If so, then the fermentation was successful. As for the yogurt not thickening, it's possible that using walnuts had something to do with it, though unlikely.
@@adventuresinveganlivingHi Alina..no it want tart. Far as I remember it was bland. I am trying again, with justvoats. So far soaked oatscfor few hrs. Next step on stove hopefully thicken. Then divided mixture if thick, creamy. Half will cool then refrig. Other small amount will try something else..no more yougart in house, I used it all in failed attempt last week. Will try kimchi as probiotic. Tiny amount ..I read online lot of other ways to ferment but also ordered probiotic vitamin capsules online. Cheapest about $4. I am homebound so everything online. Will advise how it goes this time.
This will most likely work, as long as your probiotics are active + you get the right ratio of thickened milk to probiotics. The package your probiotics came in should have tips on how to get the ratio right.
You can use any other nuts or seeds insteadof cashews, or use all oats and no nuts at all. I haven't tried using coconut instead of cashews, but I don't see why it wouldn't work. If you try that, please let me know how the yogurt comes out!
I made this yogurt and it turned out great! I did everything the way you said to do it. My question is...can I double the ingredients to end up with more yogurt? The amount I got wasn't enough for my family and I. Thank you!
Thank you for letting me know, glad it came out great! Sure, feel free to double the ingredients if you'd like! The fermentation should take the same amount of time, or a little longer if the weather is cooler.
I'm a little confused. After adding the culture / cooling to 110 degrees - it is all boiled again. Thereby killing the bacteria. What am I missing? Per Instant Pot: Press the “yogurt” button and then press “adjust” until the screen says “BOIL”. When the Instant Pot beeps, the milk is hot and ready. Remove the lid and check the temperature with a thermometer to make sure it has reached 180-200 degreed F. Allow milk to cool to down to 110°F -115°F degrees
I appreciate your simple approach to yoghurt. Can this be made with oat milk instead of water and cashews? We may have some cashew sensitivities along with other tree nuts
Thanks for watching everyone! See this recipe in written form on my blog: bit.ly/IP-vegan-yogurt
⭐Sign up for my newsletter to receive vegan recipes, cooking tips, video updates and more straight into your inbox: ➡ bit.ly/vegan-newsletter-signup
➡TIMESTAMPS:
0:00 Intro
1:35 Setting up the ingredients
3:23 Blending the ingredients into plant-based milk
3:57 Cooking the plant-based milk to thicken
5:54 Cooling the milk to 110°F
7:39 Adding the yogurt culture
9:10 The importance of clean Instant Pot parts
11:01 Setting up the yogurt in the Instant Pot
11:55 The vegan Instant Pot yogurt is done
12:42 Checking the thickness + taste test
14:06 Outro
It's my favorite too! I don't have a dishwasher and I'm lazy and impatient, so I have an abbreviated version... First I add my oats and cashews into the blender and dry bend them into a fine powder. Meanwhile, I BOIL the correct amount of water on the stove, which I then add directly to the blender. I blend on high for around five minutes until it is thick and silky, no need to strain nor dirty extra pans or bowls to cook or cool it in. I then transfer it into my IP liner, which is already sitting in ice water in the sink to cool. Once it reaches the right temp I stir in my starter, set the IP to yogurt for the desired time, and wait impatiently. LOL
Sometimes I make a double batch and remove half after fermenting for just a few hours, then use it to make cultured vegan cheese with the addition of seasonings like onion and garlic powder whatever, some miso, nooch, and a TBS or two some active sauerkraut or other live veggie culture, and a few TBS of tapioca or potato starch, and let it ferment on the counter until the yogurt is done and frees up the IP... or longer depending on it's taste. Then I dissolve some agar agar in boiling water, whisk it in well to the mix, pour it all into a heat safe mold, and steam on a rack under pressure for 1/2 hour in the IP. It will seem soft at first but refrigerated overnight it should become a nice sliceable block or wheel of cheese. Love that IP!
@Char Covelesky All great ideas! Don't you love it how sometimes "being lazy" = "getting more creative" with our methods of doing things? 😀
@@adventuresinveganliving Works for me, thanks!
Watching from London UK.❤
Hi can I use my slow cooker for this? I don’t have anything like an instant pot due to space and financial situation. How long would I need to cook it for? Many thanks
I really like the fact that you managed to remove the filtering step , it makes this so much easier and less messy !
Thank you!
A Vitamix or Blendtec will heat the milk to 160 F in 5 to 6 minutes of blending on high. No need to heat on a stove, one less thing to clean, and the milk is even smoother.
Thank you for your input!
I have a NutriBullet RX which is supposed to make like hot soups. Do you think I can do the same process like the Vitamix where I can warm it up in there?
@@mgb426 Sure, it's worth a try.
Brilliant! I'm going to do exactly this.
Made this last night and it turned out fantastic. Followed your directions as closely as possible and I’m thrilled with the outcome! It’s thick, creamy and smooth. I had no ice on hand so let it cool on the counter while stirring occasionally. It took 35-40 minutes to reach 110 degrees F. I used Acidophilus capsules that totalled about 80 billion cfu- that’s what Jill @ Whole Food Plant Based channel recommends for her Soy yogurt. After adding-and stirring, I filled 2 mason jars, capped them, then wrapped each jar in a tea towel and placed it an unheated oven overnight. I will be making this one frequently - thank you for sharing!
So glad to hear it turned out well! Thank you for letting me know!
how many capsules did you use?
I have a glass lid for my instant pot because there is no need to seal the instant pot to culture the yogurt. Thank you so much for this recipe, I can't wait to try it!
Thank you Connie, let me know how it comes out!
It works either way. What ever works for each individual. I have a glass lid too but I'm going to do it with the sealed lid.
Hi. Can I just ask, do you know if using the glass lid would be okay if making soya milk with the Instant Pot? The only other reason for me getting the Instant pot is for the sous vide function. So, basically, just sterilizing eggs - to make mayo - and cooking the soy milk and making yoghurt. Just bought the glass lid this last minute as had not heard of it before seeing your comment. Thanks!
Yes! My Instant Pot came with the glass lid as well, and it’s easier to clean than the other lid (I just put it in a hot dishwasher cycle), so it’s my designated yogurt lid.
I also have the Glass lid it’s handy all the time anyway. Yes I have made yogurt it works nicely I use double pasteurized Horizon whole milk. If you don’t have to have vegan you don’t have to sterilize that milk so simply Heat it to 110 degrees and Add 1 cup of your previously made yogurt. Mix it well and select Yogurt cover with glass lid. I let mine make over night and that’s really the next day.
Hello. Thank you for this recipe! I love how concise you are and for all the great tips. You actually perfected Miyoko's recipe by eliminating the nut bag. Thank you for the links as well.
Thank you so much! ❤
I also tried her recipe. What I did different was that I used my vitamin to bring the yogurt up to 160F. No need to use another pot. They say it can cook a soup so I figured why not bring the yogurt up to temp. Let me know if you try it.
Great idea!
I tried this initially on my first attempt (yesterday). It didn't thicken up for me. Did yours thicken up? Thanks
@@CharHa-j6y hi just noticed your comment. Yes it did thicken exactly like in the demo. But my problem came after it was on the yougart warmer. Somehow when I checked after about 2 hrs, I expected that AT LEAST it would still be thicker or thicker. IT WASNT'T!! Now it is morning after, going to see the final outcome!
Cool to see that you don’t use the nut milk bag.. I made this recipe with a nut milk bag, turned out great but it was messy. Soaking the oats and nuts is a perfect step to avoid squeezing out the milk first. Thank you!
Thank you ♥️
What a great, detailed video. I never thought of making yogurt, but you made it doable.
Thank you!
I’ve tried making vegan yogurt twice in my Instant Pot and I had the same thing, tasted good, but wasn’t thick. I’m looking forward to trying this technique. Thanks!
Thank you!
I just add tapioca starch.
Hello, you just made me discover the yoghurt button on my instant pot, unbelievable!!! Doing this next week for sure! Thank you!
Glad to hear that! Trust me, it took me 2+ years to discover that button myself 😆
Maybe try the saute feature on the instant pot to avoid the saucepan on your stovetop and the glass bowl for cooling and therefore a smaller mountain of dishes 🤣
Good suggestion!
Hey Alina, thanks for posting this easier version of Miyoko's oat milk yogurt. I tried it yesterday in my yogurt maker, using the contents of a probiotic capsule as the starter for half the quantities of ingredients you used and it came out really good.
That's great to hear, thank you for telling me! A lot of people here in the comments have asked if they could use probiotic capsules, but I haven't tried that, so I couldn't give them advice on that. Good to know that it works!
So this works with just a yogurt maker (110 degrees)? I don’t have an instapot. And thanks for mentioning you used a probiotic capsule. I’ve got some and will try it!
I love this recipe! No coconut or other thickeners. Can’t wait to try it.
Thank you Carolynn, let me know how it comes out!
@Wendy Witchner Thank you, glad to hear you found this video useful!
Oats are the thickener
I decided to give it a try, also after viewing the same person you are mentionning in your video, and I confirmed my step by watching your video also.
I soaked overnight a mixed of oats, cashews, pumpkin seeds and 2 brazil nuts.
Approx. 1 L of that with approx. 3L of water.
Then I "milked" my mixture with my juicer (I do not have a nutmilk bag cloth).
Then, I cooked the mixture and let it cooled (wrist test for the temperature).
It gave me around 2,5L of yogourt base.
And I add approx. 2 cups of two differents commercial vegan yogourts + vegan keffir.
I have also added 1-2 cups of maple syrup.
And now it is in my Excalibur at 100°F for the next 8 to 16 hours.
So, I hope it is gonna work
And with the "fibers", I added water, cinnamon, anise and brown sugar.
I put it in my mixer for smoothness.
Then I heat it up and it became thick, perfect at "groat".
I will uptade for the result! :)
Update after 8 hours in the dehydrator :
it is thick, the smell of yogourt is there and it taste good :)
But!
I will let it overnight in the dehydrator I want a stronger yogourt flavor. :)
So, I will wait for the end results! :)
Uptade:
Approx 18 hours total in the dehydrator, the yogourt is perfect!
I ended up with 3 x 500g and 1 x 650g of yogourt.
It is so good!
That's great, thank you for letting me know!
Decided keep experimenting using small quantity oat milk, no added walnuts or any nut. Then stop at the step where mixture thickens on stove. Dont add yougart starter. Instead just add sweetener, flavoring mix and freeze. See how results turn out!!!!🎉
Good tweeks. I saw Myoko's version and I thought it was too hard to do. You can still make it easier by cooking the original mixture on the saute function (in my model) in the instant pot and just let it cool naturally or in the freezer briefly. (I do that all the time with things. I let it cool a bit before putting it in the freezer. If you don't leave it too long, it works). You can make the yogurt in the always warm oven to save energy, instead of the instant pot.
All good tips!
FYI- you do not need the ring for making yogurt since it is not working under pressure so less chance of odor transfer :). I make dairy yogurt for husband in IP from heating (pasteurizing to 180') to fermentation. I have tried doing same process with soy milk but it is more like kefir -too thin. Thanks for suggestion of oats and cashews! Looks delish. I use Forager's as starter too.
Good to know, thank you!
I am looking forward to making this yogurt! The question I have, is I am the only one indulging in this recipe, how long does the yogurt keep in the refrigerator, or can I cut the recipe in half?
Do I need a vitamix? I have no blender either. Only a food processor. Looks wonderful
soak nuts overnight or pour boiling water over and let sit for 1 hour to soften. Drain and then use blender or food processor- latter is less than ideal but run long enough to get as smooth as possible. I don't have vitamin but found inexpensive nutribullet a great tool in kitchen. good luck!
@@amandarediger2178
Thank you so much for your video! This is the first time I’ve successfully made vegan yogurt!I’ve tried other plant based yogurt recipes in the past and it was always way too runny and didn’t enjoy taste and texture but loved everything about yours! Thank you so much for your time in providing this recipe for us. Since I stumbled onto your channel for the first time I look forward to looking up more of your videos.
So glad to hear that, thank you for telling me! Happy holidays 😊
Thank you thank you thank you! Finally vegan yogurt success and no messy nut bag! I do it all just as you show, but just put it in my yogurt maker after it cools down. So easy and good!!! After many tries and failures, this works!
So glad to hear it was a success! Thank you for letting me know! 😊
👋💚👍
Thanks for the tips. I have added chia seeds to my soy milk to make a thicker yoghurt. Saves the need to cook the soy milk. Adds nutrition, too.
Did it thicken at the end with chia seeds?
Yes, it thickened the yoghurt just be sure to stir the mixture for at least five minutes
before putting it in the instant pot to be sure to disperse the chia seeds.@@adventuresinveganliving
@gracesussman682 good to know, thanks!
It’s true that you don’t need to seal the lid. When I make yogurt in the Instant Pot, I just lay an oversized paper towel over the top of the pot and lay a silicone lid over that. The paper towel absorbs the condensation that rises so it doesn’t drip back into the yogurt (which adds unnecessary water to the yogurt).
That's a great solution, thank you for sharing! 😊
Instant Pot makes a glass lid that is perfect for yogurt making. It gets around the smelly seal issue as the glass lid hasn’t got a seal
That's perfect, I need to get one of those!
Hi Helena. Few questions about the vegan recipe:
1. other nuts or just cashew?
2. Why soak oats and cashew separately?
3. How long did u set processor for? Or mixer timer? 5, 10 min?
Thank you
Hello Ma'am,
My understanding regarding pre-soaking the oats and cashews is that pre-soaking removes phytates that inhibit nutrient absorbtion.
I've done something similar. But with 2 cups of oats.
Worked a treat.
Great, good to hear!
Do you drain and rinse the oats which you soaked [in order to reduce to zero the liberated phytates], or do you blend them in their soaking water as @adventuresinveganliving appears to do in this video? Also, is the similar yogurt which you indicate you make made using only cashews, or do you use 2 cups of oats + 2/3 cup of raw cashews? Thanks.
I’m inspired- thank you! I’m going to try this for yogurt and kefir too. Don’t want to strain out the oats and lose the fiber… I’ll keep you posted on how the kefir does !
Awesome, please let me know how it comes out!
I left it in the oven overnight. It tasted good, thick , but different than yogurt, more like oats, very tasty.
Interesting, so the taste didn't have any tartness?
I'm not even vegan, but this looks amazing!!!
Thank you ♥️
The tips are also incredible!!!! I had no idea my instapot's ring is absorbed odors, but yes, I've noticed how hard it is to get rid of the smell after using it. I'll be buying that ring for my sweets /neutrals only. Thanks so much!!!!❤❤❤❤
You're very welcome! Glad you've found my tips useful!
Wow this is genius thanks for this detailed video. Right now suffering from hormonal acne and need probiotic
@AlitaMee Thank you 😊 Hope your health issue resolves soon!
This is a great video. Wonderful, clear directions. Sounds very doable. I am going to try this asap! Thank you!
You are so welcome! 😊
Cool video. A different way of Instant Pot yogurt and full of really good info. Well done! :)
Thank you!
I just found you by accident on youtube. thank you very much for the great video. I've tried so many vegan joghzrt recipes, this one seems perfect to me. Warm greetings from Germany
Thank you, let me know if you try this recipe!
Thank you for the recipe. Don't need to use the IP lid. It's not being pressure cooked. Just use any pot/pan lid that will fit. I use a glass lid.
That's right, I think someone has mentioned this above.
I love to make soy yogurt in my instant pot, it definitely does not come out this thick, but I love it. I also use it as a sour cream substitute. I want to give this version a try too! Thanx for all the tips. I also make my yogurt in individual jars, so I may try that with this recipe too.
I’ve read several people asking about using probiotic capsules and I’ve read your reply. The package will not say how many capsules to use because the ones people are talking about are for humans to take. I use probiotics to start my yogurt when I take breaks and/or don’t save any yogurt from the previous batch. Depending on the brand of probiotic and how good the strains are, it can take 1-4 capsules. Honestly it’s trial and error. after trying one capsule and letting the yogurt go for eight hours it didn’t work, so I added another couple capsules and let it go for another eight hours and it finally worked. If I change brands of probiotics, I have to start the trail all over lol
A tip for the sealing ring for those that only have one. I thoroughly wash mine between each use, let it air dry and store it in a ziplock gallon sized bag with about 1 Tablespoon of baking soda. I shake it around to distribute the baking soda. I’ve found this helps deodorize the ring a bit and I have had no savory flavors transferred to my yogurt. Sorry for the long comment. Thanx a bunch!
Thanks Amy! I honestly didn't realize that the probiotic capsules people were mentioning were nutritional supplements, not yogurt making supplies 😄 Your tip about storing the silicone ring with baking soda makes sense too.
@@adventuresinveganliving Your welcome! If they are anything like me, that’s how they learned to make soy yogurt in the instant pot. It’s cheaper to buy the capsules than an actual yogurt starter and at the time easier to come by, as you could buy the capsules in the store.
This is exactly what I was looking for! Thank you so much for this content. Also, I use the exact milk blend as a creamy cheese substitute 😊
Thank you!
Genius way to start and preserve a yogurt starter. Subscribed!!! Can't wait to try it!
Thank you 😊
I've read quite a few comments from readers/viewers of other yogurt recipe blogs/RUclipss that Cultures for Health yogurt starter changed their formula and it's no longer good for making yogurt. Readers switched to using probiotic capsules instead with great success.
Thank you for letting me know!
Thank you! I’m so excited to try this!
You're very welcome 😊
I meant what is your timing on the blender?
I am not a vegan. I have been making yougart using undiluted canned evap milk. About 12 oz. Cooking for 1. Me.
As far as letting milk cool. I dont use thermom. Room temp about 1/2 hr. Temp like a baby bottle.
Incubate overbite. Thick, delicious.
Thanks a lot, so just as a note here, that's 1:1:6, oat, cashew, and water.
Yes, thank you
I would probably use sprouted organic oats and organic almonds, and if the blender jar is plastic, I wouldn’t soak in it, even if it’s BPA free has other chemicals, I would soak it in stainless steel container or lead free glass and wouldn’t cook with nonstick pan that has forever chemicals normally, and not mix with silicone spatula, as silicone, when heated is released in the food. I also don’t use silicone baking ware.
But anyways, that’s me…
I like that the pot where you made the yogurt seems to be stainless steel!
I only use stainless steel and cast iron pots and pans.
Thanks 😊
@@adventuresinveganliving You are welcome!
That was a very simple easy to follow video. Thanks so much. Can you use probiotic capsules?
Sure, just check the package instructions to figure out the ratio of probiotics to the rest of the ingredients.
❤ after I get 1 store bought greek yougart or other starter will try real yougart! Thx for your patience
Hi Alina. I followed your direction precisely. Only substitute walnut for cashew. Also I am experienced making non vegan yougart.
I am reporting on outcome. I was hopeful ask i stirred while heating and mixture thickened. Let cool almostc45 min. Innoc mixture. Put container on yougart warmer i always use.
Result after about 5 hrs it is still more or less liquid. I am very nervous! Of course will leave overnight. Depressing. Love fro NYC
It is now mornin about 14 hrs after the "yougart" mixture has been on the warmer! Will chk now for final result. If unsuccessful( never thickedened?) at least just wasted small amount ingredients. When trying new recipe I carefully half quantity.
Again I am experienced and successful making non vegan yougart for year or two. Difference is my base wasnt oats, nuts but undiluted can evap.milk. Later for end of story:)
I’ve made miyokos oat cashew 10 mos ago with no success and did it again 2 weeks ago. IP for 14 hours and zero tartness, thickness was just ok. Still on the hunt for a good recipe with tartness and thickness. I may try this one.
What kind of yogurt culture did you use?
Excellent demonstration! Thank you ❤
Thanks!
I'm so glad I found this video!!!! Can't wait to try this recipe!!!
❤😊
Thank you!
I MUST try this ... Looks amazing.
Thank you, let me know if you do!
Awesome- thx for sharing- I’ll try it n let u know how it came out!
Would love to hear about it!
Now i need a instant pot! Thanks.
You'll love it, I use mine every day!
I will try this recipe. Thanks!
Amazing. Thanks !
Thank you 😊
Subbed. Thanks for the tips & recipe.
Thank you!
I've always heard that over blending oats makes them slimy?! Well, this looks pretty good.
I could see that happening, but it hasn't been an issue with this recipe.
You can do the ice bath in the same pot you cooked in. You can even cook it in the instant pot. You can also take the silicone ring out of the pot for yogurt since you aren’t bringing the pot up to pressure.
Thank you!
Thank you for the recipe! Could you please make a cream cheese recipe using this recipe? Thanks
Great idea, thank you!
Hi, first time seeing your videos. I liked your channel. Good content! Also, have you tried making yogurt on the instant pot using Mason jars inside like 4 500ml fit in the 6 quart, but I think the liter jars fit in the 8qt. Anyway, less Hassel, and it works.
Hi Lilia! I actually tried using a large Pyrex dish the first time I made this recipe. For some reason it didn't ferment at all within the 8 hours I set it for. So I put the yogurt in the actual bowl of my Instant Pot, and it worked out much better. I think it just wasn't getting enough heat through the thickness of the glass.
Tanks a lot for your recepice... greetings from Roermond in the Netherlands 🌷🌷🌷🌷🌷🌷🌷🌷🌷🌷🌷🌷🌷🌷🌷🌷
Thank you!
Thanks so much!!
Ive made tons of soy yogurt in my instant pot but was looking for a change. So glad i found this! Thanks again!
Thank you, let me know how it comes out if you make it!
I can't believe how much time and effort this recipe takes. Since my time is money, I think I'll just buy the yogurt when I need it. Kite Hill makes a high protein yogurt that has 17g of protein for every serving.
Thanks for your input!
I mean, a lot of the time is hands off, and from everything I hear/read, there’s probably more good bacteria in homemade yogurt than store-bought, but my main reason is to cut back on plastic waste. 🤷♀️
I just stumbled across your channel. I absolutely love yogurt, but all commercial plant based varieties are incredibly disappointing. I have a Ninja Foodi and it also has a yogurt function. I'm going to give your recipe a run. I so love the fact that this is oat and cashew based. I prefer my yogurt more greek style, like basically too thick to run off the spoon. I might trial some thickener after the initial run. Great stuff! Subbed!
Thank you, let me know how it comes out if you try this recipe!
Made this using kefir as a starter turned out perfect. Thank you.
Fantastic, thank you for letting me know!
Kefir is fermented at room temperature (F70-F85). If you ferment it in an IP it'll get too hot and many of the cultures die. The 'normal' yogurt setting on an IP is F110, while the 'low' setting is still F85-F95 degress, which is generally too warm for kefir cultures.
Thanks for letting me know it works but I'm obviously missing out on some of the benefits
This is incredibly detailed and helpful! Thanks so much!
Thank you 😊
I just found your channel and it is amazing. I have a question by tha way, How to do it without the instant pot? Any way your videos are super easy to follow and clear. Thanks again 🎉
Thanks Diana! You can make this yogurt without the Instant Pot as long as you figure out a way to maintain the lukewarm temperature (110°F) for 8 hours or longer. This can be your oven set to 100°F OR with the oven light turned on. I've also seen tips on using a crockpot if you have one - set it on the lowest setting for 8 hours.
What a great idea to cook it to thicken it. Well done.
Thank you 😊
At least for my first batch, I should have cooked it way less than 10 min on the stovetop. Cooking for 10 min the yogurt got way too thick for my texture preference, but the end product was edible and very tasty with the 8-hour tart instant pot method. Yum with the taste!
Great, thank you for letting me know!
I'm allergic to oats and nuts (also wheat, soy, dairy, eggs, vegetable oil) but i can make this with chick peas. I think you can make ANYTHING with chick peas. 😂
Sure, please let me know how it comes out!
@@adventuresinveganliving I will.
I followed closely step by step and had expected result until i turned on instapot, as you recommended, for 8 hours, yogurt mode. I turned it on overnight, and it was done before i woke up. Now i checked it- it became liquidy, watery, though very soury.
Sounds like it was over-fermented.
Second time it worked perfectly. I kept it in instapot for 7.5 hr. Thank you so much for this recepy!❤
@v-ni7863 Great to hear it worked the second time! Thank you for letting me know!
Thanks for the recipe. Two questions? #1. Do you have it posted to be able to print it? #2. Have you try adding vanilla or other flavor? Thanks in advance
Hi, thank you!
#1. I've been working on publishing this recipe on my website, but life got too busy - our family just moved across the country, so I'll get it published eventually.
#2. I would recommend adding vanilla and other additives after the yogurt is done fermenting and cooled off in the fridge. If you add those things early on, they may affect the fermentation process.
Hope this is helpful!
New subscriber here! Found you from this video and made this recipe last night! I just wonder if you’ve ever had a batch that was slimy and gooey, about the same consistency of Elmer’s Glue? Doesn’t seem right. The only difference I made from this recipe is instead of putting the yoghurt directly in the instant pot, I put it into sealed jars into the instant pot. Tastes great though!
Thank you for subscribing! I don't put the yogurt in jars in my Instant Pot: the very first time I made this recipe, I put it into jars, set the timer for 9 or 10 hours, but when the time was up, it turned out that my yogurt didn't ferment at all. The texture was fine though.
So, I can't say for a fact what happened in your case. Maybe it's the jars, maybe it's the brand of oats. Someone commented recently that their yogurt separated, and I think they mentioned using a new brand of oats.
If you try this again, in jars or without, please let me know how it comes out!
@@adventuresinveganliving thanks! I’ll let you know when I try again. Should be pretty soon - my 5 year old is devouring this batch despite its imperfection!
@@sheeptripoverfence Ooh, great to hear that at least your little one liked it!
Same thing happened to me and I also used jars. I’m not that familiar with the IP. Do you add water at the bottom?? I did and put the jars on the steam basket.
@yolandeperez8165 I would suggest trying this recipe without jars: there have been a few comments now from people who said that they had put their yogurt into jars and it didn't come out right.
I just use West soy unsweetened organic soy milk. Dump it in the instant pot and some culture however you get it set it for 12 hours and I have yogurt. I just don't have time for cooking it cooling it it's too time consuming
Yep, West Soy is popular for making yogurt.
Aloha from the Island of Oahu! Like you, I have successfully made really watery yogurt. I can't wait to try your method. Although, couldn't I just boil the yogurt in the Instant Pot @ the "boil" setting until it "sets," then remove the Instant Pot insert, ice bathe it & return it to the Instant Pot once the 110 degrees Fahrenheit is reached? Then proceed @ the "yogurt" setting? What are your thoughts about that? Aloha & Mahalo (Thank You)!
Yes, that should totally work! I prefer cooking the yogurt on the stovetop because I can control the heat level better than in the Instant Pot, but if that's not an issue for you, that's ok. The only thing: if you're using the "boil" setting on your IP, you've got to make sure you stir often to avoid those clumps from forming. If you try that, please let me know how it comes out! 😊
Loved this video, will be trying this over the weekend. Thanks! Just subscribed too 😊
Thank you! 😊
Thanks but thats lot of work for me(age) not lactose sens so I start with yougart using can evap milk. Perfect been doing this way long time. I heat the milk dont dilute stop heating just before boiling. Let cool then innoc using last batch about 2 t.
Keep warm about 12 hrs depending on ambient temp. I use wax warmer base in winter n.east. overnite temp in room. Maybe 72 f?
Instead if cooking the oats cashews mix in the stove, could you just put it on the IP and let it boil? Ty for the awesome video.
Yes, you can definitely do that, as long as you stir the mixture regularly and cool it before adding probiotics. I prefer doing this step on stovetop because I find it quicker + the heat distribution is more even.
Wow. I will try it..... Im from Iraq❤❤❤❤
Thank you, let me know how it comes out 😊
Is there a reason you didn't use the boil function when you made the yogurt? I haven't made vegan yogurt, but I have made dairy yogurt in the Instant pot and used the boil function to get the milk to heat up. I just wondered if it doesn't work with vegan milks.
I prefer to heat up the milk on stovetop because it gives me more control over temperature, how thick I want the milk mixture to become, etc. But using the boil function on IP should work fine, too. You just gotta stir it often to prevent clumps.
Looks fantastic, would love to try it if I wasn’t highly allergic to cashews☹️…..might try it with almonds and see how that comes out. Thankyou for a super video x
You can totally skip the cashews and use another 2/3 cups of oats instead! I like it with cashews because they add some richness to the flavor because of their fat content. But even without them the yogurt will work out fine.
I believe the Miyoko video has a cashew free option.
You could try macadamia nuts.
Miyako made one with oats and pumpkin seeds.
I’m trying white chia seeds. We will see
Subscribed! Thanks for this beautiful recipe. I'm curious, when should I add any flavorings like raspberry, etc., if I want to make it sweet?
After the yogurt is done fermenting and has cooled off. It's best if you add those things to the amount you're planning to eat (not the whole batch) just before you're going to eat it.
Thumpsup to u, without squeezing u made it
Thanks!
Do you drain and rinse the oats too or just let it soak and blend in the same water?
Blend them in the same water. They'd probably turn into mush if I tried to drain them 😄
Have to try this!!
I just discovered your video and your RUclips channel Irene. This is the recipe I have been searching for for several years! Thank you so much for making this available. I look forward to trying this and it sounds perfect. Of course I am now a subscriber. Thanks again!
Thank you, Melissa ♥️
I've been making this for a few months now and love it! I was wondering if I could cut the cashews to 1/3 rd cup to cut down the fat content. If so, would I compensate by adding more oats? Can you do this with blanched almonds? Thanks!
That's awesome, thank you for letting me know! Sure, you can reduce the amount of cashews and either add more oats or use a bit less water. Also, blanched almonds will work, too, you'll just need to blend them a bit longer to make the milk smooth.
Thank you for this video. We’re going to try it.
One tip:
Waving your hands in the air is very distracting.
Thank you!
Update. Altho mixture thickened exactly as shown demo, after mixed it with 2T yOugart and put on warmer. Nexxt morning watery. Threw out. Now no starter yougart to use old way. Evap milk. Been doing this for year.
I am very upset
Was the mixture tart before you threw it out? If so, then the fermentation was successful. As for the yogurt not thickening, it's possible that using walnuts had something to do with it, though unlikely.
@@adventuresinveganlivingHi Alina..no it want tart. Far as I remember it was bland. I am trying again, with justvoats. So far soaked oatscfor few hrs. Next step on stove hopefully thicken. Then divided mixture if thick, creamy. Half will cool then refrig. Other small amount will try something else..no more yougart in house, I used it all in failed attempt last week. Will try kimchi as probiotic. Tiny amount ..I read online lot of other ways to ferment but also ordered probiotic vitamin capsules online. Cheapest about $4. I am homebound so everything online. Will advise how it goes this time.
@@adventuresinveganliving Soak few hrs, then blend well. Then stove..then tinybbit kimchi. No yougart, walmart wont deliver perishible😢.
Yogurt Yogurt Yogurt
whenever one does not need to use pressure valve on (making YOGURT) it is not required to put on the SEALING RING .
Agreed. That's what I've been doing since making this video.
Has anyone tried this using the contents of refrigerated probiotic capsules? That is how I have made yogurt in the past.
This will most likely work, as long as your probiotics are active + you get the right ratio of thickened milk to probiotics. The package your probiotics came in should have tips on how to get the ratio right.
Is there an alternative to cashews that you recommend?
Can I substitute it with coconut or any other ingredient?
You can use any other nuts or seeds insteadof cashews, or use all oats and no nuts at all. I haven't tried using coconut instead of cashews, but I don't see why it wouldn't work. If you try that, please let me know how the yogurt comes out!
Awesome love the recipe
Thank you!
Well done!
Thank you!
Awesome, will try. 🙏🙏❤️😊🌺😇
That's great! 😊
I need to try this
Do it! 😉
I made this yogurt and it turned out great! I did everything the way you said to do it. My question is...can I double the ingredients to end up with more yogurt? The amount I got wasn't enough for my family and I. Thank you!
Thank you for letting me know, glad it came out great! Sure, feel free to double the ingredients if you'd like! The fermentation should take the same amount of time, or a little longer if the weather is cooler.
За сутки прибавилось более 100 новых подписчиков и количество просмотров быстро прибавляется! Мы очень рады за тебя, доченька!
Спасибо 😊
Nice video thank you. Can I try with the almond instead of cashew?
Sure, I don't see why not. Let me know how it comes out if you do!
I'm a little confused. After adding the culture / cooling to 110 degrees - it is all boiled again. Thereby killing the bacteria. What am I missing? Per Instant Pot: Press the “yogurt” button and then press “adjust” until the screen says “BOIL”. When the Instant Pot beeps, the milk is hot and ready. Remove the lid and check the temperature with a thermometer to make sure it has reached 180-200 degreed F. Allow milk to cool to down to 110°F -115°F degrees
You bypass the boil from the instaPot and go to med settings depending which one you have and let it ferment for 8 hrs
I appreciate your simple approach to yoghurt. Can this be made with oat milk instead of water and cashews? We may have some cashew sensitivities along with other tree nuts
Thank you! Yes, you can make this with all oats.