![]() This second batch, with the Irish Moss, turned out thicker, which I had hoped for, and the taste was similar. I blended it all together, once again, stirring in a probiotic capsule and leaving it in the Instant Pot for 8 hours. I repeated the previous yogurt recipe, but this time I replaced about 1/3 cup of water with the Irish moss (soaked overnight and rinsed very well). Since I didn’t want to reduce the water to cashew ratio too much, I brainstormed a healthy thickener I could add, and unearthed a bag of Irish Moss that had been forgotten in the pantry. Obviously, I could reduce the amount of water in the recipe to create a really rich, creamy, greek-style yogurt, but I make cashew “cheeze” all the time, and was aiming for something less dense and more yogurt-like. It turned out better than I thought creamy, tart & smooth, though not a really thick yogurt. Cashews are neutral-tasting and creamy, when blended, so I knew I would have a good base to work with.įor my first batch, I used 1.5 cups of soaked cashews & 1 Medjool date to 3 cups water w/ 1 probiotic capsule… left in the Instant Pot for 8 hours. I probably could have ordered some fresh young coconuts, but the quantity needed to make comparable amounts of cashew yogurt would not be cost-effective. Since I don’t have access to any fresh, raw coconuts, I decided to try cashew. ![]() But, since grocery-getting routines have been a bit different during pandemic life, I decided to play around with making my own healthy yogurt, using the Instant Pot. I love GT’s plain coconut yogurt, and I usually stock up at the co-op, about 30 minutes away. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |