1 32ouncebox soy milkChoose a brand that’s ONLY soybeans and water – see above.
2tablespoonsplain vegan yogurt of your choiceDon’t worry – the small amount of gums in this won’t mess with the final yogurt’s texture!
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.
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.
You can also use a mix of coconut cream and soy yogurt. Erin Glasser-Devore from Kitchen Gadget Vegan perfected this variation on the recipe below. She divides a 5.5 oz can of coconut cream between the two jars, then adds the yogurt, then tops off with soy milk. Stir well, and cook for 14 hours.
How to Make Soy Yogurt in the Instant Pot from Glue & Glitter, https://www.glueandglitter.com/soy-yogurt-in-the-instant-pot/