Ingredients:
2 quarts higher protein soy milk (I used Westsoy unsweetened)
1 package vegan yogurt starter or 1/4cup greek yogurt.
Directions:
Day 1: I add 2 quarts of soy milk and 1 packets of starter culture to the Instant Pot, stir it together, then set the Instant Pot to the yogurt setting. I set it to cook at 110ºF for 12 hours. You have to make sure you are home in 12 hours figure out the time or do it on a Friday night.
Day 2: You should have soy yogurt at this point. If all you have is milk, set it for another 12 hours and let it start again. If your yogurt set, then let it sit on the counter for 2 hours to come to room temperature. After 2 hours is up, put it in the fridge for 12 hours. (We have skipped this step in the past and went right to step 3 and it has worked fine too)
Day 3: Use a large spoon to transfer the yogurt into a strainer so it can drain the whey out . Once the yogurt is in the strainers, let the whey drain off in the fridge for about 48 hours. The yogurt will reduce by about half its weight.
Day 4: Transfer the Greek yogurt to a bowl on a food scale and weigh the whole thing. The weight will be different each time you make this. Divide the total weight by 6 and then spoon into six glass storage containers. Use in recipes or serve with fruit or granola.
Enjoy!
Tip: Save one of the servings to use as your starter for the next batch or freeze the whey in 1/4 cup containers and store in freezer to use as your starter for future batches.
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Link to YouTube video where I make this recipe: https://youtu.be/-YjUWNL7Lmg
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