Cool until the temperature is in the low to mid 40’s ☌. I like to speed this process up by placing the inner pot in a sink filled with cool water. Once you’ve reached around 87 ☌, remove the inner pot and allow to cool. So please DO this step! My preference is to use the Instant Pot’s simmer feature (as opposed to the BOIL function in the yogurt setting), as it gives me more control over the temperature and duration of heating. bad) bacteria and fungus that might ruin your batch is critical. Besides, that eliminating any opportunistic (i.e. This process helps create those gelatinous strands of protein that give yogurt it’s silky, creamy semi-solid consistency. Nut milks will denature at similar temperatures to dairy milk, around 85 ☌ ( Devnani, 2020), and coconut milk is a little higher at approximately 100☌. I’ve read a few blog posts where they say this step isn’t necessary with plant based milks, but I would definitely disagree. In traditional yogurt, this step is used to kill competing bacteria, and the whey proteins will denature and coagulate to enhance the viscosity and texture of the final product. The next stage of yogurt making is the “boil” stage. I’ve tried this recipe with just the coconut cream portion of the can, and it was too thick for my taste.
Cashew nut yogurt full#
I personally like the thickness of this yogurt with the full can, but if you want your greek yogurt to be ultra-thick, you can decant off about half of the water from can. After the cashews are completely smooth, add a can of coconut milk to the blender and mix again. Place the soaked cashews in a high speed blender or food processor with 2 cups of fresh water and puree on high for several minutes. Once the cashews have soaked, rinse them several times. Soaking the raw cashews for 8-12 hours is essential for smooth, creamy yogurt. But way more important than that, it makes it easier to puree to a smooth paste! Soaking nuts is reported to improve nutrient availability, removes phytic acid, and makes them more digestible. (Some recipes say 2 hours is sufficient, but it’s really not if you want super smooth yogurt). For a 6 cup batch, begin by soaking two cups of cashews in enough water to fully cover them (about 2-3 cups). You need to start your batch two to three days ahead of when you need it, so plan accordingly. I’m not going to lie, this yogurt isn’t fast food by any stretch of the imagination. So finally a lightbulb went off and I decided see if the creaminess of the coconut cream mixed with the structure and thickness of cashew milk would work together. So I moved on to cashew milk yogurt, and thought the texture and flavour weren’t quite cream enough. Thinking homemade might be better, I then tried a handful of coconut cream yogurt recipes with mixed success, but was always disappointed with how the cream and coconut water would separate. I’ve tried at least 10 different dairy-free yogurts, and they just aren’t great. Delicious with fresh berries and granola.
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