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.
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…
- 3 cups DIY almond milk
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!