Jerry’s Organic Plant Based Yogurt Premium PD Recipe
- Cuisine: American
- Skill Level: Easy
- Print Recipe
Direct link to this recipe: https://protectivediet.com/recipe/organic-plant-based-yogurt/
Thick and creamy protective yogurt is the easiest and most rewarding ferment recipe. Start a batch before bed and you’ll feel like a plant-based super-star in the morning. When your friends look in your fridge and see perfect jars of homemade yogurt, they will think you are a health food guru. Do not wait another day to set up your first batch. You will soon wonder how you survived without a healthy stash of creamy protection featured in both savory and sweet Protective Diet recipes. We found it to be the best sour cream replacement to top our starches with and to cool off the kick of anti-aging capsaicin. Then there’s the PD Greek Yogurt that opened the door to unexpected recipe innovation. Since making our first batch in 2010, Jerry and I have been testing and tweaking to improve plant-based yogurt, making methods with new videos every year. This recipe guide is our sure-thing simplest method to produce the thickest additive-free low-fat plant-based yogurt ever made.
This works in pint jars, too. We have a small instapot, so I do two pints at a time. Works perfect!
This is NEVER not in my refrigerator!
Thick, delicious yogurt every time!
If I don’t wash my yogurt jars do I still put a teaspoon of yogurt into each jar before pouring in the milk? Or will the jar have enough yogurt on the sides of it to start the next batch?
Love the new recipe…not stirring or shaking the jars. I just place a small teaspoon of previously made yogurt in the bottom of all four jars, pour soymilk in, and close the jars. Place in my IP with a couple inches of water to help maintain an even temp, and remove and refrigerate the next morning. Works every single time.
How long does it keep in the fridge?
It will keep until it’s gone, provided there is no cross-contamination.
If you use a spoonful of yogurt from a previous batch every time , over and over, do you still get the same good bacteria that you started with in the original starter? I think I read somewhere that the different bacteria grow at different rates and over time the ratio of the bacteria you have is different than the original starter. I would rather just use a spoonful, but was wondering about this!
I have only produced yogurt when using soymilk. It failed when I tested both homemade rice and oat milks.
Can I use a nut milk instead of soymilk?
If it contains additives it will not work. I tested all types of low-fat plant based milk and only had success with the purest additive-free plant based milk, unsweetened plain soymilk – contains only organic soybeans and water.
Julie, This was Great and easy to make. I used the IP and it turn out solid, just like you said. Thank you for easy, clear directions.
Hi Julie, I will be using my IP to make yogurt, do I still add water? If so how much?
I fill water about 3/4 up the sides of the jars. This is optional and it can be made dry. I also close the vent on the pressure cooker.
Help? My yogurt didn’t setup. I’ve made it two times before in the Yogourme and twice before in the IP. PERFECT both times ( and totally yummy). Last night I used frozen starter for the first time and used the IP. And this morning my yogurt is still milk. Can I add fresh starter to the jars of the stuff that didn’t set up and put it back in the IP and try Again?
You could give it a try, but I would start out with fresh milk and clean jars.
How’s that saying go, “easy peasy lemon squeezy?” Not sure what I was so worried about before attempting yogurt. Maybe seeing the different ways some people’s yogurt turned out had me worried. I received a yogurt maker 2 years ago, bought the Bella Belle starter, but it sat around for another year. Followed the simple directions and the next day, nicely set up yogurt.
I did notice however in Julie’s flour tortilla video how easily the yogurt poured out. My consistency was thicker and the yogurt when used would need to be spooned out. Regardless I have used this in drop biscuits and parfait already. Love it, couldn’t tell it’s non-dairy. Thanks Julie!
Could I possibly use a few tablespoons of a store-purchased, non-dairy, plain yogurt as a start? I ask so I don’t have to wait for shipping to try this out! I have the IP. TIA!
You could give it a try, but I suspect it wouldn’t work due to additives.
Julie, if making in the Instant Pot, do you still fill the pot with water like you did with your yogurt maker? I’d like to try it in the Instant Pot to see if I could fit two jars. Thanks!
Mary, I fill it to the fill line with water and fit two wide mouth quart jars with metal lids inside.
If I am using the instant pot, do I leave it venting or not venting during the yogurt cycle?
Update after making some awesome yogurt. I selected not venting.
Either way will work. It is held at 110 degrees and not under pressure.
Julie, do you sterilize the jar and lids before adding the yogurt?
No it is not necessary, but do take the precautions listed in the notes about washing the jars.