Thanks for watching everyone! See this recipe in written form on my blog: bit.ly/IP-vegan-yogurt ⭐Sign up for my newsletter to receive vegan recipes, cooking tips, video updates and more straight into your inbox: ➡ bit.ly/vegan-newsletter-signup ➡TIMESTAMPS: 0:00 Intro 1:35 Setting up the ingredients 3:23 Blending the ingredients into plant-based milk 3:57 Cooking the plant-based milk to thicken 5:54 Cooling the milk to 110°F 7:39 Adding the yogurt culture 9:10 The importance of clean Instant Pot parts 11:01 Setting up the yogurt in the Instant Pot 11:55 The vegan Instant Pot yogurt is done 12:42 Checking the thickness + taste test 14:06 Outro
It's my favorite too! I don't have a dishwasher and I'm lazy and impatient, so I have an abbreviated version... First I add my oats and cashews into the blender and dry bend them into a fine powder. Meanwhile, I BOIL the correct amount of water on the stove, which I then add directly to the blender. I blend on high for around five minutes until it is thick and silky, no need to strain nor dirty extra pans or bowls to cook or cool it in. I then transfer it into my IP liner, which is already sitting in ice water in the sink to cool. Once it reaches the right temp I stir in my starter, set the IP to yogurt for the desired time, and wait impatiently. LOL Sometimes I make a double batch and remove half after fermenting for just a few hours, then use it to make cultured vegan cheese with the addition of seasonings like onion and garlic powder whatever, some miso, nooch, and a TBS or two some active sauerkraut or other live veggie culture, and a few TBS of tapioca or potato starch, and let it ferment on the counter until the yogurt is done and frees up the IP... or longer depending on it's taste. Then I dissolve some agar agar in boiling water, whisk it in well to the mix, pour it all into a heat safe mold, and steam on a rack under pressure for 1/2 hour in the IP. It will seem soft at first but refrigerated overnight it should become a nice sliceable block or wheel of cheese. Love that IP!
Hi can I use my slow cooker for this? I don’t have anything like an instant pot due to space and financial situation. How long would I need to cook it for? Many thanks
Made this last night and it turned out fantastic. Followed your directions as closely as possible and I’m thrilled with the outcome! It’s thick, creamy and smooth. I had no ice on hand so let it cool on the counter while stirring occasionally. It took 35-40 minutes to reach 110 degrees F. I used Acidophilus capsules that totalled about 80 billion cfu- that’s what Jill @ Whole Food Plant Based channel recommends for her Soy yogurt. After adding-and stirring, I filled 2 mason jars, capped them, then wrapped each jar in a tea towel and placed it an unheated oven overnight. I will be making this one frequently - thank you for sharing!
Hello. Thank you for this recipe! I love how concise you are and for all the great tips. You actually perfected Miyoko's recipe by eliminating the nut bag. Thank you for the links as well.
A Vitamix or Blendtec will heat the milk to 160 F in 5 to 6 minutes of blending on high. No need to heat on a stove, one less thing to clean, and the milk is even smoother.
I have a NutriBullet RX which is supposed to make like hot soups. Do you think I can do the same process like the Vitamix where I can warm it up in there?
Cool to see that you don’t use the nut milk bag.. I made this recipe with a nut milk bag, turned out great but it was messy. Soaking the oats and nuts is a perfect step to avoid squeezing out the milk first. Thank you!
I’ve tried making vegan yogurt twice in my Instant Pot and I had the same thing, tasted good, but wasn’t thick. I’m looking forward to trying this technique. Thanks!
Maybe try the saute feature on the instant pot to avoid the saucepan on your stovetop and the glass bowl for cooling and therefore a smaller mountain of dishes 🤣
Hey Alina, thanks for posting this easier version of Miyoko's oat milk yogurt. I tried it yesterday in my yogurt maker, using the contents of a probiotic capsule as the starter for half the quantities of ingredients you used and it came out really good.
That's great to hear, thank you for telling me! A lot of people here in the comments have asked if they could use probiotic capsules, but I haven't tried that, so I couldn't give them advice on that. Good to know that it works!
So this works with just a yogurt maker (110 degrees)? I don’t have an instapot. And thanks for mentioning you used a probiotic capsule. I’ve got some and will try it!
Good tweeks. I saw Myoko's version and I thought it was too hard to do. You can still make it easier by cooking the original mixture on the saute function (in my model) in the instant pot and just let it cool naturally or in the freezer briefly. (I do that all the time with things. I let it cool a bit before putting it in the freezer. If you don't leave it too long, it works). You can make the yogurt in the always warm oven to save energy, instead of the instant pot.
I have a glass lid for my instant pot because there is no need to seal the instant pot to culture the yogurt. Thank you so much for this recipe, I can't wait to try it!
Hi. Can I just ask, do you know if using the glass lid would be okay if making soya milk with the Instant Pot? The only other reason for me getting the Instant pot is for the sous vide function. So, basically, just sterilizing eggs - to make mayo - and cooking the soy milk and making yoghurt. Just bought the glass lid this last minute as had not heard of it before seeing your comment. Thanks!
Yes! My Instant Pot came with the glass lid as well, and it’s easier to clean than the other lid (I just put it in a hot dishwasher cycle), so it’s my designated yogurt lid.
I also have the Glass lid it’s handy all the time anyway. Yes I have made yogurt it works nicely I use double pasteurized Horizon whole milk. If you don’t have to have vegan you don’t have to sterilize that milk so simply Heat it to 110 degrees and Add 1 cup of your previously made yogurt. Mix it well and select Yogurt cover with glass lid. I let mine make over night and that’s really the next day.
Thank you thank you thank you! Finally vegan yogurt success and no messy nut bag! I do it all just as you show, but just put it in my yogurt maker after it cools down. So easy and good!!! After many tries and failures, this works!
I decided to give it a try, also after viewing the same person you are mentionning in your video, and I confirmed my step by watching your video also. I soaked overnight a mixed of oats, cashews, pumpkin seeds and 2 brazil nuts. Approx. 1 L of that with approx. 3L of water. Then I "milked" my mixture with my juicer (I do not have a nutmilk bag cloth). Then, I cooked the mixture and let it cooled (wrist test for the temperature). It gave me around 2,5L of yogourt base. And I add approx. 2 cups of two differents commercial vegan yogourts + vegan keffir. I have also added 1-2 cups of maple syrup. And now it is in my Excalibur at 100°F for the next 8 to 16 hours. So, I hope it is gonna work And with the "fibers", I added water, cinnamon, anise and brown sugar. I put it in my mixer for smoothness. Then I heat it up and it became thick, perfect at "groat". I will uptade for the result! :) Update after 8 hours in the dehydrator : it is thick, the smell of yogourt is there and it taste good :) But! I will let it overnight in the dehydrator I want a stronger yogourt flavor. :) So, I will wait for the end results! :) Uptade: Approx 18 hours total in the dehydrator, the yogourt is perfect! I ended up with 3 x 500g and 1 x 650g of yogourt. It is so good!
Decided keep experimenting using small quantity oat milk, no added walnuts or any nut. Then stop at the step where mixture thickens on stove. Dont add yougart starter. Instead just add sweetener, flavoring mix and freeze. See how results turn out!!!!🎉
Yes, it thickened the yoghurt just be sure to stir the mixture for at least five minutes before putting it in the instant pot to be sure to disperse the chia seeds.@@adventuresinveganliving
It’s true that you don’t need to seal the lid. When I make yogurt in the Instant Pot, I just lay an oversized paper towel over the top of the pot and lay a silicone lid over that. The paper towel absorbs the condensation that rises so it doesn’t drip back into the yogurt (which adds unnecessary water to the yogurt).
The tips are also incredible!!!! I had no idea my instapot's ring is absorbed odors, but yes, I've noticed how hard it is to get rid of the smell after using it. I'll be buying that ring for my sweets /neutrals only. Thanks so much!!!!❤❤❤❤
I love to make soy yogurt in my instant pot, it definitely does not come out this thick, but I love it. I also use it as a sour cream substitute. I want to give this version a try too! Thanx for all the tips. I also make my yogurt in individual jars, so I may try that with this recipe too. I’ve read several people asking about using probiotic capsules and I’ve read your reply. The package will not say how many capsules to use because the ones people are talking about are for humans to take. I use probiotics to start my yogurt when I take breaks and/or don’t save any yogurt from the previous batch. Depending on the brand of probiotic and how good the strains are, it can take 1-4 capsules. Honestly it’s trial and error. after trying one capsule and letting the yogurt go for eight hours it didn’t work, so I added another couple capsules and let it go for another eight hours and it finally worked. If I change brands of probiotics, I have to start the trail all over lol A tip for the sealing ring for those that only have one. I thoroughly wash mine between each use, let it air dry and store it in a ziplock gallon sized bag with about 1 Tablespoon of baking soda. I shake it around to distribute the baking soda. I’ve found this helps deodorize the ring a bit and I have had no savory flavors transferred to my yogurt. Sorry for the long comment. Thanx a bunch!
Thanks Amy! I honestly didn't realize that the probiotic capsules people were mentioning were nutritional supplements, not yogurt making supplies 😄 Your tip about storing the silicone ring with baking soda makes sense too.
@@adventuresinveganliving Your welcome! If they are anything like me, that’s how they learned to make soy yogurt in the instant pot. It’s cheaper to buy the capsules than an actual yogurt starter and at the time easier to come by, as you could buy the capsules in the store.
Hi Helena. Few questions about the vegan recipe: 1. other nuts or just cashew? 2. Why soak oats and cashew separately? 3. How long did u set processor for? Or mixer timer? 5, 10 min? Thank you
Hi, first time seeing your videos. I liked your channel. Good content! Also, have you tried making yogurt on the instant pot using Mason jars inside like 4 500ml fit in the 6 quart, but I think the liter jars fit in the 8qt. Anyway, less Hassel, and it works.
Hi Lilia! I actually tried using a large Pyrex dish the first time I made this recipe. For some reason it didn't ferment at all within the 8 hours I set it for. So I put the yogurt in the actual bowl of my Instant Pot, and it worked out much better. I think it just wasn't getting enough heat through the thickness of the glass.
I’ve made miyokos oat cashew 10 mos ago with no success and did it again 2 weeks ago. IP for 14 hours and zero tartness, thickness was just ok. Still on the hunt for a good recipe with tartness and thickness. I may try this one.
I just found your channel and it is amazing. I have a question by tha way, How to do it without the instant pot? Any way your videos are super easy to follow and clear. Thanks again 🎉
Thanks Diana! You can make this yogurt without the Instant Pot as long as you figure out a way to maintain the lukewarm temperature (110°F) for 8 hours or longer. This can be your oven set to 100°F OR with the oven light turned on. I've also seen tips on using a crockpot if you have one - set it on the lowest setting for 8 hours.
Looks fantastic, would love to try it if I wasn’t highly allergic to cashews☹️…..might try it with almonds and see how that comes out. Thankyou for a super video x
You can totally skip the cashews and use another 2/3 cups of oats instead! I like it with cashews because they add some richness to the flavor because of their fat content. But even without them the yogurt will work out fine.
Is there a reason you didn't use the boil function when you made the yogurt? I haven't made vegan yogurt, but I have made dairy yogurt in the Instant pot and used the boil function to get the milk to heat up. I just wondered if it doesn't work with vegan milks.
I prefer to heat up the milk on stovetop because it gives me more control over temperature, how thick I want the milk mixture to become, etc. But using the boil function on IP should work fine, too. You just gotta stir it often to prevent clumps.
Hi Alina. I followed your direction precisely. Only substitute walnut for cashew. Also I am experienced making non vegan yougart. I am reporting on outcome. I was hopeful ask i stirred while heating and mixture thickened. Let cool almostc45 min. Innoc mixture. Put container on yougart warmer i always use. Result after about 5 hrs it is still more or less liquid. I am very nervous! Of course will leave overnight. Depressing. Love fro NYC
It is now mornin about 14 hrs after the "yougart" mixture has been on the warmer! Will chk now for final result. If unsuccessful( never thickedened?) at least just wasted small amount ingredients. When trying new recipe I carefully half quantity. Again I am experienced and successful making non vegan yougart for year or two. Difference is my base wasnt oats, nuts but undiluted can evap.milk. Later for end of story:)
I'm allergic to oats and nuts (also wheat, soy, dairy, eggs, vegetable oil) but i can make this with chick peas. I think you can make ANYTHING with chick peas. 😂
I can't believe how much time and effort this recipe takes. Since my time is money, I think I'll just buy the yogurt when I need it. Kite Hill makes a high protein yogurt that has 17g of protein for every serving.
I mean, a lot of the time is hands off, and from everything I hear/read, there’s probably more good bacteria in homemade yogurt than store-bought, but my main reason is to cut back on plastic waste. 🤷♀️
Thanks for the recipe. Two questions? #1. Do you have it posted to be able to print it? #2. Have you try adding vanilla or other flavor? Thanks in advance
Hi, thank you! #1. I've been working on publishing this recipe on my website, but life got too busy - our family just moved across the country, so I'll get it published eventually. #2. I would recommend adding vanilla and other additives after the yogurt is done fermenting and cooled off in the fridge. If you add those things early on, they may affect the fermentation process. Hope this is helpful!
At least for my first batch, I should have cooked it way less than 10 min on the stovetop. Cooking for 10 min the yogurt got way too thick for my texture preference, but the end product was edible and very tasty with the 8-hour tart instant pot method. Yum with the taste!
New subscriber here! Found you from this video and made this recipe last night! I just wonder if you’ve ever had a batch that was slimy and gooey, about the same consistency of Elmer’s Glue? Doesn’t seem right. The only difference I made from this recipe is instead of putting the yoghurt directly in the instant pot, I put it into sealed jars into the instant pot. Tastes great though!
Thank you for subscribing! I don't put the yogurt in jars in my Instant Pot: the very first time I made this recipe, I put it into jars, set the timer for 9 or 10 hours, but when the time was up, it turned out that my yogurt didn't ferment at all. The texture was fine though. So, I can't say for a fact what happened in your case. Maybe it's the jars, maybe it's the brand of oats. Someone commented recently that their yogurt separated, and I think they mentioned using a new brand of oats. If you try this again, in jars or without, please let me know how it comes out!
@@adventuresinveganliving thanks! I’ll let you know when I try again. Should be pretty soon - my 5 year old is devouring this batch despite its imperfection!
Same thing happened to me and I also used jars. I’m not that familiar with the IP. Do you add water at the bottom?? I did and put the jars on the steam basket.
@yolandeperez8165 I would suggest trying this recipe without jars: there have been a few comments now from people who said that they had put their yogurt into jars and it didn't come out right.
This will most likely work, as long as your probiotics are active + you get the right ratio of thickened milk to probiotics. The package your probiotics came in should have tips on how to get the ratio right.
Yes, you can definitely do that, as long as you stir the mixture regularly and cool it before adding probiotics. I prefer doing this step on stovetop because I find it quicker + the heat distribution is more even.
You can use any other nuts or seeds insteadof cashews, or use all oats and no nuts at all. I haven't tried using coconut instead of cashews, but I don't see why it wouldn't work. If you try that, please let me know how the yogurt comes out!
After the yogurt is done fermenting and has cooled off. It's best if you add those things to the amount you're planning to eat (not the whole batch) just before you're going to eat it.
I followed closely step by step and had expected result until i turned on instapot, as you recommended, for 8 hours, yogurt mode. I turned it on overnight, and it was done before i woke up. Now i checked it- it became liquidy, watery, though very soury.
I've been making this for a few months now and love it! I was wondering if I could cut the cashews to 1/3 rd cup to cut down the fat content. If so, would I compensate by adding more oats? Can you do this with blanched almonds? Thanks!
That's awesome, thank you for letting me know! Sure, you can reduce the amount of cashews and either add more oats or use a bit less water. Also, blanched almonds will work, too, you'll just need to blend them a bit longer to make the milk smooth.
Can you address why in your video you state to choose the boil yogurt setting on the instant pot? The printed recipe doesn’t state that and I thought the boiling was done on the stove. Thanks.
Check the instructions of your Instant Pot to see if there's an alternative - something like "keep warm" function or similar. As long as the yogurt mixture can be kept at a lukewarm temperature for a few hours, it should work fine.
I did what you said about blending for 5 minutes and it came out great. Once I have my new yogurt made, how long can I keep reusing the 2 tablespoons from batch to batch for the starter?
Glad to hear that! In theory, you could keep reusing the yogurt culture (2 tablespoons) indefinitely, just like people (including myself) do with sourdough bread starter. Unless it starts tasting funny or change color, it should be ok.
@@adventuresinveganliving Vitamix website states: The friction of our blades can make steaming-hot soup in under 10 minutes, right in the container; QVC writes: Vitamix will heat soup to a temperature just below boiling, between 175°F and 200°F. Helpful video, Thanks!
@@adventuresinveganliving The probiotics are added at 110 degrees. What is the purpose of initially heating the mixture beyond that temperature? Won't it thicken based on fermentation alone? Using the Vitamix means no stirring required.
@rebeccarobin2353 The purpose of heating up the mixture is to activate the starches in the oats that thicken the yogurt. The first time I made this yogurt, I didn't heat it up and put it from Vitamix straight into the Instant Pot. It fermented fine but didn't thicken at all.
I kept the original store-bought yogurt in the fridge. For all following batches, I just save a little bit of the previous batch and use that as a starter.
If your oven has a light, you can put your container next to the light. Also, some ovens can do a low temperature of 110 degrees Fahrenheit. If neither of those are options, I've read that some people wrap the container with a towel and put it in an ice chest (without ice, of course). Or wrap in a towel and set it in a warm spot.
Hi, I noticed that in the video and in the long description you say 2/3 cup of cashews but in the actual recipe it is written 1/2 cup of cashews. Which is it please?
Just to be clear…. Did you say that the Forager Vanilla flavored yogurt CAN be used for the starter? Exactly how many tablespoons do I use for the starter? How long does this keep in the fridge? Can this be frozen and thawed for later use?
Thank you for your kind words! Yes, you can use Vanilla flavored Forager yogurt, 2-3 tablespoons of it as a starter, or up to 1/2 cup if you want it to ferment quicker. The yogurt will keep in the fridge for at least a week, maybe even longer - I've had it in the fridge for 2 weeks a few times, and it was fine. It may get more tart with time FYI because the live cultures will continue to multiply. I haven't frozen/defrosted it, so I can't say if it will work. My guess is that it probably won't because the culture may die from cold temperatures. Let me know how it comes out if you make it!
Made this yesterday for the first time, it wasn't as thick as I'd like it to be (I'll try again). Is it common to have condensation around the inside of the pot? Thanks
To make it thicker the next time, just cook it a little longer on the stove until it's as thick as you want your yogurt to be. And yes, the condensation is normal.
I’ve tried two or three different methods From other cooks on RU-vid and a few talk about using probiotic capsules so I figured I would try that What happened was that it turned my thickened cooked yogurt back to milk and when I put it in the instant pot for the eight hours it was still watery, so did I use the wrong probiotic which had amylase in it what else could I have done wrong?
To be honest, I haven't tried using probiotic capsules in this recipe, so I can't tell for sure. It's possible that the type of probiotic you used wasn't right for this. Amylase breaks down starch, so this could explain why the thickened milk turned thin again. It didn't thicken after fermentation either because there wasn't enough starch left.
I made this last week and it turned out pretty good, but it wasn't as creamy as store bought. Can I soak the cashews and oats the night before to save time when I start it? Thanks so much for this recipe...the vegan yogurt in markets is so expensive.
Sure, feel free to soak the cashews and oats the night before. Also, if you want the yogurt to be even thicker, try adding an extra tablespoon of oats. To make the yogurt creamier, try blending it for a longer time. I recently blended mine in my Vitamix for over 5 minutes, and the yogurt turned out the creamiest I've ever made. Good luck!
The slow cook option should work as long as it doesn't run too hot. The fermenting time will be different, so make sure to check the flavor every few hours.
Hi. Thanks for the video. I’m a newbie and just tried my first yogurt making and it didn’t turn out that great. The taste is there but mine is very liquid. I strained it with cheese cloth and it is much better but what went wrong??
@@adventuresinveganlivingno. It was the same. Should I add more yogurt to have more probiotics? Would that help?? I’ll be trying again soon. I’m eating it and it’s very good 😊
@@yomaluza66 Glad to hear that at least it tastes good 😄 I'd try to cook the cashew-oat mixture longer on stovetop next time so it thickens more. Usually (at least in my experience), the finished yogurt is going to be a little bit thicker than when I first cooked the cashew-oat mixture. So, don't be afraid to cook it longer!
Just tried this method using my Ninja blender. Even after 3 mins blending there were still a lot of suspended solids. Ended passing through a fine sieve after heating to get a smooth thick milk.
When I'm at the IP stage, do I close the vent to seal, or leave it open? Thanks. This will be my third attempt at HM yogurt, I'm not having great success.
