You probably already know that yogurt is made by culturing* milk. Our nondairy recipe calls for soy milk, for rich and creamy results. To make the yogurt, you’ll need a dairy thermometer, an Instant Pot Pressure Multicooker with the steam rack that comes with it, a stainless steel spoon, plus an oven-safe container that can fit into the inner pot. This pot-in-pot method works well, but if you prefer using a yogurt maker, we offer a variation with some thoughts on how to go about it.
- 4 cups soy milk**
- 1 packet vegan yogurt starter culture
- To prevent unwanted bacteria, wash the Instant Pot according to the manufacturer’s instructions and sterilize*** the stainless steel inner pot, the trivet that came with your Instant Pot, a stainless steel spoon, an oven-safe glass bowl that can fit into the inner pot, and the stem of the milk thermometer. Let air-dry on a clean cloth.
- After all the equipment and utensils are sterilized, place the stainless steel inner pot into the Instant Pot, and drop in the trivet. Pour 2 cups of water into the inner pot, then place the oven-safe glass bowl onto the trivet.
- Pour the soy milk into the oven-safe glass bowl, then put the Instant Pot lid in place and twist to tightly secure. Check to be sure that the venting knob is in the sealing position.
- Press the yogurt button, then adjust the function to boil. When the instant pot beeps, remove the lid and insert the stem of the thermometer into the milk. Make sure the milk is at least 140℉. If not, repeat the process until the milk is the correct temperature. Let cool to 108℉ – 110℉. Know that cooling time can sometimes take up to an hour.
- Add the packet of yogurt starter into the milk and use your sterilized stainless steel spoon to mix thoroughly. Put the Instant Pot lid back in place. As before, twist to tightly secure and check to be sure that the venting knob is in the sealing position.
- Again press the yogurt option, only this time adjust the function to Normal and set the time for 8 hours.
- It’s done when the instant pot beeps. Let the yogurt cool, then cover with a tight fitting lid and transfer to the refrigerator for 4 hours to set. Serve cold, and enjoy!
- If you prefer to use a yogurt maker, contact the manufacturer of the yogurt maker that you are using to hear their suggestions. It’s likely that they will advise you to heat the soy milk to 140℉ and cool to 108℉ – 110℉, mix in the yogurt starter, pour the mixture into a culturing container, cover the container, and culture in your yogurt maker at 108℉ – 110℉ for 6 – 8 hours.
- For a sweeter and more flavorful yogurt, after refrigeration mix into the yogurt 1 tablespoon of maple syrup and 1/4 teaspoon vanilla extract, or to taste.
- After refrigeration, top each serving with a desired amount of your favorite berries. You might try blueberries, strawberries, or raspberries.
Makes 4 cups.
* Cultured foods transform the taste of food from plain to delicious, and the process causes colonies of beneficial bacteria which enhances the nutrients.
** For best results, choose a plain (unflavored) soy milk that’s free of additives and preservatives.
*** There are many ways to sterilize jars and kitchen tools. The Bottle Store has an article that shares How to Sterilize Glass Bottles and Jars at Home. You can also use stainless steel tools that are first boiled for 10 minutes then placed on a clean dish cloth to air-dry. To sterilize equipment using a clean Instant Pot, place the trivet and 1 cup of water in the inner pot, followed by the oven-safe glass bowl and stainless steel spoon. Close the lid and check to be sure that the venting knob is in the sealing position. Set the Steam button for 2 minutes, with Natural Release. However, it is best to contact the Instant Pot manufacturer to ask if this method works with the model that you have. Also contact the manufacturer of the milk thermometer that you are using to ask how to properly sterilize it. They may have you soak the stem of the thermometer in a cup of boiling water for a certain amount of time, or suggest something else.