This creamy vegan almond milk yogurt tastes amazing and is easy to make at home with an Instant Pot or without! All you need are 5 ingredients and a few minutes of hands-on time. Then let it culture overnight, and wake up to perfectly tangy, healthy almond yogurt!**Please read the post above for important tips on selecting a probiotic and culturing the yogurt.**Yield: makes 3 cups (24 fl oz) of yogurt
If not using a high-speed blender, soak almonds overnight or in hot water for about 2 hours. Then drain and rinse.
In a blender combine almonds with 2 cups of water and the maple syrup. Blend for 30 seconds, then stop to scrape down the sides, if needed. Blend for another minute.
Using a nut milk bag, strain the almond milk into a medium/large non-reactive sauce pan (stainless steel is fine). Squeeze out as much liquid as possible (save the pulp for another use; see ideas in Notes below). To the pot add the remaining 1 cup water, arrowroot starch, and agar, and whisk to dissolve. Do NOT add the probiotic yet.
Place the pot over medium heat, and slowly bring the milk to a simmer. Whisk frequently as the milk is coming to temperature. Once the milk has reached a low simmer, reduce heat to low and cook for about 2 minutes, whisking constantly. This activates the arrowroot and agar. Once the mixture has thickened, remove from heat.
Allow the mixture to cool for about 30 minutes or until it reaches 100 to 110 degrees F. You may want to whisk it several times during cooling to keep it smooth. If you don't have a thermometer, use a clean spoon and taste the mixture, or drop a bit onto your wrist to test the temperature. If it feels warm (similar to body temperature) but not hot, it's safe to add the probiotic. If the mixture is too warm it will kill the probiotics.
Open the probiotic capsule(s), and sprinkle the powdered contents onto the almond milk. Discard the capsule(s). Whisk the probiotic powder into the milk. Immediately pour into 2 clean glass pint jars or 1 quart jar, but don't fill the jars all the way to the rim. It's best to leave a bit of space so that the yogurt is not in contact with the lid. Cover with clean lid(s).
*If not using an Instant Pot use one of the alternate methods described in the Notes section below.* Otherwise, place the jars in the Instant Pot (no need to add water), secure the lid, and click it into the locked/sealed position. Press the Yogurt button, and use the +/- buttons to adjust the time. For less tangy yogurt, try 10 hours (this is the default time for some IP models). For tangier yogurt choose 12 to 14 hours of incubation (I do 12 hours). Don't disturb the yogurt during incubation.
When the timer beeps, remove jars from the Instant Pot. Allow to cool to room temperature, then refrigerate. Always use clean utensils when scooping out individual portions. Storage: Keep the yogurt refrigerated, and enjoy within 7 days. As with any yogurt a small amount of water may separate during storage. Either discard it, or stir it back into the yogurt.
Almond PulpSave the almond pulp for later, and use it to make these quick and easy chocolate energy balls.Ways to Make Yogurt Without an Instant Pot:The goal is to keep the almond milk at a fairly constant 105 to 110 degrees F during the incubation period. A few alternative ways to accomplish this are:
Fill an insulated cooler with warm water (110 degrees) up to the necks of the jars.
Place the jars in a draft-free spot in the house. Wrap them with a towel, and wrap a heating pad around the towel. Set it on low, cycling it on and off if needed so that it doesn't get too warm.
Pre-heat a slow cooker, then turn it off. Line it with a towel, and set the jars on the towel. Cover with the lid and another towel for added insulation. Occasionally turn on the "warm" function if needed.
Find a warm, sunny spot in the house. Wrap the jars with a towel, and place in the sun.
Please note, nutrition facts are difficult to estimate for almond milk yogurt since the milk is strained.