One interesting result of going off dairy was that within two days, I was no longer congested. My 'drippy nose' and cough went away too!
Removing and replacing foods that we love and ate often is disappointing to say the least. I now use coconut milk to replace whipping cream and also use it to make Coconut Milk Yogurt in my DUO Instant Pot.
|The ingredients used in this recipe|
The 'Vegan Yogurt Starter' was not easy to obtain and fairly expensive. I found it on Amazon and also by special order at the local health food store, Edible Island. My best results were achieved with "Cultures for Health" 'Vegan Real Yogurt'. The box of starter includes 4 packets, each packet makes up to 2 quarts. It must be stored in a cool, dry place and for long term storage, keep in the refrigerator.
To avoid transferring flavors to dairy and delicate foods in the Instant Pot, I have two separate silicone gaskets ... one used for meat and savory dishes and another used strictly for yogurt, Ricotta Cheesecakes and other sweet, delicate flavored foods. Before making yogurt I always sterilize all the utensils including the Instant Pot.
COCONUT MILK YOGURT in the DUO Instant Pot Yield: 3-1/2 pints
Be sure to sterilize your utensils, jars and the Instant Pot with a clean silicone seal.
3 - 400ml cans coconut milk
1 - 400ml can coconut cream
1 Tbsp. gelatin
1 packet Vegan Yogurt Starter Culture
To sterilize the Instant Pot; place 1-1/2 cups of water in the stainless steel inner pot, close the lid and set the valve to seal. Push the steam button then the [-] button until it reads 2 minutes. When the program is finished, quick release the pressure and pour out the water. Cool the inner pot before proceeding.
|Set to... Yogurt - Boil/More|
Place the inner stainless steel pot with gelatin/coconut milk mixture in a sink with a few inches of cold water. Whisk and cool to 110F, it will cool quickly, check the temperature constantly. With the temperature at 110F add the Yogurt Starter Culture and mix well. Dry the outside and bottom of the stainless steel inner pot and place back into the IP base. Close the lid with the valve in any position. Press the 'yogurt' button until the screen says '08:00' which is the default time, adjust the [+] or [-] buttons for different timing. I incubate on "Yogurt/Normal" for 10 to 14 hours for a more tart yogurt. When the program is finished "Yogt" will appear in the display.
|Whisk, pour into sterilized jars and refrigerate|
**CHEF'S NOTE: To make a smaller batch of Coconut Milk Yogurt, use 800ml of coconut milk and 1-1/2 teaspoons gelatin with 1 full packet of Vegan Yogurt Starter.
Until next time ... Bon Appétit!
Photos by Sally Rae
Coconut Milk Yogurt by Sally Rae