Easy Soy Milk Yogurt Recipe (Instant Pot, Oven, Yogurt Maker)

this RECIPE

I enjoy my soy milk yogurt with ground chia seeds and frozen berries for a nutritious and satisfying treat. Ground chia seeds are a fantastic addition, as they’re rich in fiber, which may help with weight loss by adding bulk to your meals and keeping you full for longer. They also slow digestion and delay the release of glucose into the blood, making them an excellent choice for steady energy. For a touch of sweetness, drizzle with your favorite sweetener, and you have a delicious, healthful way to enjoy your yogurt!

🦠 How Fermented Foods Improve Your Gut Health and Longevity

Incorporating low-sodium fermented foods into your daily diet is essential for promoting excellent health and longevity. Research on fermented foods and gut health reveals that yogurt can significantly enhance microbiome diversity, a critical factor for maintaining a healthy gut. When combined with a high-fiber diet, fermented foods also help lower markers of inflammation. However, individuals with lower microbiome diversity experienced increased inflammation, likely because their gut bacteria struggled to process the fiber. This highlights the importance of gradually introducing both fiber and fermented foods to allow them to work synergistically, improving gut health and overall well-being.

Since many fermented foods are high in sodium, choosing low-sodium options is key to maintaining optimal health. Unsweetened plant-based yogurts, like my Easy Soy Milk Yogurt or Cashew Yogurt recipes, are excellent choices. These options provide the benefits of fermentation while keeping your sodium intake in check, making them a delicious and health-conscious addition to your diet.

👩🏼‍🌾 Ingredients & Health Benefits

• Soymilk: Use unsweetened soymilk with soybeans and water as the only two ingredients. Plant-based milk, like soymilk, offers several health benefits over cow's milk, including lower saturated fat and zero cholesterol. Soymilk is particularly notable for its protein content, which is comparable to cow's milk, and it contains spermidine, a compound that promotes autophagy and supports cellular health and longevity. I recommend these brands for this recipe.
• Vegan probiotic: To make your first batch of soy milk yogurt, you'll need a vegan probiotic to kickstart the fermentation process. This essential ingredient introduces the beneficial bacteria that transform soy milk into creamy, tangy yogurt. Once you've made your first batch, you won't need a probiotic for subsequent batches—simply reserve a small amount of yogurt to use as a starter for the next one. It's a simple, sustainable way to enjoy homemade soy milk yogurt! My recommended brands for vegan prebiotics are linked here.

See the printable recipe card below for quantities.

🥛 Substitutions

• Soymilk - Use a brand made with only soybeans and water. Eden Foods Unsweetened Eden Soy, West Life, and Trader Jo's Unsweetened Soymilk are good options. Use a brand-new sealed container.
• Probiotics - use a vegan probiotic (at least 12 billion CFUs per 32-ounce carton of soymilk) for the first batch of soy milk yogurt.

For more healthy vegan breakfast recipes, visit my Vegan Breakfast Recipes page.

📖 How to Make Soy Milk Yogurt

1. Instant Pot Method

This is an overview. The full recipe is at the bottom of the post.

1. Use a brand-new sealed carton of soymilk to avoid preheating the milk to 180ºF to kill off bacteria.

2. Tip for adding probiotic capsules: Empty the contents of the probiotic capsule directly into the soy milk, whisking well each time to ensure the probiotics are evenly distributed. This step is key to a successful fermentation process!

🫕 Instant Pot Soy Yogurt Without the Yogurt Setting

The yogurt setting on an Instant Pot incubates milk to make yogurt by keeping it at a constant temperature between 112° and 115° F. This allows bacteria in a starter to multiply and thicken the milk into yogurt. 

Pour the soy milk from the sealed container into the clean inner pot of the Instant Pot. Heat your milk to the correct temperature (around 112°F) using the 'normal' cooking setting, then add your yogurt starter and let it sit on the 'warm' setting overnight to ferment, ensuring the lid is slightly vented to allow steam to escape; you can monitor the temperature with a thermometer to ensure it stays within the ideal range for yogurt culturing. 

Alternatively, pour the soy milk from the sealed container into the clean inner pot of the Instant Pot. Turn on the sauté setting. Bring the milk to 112°F to 115°F. Check the temperature using an instant-read thermometer. (If the milk is too warm, it will kill the probiotics.) Stir in the probiotic powder. Whisk to combine. Place the lid on, and seal with the valve set to 'vent' to allow humidity to escape. Cover completely with a large blanket and wrap it tightly. Leave it for 8 to 15 hours, depending on the desired tanginess and thickness.

🎛️ 2. Oven Method

Use the same quantities listed in the recipe.

Prepare the Soy Milk: Pour the sealed unsweetened plain soy milk into a clean pot or container.

Add the Starter: For the first batch, mix in the powder from vegan probiotic capsules. If using a starter yogurt (from a previous batch or store-bought vegan yogurt), add ½ cup of starter per 32-ounce carton of soymilk (or 2 to 3 tablespoons per cup of soy milk). Stir gently to distribute the starter evenly.

Fermentation: Using an Oven: Preheat the oven to the lowest temperature for 10 minutes. Then turn it off and keep the door closed. Pour the mixture into clean jars and place them in the oven with the light on for gentle warmth. Let them ferment for 8-12 hours, or longer for a tangier taste.

Chill and Set: After fermentation, transfer the yogurt to the fridge for at least 2 to 3 hours to fully set and thicken.

Enjoy: Your homemade soy yogurt is ready to enjoy plain, with toppings, or in recipes. Remember to save a small amount as a starter for your next batch!

3. Yogurt Maker

Follow the recipe as written and set the yogurt maker temperature to 112ºF and the time to 15 hours.

1. Add the soymilk & starter: For your first batch, empty the contents of the new sealed carton of soy milk and probiotic capsules into a clean bowl. (For subsequent batches, add ½ cup of yogurt from the previous batch as the starter.) Stir gently but thoroughly to distribute the bacteria evenly.
2. Pour into Yogurt Maker Jars:
   Divide the soy milk mixture evenly among the jars that come with your yogurt maker.
3. Set the Yogurt Maker:
   Place the jars into the yogurt maker and close the lid. Turn on the yogurt maker and set it to incubate for 12 to 15 hours, depending on your desired tanginess. For a stronger flavor and more probiotics, let it ferment for up to 15 hours.
4. Check Consistency:
   Once the incubation time is complete, check the yogurt. It should be thickened and slightly tangy.
5. Chill and Set:
   Remove the jars from the yogurt maker, cover them, and transfer them to the refrigerator. Let the yogurt chill for at least 2 to 3 hours to fully set and thicken.

🛒 Shop Nisha's Yogurt Essentials

Note: As an Amazon Associate I earn from qualifying purchases.

Shop Ingredients

Get my tried and true cooking products here.

the goods →