Homemade Vegan Yogurt [With Cinnamon Pears] [Vegan/Gluten Free]
  • 32 ounces of soy milk (with as few additives as possible)
  • 3 tablespoons flax meal
  • 1 packet of Culture
  1. Shake soy milk well
  2. Put 1 cup of soy milk and flax meal into a measuring cup. Stir and set aside
  3. Using the Instant Pot’s boil feature (press yogurt, then press more) and scald the remaining milk in the inner bowl
  4. When scalding is complete (it’ll say ‘yogt’ again), open lid and stir in remaining milk / flax meal
  5. Monitor the temperature – once it has cooled to 108 degrees, (mine took about 15 minutes), stir in the culture
  6. Replace the lid and hit the ‘yogurt’ button again. Time will display 8 hours. Adjust time to your desired culture time (I did 9 hours) – time will count up from zero once it starts
  7. When culturing is done, remove yogurt and place in fridge for about 8 hours before eating
Recipe by Make Real Food at http://makerealfood.com/2014/03/18/homemade-vegan-yogurt-with-cinnamon-pears-vegangluten-free/