It’s easy to make your own vegan yogurt and it’s so much cheaper than store-bought. You don’t have to make yogurt in your Instant Pot, but since you’ve already got one – why not? In this post you’ll find a soy version and one that uses pea protein to get it to thicken up.
What do you need to make vegan yogurt?
You need soy milk or one with pea protein as an ingredient like Ripple to make the tested recipes in this post. Plus you need something to culture it with like a vegan yogurt culture or a vegan probiotic capsule.
You need a way to culture it, like in an Instant Pot on the yogurt setting, a yogurt maker, or you can even culture it in the oven by turning the light on.
Why doesn’t almond milk work in the soy milk yogurt recipe?
Almond milk doesn’t naturally contain the amount of protein needed to feed the culture and have it get thick on its own. You need to add thickeners to get it close to tradidional yogurt.
If you have your heart set on it try Full of Plants‘ or Nutrition Refined‘s recipes.
What vegan milk should I use?
If you pick the soy recipe you must make sure it has as few ingredients as possible. This is harder in refrigerated soy milk, so you will probably be best off with a shelf stable container of Westsoy, Trader Joe’s, or Eden.
If you choose the pea protein recipe, look in the refrigerated section for Ripple, Silk Protein, or another brand labeled high protein. For this recipe you don’t have to worry about how many ingredients are present, as long as it has pea protein. Try the chocolate milk—it turns into a probiotic dessert!
What to do if your yogurt separates
If your yogurt separates into whey—a yellowish liquid—and white thicker lumpy yogurt, don’t panic. You can still make Greek yogurt by straining it. You can also do that even if it doesn’t separate and you want a super thick yogurt.
If you strain it to troubleshoot you will probably need to blend it to make it smooth again. Place in the fridge and enjoy—I think this is better than plain yogurt. This makes a thick yogurt that becomes creamy after you blend it.
Don’t I need to heat the milk to make yogurt?
If you follow these recipes exactly and use the store-bought milk they call for you do not need to boil the milk first.
The reason is that you are using fresh already pasteurized products that are in date and not previously opened. That’s why we get to take a shortcut!
Why did nothing happen? My yogurt is liquid!
First off, I’m so sorry your yogurt didn’t turn out. There are lots of things that can go wrong.
- The vegan culture you used could be out of date or losing its potency, you may need a new one
- The mixture could have gotten too cold or too hot – it need to be cultured between 90-110F
- If using soy, there could have been too many ingredients in the milk
- Usually I need to culture it for over 12 hours, you might need more time especially if the weather is cooler
How to Make Greek Yogurt
Line a large strainer with a coffee filter. You can also use multiple layers of cheese cloth, but I think the coffee filter is easier to deal with and worth the investment if you want to make Greek yogurt often.
Set the strainer in a large bowl. Pour in the cultured yogurt. Place the bowl in your fridge and let it drain for 6 to 10 hours.
Use a spatula to scrape out every bit of the now-thick yogurt and store it in the fridge.
Do you have recipes that use vegan yogurt as an ingredient?
Of course! Once you have an unsweetened plain batch of yogurt, try my Instant Pot Creamy Mushroom Curry and Pilaf – Pot in Pot Method to test it out in a recipe.
You could try these Slow Cooker Cabbage Steaks from The Revised Vegan Slow Cooker in your IP on the slow cooker setting too. The yogurt is used as a topping!
Easy Instant Pot Soy Yogurt
For this particular yogurt you’ll want to use a fresh unopened container of store-bought soy milk. That way you know it’s already pasteurized and you get to skip the step of boiling it and waiting for it to cool. Use a soy milk with as few ingredients as possible, hopefully just soybeans and water. If it has too many ingredients, it will not thicken up as much.
Ingredients
- 1 (32-oz [946-ml]) container plain unsweetened soy milk that has soybeans and water as its only ingredients
- 1 packet vegan yogurt starter (I use Cultures for Health Vegan Yogurt Starter)
- 1 tbsp (8 g) tapioca starch (optional) as thickener
Instructions
Whisk together the soy milk, starter and starch (if using) in a very clean mixing bowl. Either pour the mixture directly into the Instant Pot or pour into small glass jars. If you use glass jars you can sit them right on the pot bottom; there’s no need to use a rack.
Put on the lid. You don’t have to close the valve, but if you do it could help the temperature stay more consistent. Select the yogurt setting. The default time is 8 hours, but I find the yogurt gets firmer without an added thickener if you let it culture for 12 or more hours. Be aware that the yogurt will also become tangier the longer it cultures.
Store in the fridge for up to 10 days.
Notes
You can make this in any size Instant Pot or electric pressure cooker.
You DO NOT need to put water in the bottom to use the yogurt setting.
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Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 109Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 3mgSodium 35mgCarbohydrates 7gFiber 3gSugar 4gProtein 11g
Nutrition information is provided from nutritionix.com as a close estimate. If you have specific health issues please put the recipe information into the nutritional calculator your Dr. recommends.
Instant Pot Yogurt without Soy!
For this yogurt you’ll want to use a fresh, unopened container of store-bought nondairy milk that contains pea protein. That way you know your milk is already pasteurized and you get to skip the step of boiling it and waiting for it to cool.
Why pea protein? The reason people use soy to make homemade yogurt is that it contains the protein needed to make the vegan yogurt thick naturally. Pea protein does the same thing. Look for nondairy milks in the refrigerated section that have 8 to 10 grams of protein, then check the ingredients.
Ingredients
- 1 (64-oz [1.9-L]) container nondairy milk that contains pea protein
- 2 packets vegan yogurt starter or 2 RenewLife Ultimate Flora Probiotic capsules
Instructions
Whisk together the nondairy milk and starter in a very clean mixing bowl. Pour the mixture into small glass jars: I recommend using 4-ounce (114-ml) glass jelly jars. They can be easily sterilized and reused, and the yogurt thickens better in the smaller jars. Note: You do not need to use a rack.
Put on the lid. You don’t have to close the valve, but if you do it could help the temperature stay more consistent.
Select the yogurt setting. The default time is 8 hours, but I find the yogurt gets firmer without an added thickener if you let it culture for 12 or more hours. Be aware that the yogurt will also become tangier the longer it cultures.
Store in the fridge for up to 10 days.
Notes
Note: I use Cultures for Health Vegan Yogurt Starter or contents of 2 RenewLife Ultimate Flora Probiotic capsules. Both work well.
If you use a different probiotic capsules, make sure to buy the ones in the refrigerated section of your health food store. These are going to work better.
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Didi says
hello, i was wondering if i could replace the tapioca starch with corn starch as i don’t have any on hand
Kathy Hester says
Tapioca startch should work fine.
SP says
If using a probiotic capsule, do I have to dissolve it before adding to the milk?
Kathy Hester says
No you stir it in in as is.
Maria says
Hello. I’m wondering if you can use some yogurt from the previous batch to make more yogurt instead of using a starter every time. Thank you.
Cassie says
I’m using the soy yogurt recipe. If I want to make bigger batches do I just multiply all the ingredients or is there a specific way to increase the portions and still get the same quality yogurt?
Kathy Hester says
It does best in jars, so that means smaller amounts. And by best it gets thicker. I have never done a double batch, so I’m not sure if you’ll need more time or if you will end up straining it to make it thick enough.
Just know that straining will give you 1/2 the volume you start with.
Kylie says
Can you use some of your made yogurt as the starter for the next batch? That’s what I do for my husbands dairy Greek yogurt…
Kathy Hester says
You can but there is a limit to the number of times it works before you need to refresh it with a starter.
Beth says
If you are using a refrigerated milk like ripple don’t you need to warm it to at least room temp before mixing in the starter? If so would leaving the unopened container on the counter work? I’ve made homemade yogurt for years using the shelf stable soymilk but I always scalded the milk first.
Kathy Hester says
I do not warm it to room temp, because it will warm in the Instant Pot on its own. The most important thing is that the vegan milk is not too hot, because that would kill the culture.
Also if you use shelf stable milk you don’t need to scald it and let it cook first, because that was done before it was packaged. But if you make homemade milk, you do need to heat it to kill off any bacteria we don’t want to grow while we culture it.
Beth says
Thanks. I’m going to try this in the next couple of days! I’ve got a bottle of ripple in the fridge waiting to be yogurt!