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.
132-oz [946-ml] container plain unsweetened soy milk that has soybeans and water as its only ingredients
1packet vegan yogurt starterI use Cultures for Health Vegan Yogurt Starter
1tbsp8 g tapioca starch (optional) as thickener
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.
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.