Homemade Soy Yogurt
Making homemade soy yogurt at home is quick and easy. Let your instant pot do all of the work for you! This recipe combines soy milk with active probiotic cultures and requires only 5 minutes to prepare.
Equipment
- 1 Instant pot or yogurt maker
Ingredients
- 32 ounces (1-quart organic unsweetened soymilk, without additives)
- 2 tablespoons vegan yogurt with active cultures
- 1 tablespoon arrowroot powder (cornstarch or tapioca starch; optional, helps to thicken)
Instructions
- Divide the milk into 2-quart mason jars (clean and sanitized). You should have 2 cups of milk in each jar.
- Stir 1 tablespoon yogurt into each jar and divide the 1 tablespoon of arrowroot powder between the 2 jars. Avoid using metal utensils as that can react with the cultures.
- Place jars into your Instant Pot directly on the metal surface (do not set on the rack). Place and secure the lid on the Instant Pot and set to 24 hour yogurt setting.
- After 24 hours, remove from the Instant Pot and cover with lids and store in the fridge until ready to use. The yogurt will keep 10-14 days in the fridge.
Notes
- Be sure to use a soy milk that only contains 2 ingredients - water and soybeans. Do not use milk with thickeners or any other additives. I use the brand Eden Soy.
- The arrowroot acts as a thickener. You can omit but your yogurt will be less thick. You can sub in tapioca starch or cornstarch in place of the arrowroot powder.
- Be sure to use a yogurt that has live active cultures. You can also use a vegan yogurt starter culture (I have used Cultures For Health Before with good results). You can also use a probiotic capsule as well.
- Makes 8 ½ cup servings. Nutritional information for ½ cup yogurt. 60 calories, 3 g fat, 2 g carbohydrate, 0 g fiber, 6 g protein.