Soy Milk Yogurt

5 from 19 votes

A clean way to support your gut health, this easy Soy Milk Yogurt recipe is made with simple ingredients. It's creamy, tangy, and probiotic-rich.

Prep Time5

Resting time:15

Total Time15 5

Course: Breakfast, Condiment, Side Dish

Cuisine: Vegan

Diet: Vegan, Vegetarian

Servings: servings

Calories: 120kcal

Author: Nisha Melvani

Equipment

Instant Pot or oven (Instant Pot yogurt setting preferred)

Ingredients

32 ounces unsweetened soy milk (use a brand-new sealed carton made with only organic soybeans and water)
Vegan probiotic capsules Approximately 12 Billion CFUs total (*see notes)

Instructions

Instant Pot (preferred method):

Step 1: Pour a brand-new sealed 32-ounce container of plain, unsweetened soy milk into a clean Instant Pot inner pot.
Step 2: Add your starter—either the probiotic capsule powder for the first batch or ½ cup of yogurt from a previous batch. (See notes for quantity of probiotics.)
Step 3: Stir gently to combine the starter and soy milk.
Step 4: Place the lid on the Instant Pot and ensure the valve is turned to 'vent.' Press the ‘yogurt’ button and set the timer for 15 hours.
Step 5: After 15 hours, your soy milk will have transformed into thick, creamy, vegan soy yogurt. Open the lid of the Instant Pot and flip it over quickly to capture any condensation at the top of the lid.
Step 6: Use a large spoon to remove any liquid at the top (Optional: Whisk well for an even creamy consistency.)
Step 7: Remove ½ cup of the yogurt to use as a starter for the next batch of yogurt. Store it in a clean, sealed container to maintain potency and freshness. Then transfer the remaining yogurt to airtight containers.

Oven Method (use the same quantities listed in the recipe):

Pour the unsweetened, brand-new carton of 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, add ½ cup starter per 32-ounce carton 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 to 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.

Notes

One (32-ounce) carton soymilk makes about 3 cups of yogurt.

*Probiotics: Use 5 capsules of Country Life probiotics per 32-ounce soymilk. Empty the powder into the soymilk, whisking well after each one.

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

Starter: For your first batch of soy milk yogurt, use vegan probiotic capsules. After that, use ½ cup of yogurt from each batch as a starter for the next one. Not only does this save you from needing more probiotics, but it also improves the texture and flavor over time. The yogurt prepared with a starter develops an even creamier consistency and tangier taste than the first batch made with the probiotic capsule.

Batch Tip: Consider doubling the recipe to make 8 cups at a time. It’s a great way to save time and ensure you have plenty of creamy, tangy yogurt for breakfasts, snacks, and recipes. Plus, the soy milk yogurt stores well in the fridge, so you can enjoy it throughout the week.

Start your yogurt at a time when you’ll be home 15 hours later to transfer it to the refrigerator. Proper timing ensures the yogurt is chilled promptly for the best flavor and consistency!

Instant Pot: Open the lid and flip it over quickly to capture any condensation at the top of the lid.

Nutrition