My favorite thing to make in my recently purchased Instant Pot is Organic Plain Unsweetened Soymilk Yogurt. I cannot remember how many batches I've made and I can't tell you how much I love it. It is made using only two brands: Edensoy and Westsoy. Both are made with only two ingredients, filtered water and organic soybeans. No fillers, thickeners, preservatives, or sweeteners. Edensoy is the more expensive and it has 12 grams of protein per cup. Westsoy has 9 grams of protein. There is no difference in taste so I've been using the Westsoy and it comes in an economical carton with 64 ounces. It is not sold in the dairy cooler but is a shelved product. At Whole Foods it is across from the cereals. You don't have to boil it to make yogurt like you do cow's milk. All you do is pour it into the Instant Pot, add 2 tablespoons of your previously made yogurt per 32 ounces. Stir, hit the Yogurt button, adjust the incubation time and come back when it's finished to jar it up. I had to buy a carton of vegan yogurt to start my first batch. All I could find was plain coconut non-dairy yogurt and that worked just fine. I have experimented with incubation times of 14 hours, 12 hours, 10 hours and 8 hours. I liked all of these batches. The longer the "cooking" time, the more sour t(tart) the yogurt. Every morning I have 1/2 cup of Ezekiel Golden Flax Cereal that I buy at ShopRite or almost any supermarket including Whole Foods. Today I had a sliced banana on top and a container of my yogurt on top of everything. This cereal is amazing. You have to buy a box and read all about it or stand in the market and read the box. There are other varieties of this Ezekiel cereal but ShopRite only carries this one and it's right around the corner from my cottage. They make a delicious bread too, good for anyone looking for products containing NO SUGAR. Sometimes I just have it plain with yogurt on top if I am out of fruit. I have used chopped apples too. So good.
The vintage milk glass containers are leftovers from old Salton yogurt makers I have owned. I grew tired of making small batches and having to boil the milk and wait for it to cool, etc. I still have the devices in my garage and I am so glad I saved them so I could use the 6 oz. containers with lids for my current healthy endeavor. I also like not having to throw away/recycle individual yogurt containers so making my own is good for the planet too.
12 comments:
You take very good care of yourself, Rosemary. It's time-consuming to prepare food that's good for you, but so, so worth it!
Mama Pea -- I don't have a pantry full of home canned, homegrown produce like you do but I try to eat nutritious food and if it's delicious too that's a big plus. My mother always cooked amazing meals for herself so I had a great teacher. I hope your wood pile isn't running out with all this cold weather. Stay warm!
xo, Rosemary
Good advertisement for that Instant Pot! I haven't tried yogurt yet in mine, but it really looks like I need to do so.
I've never cared for the tang of yogurt plus I am lactose intolerant. But I'd love to make high protein smoothies. If I cook this one of the lesser times, might it work for me?
Linda Sand -- The batch I made using the 8 hour cycle was very smooth without much tang at all. I am going to make my next batch like that. You can try a 32 ounce batch to start out with in case you don't like it. In a smoothie, the tartness wouldn't be noticeable since the other ingredients would overpower it. Good luck!
xo, Rosemary
Your description of the yogurt making process was (is) excellent.
I am seeing quite a few blogs with the electric pressure cookers. Beans from dry to cooked in a very short time sounds like reason enough--fresh not cans. And now yogurt.
When I was on an allergy elimination diet I made a flax seed granola to eat with rice milk every other morning.
I had to soak the flax overnight and then bake it and add other seeds. I found I reacted to all soy products and stopped eating/drinking them and my rashes, headaches and tummy troubles ended. But I could make yogurt with cashew or rice milk, I guess?.
Joanne S :: I like soymilk because it's so high in protein. You can make non-dairy yogurt from almond milk, coconut milk, and the two you mentioned as well. I am so fortunate that I don't have any food allergies.
xo, Rosemary
Rosemary, Thank you responding. This may be the impetus I need to buy an Instant Pot.
What an excellent instant pot tutorial and such sage advice on healthy eating, thank you Rosemary. If you don't mind sharing, how many carbs does the Ezekiel cereal have per serving, what is the fiber content. I'm allowed 45 carbs per meal as I try and keep myself from going into full blown type 2 diabetes. I confess I blew it over the Thanksgiving and Christmas holidays but I'm back on track now.
U was considering the Instapot...do you use it often?
The Queen Vee -- Victoria,
https://www.foodforlife.com/
You can check the carbs and sugars on all of the products on the above link.
xo, Rosemary
Carrie @ Cottage Cozy :: I use mine every six days to make a new batch of yogurt. I cooked a batch of soaked Chick Peas this week in the Instant Pot pressure cooker. I added more liquid than was necessary. They were nice and soft after 40 minutes. I scooped them out with a mesh lifter and used the remaining pea broth as a base for vegetable soup. I threw in 3 or 4 frozen chicken tenders, a big bag of frozen soup mix vegetables (my mix contains sliced okra), some frozen mixed vegetables, a can of diced tomatoes and I can't remember what else. I set the IP to the "saute" setting until the liquid started to boil. Then I put on the glass lid and changed the setting to slow cook (low) and set the timer for 1-1/2 hours. Then I fished out the chicken and shredded it and put it back in the pot. I adjusted the seasonings and left the pot on warm until I was ready for my first cup at lunch time. It was delicious. I put my cooked chick peas in a glass dishes in the fridge. I love to grab a handful for a quick snack if I'm hungry between meals. They are so delicious and full of protein.
I probably won't use it again until it's time for more soy milk yogurt. I will freeze some of this wonderful soup. A lot of people are trying to get away from using the microwave and they use the pot to defrost frozen soups, etc. using the saute setting. I am not afraid of the microwave and will see what's quicker to defrost my soup, the pot or the mwave.
Hope this helps. xo, Rosemary
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