Good morning my gluten free friends! Doesn’t this gluten free, dairy free soy homemade yogurt look delish? It was. Totally.
I am hooked on making homemade soy yogurt in my Instant Pot. After a lot of experimenting, I have it down to a science and it couldn’t be easier. Yes, it does take some time. But while it’s fermenting, you just go about your business. The only real effort on your part is the initial steps of mixing the soymilk with the other two ingredients. Three ingredients: soymilk, cashews, yogurt starter. My first attempts were with Trader Joe’s Organic Soymilk in the asceptic shelf stable cardboard boxes, and I also tried WestSoy. But then I made it with Edensoy Organic Soymilk (make sure it’s the gluten free version) in the asceptic containers and it was head and shoulders WAY better and thicker than the other two brands. I liked it so much more that I went to Whole Foods and bought a case. They gave me a 10% discount.
I’m VERY, VERY happy with this yogurt. It’s gluten free and dairy free. And when I turn it into the chocolate yumminess you see in the picture above, it’s a delicious breakfast!
The Instant Pot which is my latest (and I’m sure will continue to be) favorite appliance. In addition to replacing my yogurt maker, it has replaced my slow cooker, rice cooker, and pressure cooker. Click on the picture in the sidebar for more info. (I’m an affiliate and with good reason – it’s a fantastic appliance).
NOTE: The first time I made yogurt in the Instant Pot, I set it on the Yogurt setting, which automatically defaults to 8 hours. I now increase it to 12 hours. When the 12 hour mark passes and the IP shuts off, I let it sit in the IP for another 6 hours, and then put it in the frig to chill. The additional time makes it significantly thicker.
For those of you who don’t have the Instant Pot (with the Yogurt option), you can use a regular yogurt maker (like this one) – I used to, before I got my Instant Pot. Some people have even made yogurt in their slow cooker or their dehydrator or in their oven with the light on for warmth.
As for me, I’m really happy to have another gluten free, dairy free option for breakfast!
- 1 quart shelf stable Gluten Free Edensoy Soymilk (or Trader Joe's or Westsoy soymilk)
- 1/4 c. raw unsalted cashews
- 1 packet Bella & Bella dairy free yogurt starter
Pour 1 cup of soymilk into blender. (Vitamix is great for this)
Add cashews and blend until thoroughly mixed.
Add remaining soymilk and packet of yogurt starter. Blend briefly to avoid foaming.
Pour into 4 pint-sized mason jars. Place in Instant Pot WITHOUT jar lids.
Place Instant Pot lid on the Instant Pot. I leave the vent in the sealed position.
Press the Yogurt button. Press the plus sign until it reads 12.
At the 12 hour mark, the IP will complete the yogurt cycle, but leave the jars in the IP for another 6 hours (this is optional but makes it a little tangier).
Then remove the jars from Instant Pot. Allow to cool then refrigerate.
NOTE: To make chocolate yogurt, put about 2 teaspoons of cocoa powder (I used Penzey's unprocessed Dutch cocoa powder) in a small bowl, add a very small amount of water, add sweetener of choice (I used liquid stevia and some coconut sugar), whisk, whisk into yogurt.