In a Nutshell
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Making homemade yogurt can seem daunting but it's actually quite easy with or without an Instant Pot or yogurt maker. We have a few yogurt recipes (see below) but you can get creative using different flavors, add-ins/toppings, and plant-based milks created in the NutraMIlk.
This recipe below is made from fresh cashew milk and just a few other ingredients. The sugar is food for the bacteria and wont make the yogurt sweet but feel free to add extra sweetness, the cornstarch will help give the yogurt a bit more consistency. Enjoy!
- 1-quart cashew milk made with the NutraMilk
- 2-3 probiotic capsules or packet of yogurt starter
- 1 tbsp. sugar of choice
- 1 tbsp. cornstarch or arrowroot powder
- 2 tsp. lemon juice
- 1 cup of fresh or frozen strawberries
For cashew milk
- 1 cup (150g) cashews
- 1/8 teaspoon Pink Himalayan salt (optional)
For cashew Milk
- Start by making fresh cashew milk with the NutraMilk:
- Place cashews in the NutraMilk container.
- Press Butter cycle, set for 3 minutes.
- Press Start.
- Open the container lid, add water and replace lid.
- Press Mix (do not change the default Mix time).
- Press Start.
- Press Dispense.
- Press Start and open spigot and directly fill saucepan if your making yogurt right away.
- Place cashew milk and cornstarch or arrowroot powder in a medium saucepan and whisk very well, then heat over medium heat for 5-7 minutes, whisking often, until mixture has as thickened. Remove from heat. Allow to cool till about 105-110F (use thermometer to make sure temperature is right). If the mixture is too warm it will kill the probiotics.
- In a saucepan over medium heat, add strawberries, sugar and lemon juice.
- Bring to a boil. Reduce heat to medium-low and cook until mixture has looks glossy and strawberries start to come apart (this could take up to 6-8 minutes). Remove from heat and allow to cool.
- Process strawberries in the NutraMilk or use a hand blender to reach a smooth puree consistency.
- Mix strawberry puree with milk and stir in probiotic capsules. That’s it now you have to let the bacteria take over and ferment yogurt. The most important thing when fermenting is maintaining a constant temperature between 105-110 so the bacteria can do their job. Here are a few ways to do that:
- Find a warm spot in your house: Cover the bowl/jar with some cheesecloth or even a clean dry paper towel and secure with a rubber band. Place in a warm, dry place:
- Place it in your oven with the oven OFF and the oven light on (do not place right after cooking something, this will be too hot).
- Fill an insulated cooler with warm water (110 degrees) up to the necks of the jars.
- Place the jars in a draft-free spot in the house. Wrap them with a towel, and wrap a heating pad around the towel. Set it on low, cycling it on and off if needed so that it doesn't get too warm.
- Pre-heat a slow cooker, then turn it off. Line it with a towel, and set the jars on the towel. Cover with the lid and another towel for added insulation. Occasionally turn on the "warm" function if needed.
- Find a warm, sunny spot in the house. Wrap the jars with a towel, and place in the sun.
- Leave the yogurt undisturbed as much as possible for 24-48 hours. You should begin to smell a slight yogurt-y smell after about 24 hours.
- Use an instant pot:
- Place the jars in the Instant Pot (no need to add water), secure the lid, and click it into the locked/sealed position. Press the Yogurt button, and use the +/- buttons to adjust the time. For less tangy yogurt, try 10 hours (this is the default time for some IP models). For tangier yogurt choose 12 to 14 hours of incubation (I do 12 hours). Don't disturb the yogurt during incubation.
- When the timer beeps, remove jars from the Instant Pot. Allow to cool to room temperature, then refrigerate.
- Use yogurt maker. Follow instructions of your particular yogurt maker. It very easy and straight forward.