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On a Journey to Love Myself and (the food in) the World Around Me.

Homemade Vegan Yogurt – A super easy method

by Chelsea @ Make Real Food on June 17, 2014, 121 comments

If you’re looking for the “how to” keep scrolling past the “FAQ”.

Soy Yogurt FAQ

I get questions about the Instant Pot yogurt almost every day, so I thought I’d add an FAQ section right here at the top for people.  Let me know if I missed one of your questions! 

0 – Where do I buy an Instant Pot?  You can buy one right here! –  Instant Pot – the Duo and the Smart Pot have the yogurt function!

1 – Instant Pot – Vented or Sealed?  The instant pot doesn’t come to pressure during this cycle, so it essentially doesn’t matter.  Instant Pot recommends sealed – and this will probably assist in a small manner to keep the temperature steady.  I usually leave mine vented.  

2 – What types of soy milk can be used? The general recommendation is to use shelf stable soy milk that ONLY has soy beans and water (no added sugar or vitamins).  The only exception to this that I have found is Kirkland (Costco) brand plain shelf stable soy milk.  Other soy milks that I have had success with are: WestSoy and EdenSoy.  A lot of other people have reported having great success with the Trader Joe’s shelf stable soy milk as well, but I haven’t tried that one.  

3 – What about other non-dairy milks? I have tried almond milk and coconut milk with no success.  I am sure it’s possible to make yogurt with other non-diary milks, but we’re content with soy – so I haven’t experimented further.  If you have a good method for an alternative milk, I’d love to hear it.  

4 – Can I used this same process for dairy milk? No.  Dairy milk must be sterilized before making yogurt.  It’s best to follow the instant pot directions for dairy milk. 

5 – What kind of culture do you use? I used Culture For Health’s vegan yogurt culture.  You can click here for their website.  They seem to be a great company, and always ship fast.  

6 – Can I use probiotic caps instead? I do not have experience with this, but a lot of other people have said it works great.  From what I’ve read, you’ll use 1 capsule per 1 quart of milk.  I have also read that the more “active culture count” in the caps the better your yogurt will culture. 

7 – Do I have to keep buying culture, or can I re-culture with a bit of an already made batch of yogurt? While this seems to work really well in the dairy-yogurt world, it doesn’t work as well in the non-dairy world.  I have had success re-culturing with 1 teaspoon of an old batch one time.  I tried to re-culture again out of that second batch and the culture failed.  

8 – Can I make more than one quart at a time?  Yes.  Your only real limit is how much you can fit in the instant pot.  1 packet of culture for health culture will actually culture up to 2 quarts of soy milk.  

9 – Do you put the milk/culture in the instant pot directly, or in jars? I prefer to put it into jars – once I take it out and go to put it in the fridge, I don’t have to clean the IP liner.  I used to use one big quart jar (wide mouth fits best) – but now I’ve found I prefer multiple pint jars.  

10 – Okay – jars – capped or uncapped while culturing? I leave mine uncapped.  Not really sure it matters…

11 – How long do you culture for? Usually between 9 – 12 hours.  The longer you culture the more tart the yogurt will be.  

12 – When do you find 9 – 12 hours that you won’t want to use the IP for something else? While I’m sleeping!  Over night is about the only time I culture my yogurt. 

13 – Do you sweeten it before or after you culture it?  Always sweeten after you culture.  Sweetening it before can interfere with the culturing process.  I usually sweeten it as I’m ready to eat it with coconut sugar.  

14 – Do you thicken your yogurt?  I used to pre-culture with flax meal, but I found that I actually got a better culture and a thicker yogurt without the flax meal.  A lot of people blend cashews into their after culturing, or stir in flax meal or chia seeds.  I find that I like the thickness, but if you are more into a thicker yogurt, you can always strain it to your desired thickness.  Here is a tutorial on doing that – in the tutorial I strained it until it was the consistency of a soft cheese (also called “yogurt cheese”) but you can stop sooner for just a thicker yogurt.  

15 – I’m a visual learner – can I have a video on how to do this? I’m a visual learner too… πŸ™‚ Scroll down towards the bottom of this post for a video!

16 – What do you use the yogurt for?  I top mine with fruit or nuts, use it in smoothies or non-dairy cheese recipes, or strain it for yogurt cheese and then use it as a cream cheese or sour cream.  My favorite combo is yogurt, coconut sugar, coconut flakes, banana, cinnamon, vanilla and pecans.  

17 – How long does the yogurt keep for?  I’ve found that after 6 – 7 days mine starts to get a little funky.  πŸ™‚ 

If you have any other questions, PLEASE feel free to reach out! 

Now…On to the rest of the blog post!

arrow-black-down3A few months ago the Instant Pot came into my life.  Complete with a yogurt making function (along with sautee, pressure cooker, steamer, slow cooker, …and a million other feature), it has quickly earned its way to the top of my appliance use-list.  

The very first thing I did in the Instant Pot was to make vegan (soy milk) yogurt.  I read every tutorial I could find about the proper way to make yogurt.  I followed them to the “T” and produced some really tasty (but slightly time consuming) yogurt.  I loved it! And I made a quart of it almost every week.  You can click right here to read my original blog post and to watch my (very long) detailed video about what I did and why I did it.  The video is an excellent introduction to yogurt making. Homemade Vegan Yogurt [With Cinnamon Pears] [Vegan/Gluten Free]Recently, though, a member of one of my Instant Pot facebook groups suggested a different method.  It broke all of the rules.  I was pretty certain it wouldn’t work, so I kept making my yogurt the old (long) way for a while.  

But, one night I was rushed, and decided I may as well try her method.  If you read/watch the original yogurt making blog/vlog you’ll learn there are a few basic steps to yogurt making:

  1. Boil/scald the (soy)milk to at least 180 degrees
  2. Thicken the milk with desired thickener (I used flax meal)
  3. Let the milk slowly cool to less than 108 degrees
  4. Stir in the yogurt culture into the milk
  5. Let the yogurt culture for 8 – 10 hours (depending on your tartness preference – I usually do 9.5)
  6. Stop the culture process by cooling the milk in the fridge for 6 – 8 hours
  7. Sweeten and or flavor as desired and eat

The new, suggested process looked more like this: 

  1. Boil/scald the (soy)milk to at least 180 degrees
  2. Thicken the milk with desired thickener (I used flax meal)
  3. Let the milk slowly cool to less than 108 degrees
  4. Stir in the yogurt culture into the milk
  5. Let the yogurt culture for 8 – 10 hours (depending on your tartness preference – I usually do 9.5)
  6. Stop the culture process by cooling the milk in the fridge for 6 – 8 hours
  7. Sweeten and or flavor as desired and eat

^ Yeah, appealing, right?! No boiling, no thickening, no cooling.  Just culture, cool to stop culture, EAT.  Homemade Yogurt Topping IdeasTurns out?  This new process made far superior yogurt to my old, laborious process.  And…thicker yogurt.  Which I still haven’t figured out.  

In true blogger-style, I recorded a quick vlog for you on this new process.  I’ll write it out for you as well.  Below is the video:    

 

 

 Here are some key points: 

  • [Update 12/17/2014 – I have also (in addition to the milks listed below) had success with Kirkland (Costco) shelf stable soymilk.  It does have more ingredients, but seems to work. …]  The soy milk needs to only contain soybeans and water.  No sweeteners.  No vitamins.  ONLY soybeans and water.  (I have still not tried any other milk – but feel free to let me know if you do!).  The soy milk needs to be at room temperature when you begin this process. [Update – 7/13/2014 – I have made this a few times where the soy milk has been straight out of the fridge instead of room temp…it does just fine.  I would just recommend increasing the culture time by about 30 minutes].  The soymilk also needs to be the shelf stable variety.  This allows you to not have to boil it.  The two brands I have used are “Westsoy” and “Eden” (Although I don’t use the Eden brand anymore as some of their company values are bothersome).  Others have reported success with Trader Joe’s shelf stable kind – but I haven’t had a chance to try that yet.  
  • The culture I use is Vegan Yogurt Starter from Cultures for Health.  Their website is a wealth of culturing knowledge, they ship quickly, and their customer service is exceptional.  
  • Apparently temperature isn’t as essential as I preached during my last tutorial.  πŸ™‚ What seems to mater most is keeping the temperature steady while culturing, which the instant pot does for you. 
  • You can make yogurt in the instant pot directly, or in mason jar(s) (or any other heat proof jars).  I used to always make it in the pot directly, but with this new method decided to make it in one quart size jar (so that I didn’t have the evenly divide the culture) (If you’re using a 1 quart container of milk, you can poor it into the milk carton and shake it before transferring to a heat proof jar) (note – the wide mouth quart size jar fit with enough clearance in the instant pot, but the regular mouth one did not – you could always use multiple jars).  [Update: 7/13/2014: I have started making 1 quart at a time divided between 3 pint size mason jars.  I pour the milk into a bowl and stir in the culture and then divide evenly between the jars.  This seems to set the best]. Regardless of if you put the milk directly in the instant pot or use the jar method, you don’t have to put water or the steamer rack into the instant pot.
  • If you don’t have an instant pot you can make vegan yogurt using a variety of different methods

Ready?

Vegan Yogurt Revisited
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Ingredients
  1. 2* quarts of soy milk (with only soybeans and water as the ingredients)
  2. 1 packet of vegan yogurt culture
Instructions
  1. Mix the culture and soy milk together well
  2. Pour the soy milk into 1 quart size wide mouth mason jar, or multiple heat proof containers - without lids
  3. Click the "yogurt" button on the instant pot and change the time using the +/- buttons to desired culture length (I do 9.5 hours when the milk is at room temp and 10 when it's coming from the fridge) (**Edit - 12/2014 - I recently did my culture for 12 full hours and adore the thick and creamy results - it's 12 hours for me from now on!)
  4. The pressure valve position (open or sealed) does not matter!
  5. When the time is up, remove the jar(s) from the Instant Pot and put their lid(s) on
  6. Refrigerate for at least 6 hours before eating
  7. Sweeten and / or flavor as desired
  8. Will keep for about 6 days in the fridge
Notes
  1. *1 packet of culture can culture up to 2 quarts soy milk. You can use 1 packet of culture for 1 quart of soy milk and it will still make great yogurt, but to save culture, I will divide the packet in half if I'm only making 1 quart in a batch. I just put the extra culture in a baggie in the freezer until I'm ready to make another 1 quart batch.
  2. This produces a very tart, unsweetened and plain flavored yogurt, which can be used in recipes or as a sour cream substitute.
  3. I also enjoy it ...
  4. sweetened with coconut sugar
  5. topped with jam
  6. topped steamed pears and cinnamon
  7. topped with bananas, pecans and coconut shreds
  8. strained overnight into yogurt cheese
  9. I'd love to hear your combinations, too! :)
Make Real Food http://makerealfood.com/
If you are interested in more Instant Pot recipes you can get to my index by clicking here. I also highly recommend Jill (The Veggie Queen)’s book, The New Fast Food. Click here to visit The Veggie Queen (Affiliate Link).
I shared this recipe on Allergy Free Alaska’s Tuesday Roundup.  Click here for other Gluten Free DIYs!

I shared this post on Gluten Free Easily’s Wednesday Roundup.  Click here for other Gluten Free Recipes! 

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121 thoughts on “Homemade Vegan Yogurt – A super easy method

  1. You can make the soymilk in the InstantPot yourself too very cheaply from soaked dry soybeans and a blender:

    http://maomaomom.com/soy-milk-diy/

    You can filter the soy milk with a bodum coffee press (aka french press); it’s less messy than a cheese cloth. Costs pennies a quart to make it yourself.

  2. Well this is great news. But I don’t have an instant pot with the yogurt function and wonder if I can just use the warm function instead….

  3. The other thing I make from soybeans and bacteria culture is natto. I really love it, but some people hate it. I think you either love it or hate it. To me it tastes a bit like beer.

  4. Ok. Now calculating costs. My soymilk machine takes about 1/2 cup of dry beans to make a 1.26 Qts. They double in size after soaking so that would be 1 cup of soaked beans.

    I weighed the cup of dry beans and it came to 75g. 13 lbs of dry soybeans would make close to 100 Qts of soy milk (99 Qts by my calculation). About 30 cents per Qt. if you buy the Laura organic soybeans.

  5. I haven’t had any luck at all making kefir from soy milk. But this discussion of soy milk yogurt got me to thinking about it again and I think kefir might be possible in peanut milk. Apparently peanut milk can sustain lactobactillus. Since you like experimenting and improving Chelsea, perhaps you can try it too. I can also buy blanched (not roasted) and raw peanuts in Chinatown and I have made peanut milk, which is purported to have health benefits (google Signs and Wonders Peanut milk). But I’d be happy to get a fizzy kefir in an vegan friendly base.

    http://islab.tp.ugm.ac.id/files/2012/02/IC-ISLAB-A3-1.pdf

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  10. Thank you for this post, Chelsea. I recently bought an InstantPot and made soy yogurt using this method! It’s delicious, but thinner than I would like. Have you used this method adding any thickeners? I strained some of the yogurt and that made it a thick, creamy consistency, but was a bit of a pain. Just wondering if you have a simple trick to thicken it up a bit. Thanks!

    • You will get a thicker yogurt from a thicker soy milk (higher beans to water ratio). The normal ratio for soy milk is 1:10 dry beans to water, but you can do 1:6. BTW beans double in size after soaking so it’s 1:5 or 1:3 soaked beans to water.

    • Hi, Laura!
      I am so glad the post helped! Thank you for letting me know!
      Hmm…mine comes out rather thick using this method! Definitely not as thick as greek yogurt, but not watery. I think the only way to get it greek-yogurt thick will be to strain it. It occasionally has a liquid on top but I just pour it out.
      Just curious…what milk and culture did you use? How long did you culture?
      I have also found it seems thicker when I use multiple small jars instead of one large one while culturing…no clue why, though!
      In my previous method I used flax meal to thicken it and it actually came out thinner, and lumpy! I’ve heard of others using corn starch but I’ve never tried it.
      Other than that I don’t really know a method! I’d love to hear anything you figure out!
      -Chelsea

      • Thanks for your reply, Chelsea!
        I have used West Soy Unsweetened Soy milk for my yogurt with Cultures for Health Vegan Yogurt Starter. I used smaller containers this time, but I not sure it made a difference in thickness. I strained 2 of the 4 containers to see if I really “needed” to thicken it. I guess it depends on how I want to use it. The thinner consistency is fine for overnight oats or smoothies. I like it thicker with fruit. So, I will just have to decide how I want to use it! Cultures for Health suggests adding powdered soy milk as a thickener. (I am looking for something that I can simply mix in as I know I will not make much yogurt if the process is too complicated!) I may try that when I decide to spring for the powdered milk!
        If I discover something amazing, I’ll let you know!

  11. Hi Chelsea ~ Thank you so much for sharing the results of your yogurt-making experiments with the Instant Pot. We bought an Instant Pot about the same time you did, tried your first soy yogurt recipe shortly after you posted it, and now we have made several batches using your new simplified recipe. My wife and I agree that the new recipe works even better than your original recipe — in fact, I would say it is the best soy yogurt I have ever had! We eat the yogurt with cut-up fruit and nuts, and it is delicious, as good as vanilla ice cream.

    We made the first batch of yogurt using a little store-bought soy yogurt (Nancy’s brand) as a starter, and then we have saved a little of each batch to use as starter for the next batch. We use Trader Joe’s Organic Unsweeted Soy Milk. I fit two wide-mouth quart mason jars in the InstantPot for each batch (we eat a lot of yogurt, and we use it in smoothies too). Thanks again for sharing!

    • I am so so so glad it has worked for you guys!! And thanks for sticking through all the recipe updates! πŸ™‚
      I am also glad to know that Nancy’s yogurt works as a starter…I’ve seen that in our store a few times! May have to pick some up next time!

      Thanks for stopping by!!
      -Chelsea

      • Hi Chelsea: Just a follow up to let you know that we are still enjoying your simplified soy yogurt recipe, and we passed it along to some friends who are having great success with the recipe as well. As I mentioned before, we have had no problems starting each new batch with the leftover of the previous batch — I put about 1/2 cup of “old” yogurt in the bottom of each quart Mason jar, and then stir in the Trader Joe’s soy milk. Thanks again!

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  15. Hi Chelsea,

    Thanks for your post. It got me started and now I’m making soy yogurt regularly.

    I read on several sites that the soy milk used for homemade soy yogurt must only be soybeans and water, as you write, but that is not the case. I buy Kirkland soy milk and it contains sweetener and I haven’t had any issues with my yogurt. I’m not sure how that folk legend of having to only pure beans and water got started but I’ve read it several places. It’s one thing if people prefer that but I’d like others to know that if they have other soy milk they can give it a try with what they have.

    I’ve also experimented with making a second batch with a heaping tablespoon of my original batch of yogurt and it works.

    So far I’ve used Belle + Bella Yogo starter and in my latest batch, twp capsules of probiotics. I will try next time to just use one capsule.

    I know you’ve seen these comments on the InstantPot forum but I wanted to add a comment so others coming to your site will see that there are other options.

    Thanks for getting me started!

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  19. Chelsea- Is this method still working for you? Any tweeks to mention since the video was made of your first time? Can you fit more than one quart jar in at a time? Thanks!

    • Hey Mary!
      Yes! I still use this method! Often times I will make two quarts at a time – You can fit multiple smaller jars in the IP. Or, sometimes I’ll do one large jar and a few smaller ones – You just have to play around with the jars you have and see how they fit!
      But yes..this is my method still!! πŸ™‚ Let me know if you have any questions!

    • I have used this method for months with our Instant Pot, and we love the yogurt it makes. It is better than any store-bought soy yogurt, to my taste. I always run it for 12 hours, and the yogurt comes out creamy, but not too sour. I have fit two and even three quart mason jars in the Instant Pot at one time.

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  21. Thank you for sharing this, Chelsea as I am eager to make thte yogurt when my InstaPot arrives. I even have the Vegan culture already. After watching the video and then reading the recipe, I notice that the recipe says “2 qts. soy milk”…..+ 1 pkg. vegan culture”. If you used only 1 qt. of soy milk w/ a pkg. of culture, do you need to double the culture if doubling the amt. of milk? Thanks.

    Julie

    • Hey Julie –
      I’m sorry – I see where that could be confusing. There is a note at the bottom of the recipe to explain the difference:
      *1 packet of culture can culture up to 2 quarts soy milk. You can use 1 packet of culture for 1 quart of soy milk and it will still make great yogurt, but to save culture, I will divide the packet in half if I’m only making 1 quart in a batch. I just put the extra culture in a baggie in the freezer until I’m ready to make another 1 quart batch.

      I have done it all of the ways – 1 quart to 1 packet, 1 quart to 1/2 a packet and 2 quarts to 1 packet – and it has all turned out well!
      I can’t wait to hear how your yogurt turns out! So exciting!

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    • Hi Katy –
      I have not had great success with other types of milk – but there are some other blogs that talk about processes for other milks. I had trouble getting it to be thick.
      I’d love to hear how it turns out if you give anything a shot! Thanks for stopping by!
      -Chelsea

  24. Hi Chelsea!
    I just discovered your videos on youtube. My intsapot is on its way and I have bookmarked a few your receipes already. This yogurt one really appeals to me as I was hoping I’d be able to use that feature on my instapot (I am gluten free and plant based). I do have one question though, you use the yogurt starter from Cultures for Health but I noticed on their page they cannot claim gluten free as some of the fermentation comes from barley and I have Celiac so that wouldn’t work for me even a little. I thought I saw somewhere that you can use probiotic capsules? Is that right? I have a jarred vegan powder probiotic for my kids (which they hate when added to water). I was wondering if that would work? And if you have any idea how much I should use? It may require some trial and error is my guess. Basically I am hoping to make a vegan yogurt my 6 yr old and 3 yr old will like WITH the cultures so I can get some probiotics in them. πŸ™‚
    Also, one more question, if I DID want this sweetened, is the best way to do so after the yogurt has been made? Instead of sweetening while in the instapot?
    Thanks a ton. Your videos are very helpful especially to us newbies!

    • Hi! Thank you for stopping by! I’m so glad you enjoyed the video!
      I have not tried the prebiotic capsules but a lot of others have! I would start with 1/2 teaspoon per quart of milk and see how the results are! I’d love to hear how it works so I can tell others!
      As far as sweetening.. always sweeten after it cultures. The sugar can interfere with the culturing process! I love to sweeten with coconut sugar!
      Let me know if you have any other questions! The instant pot is so fun! You’re going to love it! πŸ™‚

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  26. Hi Chelsea!
    I am also trying to make soy yoghurt and think it’s all working — I reuse a third of a cup from a previous batch and each generation of soy yoghurt looks and tastes great. But I was confused about something you wrote:

    7 – Do I have to keep buying culture, or can I re-culture with a bit of an already made batch of yogurt? While this seems to work really well in the dairy-yogurt world, it doesn’t work as well in the non-dairy world. I have had success re-culturing with 1 teaspoon of an old batch one time. I tried to re-culture again out of that second batch and the culture failed.

    What exactly happens when your culture fails? Does it not solidify (I am using a few Tbsp. of cornstarch for a thickener) or does something else happen?
    Thanks!
    Wendy

    • Hi Wendy!
      Thank you for reaching out πŸ™‚
      When the culture fails it doesn’t thicken like yogurt. It is usually still tart (but not as tart) but it is still liquid. Just like tart soy milk πŸ™‚
      Let me know if you have any other questions!
      – Chelsea

  27. Hi Chelsea. Thanks for this information. I use your method and haven’t had a fail yet. I was at my timeshare last week and forgot to take my jars. I just poured it into glass juice glasses. I even stacked one glass in the middle. There wasn’t really room for it, so it never touched the bottom of the IP. When they were done, I chilled them and covered them with saran wrap. They were delicious.

    I put a coffee filter over a regular glass and secured it with a rubber band. I strained one juice glass of it overnight. Then I mixed one unstrained glass with the strained yogurt for a little thicker sour cream. It was wonderful!

  28. Chelsea, thanks so much for this! I’ve been making great soy yogurt this way for about a year, when someone sent your YouTube link to me. The only difference is I use the contents of 2 probiotic capsules in each quart jar instead of a vegan starter, and it works great! (It’s also a good way to check that your probiotic has active cultures, ’cause if it didn’t, it wouldn’t make yogurt!) It’s SO easy, and SO good. Thanks a million!

  29. I wanted to comment because my method is a little different, and I’ve had success using my last batch of yogurt to start the next. My first try was using unsweetened almond milk using coconut yogurt as a starter — failure. I then tried the recipe my sister has had 100% results with every time for her past 20+ batches, and so far my next 3 batches have been perfect. Here’s the recipe: use Silk “Original” (Red container, refrigerated section) — Add 4 cups milk (1/2 the container) with 1 tsp sugar in the IP bowl. Stir, cover and hit “yogurt” then “adjust” — it will then say “boil” and beep 3 times. This step takes about 20 minutes. When it’s done, it will read “yogrt” and beep 3 times. Open lid, take out container (careful, it’s hot) and put in a bowl of cold water. Stir till it’s at least 115 degrees (I bring it down to 100 to be on the safe side) — you gotta use a candy thermometer to check it. When it reaches the temperature, wipe the bottom of the pot and put back into the unit — stir in 4 teaspoons of Stonyfield soy yogurt (I used the vanilla). Put lid back on, hit “yogurt” and you’re done (it will count up to 8 hours so it’s best to do this at night). Here’s the best part — you don’t need a starter again — you can now always use 4 teaspoons of your old batch and it will work — consistently.

    • Hi Stephanie –

      Thank you for sharing your method! I’m glad this works for you! We can’t buy store bought non dairy yogurt around here, or I’d certainly give it a shot! I also enjoy not having to boil/cool the yogurt, as it’s easier to just set it and forget it πŸ™‚

      – Chelsea

  30. This was incredibly easy! I used Westsoy unsweetened plain milk. The result was decently thick, but still pourable. I like it thicker, so I put a paper towel-lined mesh sieve over a bowl and let the yogurt strain in the fridge overnight. What was left is perfectly smooth, thick unsweetened yogurt. I’d say it tastes better than Whole Soy, which was my favorite when they were around. And it’s definitely thicker. I used the remaining liquid (whey, I guess?) in a smoothie, that was great too!

  31. Hi Chelsea,

    Just found your blog! Have signed up for the news letter. I’ve been vegetarian for about 30 years (more or less). But last thanksgiving i made the jump to a vegan diet. I got the instant pot for myself for xmas. Have to say I’ve had disappointing results with a few the the vegan instructions/ recipes so was so glad to find your site… apparently there are lots of vegan instant potters! And it’s nice to not *have* to veganize things. I’m already a very slow putterer kind of cook.

    I bought the Cultures for Life vegan yogurt starter and finally grabbed some soy milk (I really don’t like milks of any kind) then was dismayed to see your post that it had to be just soy and water and shelf stable. Is there any work-around for that? Like trying your older method of boiling, cooling, adding cultures (and so on)? Or could it work for any of the cheeses? :'(

    • Hi Kat!
      I hope you try some of my vegan instant pot recipes πŸ˜€ They’re certainly delicious! The instant pot makes vegan-ing so much fun!
      What kind of soy milk did you get? (Brand?) – I’ve had luck with some, but not others. Knowing what kind may help πŸ™‚

    • Kat —

      I’ve had success every time using refrigerated “Original” Silk soy milk (red container) and buying a container of soy yogurt (I’ve used Stonyfield soy vanilla and Silk soy vanilla — both worked equally well) as the starting culture. My tried and true recipe is 4 cups of milk (so one container will make 2 batches) mixed with 1 teaspoon sugar. Hit the “yogurt” button, then immediately the “adjust” button — the display will say “boil” and will boil for approximately 20 minutes. Take the pot out and put in a bowl with cold water — I bring the temperature down to around 100 degrees. Wipe the pot, put back into the base and add 4 teaspoons of the yogurt. Stir, then replace lid and hit the “yogurt” button. It will now count up to 8 hours, so do it at night. Next day — thick, creamy yogurt! I’ve had perfect results using each new batch of yogurt as the starter for the next batch, and it still comes out thick and creamy, so I’m not sure why buying the culture kit is recommended. I’ve been making it for several months now, every three days, and it comes out great every time following these steps using the Silk Original soy milk. Good luck!

  32. I’ve been using this recipe with Westsoy unsweetened plain milk for a few months with mostly fantastic results. Specifically, I’m 11.5 hours from room temp with one full packet of cultures per 1 quart(?) / box. This has been great for a while, however, the last few batches have NOT been good. They have not been as thick and the kitchen hasn’t had the “yogurt” smell when I wake up in the morning to my finished product. These packets have been coming from the same box of cultures we keep in the freezer so I can’t figure out the problem. I’m hesitant to keep wasting soy milk hoping that the next one will work… any suggestions? I miss my berries and yogurt before bed.

    Nathan

    • Hi Nathan –

      That is so strange! It certainly sounds like the culture is not activating.

      Do you know how long you have had the culture? In the freezer, it should stay good for a long time – so I would doubt this is the issue.

      Have you double checked the Westsoy ingredients to make sure they haven’t added something new? (I haven’t bought any in a while myself).

      Are you making it directly in the pot or in jars? It could be there is some bacteria in either, that is killing the culture.

      I hope we can figure out what is happening here! πŸ™‚

  33. I have been using this recipe with Westsoy unsweetened plain milk for a few months with mostly fantastic results. Specifically, I’m 11.5 hours from room temp with one full packet of cultures per 1 quart(?) / box. This has been great for a while, however, the last few batches have NOT been good. They have not been as thick and the kitchen hasn’t had the “yogurt” smell when I wake up in the morning to my finished product. These packets have been coming from the same box of cultures we keep in the freezer so I can’t figure out the problem. I’m hesitant to keep wasting soy milk hoping that the next one will work… any suggestions? Is something wrong with my remaining cultures? I miss my berries and yogurt before bed.

    Nathan

  34. Are you using 1 quart or two quarts milk to each culture packet?

    The video says one packet added to two quarts but video states one quart.

    Also I picked up traditional starter as I did not realize there was vegan starter do you think I could still use with soy milk.

    Thanks

    Donna

    • Hi Donna! You can use either 1 quart or 2 quarts per starter pack – it will take just the same – I’ve done it both ways many times! I’m not sure if the dairy starter will work with soy milk – you may be able to ask the cultures for health people! I do know the diary one has lactose in it – so if you’re sensitive to that you may want to avoid it πŸ™‚

      • I just use two probiotic capsules per 1 quart of soy milk that comes in a box – the kind that doesn’t need refrigeration. Not the capsules themselves, of course, Just the contents. Pull the capsules apart. That way you don’t need to buy any kind of starter.

    • Hi Dena! I don’t have much experience in this arena, however – I do think when you use cows milk you must boil/sterilize the milk first. I am sure some others may be able to speak from experience on other blogs πŸ˜€

  35. Pingback: 2016-08-05 Fabulous Food Allergy Friday – surviving the food allergy apocalypse

  36. I love your recipe but have this question: My Instant Pot does not have a YOGURT setting. Is there a hack or work-around for this? Thank you!

    • Ah! No, the yogurt setting helps keep the temperature regulated for the long culture time. There are a lot of other hacks to use for at home yogurt making (such as inside your oven, etc)! I would suggest trying this method with one of those!

  37. Thank you for your very informative video. I make soy yogurt from the same soy milks that you mentioned: EdenSoy and WestSoy, plain and unsweetened, containing soybeans and water only. However, I use a modification of your “older” method with NO thickener added — and get yogurt so thick that I can scoop it out with an ice cream scoop, and the yogurt maintains its shape in the bowl. My modifications are to add some maple syrup — I use 2 T per quart of soy milk, as soy milk alone has very little sugar, and the bacteria need sugar (they use the lactose in cow’s milk) — and heat the mixture of soy milk and maple syrup on medium heat to 185 F — then leave it at 185 F for 6 minutes (so very low heat) before cooling it to 110 F, adding the culture, and incubating the yogurt at 110 F for 10 hours. Delicious and firm and creamy.

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