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Instant Pot® soya milk yogurt recipe

Instant Pot® soya milk yogurt recipe

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  • Recipes
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  • Breakfast

Make this simple dairy free homemade yogurt in your Instant Pot® with 2 basic soya ingredients; you'll never buy yogurt again! Serve with fresh fruit and chopped nuts.

4 people made this

IngredientsServes: 8

  • 1L soya milk
  • 2 tablespoons soya yogurt

MethodPrep:5min ›Cook:12hr ›Extra time:6hr chilling › Ready in:18hr5min

  1. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Yogurt function. Stir in soya milk and soya yogurt. Close and lock the lid. Set timer for 12 hours.
  2. Stir yogurt well and transfer to sealed jars. Chill in the fridge for at least 6 hours.

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Instant Pot Vegan Yogurt with or without Soy!

It’s easy to make your own vegan yogurt and it’s so much cheaper than store-bought. You don’t have to make yogurt in your Instant Pot, but since you’ve already got one – why not? In this post you’ll find a soy version and one that uses pea protein to get it to thicken up.

What you need to Make Vegan Yogurt:

  • Pure Soy Milk - it must have ONLY two ingredients, Water and Soybeans. Trader Joe's and WestSoy are both high in soy protein content and work great. Not all stores carry plain 2-ingredient soy yogurt, but you can get the WestSoy yogurt on Amazon directly from the manufacturer.
  • Instant Pot (with yogurt function) - having a VERY low consistent heat is essential to predictable outcome. I'm guessing since you're reading this, you already have an Instant Pot, but just in case you don't. this is the Instant Pot I have, it has a yogurt function. Homemade yogurt miiiight be the main reason I got an Instant Pot!
  • Vegan yogurt starter - this can be soy store-bought yogurt such as SILK yogurt,Non-Dairy Yogurt Cultures, orProbiotic Capsules.

Making Your Own Soy Yogurt

Fermentation Recipes

Been looking for a Soy Yogurt recipe or recipe for other non-dairy yogurts? Look no further. This soy milk yogurt can turn out creamy and delicious. It has been several years since I switched my diet to one which is largely vegan, but just recently I started to miss the yogurt I once started my day with atop my cereal. So why not make some non-dairy yogurt?

You’ll may see soy yogurt and coconut yogurt in your local grocery and other places, but why not just make your own?

The result? A rich and creamy tangy delight. If you wish, you can start with store-bought soy milk (or coconut milk or almond milk), but I find the best home made yogurt comes when I make my own soymilk. In this recipe here, I’ll show you how to make your own non-dairy milk. As I’ve been trying to limit the amount of packaging (waste) I use, I almost always make my own “milks.”

As for making yogurt, you can send away for starters, but all you really need to do is buy a small container of live soy yogurt. If you don’t care about ingesting a little dairy, any yogurt will do, soy or not, but the important thing is to make sure the container states that it is a “live” culture. The beneficial bacteria involved in making yogurt are generally Lactobacillus bulgaricus and Streptococcus thermophilus although sometimes Bifidobacteria and other lactobacilli are added. When I’m trying to choose between all the different yogurt options, I generally pick the one with the greatest array of bacteria strains. During the fermentation period, the natural (and added) sugars are consumed, converting the taste and texture to the tart and creamy goodness many of us love.

I’ll walk you through this soy yogurt recipe in two stages here, 1) making the milk and then 2) turning that milk into yogurt. If you purchase the soy milk, you can scroll down to the “Making Yogurt from Soy Milk” section.

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How To Make Instant Pot Vegan Yogurt | One Thing by Spruce Eats

Learn how to make instant pot vegan yogurt at home with Rachel Berman, the general manager of and our food editor Patty Lee! All you need are cashews, water, coconut milk and an Instant Pot and the toppings of your choice to make a breakfast of champions! Subscribe to Spruce Eats for new recipes and hacks every week!
This is One Thing from Spruce Eats a video series where our editors share the one thing they are passionate about each week..

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Video taken from the channel: The Spruce Eats

Instant Pot® soya milk yogurt recipe - Recipes

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We always thought that thickening ingredients would always be needed to make thick creamy vegan yogurt. I have tried using soy milk (made with a Joyoung soy milk maker) without adding thickener. The result was rather thin and watery, OK as a yogurt drink.

Donna Haney figured out a much simpler way to make fairly thick and creamy soy milk yogurt. The method is to use store purchased unsweetened soy milk, pour it into a pint mason jar, add vegan yogurt starter, place the jar in Instant Pot IP-DUO and start the Yogurt function. 9

10 hours later the vegan yogurt is made. Chilling it in the fridge for further firmness and better taste.

You can read Donna’s original post on facebook. If you’re interested in vegan cooking with Instant Pot, you should join the “Instant Pot user group G-BOMBS”. Chelsea has also reproduced the entire process with a video and detailed recipe. Check out Chelsea’s blog post here.

Thinking that home made soy milk should produce good vegan milk too. I tried a double measure of the soy beans with the same amount of water in my Joyoung soy milk maker. The soy milk it produced this time was pretty dense. After letting it cool down, I used Donna’s simple method to make vegan yogurt. It was a success. The firmness is very close to dairy yogurt. The flavor is tangy, probably due to the yogurt starter (Bifidobacterium).

Instant Pot Soy Yogurt

I have grown so fond of making my own Instant Pot Soy Yogurt. I’ve tried making Almond Yogurt but so far I can’t get it to set up without additional gelling agents. I’m going to tell you how to make your own soy yogurt! This recipe for Soy Yogurt is so easy and so tasty and thick, I don’t buy yogurt in the store anymore! My hubby likes his yogurt with granola and fruit but I love mine topped with home chopped mixed nuts. It’s like a treat! So yummy.

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How to Make Homemade Vegan Yogurt

Step 1. Gather Your Equipment and Ingredients

  • Non-dairy milk
  • Thickener (agar agar flakes or tapioca starch)
  • Probiotics (capsules or powder with live active cultures)
  • Sugar or other sweetener (optional)
  • Heavy saucepan
  • Instant-read thermometer
  • Spatula
  • Clean glass jars with lids.

Make sure to sterilize your jars and lids by first washing them in hot soapy water. Rinse thoroughly. Place the jars in a large pot and fill them with water to cover. Bring the water to a boil for 10 minutes, then turn off the heat. Do this step up to 30 minutes before you are ready to fill your jars, so they stay warm before you fill them with yogurt.

Step 2. Choose a Non-Dairy Milk

For this recipe, I used canned coconut milk, but you can also use any non-dairy milk from nuts, seeds, or grains, or a combination. Using a high-fat non-dairy milk, like coconut or cashew, will result in a very rich and thick yogurt. Using a lighter milk, like almond or rice, will produce a more pourable consistency. Whatever variety of non-dairy milk you choose, try to pick one that is additive-free. Start with 2 (14-ounce) cans of coconut milk or 1 ¾ cups of other non-dairy milk. Coconut milk tends to separate, so whisk the fat and liquid together until it&aposs smooth.

Yogurt Thickeners

Milk Solids

Powdered milk solids generally come in cow, goat, and soy varieties.

When to Add: Add to milk before heating and culturing.

Instructions: For every 3-4 cups of fresh cow milk use ½-1 cup powdered milk. If using fresh goat milk or soy milk add ¼-½ cup powdered milk.

Pros: Does not require additional heating or additives. Does not introduce other ingredients.

Cons: Powdered milk is processed, which you may be choosing to avoid. This thickener is not suitable for raw yogurt.


When to Add: Add to milk before heating and culturing.

Instructions: For every 3-4 cups of milk, sprinkle 1 tablespoon of gelatin into 1 cup of cold milk. Gelatin must be heated to at least 95⁰F to activate. Mix well to combine. For yogurts cultured at room temperature, be sure to allow the milk to cool to the culturing temperature before adding starter culture.

Pros: Can achieve very thick, commercial-style texture. Neutral taste. Suitable for raw milk yogurt as it doesn’t need to be heated beyond the raw threshold.

Cons: Not suitable for vegetarians or vegans.


When to Add: Prepare thickener in milk before heating and culturing.

Instructions: When making 1 quart of yogurt, pour 2 cups of milk into a blender. Add 1-2 teaspoons pectin (depending on the type of pectin), and blend until pectin is incorporated. Add to the rest of the milk and heat to 140⁰F. Cool to culturing temperature and add culture.

Keep in Mind: The quantity of pectin may need adjusting depending on the milk or pectin used. Sugar-activated pectin may require additional sugar in the milk to be effective. Calcium-activated pectin uses the calcium in the milk to set up. When using non-dairy milks, add the amount of calcium water specified by the recipe.

Pros: Best choice for vegan yogurts. Consistent results. Gives texture similar to gelatin and can be very thick.

Cons: Pomona’s is not available in all grocery stores (but you can find it here or in the Vegan Yogurt Starter Kit). Not suitable for those with a citrus allergy. Standard (sugar-set) pectin has a large impact on the flavor of the yogurt and requires large amounts of sugar. Not suitable for making raw yogurt.


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