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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15 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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    1. Wow–that’s never happened to me! If you do boil the almond milk, make sure you cool it down a bit before adding the probiotics. I found this on a troubleshooting site (but it refers to milk yogurts): “Very rarely, someone experiences mold on the surface of their yogurt when making room temperature yogurts. This can be due to a few issues: 1) poorly cleaned jars and utensils, 2) very old milk that wasn’t properly heated and then cooled down prior to culturing, 3) a compromised starter culture. Discard the yogurt, and start fresh with a new starter and clean materials.” Here’s the site: http://nourishedkitchen.com/troubleshooting-homemade-yogurt-questions/

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      1. I’ve been thinking about this. I strained the freshly made almond milk right before adding it to the mixture. The strainer hadn’t been used for a few weeks, so maybe it had collected some bacteria. The jars were straight from the dishwasher, so they were nearly sterile. I’m going to try again, but this time I won’t strain because the straining didn’t pick up anything anyway. I was also wondering if there could be something in the probiotic capsules that caused the problem. I do plan to try again, and maybe this time I will sterilize everything and boil the almond milk just to be safe.

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      2. Let me know how it turns out. I want to try this with soymilk because I recently got a soymilk maker. I’ll post when I do.

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  1. Just popped my jars into the instant pot, am excited for the outcome! I put the lid on “venting” instead of “sealing”, is that correct, or does it make a difference?

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      1. Thanks for your response! Sadly, my batch did not work out. But there are lots of factors at play–I used store-bought almond milk instead of diy, I used a different brand of vegan starter, and I halved all of the quantities for everything because I wanted to hedge my bets in case things didn’t go as planned. Also, I had my water/agar/maple mixture on the stove on low heat (just under a simmer) for about 7-8 minutes and the agar never fully dissolved, but I was worried too much water was evaporating, so at that point I just mixed in the milk & probiotics anyway. I have another batch going now, where I’m using soy milk instead of almond (just because that’s what I currently have), waited to add the maple at the same time as the milk & probiotics, and have my IP set to “sealing”–let’s see if this batch turns into yogurt…

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      2. Ah…yes, the commercial almond milk likely has too many preservatives. I’m going to try it with cashew milk sometime soon because you don’t need to strain cashew milk through a nut-milk bag (I hate doing that!). Let me know how the next batch turns out!

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      3. Ok so my batch worked this time! To recap I used store bought soy milk (which does unfortunately have various preservatives, but it worked anyhow), and dissolved the agar in the water before adding maple syrup. Oh and I also did use the “sealing” instead of “venting” setting on my lid. So like I said, I did get yogurt, but it’s runnier than I’d like, and also has the not great flavor of the not great soy milk I started with. I’m excited to fiddle with the variables and keep experimenting!!

        On that note, if you were going to use some existing yogurt as a starter (I’m thinking Anita’s coconut yogurt which I LOVE), combined with probiotic powder starter, what kind of ratio would you use? Have you tried that by any chance? And thanks again for your wisdom!

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      4. Wow–that’s great that it worked out! I found this online about adding your commercial cultured yogurt to start your homemade yogurt (be sure that the temperature has dropped below 115 so you don’t kill the culture): “Add culture-2 tablespoons (of yogurt from a previous batch, store bought yogurt) per quart of milk. Lightly stir just enough to incorporate into the milk.”

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