— Lucy Barrera Méndez

I would be happy to share that recipe. In fact, I have to make some more. Um, I've been on a soy yogurt kick and I find it very delicious, very economical, and easy enough to make. I do make mine using the yogurt setting on my instant pot. I will tell you that. So to each quart of soy milk and the only soy milks I am told work are west. So West soy and Eden soy unsweetened, those are the two milks I do had, did have a few people in Philadelphia tell me that they used Trader Joe's soy milk, but I have not for each cup. So in a quart, you're gonna have four cups of milk. It's one capsule of a probiotic. I don't recommend any particular brand. I have whatever I have. So I open the probio up the the capsule, put it into the milk, and then really that's the recipe, except I find that it's a bit thicker when I add a tablespoon or two of cashew milk powder or coconut milk powder. Then I use an immersion blender to get everything mixed up, pour it into a couple of jars, put it in my instant pot on yogurt. And I let it go overnight. I let it go for 12 hours. And it's just a wonderful, very tangy Lucy. I've also done it with just three capsules instead of four. Then it's a little less tangy. I happen to like it tangy.