Another Crack at the Almond Yogurt in the Instant Pot…SUCCESS!!

So my almond yogurt turned out quite well, but it took a few days to firm up and was still kind of runny. A very helpful woman on my Instant Pot Vegan Group posted a great video for making soy yogurt, so I just adapted it to almond milk.

Here goes:

Almond Milk Yogurt

Heat up in a medium saucepan….

  • 1/2 cup water
  • 1/2 tsp agar agar
  • 1 TBS maple syrup (this won’t sweeten the yogurt; it will simply feed the probiotics)

Once the agar agar is dissolved, remove from heat and add…

This will cool down the agar-water-maple syrup mixture enough to add…

  • 2 probiotics* capsules (remove the capsule and pour in the powder–d’uh)

Pour into a couple of pint mason jars and place in the Instant Pot. Press yogurt and increase the time to 12 hours.

*Your probiotics capsules must contain at least one fermenting bacteria such as bulgaricus, acidophilus or thermophilus.

There you go–yogurt!!

This will last a few weeks in the fridge, and you can use it to make meltable vegan cheese or sweeten it with maple syrup and add it to fruit salad!

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4 thoughts on “Another Crack at the Almond Yogurt in the Instant Pot…SUCCESS!!

    1. No–not until later. In fact, if you leave them in the fridge with the lids ajar (haha–pun), the yogurt will thicken up a bit more.

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