You can add the strained liquid to your smoothies to boost their nutrition level up or add a little to your dough to make your pancakes, bread, muffins, etc. fluffy.
Use two tablespoons of the liquid as the starter for the next batch. No need to use probiotic capsules for the next batch since you now have new live cultures.☺
Remove the liquid first by doing this. In preparation to make the yogurt, place the unopened can of coconut milk in the fridge for a few hours like overnight to separate the solid cream from the liquid. Open the can, then pour out the liquid. The solid cream remains to create the thick creamy coconut yogurt without the bother of figuring out what to do with the liquid 😊
Some uses could be, in a smoothie, salad dressings, soups, some of the liquid in bread or other baking, poured over cereal or mixed into oatmeal after it is cooked
It does make a difference as to which cultures are in your probiotic. The one I used to use that made great soy yogurt has been discontinued from the company. I have not found one as successful.
I've recently started using vegan yogurt culture I found on Amazon. It works wonderfully! It may seem to be the expensive route, but I've found that you can use about 2 Tablespoons of the yogurt as the starter for your you next batch. It works great!! Here's the link: amzn.to/4bNkSDQ
Haha... I may not be able to see it's delicious, but I sure believe it! The texture looks amazing, and I'm sure it tastes fantastic! I prefer a thicker consistency as well, so it's good to see the cheesecloth method works so well with it! Have you tried making a thick yogurt treat with it, like yiaourti?
Cooking yogurt or the remaining liquid at high temps when baking / cooking kills the bacteria 😮 that was created from making the yogurt. Adding the to liquid smoothies, making cold salad dressing and dips is a great way to experience and share your diy yoghurt.
I don't use the rack because my jars are too tall. You can use any size jar. Just mix then pour into what you have. I've used smaller pint sized jars that worked great for lunches!
Yes, I've seen that too. I'd rather start a fresh batch each time. Personally, the idea of keeping a little yogurt around until I'm ready to make more doesn't seem appetizing. It can be done but it's not my preference when making yogurt 😊
@mykaat I tried using two tablespoons of a fresh batch to make another and it turned out beautifully! Thanks for the suggestion! Here's the video th-cam.com/video/tGur7VydfK4/w-d-xo.html
@@MaggiesMusings I take the 2 tablespoons from the freshly made batch, before eating any of it, and freeze it. Then I always have a nice fresh starter when I need it.
I'm just in the process of making the yogurt. I realized that my IP yogurt option says 14 hrs. which means it'll be done 2 hours past my bed time 😂. You suggest to do 12 hours, so is it ok to just turn off the IP after 12 hours? Thx.
Update: left it for the whole 14 hours and it came out perfect! I used a 42 Billion probiotic. The yogurt is so thick! I am absolutely thrilled with this because it's literally impossible to find unsweetened soy yogurt here in Alberta, Canada. So thanks again 🤗
Nope! Just place the jars in the empty pot. I've recently started pouring the soy milk straight into a very clean instant pot liner. It works wonderfully! The, I pour the yogurt into a strainer and it makes a terrific Greek-style yogurt!
@@majvlierop Nope, I use the Westsoy brand. I honestly don't know how it works. It just does 😀I have made a batch every week since I published the video and LOVE it. I have switched to using a yogurt starter. I use it for a new batch, then I'll use a couple of tablespoons of the old yogurt to start a fresh batch. It's amazing! (I posted a newer video using the starter, if you're interested. Here's the link: th-cam.com/video/tGur7VydfK4/w-d-xo.html
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You can add the strained liquid to your smoothies to boost their nutrition level up or add a little to your dough to make your pancakes, bread, muffins, etc. fluffy.
Great suggestions! Thanks!
Cooking yogurt at high temps kills the bacteria. Love the adding to smoothie 💖
Use two tablespoons of the liquid as the starter for the next batch. No need to use probiotic capsules for the next batch since you now have new live cultures.☺
I just dump the capsule powder into the carton and shake. Sometimes I add vanilla extract and maple syrup. Turns out great.
Sounds delicious!
You can water your plants with the excess whey or put it in a compost pile. It’s a great fertilizer.
@@CaptivePuppet I would never have thought of that! Thanks!
freeze the liquid into cubes n thaw in smoothies, soups, recipes that calls for juice, milk etc
Great idea! Thanks!
Remove the liquid first by doing this. In preparation to make the yogurt, place the unopened can of coconut milk in the fridge for a few hours like overnight to separate the solid cream from the liquid. Open the can, then pour out the liquid. The solid cream remains to create the thick creamy coconut yogurt without the bother of figuring out what to do with the liquid 😊
Some uses could be, in a smoothie, salad dressings, soups, some of the liquid in bread or other baking, poured over cereal or mixed into oatmeal after it is cooked
I’ve read to put it in smoothies
Great idea!
It does make a difference as to which cultures are in your probiotic. The one I used to use that made great soy yogurt has been discontinued from the company. I have not found one as successful.
I've recently started using vegan yogurt culture I found on Amazon. It works wonderfully! It may seem to be the expensive route, but I've found that you can use about 2 Tablespoons of the yogurt as the starter for your you next batch. It works great!! Here's the link: amzn.to/4bNkSDQ
Haha... I may not be able to see it's delicious, but I sure believe it! The texture looks amazing, and I'm sure it tastes fantastic! I prefer a thicker consistency as well, so it's good to see the cheesecloth method works so well with it! Have you tried making a thick yogurt treat with it, like yiaourti?
No! What is yiaourti? 😃
Cooking yogurt or the remaining liquid at high temps when baking / cooking kills the bacteria 😮 that was created from making the yogurt. Adding the to liquid smoothies, making cold salad dressing and dips is a great way to experience and share your diy yoghurt.
Use the whey as a stock or part of a stock for soups or casseroles etc.
That's a great suggestion! Thanks!
What volume is each jar?
Thank you for the video. I'd like to ask if you put a rack in the bottom of the Instant Pot and the size of the jars.
I don't use the rack because my jars are too tall. You can use any size jar. Just mix then pour into what you have. I've used smaller pint sized jars that worked great for lunches!
Make bread with the liquid or pancakes
Do you put any water in the instant pot to sit the jars in?
Nope. Just place the jars in the pot. I've started just pouring the SOY milk straight into a super clean pot and it works great too!
@@MaggiesMusings Thank you.
@@jenrim 😂 I just saw autocorrect said DOG milk. Geez.
Can you please link the probiotic you used here? Thank you!!
@@beverleyhawkins5789 I honestly don't remember. It doesn't have to be any particular brand, just make sure it doesn't have prebiotics added 😊
On another video they said a couple of tablespoons makes a starter culture for your next batch
Yes, I've seen that too. I'd rather start a fresh batch each time. Personally, the idea of keeping a little yogurt around until I'm ready to make more doesn't seem appetizing. It can be done but it's not my preference when making yogurt 😊
@mykaat I tried using two tablespoons of a fresh batch to make another and it turned out beautifully! Thanks for the suggestion! Here's the video th-cam.com/video/tGur7VydfK4/w-d-xo.html
@@MaggiesMusings I take the 2 tablespoons from the freshly made batch, before eating any of it, and freeze it. Then I always have a nice fresh starter when I need it.
@@mykaat yes! I was going to do the same! I should have included it in the video. I am so thrilled to see how well it worked. Thanks again! 🥰
I'm just in the process of making the yogurt. I realized that my IP yogurt option says 14 hrs. which means it'll be done 2 hours past my bed time 😂. You suggest to do 12 hours, so is it ok to just turn off the IP after 12 hours? Thx.
My IP has an auto 12 hour Yogurt cycle. Yours may need all 14. I guess you can check it at 12 and see. It may still be a little runny is all
@@MaggiesMusings Thank you for your fast answer! I'll check at 12 hours and if it needs more, I'll put my husband on the job and go to bed ; )
Update: left it for the whole 14 hours and it came out perfect! I used a 42 Billion probiotic. The yogurt is so thick! I am absolutely thrilled with this because it's literally impossible to find unsweetened soy yogurt here in Alberta, Canada. So thanks again 🤗
@halcyon-cg2eb that's so great to hear!! 😃
Is no water on
instant pot ? Thanks
Nope! Just place the jars in the empty pot. I've recently started pouring the soy milk straight into a very clean instant pot liner. It works wonderfully! The, I pour the yogurt into a strainer and it makes a terrific Greek-style yogurt!
On another video, they fed the whey to their pet (dog)
My doggos didn't like it. They eat pickles! Lol Go figure.🤷🏼♀️
How can it ferment without sugar? That’s its food …
The soy milk has carbohydrates which break down into sugar.
@@MaggiesMusings hi Maggie. Do you use soy milk with sugar? My soy milk contains 0 carbs
@@majvlierop Nope, I use the Westsoy brand. I honestly don't know how it works. It just does 😀I have made a batch every week since I published the video and LOVE it. I have switched to using a yogurt starter. I use it for a new batch, then I'll use a couple of tablespoons of the old yogurt to start a fresh batch. It's amazing! (I posted a newer video using the starter, if you're interested. Here's the link: th-cam.com/video/tGur7VydfK4/w-d-xo.html
@@MaggiesMusings thats funny indeed ... It looks good though