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Tami Kramer Nutmeg Notebook Recipe shared with me by Maureen Craig

Easy Homemade Soy Yogurt

5 from 4 votes
There’s something incredibly satisfying about making your own yogurt from scratch—and it’s surprisingly easy!
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Servings: 4
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups unsweetened organic soy milk soybeans and water only
  • 4 capsules NOW Probiotic-10 25 Billion CFU (or 4 Tabls of your previous batch of yogurt)

Equipment

  • 6 QT Electric Pressure Cooker

Method
 

  1. Sterilize glass jars, lids and utensils -I use 3, 16 ounce jars or 4 8 oiuonce jars
  2. Pour soy milk into a blender container
  3. Open the probiotic capsules and add the contents to the blender container (discard the capsules) with the soy mik and blend well
  4. Pour the mixture into your sterilized jars
  5. 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.
  6. Set your Instant Pot to the Yogurt setting for 10–12 hours. The longer time results in a tangier yogurt.
  7. Once done, remove the jars, put lids on, then refrigerate.

Notes

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 the liquid.

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