My soy-coconut yogurt recipe

Spoiler alert--I actually bought an Instapot specifically to make my own yogurt. You have to buy one with a "yogurt" function. There are other ways to make it, but this way requires this. This makes an incredible yogurt and if you are making it every week, becomes a good investment. I am indebted to several websites from whom I learned this method, so it is not original with me though I nudged it a little.

1) You have to create a yogurt starter by using some acidophilus. I bought "Country Life Acidophilus Vegan Capsules." I opened up and sprinkled five of these capsules into the InstaPot into which I had placed one 7.5 ounce can of coconut cream (or thereabouts) and 1 box WestSoy Original Unsweetened Plain soymilk. (You can use other kinds, but usual only a kind that contains soy and water, nothing else should be in the soymilk.) Stir. Set the InstaPot for 14 to 16 hours.

2) When the time has been completed, reserve 1/2 cup yogurt and enjoy the rest. When you go to make yogurt again, use the 1/2 cup yogurt, 1 7.5 ounce can coconut cream, and 1 box Westsoy. Because I wanted to make sure I had a good starter, I sprinkled a few more capsules into this mixture and then set the Instapot at the yogurt setting. I did this for a few more batches.

3) Always reserve some yogurt!

 Always reserve some yogurt as a starter for your next batch.

Always reserve some yogurt as a starter for your next batch.

4) Now I make a double recipe: 1 cup yogurt, 1 13.5 can coconut cream, and 1 box Westsoy. I set the yogurt function for 14 hours.

It is so simple and so delicious.

I happen to then add 1 tablespoon of maple-flavored dark balsamic vinegar. My partner prefers maple syrup and blueberries. 

 My morning delight!

My morning delight!