Cultured Tofu Yogurt

• 份量: 4 servings
• 活動時間: 10 minutes
• 總時間: 11 hours 10 minutes

食材

1 (14 oz) package firm tofu, drained

¾ cup water

2 teaspoons maple syrup (or agave or granulated sugar; important for the culturing process)

¼ teaspoon vanilla extract, optional (Omit if you plan to use the yogurt in savory recipes)

1 to 2 capsules vegan probiotic (the type with powder inside) OR 4 Tbsp yogurt from a previous batch

步驟

Prep

Important: review the Top Tips above. Make sure your blender, utensils, jar(s), and lid(s) are clean to avoid contaminating the yogurt with harmful bacteria.

Blend the tofu, water, and maple syrup until smooth and creamy. Add the live active cultures (if using probiotics, simply open the capsule and dump the powder into the blender). Stir with a clean spoon or pulse the blender for a few seconds.

Pour

Immediately pour into 2 clean glass pint jars or 1 quart jar, but don't fill the jars all the way to the rim. It's best to leave a bit of space so that the yogurt is not in contact with the lid. Cover with clean lid(s).

Incubate

*If not using an Instant Pot use one of the alternate methods described in the Notes section below.* Otherwise, place the jars in the Instant Pot (no need to add water), secure the lid, and click it into the locked/sealed position. Press the Yogurt button, and use the +/- buttons to adjust the time. For less tangy yogurt, try 10 hours (this is the default time for some IP models). For tangier yogurt set it for 12 to 14 hours (I usually do 12 hours). Don't disturb the yogurt during this time.

Chill

When the timer beeps, remove jars from the Instant Pot. Let them cool on the countertop for about 30 minutes, then move to the refrigerator.

Tips

Always use clean utensils when scooping out individual portions. Storage: Keep the yogurt refrigerated, and enjoy within 7 days. As with any yogurt a small amount of water may separate during storage. Either discard it, or stir it into the yogurt.

營養

• 卡路里: 116 kcal
• 總脂肪: 6 g
• 鈉: 18 mg
• 總碳水化合物: 7 g
• 蛋白質: 12 g