Ace Blender - Chickpea Curry Soup
Soy Milk Powder Yogurt
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Ingredients
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Instructions
- Add water, soy milk powder and sugar to a high-speed blender. Blend for 3 minutes (The temperature will be around
166°F ) - Add the agar powder and blend for 30 seconds longer (the temperature will now be around
172°F ) - Allow the soy milk to cool down to
110°F (you can speed this process up by placing the blender carafe into a bowl of ice water). - Once the temperature is down to
110°F , add the probiotic powder or vegan culture and whisk into the soy milk (don’t blend it) - Pour the soy milk into two
16-ounce glass jars. - Close the Instant Pot, set to sealing, and select the “yogurt” setting for 14 hours.
- Remove the jars from the multi cooker, cover with lids, and allow to cool on the counter before storing in the refrigerator. Though firm out of the Instant Pot, this is best served after two or more hours in the refrigerator. Enjoy!
JL Fields is the founder and culinary director of the Colorado Springs Vegan Cookign Academy. She is a vegan lifestyle coach and educator, Food for Life instructor, chef instructor at the University of New Mexico-Taos, personal chef and a corporate consultant. She is the author of many successful cookbooks, including “Vegan Pressure Cooking, Delicious beans, Grains and One-Pot Meals in Minutes”, co creator of “The Real World Vegan Meal Plan”, producer and host of the radio show Easy Vegan, and writes the monthly vegan dining review for the Colorado Springs Gazette.
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