We’ve been experimenting with making our own yogurt for quite a while now and are making it more often now that we have our Instant Pot, which has a yogurt making setting. If you don’t have a yogurt maker though, no worries. When we started we were just wrapping our yogurt in a big insulating blanket and that worked alright. It’s been easy enough to make yogurt that tastes good; the challenge is getting the consistency right. We still have our ups and downs in the consistency department but this recipe comes out fairly thick and creamy.
What you need:
4 c. water, plus more for soaking
2/3 c. raw whole almonds
1/2 c. raw cashew pieces
1/3 c. cornstarch
3 Tbs. sugar
2 Tbs. soy or almond yogurt, or a package of yogurt starter
Note also that you’ll need a long stem instant read kitchen thermometer because temperature is key here.
What you do:
In separate bowls, cover almonds and cashews with water and soak for several hours. Drain the almonds then add to a blender with 3 cups water. Blend at high speed for a good minute or more then strain through a fine mesh sieve to filter out some of the solids. (You can use this leftover almond pulp in baked goods or in granola.)
Congratulations. You’ve just made almond milk. Now put the almond milk in a saucepan and whisk in the cornstarch and sugar. Heat on medium-high, whisking frequently, until thick and creamy then remove from heat. Now add the cashews to your blender with one cup of water. Blend at high speed until creamy and well blended. You don’t need to strain this mixture; just pour it into the almond mixture.
Here’s where you’ll need the thermometer. You’ll need to wait to add the yogurt or starter until the mixture is between 108 and 112 degrees Fahrenheit. Check the temperature frequently (stir it first) and when it gets below 112 you can mix in the yogurt or starter. If you’re using a yogurt maker you can get away with the temperature getting a little low because the yogurt maker will bring it to the right temperature and hold it there. If you don’t have a yogurt maker you definitely need to be vigilant about checking the temperature and adding the yogurt or starter when it’s on the high side of the range above.
You can culture your yogurt in whatever vessel works for you. We go through a lot of applesauce in our house and save the glass jars. They hold 24 oz. and two of them are just right for this amount of yogurt and also fit well into our Instant Pot.
Whatever container you’re using, just put them in your yogurt maker or wrap them in a big blanket or winter coat in the warmest part of your house. Don’t touch them for 8-10 hours then put them in the fridge without disturbing the yogurt. We’ve found that the yogurt will thicken a bit more if refrigerated for a while.
It’s not the most photogenic thing and I don’t have time to expound eloquently on its virtues but this split pea soup really hit the spot on a cold winter’s night. This is the first time I’ve made split pea soup in our pressure cooker and it worked out quite well. If you don’t have a pressure cooker this can easily be done on the stove top; it’ll just need to simmer for at least an hour, perhaps more.
What you need:
1 Tbs. olive oil
1 medium onion, diced
2 stalks celery, diced
2 medium carrots, diced
2 cloves garlic, minced
1/2 tsp. salt or to taste (depends on how much sodium is in your broth)
fresh ground pepper to taste
1 tsp. ground coriander
1 tsp. smoked paprika
1 bay leaf
4 c. vegetable broth
2 c. water
2 c. split peas
What you do:
Saute onions, carrots and celery in olive oil until they’re just starting to get soft. Add garlic, salt, pepper, coriander and paprika and cook another minute. Then add the remaining ingredients, stirring to combine. Cover, bring to pressure and cook on high pressure for 30 minutes then allow for a natural release (though if you’re pressed for time a quick release should be fine). You could certainly do this in a slow cooker or on the stove top as well. We had ours over brown rice but you could serve it with any grain or just a nice piece of crusty bread.