Calling all vegans and those who are looking for a dairy-free alternative, this simple recipe is perfect to add more protein and healthy probiotics to your diet! Enjoy with homemade granola and fresh fruit – it even works as a plant based sour cream alternative!
Serving: 1L
Time: 14 to 15 hours
Ingredients:
1L Soy Milk
(any soy milk that does not contain any preservatives)
150g Coconut Yogurt
(or any dairy-free yogurt starter if you can find one)
Method:
Add your soy milk to a 1L glass jar, along with your yoghurt or starter. Mix until everything is combined. Put the lid on your jar, turn it once so that it is still very loose and air can escape. Put the whole jar in your Instant Pot.
Close up your Instant Pot. Press the ‘yoghurt’ setting. It will automatically be set for 8 hours. Increase the time to 13/ 14 hours (depending on how tarte you want your yoghurt).
Voila! All we need to do now is wait. Once your timer runs out, remove the jar. You’ll see that the soy milk has thickened and is now yoghurt. You will also see some separation. Give it a good mix or shake. For a thicker yogurt, we recommend straining it through a nut milk bag. Store in the fridge for about one week.
Tip: Make sure to set some yogurt aside for your next batch to use as a starter!
Enjoy!
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