We always thought that thickening ingredients would always be needed to make thick creamy vegan yogurt. I have tried using soy milk (made with a Joyoung soy milk maker) without adding thickener.  The result was rather thin and watery, OK as a yogurt drink.

Donna Haney figured out a much simpler way to make fairly thick and creamy soy milk yogurt.  The method is to use store purchased unsweetened soy milk, pour it into a pint mason jar, add vegan yogurt starter, place the jar in Instant Pot IP-DUO and start the Yogurt function. 9~10 hours later the vegan yogurt is made.  Chilling it in the fridge for further firmness and better taste.

You can read Donna’s original post on facebook.  If you’re interested in vegan cooking with Instant Pot, you should join the “Instant Pot user group G-BOMBS”. Chelsea has also reproduced the entire process with a video and detailed recipe. Check out Chelsea’s blog post here.

Update on Jun 18th, 2014.

Thinking that home made soy milk should produce good vegan milk too. I tried a double measure of the soy beans with the same amount of water in my Joyoung soy milk maker. The soy milk it produced this time was pretty dense. After letting it cool down, I used Donna’s simple method to make vegan yogurt. It was a success. The firmness is very close to dairy yogurt. The flavor is tangy, probably due to the yogurt starter (Bifidobacterium).



53 replies
  1. Froglips (@jimwilkins43)
    Froglips (@jimwilkins43) says:

    I have been making great soy yogurt with the instant pot for some time now. I bought a vegan starter (6 packets) from Amazon. Thus far I’ve only used 1 packet since I can propagate the bacteria using a couple of tablespoons from the last batch.
    I heat up 45 oz of soy milk to 110 degrees (Trader Joe’s unsweetened witch contains only soy and water – never use the vanilla version.. WestSoy makes a good product also without additives)
    I add the starter (2 TBSP from the last batch), stir it, and pour it into 7 – 6oz Ball jars, put the lids on and place them in the IP on the basket). Amazingly they fit.
    Press “YOGURT” for 12 hours. It comes out great!
    I have not had any success using Almond or Cashew milk.

  2. Marc Siegel
    Marc Siegel says:

    I never thought that these simple procedure will make a thick and creamy yogurt. I was so surprised to see the result, and I must say it was so delicious!

    • Daniel
      Daniel says:

      My culture must be bad. 2 attempts with a result that’s more of a yogurt drink than thick yogurt. Using Westsoy soy milk & Cultures for Health vegan culture, yogurt setting10hrs @ 109 deg., no water, vented. I was so excited, now not so much.

      • Sorley Oneil
        Sorley Oneil says:

        Hello Daniel,

        Sorry to hear your Yogurt wasn’t as thick as desired, allow me to offer some help!

        In regards to the thickening of your yogurt, when there is a large amount of milk in the pot, the temperature in the bottom of the pot would be somewhat higher compared to the top. If the lid is open, heat would be lost. Please ensure to use the pressurization lid that comes with your pot and keep the steam release handle on “sealing” to preserve heat.

        Can you please let me know how much milk you used the last time? You should not use more than 3.5 liters (1 gallon). Also, please note that our recipe for Yogurt are based on animal-based milk.

        Below I have detailed a recipe for creating yogurt, please compare with your recipe and let me know of any difference;

        1. Pour your milk into the inner pot, then insert the inner pot into the cooker base and plug into the wall.
        2. Close the lid. It doesn’t matter if it’s on venting or sealing– we’ve seen pros and cons of each!
        3. Press [Yogurt] repeatedly until the light toggles over to “More”– you’ll see “boil” on the display.
        a. Let the pot turn on– this will happen 10 seconds after the last button is pressed. The pot will heat the milk to between 161-180F. For thicker yogurt, run this cycle a
        second time
        4. When the program is finished, let the milk cool to below 115F, then introduce your starter culture with a whisk
        5. Put the lid back on and press [Yogurt] repeatedly until the light is on “Normal”. This is your fermentation zone, and after 8 hours you should have nice creamy yogurt.

        Looking forward to your response!

        Kind Regards,
        Sorley O
        Instant Pot Customer Service Technician

          • Instant Pot
            Instant Pot says:

            Hi M’lisa,

            The is a way but it is harder. What makes the yogurt program so important is that the heating element maintains the proper temperature, while the Lux model will have to retain heat which will get cooler over time.

  3. Kara
    Kara says:

    What about coconut milk or cream yogurt? Any recioes put there? I just hot my pot for Christmas and i really want to donthe yogurt!!

  4. Kathleen
    Kathleen says:

    That’s not good news about the aseptic containers. does this include both packaging that is shelf stable products as well as refrigerated, cold case ?

    • ChrisP
      ChrisP says:

      Soy is “controversial” thanks to anti-vegan groups like the Weston A Price Foundation. There is nothing to be feared in moderate organic soy consumption.

      That being said, I have made yogurt in the past using coconut milk (either purchased, or made directly from a coconut). Works beautifully. Though, because I was making it for infants and toddlers, I didn’t really care about the fat, which is much higher than with soy milk.

      • Renae
        Renae says:

        I am not able to have soy due to estrogen positive cancer. Is there a way to make thick creamy yogurt with other plant based milk?

        • Sorley Oneil
          Sorley Oneil says:

          Hello Renae,

          At this time the yogurt function is only designed for dairy milk. That being said, there are recipes which use non-dairy products to create yogurt in the Instant Pot. Please note that these may not be authorized recipes and as such we cannot guarantee their cooking results.

          Please do feel free to reach out with any questions,

          • Christina O'Steen
            Christina O'Steen says:

            I have tried a couple of times to make yogurt in my instant pot. I don’t have any trouble getting it to thicken, I use gelatin, but I am not getting the tang of yogurt, I have used probiotic capsule and yogurt as a starter.I am making sure it is not too hot and I have even run it thru 2 cycles . Help?

          • Instant Pot
            Instant Pot says:

            You can try and ferment for longer on the Yogurt program set to normal. The Vegan Yogurt will not have a tang comparable to yogurt. You can attempt to add some lemon juice after it is finished to make it more tart.

    • Diane
      Diane says:

      Patty, for the REAL info on soy, search for “soy” at http://www.nutritionfacts.org

      The science shows that 3 servings a day is the sweet spot– it’s very protective for health. But because most soy in the US is produced for livestock feed (and is GMO), you only want to consume organic soy. But do consume it if you can, it’s good for you.

      • thatgirl
        thatgirl says:

        Sorry–late to the party! It must be said that yes–the source of the soy is very important! But nutritionists also say that responsibly-sourced soy that is fermented is the best. So making it into yoghurt certainly qualifies as healthy!

  5. Sheryle-Lin Wigle
    Sheryle-Lin Wigle says:

    Hi cookers! I just got my Instant Pot as a gift. I called the company right away because I wanted to make sure I can do all my canning. Since I started my own canning I don’t feel nausea or have upset stomach. I love to cook to keep my family healthy and away from all those preservatives in fast food and in cans from grocery stores. I have alot of receipes if your interested. Have fun with your pot. I know I will.

    • Tammy
      Tammy says:

      Yes! I’d love to see your recipes for canning. I want to can half-runner green beans with my instant pot. I grew up canning those with my mom and grandma, but am too afraid to use their old pressure cooker. Would love to hear of your success in this wonderful pot!!!

    • Rob
      Rob says:

      I would also like to see your canning recipes. I’m looking forward to start canning some pickles and Italian peperonata. Can’t wait for the canning season.

      • Becky M.
        Becky M. says:

        I too would like to see your canning recipes since I have a large amount of green beans, tomatoes and corn to process this year. I have never used a pressure cooker before, so this will certainly be enlightening for me.

        • Instant Pot Staff
          Instant Pot Staff says:

          Hi Becky,

          Instant Pot has not been tested for food safety in pressure canning by USDA. Due to the fact that programs in Instant Pot IP-CSG, IP-LUX and IP-DUO series are regulated by a pressure sensor instead of a thermometer, the elevation of your location may affect the actual cooking temperature. For now, we wouldn’t recommend using Instant Pot for canning purpose.

      • Instant Pot Staff
        Instant Pot Staff says:

        Hi Carol,

        Instant Pot has not been tested for food safety in pressure canning by USDA. Due to the fact that programs in Instant Pot IP-CSG, IP-LUX and IP-DUO series are regulated by a pressure sensor instead of a thermometer, the elevation of your location may affect the actual cooking temperature. For now, we wouldn’t recommend using Instant Pot for canning purpose.

  6. MG
    MG says:

    Storebought soy milk has palm oil in it. Don’t believe me? Look for anything listed as palmitate. It usually appears as Vitamin A Palmitate.

    • Kayleigh
      Kayleigh says:

      The only storebought soy milk that folks have found to work for yogurt are those that only have soybeans and water as ingredients. Westsoy is one brand, but there are others. Soy Dream Original Classic has added rice syrup, yet it also works if you don’t mind the extra sweetness.

      • MG
        MG says:

        Alas, you are then dealing with a layer of bpa film that is contaminating all soymilk in those aseptic containers. I always make soymilk with a tsp or two of organic, jade rice. I use more or less depending on the thickness. In turn, this creates a creamy yogurt that is very much like storebought and far from watery. Best thing about my soymilk? It has no bpa and therefore no synthetic estrogen that comes from the bpa lined containers. Just something to think about because no company has put a no bpa disclaimer on their aseptic packaging because there are no aseptic packages that are free of bpa.

        • Cathy
          Cathy says:

          Thanks MG, I had no idea. I just got my IP Duo60. You’re talking about the cartons that get refrigerated? Is there a way to use Almond Milk for yogurt that isn’t thin. I’ve read about using some Agar Agar Flakes or arrowroot and didn’t know if this is why. I’d love to hear from someone about this 🙂


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