Homemade Vegan Soy Yogurt can be made from 2 simple ingredients! This easy recipe is made in your instant pot in 5 minutes or less. Creamy and delicious, you won't be able to stop making it once you try it!
Measure 1 tablespoon Commercial Vegan Soy Yogurt (no subs.) into the bottom of each pint jar. Pour Plain Soy Milk (also no subs.) to fill both pint jars evenly. Mix well. OR FOLLOW STEP 3 BELOW FOR USING YOGURT STARTER OR PROBIOTIC CAPSULE
OR Pour 1 packet Vegan Yogurt Starter OR dump the contents of 1 Probiotic Capsule (25 Billion CFU) into 1 Quart Plain Soy Milk. Shake well!!! Pour into the two pint jars
Place both jars in clean Instant Pot, close instant pot lid and vent and turn on Yogurt setting for 12+ hours*
When yogurt has finished culturing, remove jars (do not stir!!) and place in Refrigerator for 6-12 Hours. Now serve your amazing yogurt with fruit syrup or jam mixed in for sweetener or use plain in cooking/baking!!
Vegan Yogurt Making TIPS and Tricks:
Make your own Vegan Yogurt Starter:Save just a couple of tablespoons from each batch of yogurt and that can be the starter for your next batch! After more than three rounds of this, your culture may become dilute, so just start fresh after that. Making your own vegan yogurt starter is another way to save!Free up your Instant Pot by making your yogurt at night:Make your yogurt starting in the evening making sure it will run through whenever is convenient for you the next morning to pull it out and put it in the fridge. 12 hours is the minimum, but you can run it longer if you like it tangier. For thicker Greek style vegan yogurt:You can strain the yogurt to make it thicker - just place a double layer of Bounty paper towels in a large colander and carefully pour the yogurt into the paper towel. Allow to drain into a bowl for anywhere between 1-4 hours, depending on how thick you want your yogurt. Use a spoon to gently transfer the strained yogurt back into the jars. I actually prefer using paper towels instead of a cheesecloth for straining yogurt because it does not get stick in the paper towel at all!Why I use the jars:The metal in the pan can cause problems with the culture growth and jars are just plain easier - less dishes!Please note: This recipe is only for making vegan soy yogurt. Other non-dairy milks require different steps.
Can I use a Slow Cooker to make this vegan yogurt?
I have made vegan yogurt in a slow cooker or rice cooker with some success on the 'keep warm' or 'warm' setting. However, too much heat will kill the live active cultures and the yogurt will not thicken. So this is a bit of a tricky business. If you still want to try it, here are a few tips. If you are using a Slow Cooker or Crockpot, line the bottom of the crockpot with at least two thick doubled up dish towels. Place filled jars on top of it and leave the lid off of the Slow cooker. You can cover with a paper towel or something but you need to let the heat out, otherwise it will get too hot and kill the cultures!! Turn the temp to 'warm' and set yourself a timer for 12 hours. Chill vegan yogurt for 6-12 hours and enjoy!