You only need two ingredients to turn soy milk into Instant Pot yogurt. It could not be easier. Join me, as I spill all of my yogurt-making tricks!
When I got my Instant Pot last year, one thing I was sure I'd never use was the yogurt function. We have so many good vegan yogurts on store shelves, why bother making my own? Oh how wrong I was!
Y'all, I make soy yogurt on a weekly basis now. It is SO much cheaper than store-bought, and my homemade soy yogurt is free of additives. But my favorite thing about it is that it's unsweetened.
Why make Instant Pot soy yogurt?
Store-bought soy yogurts - even most marked "plain" - are all so sweet. I can't handle it. And I like sweet food!
But when you're cooking with yogurt, maybe you're trying to make something savory or maybe you just want to mix in some strawberry jam without turning your breakfast bowl from a little bit sweet to tooth-meltingly sugary.
When you make your own soy yogurt from scratch, it can be truly unsweetened, so you have a lot more control over the sweetness when you're cooking with it.
About this recipe
My recipe is based on my adventures with the soy yogurt recipe in Vegan Under Pressure by Jill Nussinow. At first, I was hesitant to post my recipe, since in some ways it's so much like the one in the book.
But after answering tons of questions from friends, family, and readers about how to make yogurt in the Instant Pot, I felt like it might be worthwhile to share what I'd learned.
There are dozens of amazing pressure cooker recipes in Vegan Under Pressure, and I encourage you to grab a copy. I refer to it several times a week for full recipes and for her bean, grain, and veggie cooking times, which are way more accurate than the booklet that came with my Instant Pot.
The recipe below is what I landed on after a lot of tinkering with cooking times and some technique changes that make it less messy.
I've also included two variations:
- a variation from my friend Erin at Kitchen Gadget Vegan. She does a soy-coconut mix that her family loves.
- instructions for how to make this with probiotic capsules instead of store-bought yogurt
Choose the right soy milk
The key to making soy yogurt in the Instant Pot is exactly what Nussinow says in her book: you have got to use soy milk that's only soybeans and water (sweetener and salt are okay). No gums. No gels. No thickeners. Trust me.
I didn't believe this at first, and I tried using the gum-thickener-gel-ful soy milk from our fridge, and the yogurt it produced was sticky a nightmare floating in a jar of water.
I don't throw food away lightly, and I threw this out after just a couple of bites. There was no way to stir the floaty part and watery part together. It was a total lost cause.
There are two common brands that fit the bill: Eden Foods and Westsoy. I have some ethical issues with Eden Foods, so I go for Westsoy Organic, and it works like a charm. If you can't find it in the store, you can order online.
The great thing about Westsoy is that it doesn't need to be refrigerated, because of how it's packaged.
Trader Joe's also stocks thickener-free soy milk. It comes in shelf-stable boxes and is very affordable.
The starter
A yogurt starter is just what you use to get probiotics into your soy milk. For this recipe, you have two options:
- a small amount of vegan yogurt
- probiotic capsules.
If you're using vegan yogurt, I recommend choosing plain or vanilla. Sometimes, fruity flavors can come through in your finished batch, even though you're only using a couple of tablespoons as your starter.
Prefer probiotic capsules? Easy peasy. Just make sure that you use vegetarian or vegan gelcaps.
You want the kind of probiotic capsules that you can open up and pour powder out of. Solid pills that would need to be crushed up won't work well in this recipe.
I've had great success using Jarro-Dophilus EPS capsules in this recipe. I made the yogurt in the new photos using these capsules, and my seven-year-old loves it!
When you stir the probiotic powder in, it's not going to fully dissolve, and that's okay! See the photo below -- lots of powder floating on top of my jars before they went into the pot. The yogurt turns out just fine.
The cost
One 32 ounce box of soy milk makes two pints of soy yogurt in the Instant Pot. The Westsoy that I linked to shakes out to about $4 per box. That's $2 per pint of homemade, additive free, organic, unsweetened soy yogurt. See? Worth it!
Cooking time
I've seen cooking times for Instant Pot yogurt that vary anywhere from 8 hours to 24. That's a big range, and it took me a lot of batches to hone in on the ideal time.
Fourteen hours seems to be the magic time for making Instant Pot yogurt. You can go as low as 10 hours, but for that perfectly-tangy soy yogurt that's thick enough to eat with a spoon, 14 is ideal.
If you're using probiotic capsules, I'd say 14 to 16 hours is a good range, depending on how tangy you like it.
Timing is everything!
There's nothing instant about making Instant Pot yogurt.
Making that 14 hour cooking time work for you is all about planning. Don't make the mistake I did a few times, starting your batch of yogurt in the morning.
If you do that, your Instant Pot will be tied up all day. It won't be there for you when you want to make rice and steam broccoli for your supper.
Instead, start your yogurt in the evening, so it will be ready for the morning. If you normally get up and have breakfast at 7am, start that yogurt at 5pm. Fourteen hours later, it's ready for breakfast, like magic!
There's nothing like starting the day with a bowl of fresh yogurt that you made yourself. And since most of the cooking happens while you're asleep, it makes the 14 hours seem a little bit more instant.
Thickening homemade soy yogurt
Homemade soy yogurt with no added thickeners is not going to be as thick as the soy yogurts that you're used to eating. That's just science. You have three options:
- Add a thickener. I do not like working with thickeners, so if that's what you want to do, I'd suggest looking at the Vegan Under Pressure recipe. Jill has directions there, if you want to go that route.
- Strain it. You can strain the yogurt through a few layers of cheesecloth to get rid of some excess whey and make a thicker yogurt. This takes longer, and you end up with a little more than half of what you started with, so I don't do it. But you can!
- Embrace it. This yogurt isn't Greek yogurt, but it is freaking delicious. You can eat it with a spoon or treat it like a thick yogurt drink.
My favorite way to eat it is with strawberry jam mixed in. Darrol Henry prefers his with maple syrup. It's also great in any recipe that calls for yogurt or as a replacement for sour cream.
📖 Recipe
How to Make Soy Yogurt in the Instant Pot
Equipment
Ingredients
- 1 32 ounce box soy milk Choose a brand that’s ONLY soybeans and water – see above.
- 2 tablespoons plain vegan yogurt of your choice Don’t worry – the small amount of gums in this won’t mess with the final yogurt’s texture! (see note for probiotic capsules option)
Instructions
- Divide the soy milk between two wide mouth pint jars. Add a tablespoon of yogurt into each jar, stirring well.
- Carefully place the jars into the bottom of your Instant Pot (not on the rack – for some reason, it won’t make yogurt if you do that). Lock the lid, make sure the vent is sealed, and press the Yogurt button. Set it for 14 hours.
- In the morning, you’ll have yogurt! Stir before serving, since it does tend to separate. Your soy yogurt will keep for about 5 days in the fridge.
Carolyn Brown
I live alone, so 1 qt of yogurt is a lot. How long does it last in the refrigerator? Can it be frozen? I look forward to trying this.
Becky Striepe
I'd say it lasts 4 to 6 days in the fridge. Maybe a week. You can halve the recipe, if that helps!
Collette
I also live alone. I have been making this yogurt for years. It keeps WAY longer than 6 days. I keep it until it starts to taste kind of "sour" instead of "pungent". I would say at least 2 weeks...that is my experience anyway!
Collette
Hi Becky. I have been making this yogurt for a few years with no problems. My last 3 batches have separated! I read about too long of a fermentation can make this happen, so I set the pot to 10 hours the last time and STILL separated. When I turn on the IP, it defaults to Medium temp. Should I set it to low? Also, I close the vent. Should I try leaving that open?
I have 2 IP's with yogurt settings and have tried both with the same results. Also I have experimented with different yogurt powders...same result. All my equioment is super sterile. I just don't understand why all of a sudden this is happening. I hope you have some ideas for me. Thank you so much!
Becky Striepe
Oh no! I hate when this happens! 10 hours seems like a totally reasonable time, so I don't think that's the issue. Are you using a milk that has gums or other thickeners? This can cause separation, which I learned the hard way.
Collette Turner
No guars or gums... I use Trader Joes. Like I said, I have been making this recipe for around two years now with no problems. I just don't understand what has changed. Also, I have 2 IPs and I am getting the same results from both. If you don't have any idea, I will just keep trying!! Maybe I will try WestSoy next time. Thank you so much for the recipe and your response. Collette
Lisa
I always use Trader Joe’s I never close the pressure valve. I pour 2 quarts in the pot, add 1/2 c starter (which I scoop out and reserve first after each batch is done), hit the yogurt button and set it for 15 hours. I strain it through a flour sack for 2-3 hours and have perfect delicious Greek style yogurt. I like to add vanilla and a touch of maple syrup.
Maria
Hi!
Thanks so much for this recipe! I’m going to try it!
Can you advise me on how many times I can use the yogurt I make as a starter before I have to use another store bought yogurt?
Thank you!
Becky Striepe
I wouldn't use it as a starter, because I can't guarantee that it will be active enough to ferment a new batch of soy milk. You may be able to do it once, but I haven't tried it, I just use new probiotics or a single serve container of vegan yogurt as my starter.
Lisa
I reuse my own started about five times. I could probably use it more. It’s fresh every time. You’ll know it’s time to use different starter when your yogurt starts to come out runny.
Becky Striepe
Thank you, Lisa! This is such a helpful comment -- I get so many questions about this!
Emily
Hi Becky, Thanks so much for this recipe! I have used it with Eden Soy and it turned out wonderfully. Interestingly, I have also tried it with homemade soy milk and it turns out more like silken tofu! Not sure what the difference is but just wondering if you have ever made your soy milk from scratch?
Becky Striepe
Oh that is interesting! I have only ever made soy milk from scratch once, and it was to make tofu, so I haven't tried using it to make yogurt. I wonder if the homemade has more solids in it? But that's just a guess.
alyr
That probiotic has 50 Billion bacteria. Have you tried other brands and do you think it matters if my probiotic is less or more than that? Mine is 15 but it's from my doctor and too expensive to use on yogurt. Thanks~
Becky Striepe
That's a good question. I wouldn't use the expensive ones on this. Better to get some cheaper ones. You can also use yogurt starter or use a little non-dairy yogurt as a starter, instead, if you want to keep it more budget-friendly.
jessie
Hi!
Tried this last night and woke up to a thin watery layer of pink mold on top. I just poured a new unrefrigerated box of EdenSoy milk into my fagor multicooker and pressed yogurt along with one probiotic pill (60 billion cfu) and set it for 15 hrs. Help, I hate vegan yogurts and would love to be able to make my own soy yogurt with decent protein content.
Becky Striepe
Oh no! I have never seen this happen! I am wondering if the probiotic pill was still good. They can go bad, and I've seen folks have bad results from an old/expired one. The other thing I wonder is if your inner pot wasn't clean enough somehow? Like maybe it was hand washed and something got missed? I always use glass jars that I've washed in the dishwasher. I hope these help! If not, hopefully someone will chime in with tips. I want this for you!!
Julie Fowler
I am really wanting to try this and want to use ingredients I have on hand. I have plain soy milk but I don’t have any yogurt starter but I do have firm tofu. I read somewhere that tofu is a probiotic food. Could I mix the soy milk and tofu and use my Instant Pot? Please let me know!
Becky Striepe
I don't think that tofu will have enough probiotics to ferment the soy milk. You can use yogurt as a starter, though. I often just buy a single serving yogurt cup, use some as the starter, then snack on the rest. You also want to be sure that your plain soy milk is free of gums and thickeners, because these additives can cause the finished yogurt to have a really gross texture - they overthicken it and it separates.
Vi Dwork
Sorry, I meant 12 hours, not 22 hours
Becky Striepe
Haha thank for your clarifying! 22 hours would be some tangy yogurt! :D
Vi Dwork
I found your article extremely helpful! Thank you! I’m making my first batch of yogurt today in my first instant pot. After 22 hours, it’s very watery but tangy and tastes like yogurt. I put in on for 2 more hours based on your advice. I’ll keep you posted!
Becky Striepe
Hmm it should thicken up, but it is thinner than store-bought, since we are not adding any other thickeners. You can strain it, if you want it thicker, too!
Jay
I rea!my want to make my own plant based yogurt but my I P ultimate has a yogurt setting that preheats (dairy) milk, then it has a cool downtime before you can add the starter...any ideas if there is another program I could use, or If not do you know what temperature your yoghurt setting uses!
Becky Striepe
Oh no! That is annoying -- I'm sorry your IP makes you do that. You could do the soy yogurt using the function as-is, just make it in the pot instead of in jars, and let it heat before adding the starter. I don't know what temperature the yogurt setting on older IPs is, but the ideal temperature for making yogurt is 108°F to 112°F (42°C to 44.4°C). Let me know what you decide to do and how it works out!
MK
I have just the thing to take this delicious yogurt to the next level - chia seeds!!! Once the yogurt is finished, I stir in 3T of chia seeds. This makes for the creamiest yogurt ever - no straining needed. It also kicks up the health benefits a notch. I make the full 32oz in a bowl. This modification doesn’t affect using it as a starter for your next delicious batch.
Becky Striepe
What a great idea! Are you grinding the chia seeds first or leaving them whole?
Mk
I leave them whole. If the yogurt starts to separate in a day or two, just stir it again and it thickens.
Nicole
A friend recommended this recipe to me as I was frustrated with the overly sweet and expensive soy yogurt options. She has been making it successfully for a while. I tried the probiotic option and it was so easy. Came out great! I add it to overnight oats or eat it with fresh berries. Starting my second batch now.
In case it's helpful to others: I use West Life soy milk and PB8 probiotic.
Becky Striepe
Thank you for sharing your experience, Nicole! I bet people will find your brand recs helpful - I get a lot of questions about which ones to use.
Jeri Heller
Becky, you cover the jars or leave them uncovered? Thanks!
Becky Striepe
Uncovered!
Jeri Heller
Thank you Becky!
Neely
I tried this with some homemade soy milk and used dairy-based Fage yogurt as a starter (was the only thing I could find without added sugar or flavors in my stores). I'm lactose intolerant so I chose the full fat store bought yogurt hoping for lower lactose. My soy-and-dairy yogurt turned out very watery (but tasty), but just hadn't set into a yogurt. Maybe almost like a kefir or drinkable yogurt? Though maybe even thinner than that. I might try again with probiotics capsules. But let me know if you have any suggestions.
Becky Striepe
It's definitely not going to be Greek yogurt thickness, but it shouldn't be like a kefir. I'd definitely try with capsules. The amount of probiotics in store-bought yogurts can vary by brand or batch.
Anonymous
Hello,
Do you put water in the instant pot with the yogurt jars?
Becky Striepe
No water needed!
Lisa Duncan
The nutrition facts information doesn't state the.serving size. Were the nutrition facts for the strained or unstrained version? Also how can an unfortified 32oz. box of soy milk which starts out with 160 mg of calcium yield 337 mg? Does the fermentation process up the calcium content? I appreciate any feedback on these questions!
Becky Striepe
Hi Lisa! The nutrition facts are for unstrained. The nutrition facts are an estimation, based on the number of servings listed in the recipe. I use a nutrition calculator to create them, so I'd go with what's on the box over the nutrition card. The soy milk it references must be different from the one you are using. I hope this helps!
Valerie
Hi there! Thanks for this awesome recipe! When I adjust the time on my InstaPot (to anything other than 8 hours), the temp automatically goes to “low”. Should I just restart it after one 8 hour cycle for an additional 6 hours? Or can this be done on the low temp setting?
Becky Striepe
Hmm that's a good question! It sounds like your IP is a different model from mine, because mine doesn't have a high/low indicator like you're describing. The way the Yogurt function works is by keeping the inside of the pot at the ideal temp to ferment the yogurt, so as long as it's doing that, you should be good to go. I hope this helps and am sorry I don't have more info for you!
Anonymous
Thank you! I’ll do some trial and error.
Margaret
Yes, only 2% calcium in the Westsoy soy milk and very little in the 2 T yogurt starter. Unfortified soy milk unfortunately contains little calcium and no Vitamin D or B12. But homemade yogurt is certainly a good source of protein and probiotics, in addition to many other nutrients. I look forward to making this recipe. Thank you!
Ruta
Hi, why can’t you stir probiotics with metal?
Becky Striepe
I'm not 100% sure how it works, but it causes a reaction.
Linda Levitan
Hi,
This yogurt is too good to be true. Thank you! I’m also wondering if this yogurt has probiotics? I used westsoy milk and for the starter 2 tablespoons of Foragers unsweetened cashew yogurt. Once I ve made yogurt can I start it my homemade yogurt? Do the probiotics come from the fermentation process or the starter?
Thanks so much
Linda
Becky Striepe
Thank you, Linda! It does contain probiotics, and you may be able to use it as a starter, but it doesn't always work for some reason. I've heard mixed reports from others using it as a starter, so if you're emotionally prepared for a hit and miss situation, you can try it!
Zooty
What I read is that you can use your new yogurt for one or two more batches but then you need to start with fresh culture because it dilutes it’s effectiveness.
Diane
Can you use some of your finished yogurt as the starter yogurt for your next batch that you make? Also, can you use soy milk powder with water (where the only ingredients in the powder is soy)?
Becky Striepe
People have had mixed results using this as the starter for the next batch. If you do, I'd use double the amount. I don't see why reconstituted soy milk wouldn't work, but I haven't tested it, so I can't be totally certain.