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.
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.
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.
Instant Pot Yogurt without Soy! https://plantbasedinstantpot.com/instant-pot-vegan-yogurt-with-or-without-soy/