Blueberry Plant-Based Yogurt

Another non-dairy yogurt that can easily be done at home with fresh plant-based milk created in the NutraMilk. Coconut milk delivers a delicious subtle sweet taste; pumpkin seed milk is particularly nutritious and delivers a good amount of plant-based protein. Along with the blueberries that are very rich in antioxidants and various vitamins, plus the probiotics that result from the fermentation, this dairy-free yogurt is a delicious and healthy breakfast or snack.

INGREDIENTS

• 1-quart coconut pumpkin seed milk made with the NutraMilk
• 2-3 probiotic capsules or packet of yogurt starter
• 1 tbsp. sugar of choice
• 1 tbsp. cornstarch or arrowroot powder
• 2 tsp. lemon juice
• 1 cup of fresh or frozen blueberries

For coconut pumpkin seed milk

• 2/3 cup pumpkin seeds (90 g)
• 2 cups (160g) of unsweetened dried coconut
• 2 quarts (8 cups) of water
• pinch of Pink Himalayan salt (optional)

INSTRUCTIONS

• First make coconut milk from dehydrated coconut:
  • Place the unsweetened dried coconut in the NutraMilk container.
  • Press Butter cycle, set for 1 minute.
  • Press Start.
  • Open the container lid and add 1 cup of water. Replace lid.
  • Press Butter cycle, set for 1 minute.
  • Press Start.
  • Repeat this step for each cup of water, until you have used all 6 cups.
  • Press Mix (do not change the default time)
  • Press Dispense.
  • Press Start and open spigot to fill your storage container.
  • *you can use more or less water depending on how full-bodied you want the milk to be.
• Next make pumpkin seed milk.
  • Place pumpkin seeds in the NutraMilk container.
  • Press Butter, set the timer for 5-6 minutes. Press Start.
  • Open the container lid and add 1 quart of water. Replace lid.
  • Press Mix (do not change the default time)
  • Press Dispense.
  • Press Start and open spigot to fill your storage container.
  • Now mix both milks or half and half of each one in a separate container.

• Place coconut pumpkin seed milk and cornstarch or arrowroot powder in a medium saucepan and whisk very well, then heat over medium heat for 5-7 minutes, whisking often, until mixture has as thickened. Remove from heat. Allow to cool till about 105-110F (use thermometer to make sure temperature is right). f the mixture is too warm it will kill the probiotics.
• In a saucepan over medium heat, add blueberries, sugar and lemon juice.
• Bring to a boil. Reduce heat to medium-low and cook until mixture has looks glossy and strawberries start to come apart (this could take up to 6-8 minutes). Remove from heat and allow to cool.
• Process blueberries in the NutraMilk or use a hand blender to reach a smooth puree consistency. Place in the refrigerator until yogurt is ready.

• Add & stir in probiotic capsules. That’s it now you have to let the bacteria take over and ferment yogurt. The most important thing when fermenting is maintaining a constant temperature between 105-110 so the bacteria can do their job. Here are a few ways to do that:
• Find a warm spot in your house: Cover the bowl/jar with some cheesecloth or even a clean dry paper towel and secure with a rubber band. Place in a warm, dry place:
  • Place it in your oven with the oven OFF and the oven light on (do not place right after cooking something, this will be too hot).
  • Fill an insulated cooler with warm water (110 degrees) up to the necks of the jars.
  • Place the jars in a draft-free spot in the house. Wrap them with a towel, and wrap a heating pad around the towel. Set it on low, cycling it on and off if needed so that it doesn't get too warm.
  • Pre-heat a slow cooker, then turn it off. Line it with a towel, and set the jars on the towel. Cover with the lid and another towel for added insulation. Occasionally turn on the "warm" function if needed.
  • Find a warm, sunny spot in the house. Wrap the jars with a towel, and place in the sun.
  • Leave the yogurt undisturbed as much as possible for 24-48 hours. You should begin to smell a slight yogurt-y smell after about 24 hours.
• Use an instant pot:
  • 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 choose 12 to 14 hours of incubation (I do 12 hours). Don't disturb the yogurt during incubation.
  • When the timer beeps, remove jars from the Instant Pot. Allow to cool to room temperature, then refrigerate.
• Use yogurt maker. Follow instructions of your particular yogurt maker. It very easy and straight forward.
• When yogurt is ready stir in blueberry yogurt. Refrigerate and enjoy!