Plant Milk Yogurt and Yogurt Cheese

Ingredients
2 cups cashew milk
2 cups soy milk (or your favorite plant milk)
2 tbsp premade plant yogurt
Probiotic capsule (optional)

Instructions
Make sure your equipment is non reactive. Sterilize your bowls and mixing utensils in boiling water.
In a saucepan, bring the cashew milk to a simmer and cook til thickened. Add soy milk and mix thoroughly.
When the mixture has cooled to below 110°F, add the yogurt and contents of probiotic capsule if using.
Mix well, cover, and put in a very warm place for at least eight ours. Inside the oven with the light on works well.
Taste, and if it is to your liking, pour it into a strainer lined with cheesecloth or butter muslin that is placed over a bowl to catch the whey.
When the yogurt has thickened to your liking, place in a covered container and refrigerate.
Save the whey for use in fermenting low sodium cultured vegetables or blending with nuts or seeds to make instant mildly cheese sauces.
Allow to drain overnight for yogurt cheese. Remove from cloth, add a pinch of salt, and store in a covered container in the refrigerator.
Enjoy!