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.
We wrote about this many times on our previous blog and it’s still a go-to meal when we need something quick and/or when we need to use up some leftovers. In this version I stir-fried onion, carrot, beet greens, tofu, garlic, ginger and cashews, then threw in some roasted asparagus left over from last night’s dinner. Once all that stuff was happy I added about 3 cups of cooked brown rice, then about 2 tsp. of sesame oil and 1/4 c. of soy sauce (we use the Trader Joe’s variety that’s fairly low in sodium). And that’s it. Delicious. The kid ate a big bowl of it too so that’s an added bonus.