I don't do this for AIP, but make something similar. I use the full fat canned coconut milk. I put it in the refrigerator so that the solids are really solid and I pour off the liquid into a glass and put it into the refrigerator for smoothies etc. I then use the thick coconut cream to make the yogurt and keep it solid. When I want to use it after it is all finished, I use is solid as is for sour cream (I am lactose intolerant) and water it down with the extra liquid from the can for yogurt or whatever. That way, you are keeping control of how thick you want it without guessing with the water. I got this idea from someone vegan on RUclips and have been doing it that way ever since using my Insta pot.
Thanks, Stacey! I've made the gelatin yogurt, but never stuck with it, perhaps this will be better for my system! More time consuming for me, but worth a try!
This is awesome. My IP doesn’t have yogurt function. I’ve always used the canned coconut milk in a mason jar, mixed a capsule of probiotic in it, let it sit in dark cabinet for 24 hours (covered by nut milk bag and hair ties 😹), mixed, then let it sit another 24 hours. It’s not super thick, but fine by me (especially when adding fruit!) I’ll have to try this though. 💞
Hi Stacey! I absolutely love watching your videos and love seeing the amazing dishes you turn out for us! I was just trying to figure out a way to make a sundried tomato dish without the tomatoes when I stumbled upon umeboshi sundried plums and was curious if you’ve ever tried cooking with them or if you would try making them in a coconut cream sauce with spinach or something? Anyways, thank you for all or your posts!
Thanks so much!!😊💖 I haven't tried the umeboshi plums because of my histamine issues but I have made something similar to sun dried tomatoes with papaya!! Slice thin, marinate in balsamic and oven roast. Persimmons would also work very well!!
This is genius! I’ve been making coconut yogurt (using Aroy-D milk) since I started AIP a year ago, and I hate gelatin in yogurt, so I never use it. But this...I have plantains in the freezer right now. Yogurt will be happening tonight. I feel like this plantain tip could be the basis for other recipes, too. EDITED TO ADD: Okay, so I’m making this, and I just threw a whole green plantain into about four cups of coconut milk, whipped it up in the blender, and cooked it. It’s GORGEOUS. And I’m wondering why no one uses this as the basis for an AIP cheese sauce, or even a firm AIP cheese? I feel like with just a little tapioca for stretch (and some flavorings) this would be fantastic. Actually, no tapioca needed for the sauce version.
I like the way you think!! I have used plantain as the thickener in my novolone cheese as well as queso cheese sauce, ranch and caesar dressings, all up on youtube. Arrowroot and cassava are so popular and versatile that no one seems to look outside of them, but I don't tolerate them so I had to experiment with alternatives.
@@RealWorldAIP LOL! I realized that you’d done just that after I left the comment! I can tolerate tapioca, but...that’s just my biochemistry. Too much tapioca and my tastebuds are like, “Why exactly are we eating glue now?” Those AIP cheeses that are majority tapioca are, forgive me, inedible to me. But this-I kept sneaking little spoonfuls of the yogurt base as I was cooking it down-it’s creamy, comforting FOOD. And then I got up this morning and the yogurt was super thick, tangy already (it absolutely cultured faster than plain coconut milk, at least with the probiotic brand I use), and it had *risen like bread dough*. 😂 I wish I could attach a photo for you-it was pretty amazing. Anyway, I think it’s way tastier than plain coconut yogurt, which is a little too coconutty to be wholly satisfying to me. Thank you again-your recipes are wonderful, and I can’t wait to use what I’ve learned about ingredients to create some of my own recipes too!
Thanks for the great video again! I am truly amazed at how plantain thickens on the stovetop....genius. I've never made yogurt before and I want to make both your sour cream and yogurt recipes. How long does does the unused probiotic last once you open the bottle?
You're very welcome!😊 The probiotic should have a best by date on it somewhere but I have successfully made yogurt with probiotic that was at least a year old.
@@RealWorldAIPYeah, so I tried it, and the taste is definitely not as tangy and more herbal, but I wouldn't say it's bad, just different. I did have issues with the second batch though, it never went thick and I'm unsure why lol
Hello Stacey, Thank you again for a wonderful tutorial. I think I am one of the last holdouts to buy an Instant Pot, but this may have pushed me to do so. We shall see. I have a small house and I am turning my 3 season room slowly into a pantry lol. I have one question please that has nothing to do with the recipe. You are using plastic lids on your canning jars and was wondering which site you got them from and what size. I am thinking that the regular size may fit most jars but I would like your input please. Thanks for taking the time to answer :)
Hi Stacy, I didn't that I'm suppose to add water to the instant pot for yogurt making. I use to make soy yogurt in mason jars. Also, do you add water when making the plantain puree?
I do not add water to the plantain puree, it's just 100% raw green plantain. If the instant pot yogurt has worked for you in the past without water then cool, skip it- one less step! I'm gonna try that next time ☺
I didn't use my plantains quick enough after buying them and they turned yellow-ish. Are they not useable for this now? What can I do with them? I hate to waste them!
I had to laugh-your counter top tile is my bathroom tile (but some of our small, diamond-shaped ones are forest green), so it kind of creeped me out seeing you making food on it. 😂😂😂 If I try this, I'll be mixing 1 part coconut milk to two parts tiger nut milk to try to cut that coconut milk flavor (blech). How long does it last in the fridge?
I have to tell my mom that about the counters, too funny!!!😅 Careful with the tigernut milk in there, I tried making tigernut milk yogurt and it got pretty funky, not sure what happened! I even tried a coconut free version with lots of plantain, oil and probiotics. No-go 😐 If you reintroduce seeds you can make a decent version with blended chia in water...Hemp got kind of weird... I tried so many combos, lol!!! Maybe 3 oz coconut to 6 oz water and then let it get good and tangy and mix in a bunch of fruit and vanilla/ cinnamon?? I had some of this stuff in the fridge for like 2 weeks and it was still okay but I am tempted to recommend just 5-7 day to be on the safe side! I'd love to hear how you make out if you try it!
All good to know, Stacey. I'll keep that in mind if I try it. I wonder if I have a picture of our bathroom floor anywhere. 🤔 Oh! I do! m.facebook.com/photo.php?fbid=680174281993167&id=100000018040262
Thanks so much
omg my dream is you to be my personal chef
I don't do this for AIP, but make something similar. I use the full fat canned coconut milk. I put it in the refrigerator so that the solids are really solid and I pour off the liquid into a glass and put it into the refrigerator for smoothies etc. I then use the thick coconut cream to make the yogurt and keep it solid. When I want to use it after it is all finished, I use is solid as is for sour cream (I am lactose intolerant) and water it down with the extra liquid from the can for yogurt or whatever. That way, you are keeping control of how thick you want it without guessing with the water. I got this idea from someone vegan on RUclips and have been doing it that way ever since using my Insta pot.
That is a great idea! The vegans are SO creative, I have gotten some really cool ideas from them. Thank you for sharing💕
Thanks, Stacey! I've made the gelatin yogurt, but never stuck with it, perhaps this will be better for my system! More time consuming for me, but worth a try!
Awesome, I'd love to hear how you make out!😊
could you use plantaan flour? It's very hard to get plantaans were I live (Belgium)
Happy you got your internet fixed, cuz this recipe was ROUTER this world! Keep it up champ 👍
Hahaha well now I am happy that the router gave me trouble because this is priceless! Thank you for making me smile!! 😂
This is awesome. My IP doesn’t have yogurt function. I’ve always used the canned coconut milk in a mason jar, mixed a capsule of probiotic in it, let it sit in dark cabinet for 24 hours (covered by nut milk bag and hair ties 😹), mixed, then let it sit another 24 hours. It’s not super thick, but fine by me (especially when adding fruit!)
I’ll have to try this though. 💞
I have used hair ties in the kitchen too- no judgement!😂
RealWorldAIP 🤣🤣🤣
I love this idea! Geletin is so expensive so an alternative is great. Thanks for the plantain tip with freezing!!
You're very welcome!😊💕
Hi, can I ask can you tolerate hydrolysed collagen/peptides? As you can’t tolerate gelatine?
I do not, but for different reasons. I believe I'm reacting to the free glutamate in the hydrolyzed protein, I get headaches and anxiety.
Hi Stacey! I absolutely love watching your videos and love seeing the amazing dishes you turn out for us! I was just trying to figure out a way to make a sundried tomato dish without the tomatoes when I stumbled upon umeboshi sundried plums and was curious if you’ve ever tried cooking with them or if you would try making them in a coconut cream sauce with spinach or something? Anyways, thank you for all or your posts!
Thanks so much!!😊💖
I haven't tried the umeboshi plums because of my histamine issues but I have made something similar to sun dried tomatoes with papaya!! Slice thin, marinate in balsamic and oven roast. Persimmons would also work very well!!
Oo that sounds delicious! Thank you! 😁❤️
Another good video ! Thank u
You're very welcome!💖
This is genius! I’ve been making coconut yogurt (using Aroy-D milk) since I started AIP a year ago, and I hate gelatin in yogurt, so I never use it. But this...I have plantains in the freezer right now. Yogurt will be happening tonight. I feel like this plantain tip could be the basis for other recipes, too.
EDITED TO ADD: Okay, so I’m making this, and I just threw a whole green plantain into about four cups of coconut milk, whipped it up in the blender, and cooked it. It’s GORGEOUS. And I’m wondering why no one uses this as the basis for an AIP cheese sauce, or even a firm AIP cheese? I feel like with just a little tapioca for stretch (and some flavorings) this would be fantastic. Actually, no tapioca needed for the sauce version.
I like the way you think!! I have used plantain as the thickener in my novolone cheese as well as queso cheese sauce, ranch and caesar dressings, all up on youtube. Arrowroot and cassava are so popular and versatile that no one seems to look outside of them, but I don't tolerate them so I had to experiment with alternatives.
@@RealWorldAIP LOL! I realized that you’d done just that after I left the comment! I can tolerate tapioca, but...that’s just my biochemistry. Too much tapioca and my tastebuds are like, “Why exactly are we eating glue now?” Those AIP cheeses that are majority tapioca are, forgive me, inedible to me. But this-I kept sneaking little spoonfuls of the yogurt base as I was cooking it down-it’s creamy, comforting FOOD. And then I got up this morning and the yogurt was super thick, tangy already (it absolutely cultured faster than plain coconut milk, at least with the probiotic brand I use), and it had *risen like bread dough*. 😂 I wish I could attach a photo for you-it was pretty amazing. Anyway, I think it’s way tastier than plain coconut yogurt, which is a little too coconutty to be wholly satisfying to me. Thank you again-your recipes are wonderful, and I can’t wait to use what I’ve learned about ingredients to create some of my own recipes too!
@@amyradbill1836 🥰
Thanks for the great video again! I am truly amazed at how plantain thickens on the stovetop....genius. I've never made yogurt before and I want to make both your sour cream and yogurt recipes. How long does does the unused probiotic last once you open the bottle?
You're very welcome!😊 The probiotic should have a best by date on it somewhere but I have successfully made yogurt with probiotic that was at least a year old.
Can you use soil based probiotics?
I don't think the soil based probiotics would work the same, but it would be an interesting experiment!!
@@RealWorldAIPYeah, so I tried it, and the taste is definitely not as tangy and more herbal, but I wouldn't say it's bad, just different. I did have issues with the second batch though, it never went thick and I'm unsure why lol
Thanks for letting me know, I'm glad the first batch was decent at least!☺
Hello Stacey, Thank you again for a wonderful tutorial. I think I am one of the last holdouts to buy an Instant Pot, but this may have pushed me to do so. We shall see. I have a small house and I am turning my 3 season room slowly into a pantry lol. I have one question please that has nothing to do with the recipe. You are using plastic lids on your canning jars and was wondering which site you got them from and what size. I am thinking that the regular size may fit most jars but I would like your input please. Thanks for taking the time to answer :)
I got mine on Amazon, search for bpa free plastic Mason jar lids. There are 2 sizes, 4 oz and 8 oz for the wide-mouthed. Hope that helps💕
Hi Stacy, I didn't that I'm suppose to add water to the instant pot for yogurt making. I use to make soy yogurt in mason jars. Also, do you add water when making the plantain puree?
I do not add water to the plantain puree, it's just 100% raw green plantain. If the instant pot yogurt has worked for you in the past without water then cool, skip it- one less step! I'm gonna try that next time ☺
Can I use Green Bananas or Sea Moss instead? I’m on the Alkaline diet. By the way I love the videos.
The green bananas might work but the color will be very gray. Not sure about the sea moss! Let me know how it turns out if you experiment!
Love the video! How many billion CFU am I looking for in the probiotic to make this yogurt?
10 billion should be enough 😊
I didn't use my plantains quick enough after buying them and they turned yellow-ish. Are they not useable for this now? What can I do with them? I hate to waste them!
I would make this instead ruclips.net/video/LfUBVa-eMMM/видео.html
Hi Stacy, wht else can you use if you don't have an Instant Pot 😟
You can use a heating pad!
Can you use probiotic capsules for this? Like break them open and put the powder in?
Yes!
I had to laugh-your counter top tile is my bathroom tile (but some of our small, diamond-shaped ones are forest green), so it kind of creeped me out seeing you making food on it. 😂😂😂 If I try this, I'll be mixing 1 part coconut milk to two parts tiger nut milk to try to cut that coconut milk flavor (blech). How long does it last in the fridge?
I have to tell my mom that about the counters, too funny!!!😅 Careful with the tigernut milk in there, I tried making tigernut milk yogurt and it got pretty funky, not sure what happened!
I even tried a coconut free version with lots of plantain, oil and probiotics. No-go 😐
If you reintroduce seeds you can make a decent version with blended chia in water...Hemp got kind of weird... I tried so many combos, lol!!!
Maybe 3 oz coconut to 6 oz water and then let it get good and tangy and mix in a bunch of fruit and vanilla/ cinnamon??
I had some of this stuff in the fridge for like 2 weeks and it was still okay but I am tempted to recommend just 5-7 day to be on the safe side! I'd love to hear how you make out if you try it!
All good to know, Stacey. I'll keep that in mind if I try it. I wonder if I have a picture of our bathroom floor anywhere. 🤔 Oh! I do!
m.facebook.com/photo.php?fbid=680174281993167&id=100000018040262
@@RealWorldAIP thank you so much Stacy for all the effort you put into pulling this off. I always wanted an aip yoghurt recipe.
@@jillwklausen Ohhh my goodness, it really is the same😂😂😂
@@abio.195 You're very welcome!!!😊💕