VEGAN INSTANT POT YOGURT

WHOLE FOOD PLANT BASED

HOMEMADE VEGAN YOGURT

This home-made vegan soy yogurt is so versatile and very easy to make. Once you have the hang of it, then it is easy as 1-2-3.

The yogurt is very versatile. You can adjust how thick you want it. A very thick yogurt will be the closest thing to Greek-Style yogurt (approved by my Greek husband). You can also use the yogurt with vinegar and make it a sour cream or use in recipes that ask for yogurt.

Great as dessert or breakfast… or just a healthy, probiotic filled snack. Eat with fruit, chia seeds, nuts, oats, maple syrup, jams, homemade vegan honey (recipe to follow), dried or fresh fruit. The sky is the limit!

Bon Appetit!

Instant Pot Vegan Yogurt (Base Recipe), Greek Yogurt

Bettina Chrysofakis-Baiduc

Whole food plant based yogurt is prepared within minutes and tastes amazing. Use it as yogurt with maple syrup or marmalade, eat for breakfast with oats and fruit, add to soups, use as sour cream when adding white vinegar. The uses are endless for this creamy vegan yogurt.

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Prep Time 8 minutes mins

Cook Time 11 hours hrs

Straining Time 4 hours hrs

Course Breakfast, Dessert

Cuisine American, German, Greek

Servings 8

Equipment

• 1 Instant Pot
• 1 Food Thermometer
• 1 whisk
• 1 strainer
• 2 cheesecloths
• 1 timer
• 1 large bowl on which the strainer can sit

Ingredients

  

1x2x3x

• 1 pack vegan yogurt starter culture
• 2 QT soy milk (containing ONLY soy beans and water) Trader Joe's
• 1 TBSP sugar

Instructions

 

PREPARE FIRST BATCH

• Lay everything out that you need BEFORE you start heating up the soy milk. Once it starts heating up things have to move fast.
  
• Place the sugar and the vegan yogurt starter culture in the pot of the instant pot.
  
• Warm up 2 QT (about 2L) of unprocessed soy milk on the stove. It is PERTINENT that the soy milk contains ONLY soy beans and water and absolutely no additives. Once you turn the stove on (highest setting is ok) put your timer on 2 minutes (4 minutes if you use 4 QT milk). When the time is up, place the food thermometer in the soy milk. It should reach desired temperature of 110℉ (43℃) within the next 30 seconds. DO NOT GO OVER THE RECOMMENDED TEMPERATURE. If you heat it up too much it can kill your culture bacteria. Wait until it cools down- which can take a long time. Check in with the temperature every few minutes.
  
• Add the warm soy milk (110℉ / 43℃) into the instant pot and gently stir the vegan yogurt culture and sugar with the milk. I like using a whisk but you could use a spoon.

INSTANT POT

• Put your instant pot into the instant pot and press the "yogurt" button. Leave it in the instant pot for 11 hours.
  

REMOVE CULTURE FOR SECOND BATCH

• After the time in the instant pot is finished your yogurt is done. Before you strain or do anything else with it, remove a jar of unstrained yogurt (5 oz) and set aside to use as a starter in the next yogurt batch. If you doubled up the recipe, remove 2 jars of yogurt to set aside. These can stay in your fridge for up to 2 weeks. Use them the next time you want to make yogurt (no need to keep buying the starter kit.
  

STRAIN

• You could eat or use the yogurt as it is when it is done, however, it will be very thin. I would recommend straining it for thicker consistency. The longer it strains, the thicker it will be. For a Greek-style yogurt, leave to strain in the fridge for about 10 hours (over night).
  
• Place 2 cheese cloths in the strainer / colander. I recommend stainless steel. Place the strainer / colander on top of a bowl that can catch the liquid. With a large spoon or soup ladle transfer the yogurt into the strainer on top of the cheese cloth. There will be a level of thickness after 2 hours but the longer you leave it the thicker the yogurt will become. This is now a matter of preference. The strained brine is very healthy and full of pro-biotics. You might consider adding them to your oatmeal, smoothies or sauces (or even drink it straight up). Place the straining yogurt into the fridge (wait until it has reached room temperature, about 30 minutes).
  

SERVING SUGGESTIONS

• Mix in a little bit of maple syrup and a jam of your choice. My favorite is the Stonewall Kitchen Wild Maine Blueberry Jam. I also love adding chia seeds and let that sit for about 30 minutes or longer.
  
• Mix in homemade vegan honey (recipe to follow) with the Greek-style consistency for an authentic Greek yogurt experience. Add some figs, put on Greek music and voila you are in Greece.
  
• Mix white (balsamic) vinegar for a vegan sour cream that you can use to make tzatziki, add to soups, add to baked potatoes, use in recipes asking for sour cream.
• Mix with oat flakes, fruit and maple syrup for a healthy dessert.
  
• Make a chia seed yogurt by mixing with chia seeds and letting sit for at least 30 minutes or much longer. Then add jams or fruit. Or it plain.

Notes

• When you want to make another batch, simply use the jar of yogurt that you saved for this purpose. 1 jar (5 oz) for 2 QT of soy milk and 2 jars (10 oz) for 4 QT of soy milk. Otherwise follow all the above steps- just replace the packet of vegan yogurt starter with the actual yogurt.

Keyword Vegan

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