It is also the cheapest and possibly the most allergy-friendly option. In two Turkish vegan restaurants I've been to, they were using rice milk to make yogurt in-house and it tasted amazing. Cashew milk also works well (similar to Forager). Homemade almond milk works perfectly-in fact, you can make yogurt that tastes very similar to Kite Hill with it. However, for those who avoid soy or are allergic, there are many other options. The texture is also the closest I've found to dairy yogurt. I love that I'm getting the nutritional benefits of a legume in a high protein & delicious package. Many people are more relaxed when it comes to sterilizing to make yogurt, but one spoiled experience was enough for me to be okay with setting aside 10 minutes and make sure that 2 cartons of soy milk and 10+ hours don't go to waste. To prevent any possible taste transfer, use a dedicated silicone gasket reserved only for making yogurt in your Instant Pot. Volatile flavor compounds make it possible for your yogurt to taste like last night's vegetable curry. For the lid, I simply wash it with hot and soapy water. This way, the pot itself as well as the seal are also sterilized. To make yogurt in the Instant Pot, I simply put in all the utensils I will be using (including the silicone gasket) into it, then add and boil water in it for at least five minutes. Otherwise, in addition to the good bacteria cultures, some unsavory fungi spores lurking on your whisk may also be delighted to have found the perfect conditions to proliferate. Make sure to sterilize the utensils prior to making yogurt. How to Sterilize Utensils to Make Instant Pot Vegan Yogurt Lastly, to make vegan Greek yogurt or labneh:
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