Soy Yogurt
Making your own vegan yogurt isn’t all that difficult! And you don’t need to go out and buy a fancy yogurt making machine…you likely have what you need at home already!
Servings: 8
Ingredients
- 3 quarts Soy Milk make sure it contains only soy beans and water, no oil or sugar added
- 1 quart plant-based yogurt plain or flavored, just make sure it has active cultures
or
- 6 probiotic capsules or more, depending on the brand
Instructions
Instant Pot Directions
- Combine the soy milk and starter yogurt or probiotic capsules and stir to incorporate.
- Either pour this starter liquid into jars or directly into the Instant Pot.
- Put the lid on the Instant Pot. It doesn't matter if the sealing ring is in or not and doesn't matter what position the vent is in because you're not pressure cooking this, just using the Instant Pot to maintain a temperature to grow yogurt cultures. Do NOT put the trivet in and do NOT add any water to the Instant Pot around the jars.
- Hit the "Yogurt" button and set the time you want it to go (6-12 hours, but most people do about 6-8. Mine separates out at 10 hours). Experiment and see how tangy you want your yogurt to be and how long it takes before it goes too long and separates. (6-12 hours, but most people do about 6-8. Mine separates out at 10 hours).
- Once the yogurt tanginess is to your liking, put into jars and refrigerate, unless you already have it in jars, then just refrigerate!
Crock Pot Instructions
- Pour soy milk into the crock pot and turn the crock pot to low for 2-1/2 hours to slowly heat up the milk.
- Turn the crock pot off and let the milk sit in the crock for 2 hours.
- Add the starter yogurt or probiotic capsules and stir to combine. Remove the crock from the cooker, wrap it in towels and keep in a warm place for 6-10 hours
- Once the yogurt tanginess is to your liking, put into jars and refrigerate.
Dehydrator Instructions
- Combine soy milk and starter yogurt or probiotic capsules, stir, and pour into clean jars.
- Put the lid on the jars and set them in the dehydrator and turn it on to 100°F. Let them go for 6-10 hours, checking to see when they are tangy enough for your taste. Note, if you set it too hot, the mixture will separate and curdle and not make good yogurt.
- Once the yogurt tanginess is to your liking, refrigerate.
For Greek-style Yogurt
- If you like thick, Greek-style yogurt, strain the liquid "whey" off after you've finished making your yogurt. You can do it immediately or after refrigerating.
- Line a mesh strainer or regular colander with a flour sack towel or paper towel, set it over the sink or a bowl, pour in the yogurt, and let drain until it gets to the desired thickness, then spoon into jars.