Soy Yogurt might be my favorite food. I make it at home in the instant pot.
Its perfect as is, but it is pretty thin. I normally just eat it as is, but occasionally I want it thicker. I’ve thickened the soy milk prior to making yogurt using Agar… and it works.. kind of, but it is a huge hassle. Not only do you have to heat the soy milk, as opposed to just pouring it in the jar, but you have to WAIT for it to cool to add your probiotics. Then end result is maybe 10% thicker. Meh.. So.. whats a busy vegan millennial homemaker to do? Just strain it. seriously.
Just look at all that whey.
That THICK creamy yogurt. YUM.
The best part? Gravity does the work for you. Are you ready for this?
- Put a mesh strainer over a deep bowl. Line the strainer with cheese cloth, a nut milk bag, or (I don’t recommend) in a pinch, unbleached paper towels.
- Pour in the yogurt.
- Put the bowl, strainer, yogurt set up in the fridge.
- Go do other stuff, go to the gym, do some yoga, go to work, meditate on why humans ever even decided to MILK COWS (?) and then let the milk SPOIL to make yogurt in the first place?
- after a few hours your left with thick, creamy greek style yogurt and a nice amount of whey.