Easy, Inexpensive & Delicious Soy Yogurt
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- Опубліковано 28 вер 2024
- My friend Stephanie perfected this method of making her own delicious and easy soy milk yogurt. It’s quick and easy, and in this video, I demonstrate the simplicity of prepping it. In addition I explain some variables, as well as answer questions that often come up. Stephanie prepared the written materials that clarify everything you see on the video.
Her method for making this nutritious and surprisingly delicious yogurt can be done in a snap, and then you simply walk away and let it ferment.
Thank you Stephanie for getting this just right, and sharing the details with us!
PRINTABLE RECIPE: nansimonsen.co...
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Wonderful presentation!! Love your style!
Hi! Thanks for your kind comment. I hope you like the yogurt as much as I do.🌻🥰🌻
Thanks, Nan. You broke it down into simple steps. I've got some soybeans soaking to make milk and I'll make the yogurt tomorrow. I'm looking forward to having some with fresh berries. Safe travels to you.
Hi Apple, thanks for this comment; I haven’t heard yet from anyone who made this from their own soy milk. Please let me know how it goes🌻🥰🌻
@Apple, just do the beans IP 15m, no soak needed, got that tip on Kathy chat day....
@@NanSimonsen me again! Reporting back about how my yogurt turns out with my homemade soy milk. It's wonderful. I don't strain my milk and leave the okara in there which results in a very thick and creamy yogurt. I have my fourth batch going right now. Thanks again for your tips.
@@di_nwflgulf3547 thanks for your suggestion. I've been making soy milk for more than 50 years and my process reflects my preferences.
Hi Apple, I’m intrigued. Specifically, how do you make you’re soy milk? You’re not using one of those new milk machines, are you? and not straining it?! I definitely want to hear more if you wouldn’t mind sharing👏😀👌
Thanks for this information Apple. What milk maker do you use? I’m considering getting one.
THANKS Nan for making it look easy ! For a container of just water and soy cost us $10.50 here in Southern Alberta. “Just a little” sticker shock. 😵💫
Yes, as I travel- I’m currently in Tahiti- outrageous amount for soy milk, which is hard to find an adulterated. Stephanie is created a recipe that I’m happy to follow and make on a regular basis. It’s a piece of cake.😄🥰🌻
Thank you so very much, I am making the yogurt now.
I was wondering if you know long I do it in the oven . My instant pot is 3 quarts, so I can only get 4 jars in.
I’m afraid I don’t know how long to leave it in the oven with just the oven light. You could experiment with taking a jar out after eight hours, and then nine hours, and then maybe 12.
Although they were supposed to be more tart the longer they were left in, I did this and found the 12 hours timeframe most to my liking.
You can tell me how it goes if you try this.🌻🥰🌻
@NanSimonsen I did just put the 2 extra jars in the oven with the light on, and they came out just like the ones in the instant pot!
I did 12 and a half hours as I'm out of the house. Tastes delicious 😋
@@NanSimonsen thank you so very much for the wonderful video!
I am inspired to make this yogurt! I just had a bowl of fresh strawberries, blackberries, and sliced banana with plain coconut yogurt on top... so delicious! I have 2- 6 Qt. Instant Pots, but neither have the yogurt setting. I suppose one more Instant Pot won't hurt, will it 😊
Hi Darla, I wondered if there were any IPs without the setting. This is what I found. If you try it let me know🌻🥰🌻
How to make Instant Pot Yogurt with No Yogurt Setting
Bring the Milk Up to Temperature. ...
Cool the Milk Back Down A Bit. ...
Inoculate the Milk (Just Stir in the Yogurt Cultures) ...
Incubate the Milk (Let it Rest for 8-10 Hours so it Can Turn Into Yogurt) ...
Strain the Yogurt to Thicken it.
chefalli.com › instant-pot-ele...
Easy Instant Pot Yogurt With No Yogurt Button - Chef Alli
@@NanSimonsenThank you so much!! I actually had the same thought about using the sauté setting, so this information confirms it! Now that I have saved $$$ not buying another IP I am very happy 😊
I will let you know how the yogurt comes out!
I have been making this soy yogurt for a couple of years now. So with trial and error over this time I have found some tips that I do. I don’t use the rack in the instant pot and can fit one more jar in the pot (7). Also you don’t need to put the instant pot lid on it. I use a glass lid from one of my pots. I also heat the soy milk to 110 degrees with the starter in the microwave while setting my instant pot to the yogurt setting to warm it up. Just love the Trader Joe’s brand soy milk. Nothing but goodness! Thanks for sharing your tips Nan!
Thanks for taking the time to share what you have learned too Caroleeni! Without the rack you can get in 7. So you’re filling your jars 1/2 full? Interesting idea?
My test: The batch that I made on the video and one jar deform the previous batch 4 days earlier were left in my frig, dated. It will be 10 days until I return. Though it typically would escape being eaten that long, I’m interested to see just how long it will last. Have you tested this?🌻🥰🌻
I make the soy yogurt once a week and it has never lasted in the fridge for more than a week. It is eaten every day. I appreciate your channel and sharing your recipes. You are a great teacher!
Thanks for this easy recipe Nan. I went on Amazon and bought the exact starter. I paid $9.99. And like you I always have TJs soy milk on hand. I’ve been thinking about making soy yogurt for a while but thinking that I needed to make my soy milk from scratch always stopped me. Now that I have this great easy recipe I plan to make it as soon as the starter is delivered. Thank you again
Please let me know how it goes Jeannette.🌻🥰🌻
Let us know if it sets up for you. I used Trader Joe's soy milk & it didn't set up due to not enough protein. I use Eden Soy. I want to get some goat milk to make that yogurt.
Mine set up beautifully with the Trader Joe yogurt. I’m sorry to hear you didn’t Lucy. Of course, with the more soy mass in the milk, I would expect that it would set up even more firmly with the more concentrated brands.
@@NanSimonsenHey there… I finally made my yogurt following the exact steps that you gave in the video. I set it for 12 hours and let it go. The yogurt came out perfect. It’s smooth and creamy with a slightly tart taste. I’m definitely happy that you told us about this method. I may try using some of my yogurt to make the next batch. And if that doesn’t work I can always use the Belle Bella starter mix.
H8 Jeanette, the first time I used the soy yogurt as a starter, I used yogurt from the last jar- 5 days later. The next time, I immediately froze generous 1 1/2 tablespoon portions in a silicone ice cube tray. I got a perfect next batch when I let it defrost in a bit of the quart, then beat in the rest of the quart.
🌻🥰🌻
Thanks for sharing Nan. I have an Instant Pot Pro but haven't tried the yogurt function. I have used the yogurt function to sprout my beans.
I love fermented foods. I am currently making kombucha and water kefir. I make all kinds of flavors.
I'm glad l found the whole food plant based diet. Unfortunately l wish l would have found it sooner. My working carrer came to an end at 48 years old because of many health issues. I could have earned more money for retirement but now retirement is going to be difficult financially.
Just trying to do my best with what l have.
Cheers
Thank you for sharing Louise! Fermented foods are terrific for our health; our microbiome loves them. I’m interested in hearing more about you processes. I’ve not heard of sprouting beans using the yogurt setting. Which beans, and how do you use them?
Also, you’re making kombucha, and varying flavors? I’d like to hear more!
🌻🥰🌻
@@NanSimonsenHi Nan! To make the sprouted beans in the instant pot using the yogurt setting l do the following:
1. I purchase organic sprouting beans (mung, lentils, chickpea)
2. I wash and rinse one cup of beans.
3. I put them in a Mason jar, fill with water and let soak for 8 hours or overnight.
4. After 8 hours l drain the water. Then wash and rinse the beans one more time.
5. I then put about 1/4 to 1/2 cup of water into the instant pot liner.
6. I put the beans into a colander or steam basket and put it into the instant pot liner.
7. Put a glass lid on the instant pot and use the yogurt function. You can increase the time to 12 hours if preferred.
8. The beans will start to grow tiny tails. Once this happens they are ready for use. If you wanted them to sprout a bit more you can do another 4 -8 hours.
9. Store them in them in the fridge and consume within 5 days. They can also be frozen for much later use.
I use them in salads, soups, sandwiches, wraps, etc. I will usually use sprouted chickpeas for raw humus, spreads, etc.
As for the Kombucha flavors, l will do the first phase fermentation. Once l get it to the point that l like the sweetness/acidity balance then l do a second phase of fermentation. This is where l add the flavors and the Kombucha will also become fizzy like champagne. The flavors are all natural using real fruit.
Some of the flavors l make are as follows:
Orange Ginger Tumeric
Berries Blast (Mixed Berries)
Lemon Ginger
Mango Lemongrass
Strawberry Hibiscus
I also grow allot of sprouts and micro-greens as well as wheatgrass. Sunflower micro-greens are really delicious in salads.
Most people overeat but are undernourished.
I eat mainly high raw. About 90% raw and 10% heat processed. I only use steam or pressure cook as cooking methods. Every other method of cooking kills the nutrients and enzymes in food. Everything else is raw. Lot's of super green juices and nourishing dense smoothies.
Using this formula l'm eating less but l'm super-nourished. I have lots of sustained energy throughout the day and l'm getting all the necessary nutrients my body needs.
Cheers!
Thanks again Louis for all of your sharing. We are still in Tahiti, but when I get home next week, I’m going to print out everything you’ve shared so that I can better learn from it. I appreciate you!🌻🥰🌻
@@NanSimonsenYou're welcome Nan. There was one other point l wanted to mention when it comes to sprouting. I do not sprout kidney beans or other large beans. Kidney beans are toxic if eaten raw. They should always be soaked and cooked well. I mainly use the beans l mentioned in my previous comment.
Enjoy the rest of your trip!
Louis
Love the tip to cut the end off to avoid the glug.
That was another of Stephanie‘s ideas.🌻🥰🌻
10,000 tangents. Hard to follow any recipe here.
Yep, that sometimes how I roll; not so much tangents as additional information. Sorry it was so distracting. The written recipe is very clear if you’re interested enough to try this method.🌻
Thank you. I learn a lot from you. What is the size of your instent pot?
Hi Lora, THANKS! I have a 6 & 8 qt. This is the 6 qt.🌻🥰🌻
Thank you so much Nan for this information! I know there are many others presenting yogurt recipes but you have broken it down in a very relatable manner. I have already placed an order for the Belle Bella starter and cannot wait to make my own WFPB yogurt at home. Thank you again for sharing and enjoy your holiday!
I appreciate your writing me. We can both thank Stephanie for breaking it down this beautifully, she has the patience that I don’t. 🌻🥰🌻
I've been wanting to use my IP to make soy yogurt, so this STELLAR tutorial came at the PERFECT time!! THANK YOU so much Nan!!!
Also, eden unsweetened soy milk is my favorite! I buy a 6 pack on Amazon
So glad that this was helpful Emily! Thanks for writing🌻🥰🌻
Thanks for sharing Nan, I never thought to use smaller size canning jars. I always use quart-size canning jars, pour the West Soy or Pacific Foods soy milk into each quart jar (never heat to 110 degrees since it is in aseptic cartons), put a teaspoon of yogurt starter in each jar, give it a stir, put the jars in the instant pot without the rack, put the lid on and yogurt setting is 8 hrs. Done and it always last two weeks in my household since all that is left is me and my youngest son (my huge vegan advocate hubby transitioned to the spirit world last year). Again, thank you, and have a wonderful sunny day!
Your description was very interesting Diane. It shows what is possible with this recipe general recipe.
I’m so sorry about your husband‘s passing last year. That is so recent.
My late husband, after 40 years of marriage, passed 13 years ago, and although I married a few years later, I still think of him all the time.
I hope your memories give you peace and that you still feel his love, and caring grace.
You are a good teacher !! Thanks for the video 💕
Thanks for the nice comment Jamie!
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