SUPER THICK AND CREAMY, NO STRAIN, DAIRY FREE YOGURT! Made with 3 simple ingredients and no additional gums or thickeners. Just peeled almonds, rolled oats and soy milk! For soy free you can use water instead. Made with the Instant Pot yogurt function.
INGREDIENTS FOR THICK AND CREAMY DAIRY FREE YOGURT
- 1 cup raw almonds. We are going to blanch/ peel them to make the final result super smooth.
- 1/4 cup rolled oats– This is going to thicken the yogurt without adding any other gums or having to strain it.
- 4 cups plain unsweetened soy milk– ingredients should just be soy beans and water. This adds protein to the yogurt and helps make it super thick. For soy free you can just substitute 3 cups of water. The end result still comes out nice and smooth and creamy, just will be lower in protein.
- 1/4 cup pre existing yogurt or store bought plain unsweetened yogurt. You need some pre made yogurt as a culture to get the new batch started and introduce the good cultures needed. The one I use is the cashew yogurt from Trader Joes and it has always worked for me.
HOW TO MAKE IT
- Clean all tools well/ sanitize with boiling water– This is so no harmful bacteria gets introduced to the yogurt. You will need a clean whisk, inner pot, blender container, a couple spoons, 1/4 measuring cup, 1 cup measuring cup, 2 glass mason jars with lid and instant pot lid. My method is to pour boiling water into the inner pot with all of the spoons/ whisk/ cups inside and let sit for a few minutes. Then I pour boiling water into the blender container and lid too.
- Blanch and peel almonds to remove skins. This gives the yogurt the smoothest texture.
- Blend up almonds, soy milk and oats in a high powered blender for 90 seconds.
- Pour mixture into the inner pot and bring up to a simmer for 10 minutes, stirring the entire time.
- Cool down the milk to room temperature or under 115 degrees. Once its cool add in the 1/4 cup yogurt starter.
- Place inner pot mixture back in the Instant Pot. Press the “yogurt button” and adjust the time to 9 hours.
- THEN YOU WILL HAVE MADE ULTRA THICK AND CREAMY DAIRY FREE YOGURT! 😮 🙂 Stir up the yogurt with a whisk or immersion blender to get it smooth and creamy again, transfer it to jars and enjoy! Refrigerate for up to 1 week!
Dairy Free~ Almond~Oat ~Soy Yogurt in the Instant Pot
Dairy free thick and creamy almond oat and soy yogurt
Equipment
- 1 Multi cooker with "yogurt" function such as Instant Pot
- High powered blender
Ingredients
- 1 cup raw almonds
- 1 qt (4 cups) plain unsweetened soy milk or sub 3 cups water for soy free option
- 1/4 cup rolled oats
- 1/4 cup store bought or pre made yogurt starter
Instructions
- 1. Clean and sanitize all tools and jars- I pour boiling water over spoons, measuring cups, jars, whisk, blender and inner pot to make sure no bad bacteria will get in our yogurt.
- 2. Remove almond skins to make almond milk. This gives the yogurt the smoothest texture. METHOD – Blanch 1 cup of almonds in boiling water for 3 minutes. Drain the water and let almonds cool til you can handle them. Pinch almond in between your fingers to take the skin off. Repeat with the entire 1 cup of almonds. Give them another rinse in hot water once all the skins are off to remove any debris.
- 3. Blend up almond milk- To a large high powered blender add the almonds, 1 quart of plain unsweetened soy milk (ingredients should just be water and soy beans for best result) and 1/4 cup rolled oats. Blend on high for 90 seconds til completely smooth.
- 4. Pour mixture into Instant Pot inner pot. Press the "sauté" button and adjust the timer to 10 minutes on "normal" temperature. Bring milk up to a simmer and stir the entire 10 minutes so it doesn't scorch on the bottom. The milk will start to thicken up and the heat will kill any harmful bacteria. If you have a thermometer check to see if the mixture rises to 180 degrees. After 10 minutes take the inner pot out and set it in an ice bath to cool down.
- 5. After the mixture has cooled down to room temp (or under 115 if you have a thermometer) add in 1/4 cup of pre existing or store bought plain yogurt. This will introduce the cultures needed to make our new batch of yogurt. Whisk together til well combined.
- 6. Press the "yogurt" button on the Instant Pot and adjust the time to your preference- 6-7 hours for a mild tang, 9-10 hrs for a tangier yogurt. I usually do 9 hours overnight while we are sleeping.
- 7. When the yogurt is done whisk it together to get it nice and smooth again. You can use an immersion blender for smoothest result. Pour yogurt into clean jars with a lid and store in the fridge up to 1 week.
Notes
The Instant Pot I use is a Duo mini 6 quart. Check to make sure your Instant Pot or multi cooker has a “yogurt” button. This button keeps the pot at 118 degrees which is the perfect temp for the yogurt cultures to grow.
Use plain unsweetened soy milk with only water and soybeans as ingredients for best result. Trader Joes sells organic soy milk with only soybeans and water. Or the brand WestSoy also works. Other brands may not thicken the same.
For soy free option, substitute 3 cups of water instead of soy milk
Cashews can be used instead of almonds.
For nut free – try hemp seeds. But warning the result is not as smooth, it has a slight gritty texture.
Looks amazing! Can’t wait to try, thank you Chanty! Have you tried using your homemade yogurt to make a new batch? I’m wondering if we saved the 1/4 cup from past batch, if it would still work/tangy enough?
yes it works! you can have endless yogurt!