Homemade Instant Pot Vegan Kefir Recipes

HOMEMADE INSTANT POT VEGAN KEFIR

Steps:

• Add starter to bottom of Instant Pot inner pot. Add soy milk and stir until dissolved. Cook in Instant Pot on Yogurt setting for 15 hours. Make sure vent is set to venting so that moisture doesn't build up inside.
• To make a kefir smoothie, add 12 oz of kefir, the raspberries, hemp seeds, almond butter, banana and blend in blender.

INSTANT POT KEFIR

Steps:

• Remove the sealing ring and thoroughly wash the sealing ring, inner pot and the lid with very hot water, and put the sealing ring back on. This is a cultured product so it is important that everything is clean.
• Add 1-4 quarts of milk to the inner pot of the Instant Pot.
• If you have decided to boil the milk first, place the lid on the Instant Pot and lock. Check that the valve is in the sealed position. Select the "yogurt" setting and adjust it to "high" where the display reads "Boil". When the program has finished press cancel until it reads off.
• Release the valve, open the pot and remove the inner pot.
• Cover the pot with plastic wrap and allow the temperature of the milk to drop. Allow the temperature to drop to 70 degrees F before adding the starter culture. This could take a while, but you could place the bowl on ice to speed it up.
• Remove the plastic wrap, add the starter culture and whisk it in for a few seconds.
• Return the inner pot to the Instant Pot. Place the lid on the Instant Pot and lock. The valve can be in either the sealed or unsealed position. Select the "yogurt" setting. The kefir starter culture is mesophilic, so change the setting to "low" and the time to 24 hours and push start.
• Check the thickness of the kefir a few hours before the time when it's supposed to be ready, since the time required can vary. When it has thickened and pulls away from the side of the bowl, transfer it to a glass container and store it in the refrigerator. It can be stored for 2-3 weeks.
• The kefir can also be strained using a fine mesh strainer to remove some of the water (whey) which will make it thicker.