Heyyooooo I have been experimenting with homemade yogurt that I can use as a sour cream substitute. This is the holy grail for me. The texture is perfect, the tang is stupendous and it’s easy & cost effective.
64oz of whatever plant milk you like (I prefer soy, based on my trial & error) it must be only 2 ingredients, whatever nut / seed & water only. Plant milk with thickeners / preservatives WILL NOT WORK.
5 probiotic capsules at least 25 billion.
Pour your milk into the instant pot, open 5 probiotic capsules and throughly whisk them in the milk. Make sure they are completely dissolved.
Close the lid, set vent to seal & set it for 14 hours on the yogurt setting.
I always set mine in the evening so it’s done before work in the morning.
When done, pour into a nut milk bag or yogurt strainer (I make this so often now, I bought a strainer & it’s fab)
If using a nut milk bag, set that in a colander & bowl, then put in the fridge for a few hours to overnight. I let mine sit & strain for a day.
Once strained, throw it in a bowl & whisk (or use an immersion blender) to whip it smooth.
Lasts for several weeks in the fridge. Perfect for baking too! This makes about 32oz of yogurt.
BONUS: I throw a block of silken tofu in the blender with some of the soy milk at the beginning of the process just to up the nutrition and give me a bit more product. Absolutely NOT necessary though.
by Easy_King_9818