There’s something incredibly satisfying about making your own yogurt from scratch—and it’s surprisingly easy! I was chatting with my dear friend Maureen recently, and she shared that she’s been making soy yogurt weekly. Years ago, before I was whole food plant exclusive, I had a yogurt maker and made my own yogurt weekly, but life got busy and I stopped making it. Early on, when I got my first Instant Pot, I made a couple batches of soy yogurt, but I was trying to lose weight and felt like the soy yogurt was too high fat for me. After talking to Maureen I just had to try the Instant Pot method again and I’m so glad I did. The results were fabulous—creamy, tangy, and wholesome.
The very next day, the grandkids were visiting, and they couldn’t wait to try my yogurt. We sweetened it with a little maple syrup and topped it with fresh berries. They loved it so much, they came back for seconds. The following day? They asked if they could have yogurt and fruit again! That truly warmed my heart.
I like to use the 16 ounce wide mouth canning jars for yogurt. They are also the perfect size for salad dressings, salsa, vegan cheese sauce and for dry goods in the pantry. Sometimes I use 8 ounce canning jars to make individual servings of yogurt. Choose the size that works best for you.
Glass jars with lids are perfect for storing our batch prepped food in the pantry or the refrigerator. Use for making yogurt, over night oats, chia pudding, sald dressings, dips, salsa and so much more.
This size is perfect for individual servings of yogurt, pudding, trail mix, hummus and so much more. Use for vegan nice cream toppings like chocolate chips, nuts, coconut and cacao nibs.
Why Make Your Own Soy Yogurt?
Making your own soy yogurt is not only cost-effective, but it also puts you in control of the ingredients. Store-bought plant-based yogurts can be pricey and often contain added sugars, thickeners, or preservatives. With homemade yogurt, you get pure, simple nourishment.
This recipe uses just two ingredients:
- Unsweetened organic soy milk (made only from soybeans and water)
- Probiotics (I use NOW Probiotic-10, 25 Billion CFU, which contains 10 probiotic strains for healthy intestinal flora) Once you have some home made yogurt save 4 tablespoons to use as your starter for your next batch.
Maureen recommended this brand of probiotic and it is good for healthy intestinal flora.
Maureen recommended this probiotic and it works beautifully! Just empty the contents of the capsules into the soy milk, (discard the capsules) in your blender container and blend it, pour into sterilized glass jars, and let your Instant Pot do the rest, using the Yogurt setting. No water is needed in the Instant pot. Put the lid on and set to venting.
Note: my daughter has had good luck just adding the probiotic powder into the carton of soy milk, put the lid back on and give it a good shaking to incorprate the probiotic and then – no blender to wash!
However if you are using the NOW probiotic it has a lilttle color to it and if you do the method where you add the powder to the carton of milk and shake it, you will see that it does not completely dissolve with just shaking. The finished product will have little bits of pinkish -orange spots on the top of the finished yogurt. That is the little clumps of probiotic that didn’t disslove from just shaking the carton. If using a white colored probitoic the little clumps that don’t dissolve are less visible. It still cultures and works so it’s up to you!
Make overnight oats using yogurt layered with uncooked rolled oats, fruit, nuts, a dash of ground cinnamon and freshly grated nutmeg. Refrigerate over night and you will wake up to a delicious breakfast ready to eat! You can add a little ground vanilla bean or vanilla extract. If you prefer a sweeter yogurt add a little date syrup or maple syrup.
Watch this short video to see how simple and easy it is to make home made soy yogurt.
For a tasty treat try layering fresh berries with your soy yogurt and topping it with a lovely blueberry sauce. You could even add some granola to the layers.
The Health Benefits of Soy Milk and Probiotics
Organic Soy milk is an excellent plant-based source of protein and is rich in isoflavones, which have been linked to heart health, bone health, and hormonal balance. When choosing organic soy milk, make sure it’s unsweetened and contains only organic soybeans and water. Additives and stablizers will interfere with the process of turning soy milk into yogurt. I love Trader Joe’s brand, but West Life and Eden Soy are also great options found at Whole Foods and health food stores.
Probiotics support gut health, aid digestion, and may boost the immune system. By fermenting soy milk with probiotics, you create a delicious, nutrient-rich yogurt that nourishes from the inside out. You can choose different probiotics to use in your yogurt to increase the variety over time. Especially beneficial, if you use some of your previously made yogurt as a starter for a new batch and add in a different probiotic to the mix.
Important Tips for Success
- Sterilize Your Jars: Always use clean, sterilized glass jars, lids and utensils to prevent contamination. You can sterilize by boiling the jars and metal lids or running them and the blender container through a high-heat dishwasher cycle.
- Fermentation Time: We prefer a tangier yogurt, so we incubate ours for 12 hours. A shorter time of 10 hours will yield a milder flavor. Please note – no water needed in the Instant Pot when you are making yogurt.
- Storage: Once the yogurt is done, refrigerate it with lids on. It will keep for 5–7 days in the fridge or even longer. Some sites on the internet say it can last up to 2 weeks in the fridge, but we eat it up long before then!
Cost Savings
Making your own soy yogurt is incredibly economical. A 16 ounce container of store-bought plant-based yogurt can cost $5 or more, while homemade yogurt costs just a fraction of that. Plus, one bottle of probiotics lasts for multiple batches or simply use 4 tablespoons of yogurt from your previous batch. Trader Joe’s organic, unsweetened soy milk is about $2.29 a quart – such a good value.
How to Use Homemade Soy Yogurt
Your creamy, tangy yogurt can be used in a variety of delicious, whole food plant-based ways:
- Yogurt parfaits with fresh fruit and oil-free granola
- Tzatziki sauce with cucumber, garlic, lemon, and dill
- Creamy salad dressings
- Tangy dips and spreads
- A substitute for sour cream
- Moisture and richness in baked goods
- Blend into frozen yogurt or smoothies
- Stir into cream-based soups for added richness
Want a thicker, Greek-style yogurt? Just strain it through a cheesecloth-lined fine mesh strainer or a coffee filter for a few hours in the fridge to remove excess liquid. The result is lusciously thick yogurt perfect for dips and spreads.
This Tzatziki Sauce is cool and creamy and perfect made with soy yogurt. Delicious on Falafel Patties, served with pita bread, pita chips or vegetable dippers. This sauce is similar to the Indian Raita sauce, and is a lovely compliment to Indian dishes as well.
Easy Homemade Soy Yogurt
Ingredients
Equipment
Method
- Sterilize glass jars, lids and utensils -I use 3, 16 ounce jars or 4 8 oiuonce jars
- Pour soy milk into a blender container
- Open the probiotic capsules and add the contents to the blender container (discard the capsules) with the soy mik and blend well
- Pour the mixture into your sterilized jars
- Place jars in the stainless steel liner of your 6 QT Instant Pot. No water is needed. You can add the lid (vent open) or use a glass lid.
- Set your Instant Pot to the Yogurt setting for 10–12 hours. The longer time results in a tangier yogurt.
- Once done, remove the jars, put lids on, then refrigerate.
Notes
- Yogurt parfaits with fresh fruit and oil-free granola
- Tzatziki sauce with cucumber, garlic, lemon, and dill
- Creamy salad dressings
- Tangy dips and spreads
- A substitute for sour cream
- Moisture and richness in baked goods
- Blend into frozen yogurt or smoothies
- Stir into cream-based soups for added richness
Tried this recipe?
Let us know how it was!
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Hi, Did you really have success using TJ’s Soy Beverage and Now probiotics? I used both separately and it was a fail both times. I used TJ’s Soy Beverage w/ the TJ advanced Probiotic (which I later learned contains Milk so that’s never again) and set the Instantpot for 10.5-11 hours and it never became solid but like a kefir. I also had a fail w/ Now probiotics and their Customer Service said their probiotic doesn’t contain the strains for yogurt. I’m very confused. I’ve successfully made yogurt several times but not in the recent past. Ugh! Thanks
Hi Gaia,
I only share recipes that work. I have made multiple batches using these products with success every time. The soy milk from Trader Joes is organic and only has soy beans and water. This method works beautifully for me and I am sorry you have not had success with these products and I don’t know hat may have gone wrong for you.
Hi Tami, Sorry if my comment seemed like gave I doubted you-never! I meant it as “Oh wow. This is great.” I had heard that TJ’s Soy Beverage didn’t have enough grans of protein to make yogurt so this is great news. Can’t wait to try it. I also like that you list several ways to use it. Makes things so easy. Thanks again.
No worries – I get understand – it’s a new concept thinking about making yogurt in the Instant Pot!
Hi you might try Physicians Choice 60 billion probiotic capsules. That’s what I use and they work good, but they will go bad on you after a while so I keep them in the fridge as soon as I get them. Also to make it thicker you can add some firm tofu but you will need a high speed blender to blend it till it’s creamy.
Thank you for sharing your tips! I love learning new ways of cooking our favorite things.
This recipe looks awesome…I love yogurt. The only question I have regarding the IP is if I need to add water inside the IP container when making yogurt on the yogurt setting. Is it acceptable to set the jars directly inside the insert container without adding water around the jars? I am new to using an InstantPot and I don’t understand all the do-nd-don’t scenarios. Thank you for sharing this recipe and for adding to our good health!
Hi Sandy – no water required – if there was a need for water, I would have shown doing that step – I guess I should have addressed that during the video.Sorry for the confushion about that. We are not using the pressure cook function so no need for water. We are just getting a low consistent heat and water is not needed.
Thank you!
Wow, Tami! This is great. I love yogurt and I have made some in the past but I didn’t know about the cheesecloth/coffee filter trick for thicker yogurt. I already use TJoe’s soy milk, too… But I am wondering why you would use a blender. I use a whisk and a large glass bowl, that way EVERYTHING can be sterilized. How do you sterilize the inside of the blender? I’m just curious. :))) Great post! I know how much work goes into one, trust me. I have long since stopped blogging (used to have helyn’s kitchen, but now I’m writing novels which takes ALL my time and then some haha!)
Happy June!
Hi Helyn,
Somtimes the probiotic powder does not completely dissolve when you just shake it in the carton – if the powder is white you don’t notice the little bits of powder that stay clumped but if the probiotic powder has some color to it then you can see little bits of it that float to the top of the yogurt as it sets. You can run the blender container in your dishwasher on a hot wash and sterilize it that way. How exciting that you are writing novels!
I loved this. I just ordered the probiotic powder you recommended and look forward to making this for our grandchildren. Thank you for the post.
That is awesome Wanda! We love the yogurt as is but the grand kiddos like it to be sweeter and then we add fruit to it too and they love it.
I don’t have an Instant Pot so I used my bread machine which has an oven setting. I set it at 120 degrees for 4 hours and it came out great. I used EdenSoy unsweetened soymilk.
I love that you were able to make the yogurt in your bread machine! That was creative!
So easy, cheap and delicious! I could have eaten the whole batch at one sitting. I topped it with freshly picked blueberries and homemade granola, then immediately texted a friend the recipe!
Thank you Loretta,
I am so glad you liked it so much you wanted to share it with your friend! That makes me so happy.
Delicious and so easy!
Thank you. I’m so glad you like it.
Great instructions, Tami! I have been making yogurt exactly this way with exactly these same ingredients for several years, and it always turns out great. I strain it using a colander lined with a large coffee filter (the kind intended for 1.5 gallon restaurant coffee makers, which I buy at a restaurant supply store). Then to make it extra smooth and remove any lumps as well as any pink powder, I blend it with a stick blender before putting it into a clean jar and refrigerating. We love this so much and use it as “sour cream,” as well as in dips like raita, and in Ninja Creami frozen yogurt recipes. One thing I have found in my own yogurt-making experiments is that two Now Probiotic capsules work just as well as four. Thanks again for sharing.
Thank you for sharing all of your tips! Greatly appreciated.
Hi Tami,
My instant pot doesn’t have a yogurt setting. Can I still make this in my instant pot on another setting?
Hi Sue, That is a great question. I am no expert on making plant based yogurt so I can’t answer your question. I Googled it and there is a lot of information about how to – so give Google a try and you will or your options. I hope you have great success – we so enjoy having our home made yogurt. Happy Healthy Cooking.
Hi Tami,
My instant pot doesn’t have a yogurt setting. Can I still make this in my instant pot on another setting?
I made it with Westsoy and the Now probiotics and it worked beautifully. Have you tried any flavorings like vanilla powder? Do you think it would still work if added in the blender with the probiotics?
HI Nikki, I am so glad you liked this recipe. I just had a home made yogurt bowl with fruit! From what I have read it is best to add the vanilla after the fermentation process. Apparently the fermentation process can be affected by the addition of vanilla. I add vanilla extract or vanilla powder before I serve it if that is the flavor I want. Works Great!