Soymilk Yogurt (Instant Pot)

By the Gracious Vegan

Soymilk yogurt is very easy to make in the Instant Pot. At first it takes a little thought and effort to find the right two ingredients. But the ingredients can be bought and stored in advance, and once you’ve nailed the process, it becomes second-nature. A source of probiotics, this plant-based yogurt is great for microbiome health. It tastes awesome, too.

Makes 1 quart of yogurt (you can make a pint if you use half the ingredients and follow all the same steps and timings)

Ingredients

Soymilk yogurt requires only two ingredients, but there are some specific details related to each of them.  

  • 1 quart room-temperature or warm unsweetened soymilk (it must have only two ingredients: soybeans and water; either homemade or my favorite brands, EdenSoy, WestSoy, or Trader Joe’s) (Update: I found that WestSoy Unsweetened Vanilla Soymilk also works)

  • Starter culture:

  • 1 packet vegan yogurt starter such as “Belle+Bella” or “Cultures for Health” – check the label for how much to use for a quart of soymilk yogurt

    OR

  • The contents of three “PB8” probiotic capsules or other probiotic capsules with “active” and “live” cultures. If it is a “two a day” capsule, use 3; if it’s a “one a day” capsule, use 2

Equipment

  • Two pint jars with screw-on lids

  • A fork, spoon, or small whisk for stirring

  • Instant Pot with a yogurt setting

Set the two pint jars on the counter. Fill each halfway up with the room-temperature or warm soymilk. Empty half of the yogurt starter or probiotic capsules into each jar. Stir with a clean fork or spoon or small whisk. Then fill with the remainder of the milk and gently stir.

 
 

Place the jars (without lids) into the Instant Pot inner pot. (No need to use a trivet; no need for water in the bottom.)

 
 

Lock the instant pot lid and turn the knob to “Sealing.” Press “Yogurt” and adjust to 9 hours.

 
 

When the 9 hours are up (the Instant Pot will beep), remove the jars from the Instant Pot (do not stir), put their tops on, and place them in refrigerator for at least 4 hours to cool. They will get thicker as they cool in the fridge.

The yogurt will last at least two weeks in the refrigerator. You can strain the yogurt to make it thicker, which will decrease the yield by a third or half.

Sauce, BreakfastLinda Tyler16 Comments