Use two tablespoons of the liquid as the starter for the next batch. No need to use probiotic capsules for the next batch since you now have new live cultures.☺
You can add the strained liquid to your smoothies to boost their nutrition level up or add a little to your dough to make your pancakes, bread, muffins, etc. fluffy.
Some uses could be, in a smoothie, salad dressings, soups, some of the liquid in bread or other baking, poured over cereal or mixed into oatmeal after it is cooked
Cooking yogurt or the remaining liquid at high temps when baking / cooking kills the bacteria 😮 that was created from making the yogurt. Adding the to liquid smoothies, making cold salad dressing and dips is a great way to experience and share your diy yoghurt.
Remove the liquid first by doing this. In preparation to make the yogurt, place the unopened can of coconut milk in the fridge for a few hours like overnight to separate the solid cream from the liquid. Open the can, then pour out the liquid. The solid cream remains to create the thick creamy coconut yogurt without the bother of figuring out what to do with the liquid 😊
It does make a difference as to which cultures are in your probiotic. The one I used to use that made great soy yogurt has been discontinued from the company. I have not found one as successful.
I've recently started using vegan yogurt culture I found on Amazon. It works wonderfully! It may seem to be the expensive route, but I've found that you can use about 2 Tablespoons of the yogurt as the starter for your you next batch. It works great!! Here's the link: amzn.to/4bNkSDQ
Haha... I may not be able to see it's delicious, but I sure believe it! The texture looks amazing, and I'm sure it tastes fantastic! I prefer a thicker consistency as well, so it's good to see the cheesecloth method works so well with it! Have you tried making a thick yogurt treat with it, like yiaourti?
I don't use the rack because my jars are too tall. You can use any size jar. Just mix then pour into what you have. I've used smaller pint sized jars that worked great for lunches!
Yes, I've seen that too. I'd rather start a fresh batch each time. Personally, the idea of keeping a little yogurt around until I'm ready to make more doesn't seem appetizing. It can be done but it's not my preference when making yogurt 😊
@mykaat I tried using two tablespoons of a fresh batch to make another and it turned out beautifully! Thanks for the suggestion! Here's the video ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-tGur7VydfK4.html
@@MaggiesMusings I take the 2 tablespoons from the freshly made batch, before eating any of it, and freeze it. Then I always have a nice fresh starter when I need it.
Nope! Just place the jars in the empty pot. I've recently started pouring the soy milk straight into a very clean instant pot liner. It works wonderfully! The, I pour the yogurt into a strainer and it makes a terrific Greek-style yogurt!
@@majvlierop Nope, I use the Westsoy brand. I honestly don't know how it works. It just does 😀I have made a batch every week since I published the video and LOVE it. I have switched to using a yogurt starter. I use it for a new batch, then I'll use a couple of tablespoons of the old yogurt to start a fresh batch. It's amazing! (I posted a newer video using the starter, if you're interested. Here's the link: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-tGur7VydfK4.html
