Month: December 2016

So my almond yogurt turned out quite well, but it took a few days to firm up and was still kind of runny.

However, today 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…

• 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!