DIY Instant Pot Non-Dairy Yogurt

Prep Time:10

Cook Time:20

If using unsweetened yogurt:12

Equipment

Instant Pot

Ingredients

4 cups unsweetened soy milk - preferably organic
1 tbsp tapioca flour - also known as tapioca starch
1 packet vegan yogurt starter - OR 3Tb unsweetened yogurt

Instructions

Instant Pot Set Up

Add the soy milk, yogurt starter (or unsweetened yogurt), and tapioca starch in a clean medium-sized mixing bowl. Whisk ingredients together until smooth and there are no clumps.
Pour the mixture into very clean glass jars, I like to use two 16-ounce mason jars. Place the Instant Pot lid on securely, and plug the Instant Pot into a wall outlet.
No need to set the pressure valve. It automatically sets when you seal the lid. This helps the temperature in the pot remain consistent.
Select the yogurt setting on the Instant Pot.
Set the timer.
NOTE: If you are using the vegan yogurt starter granules, set the timer for 20 hours. If you are using the unsweetened yogurt, then set the timer for 12 hours.

Cooking Instructions

The Instant Pot will warm up and then begin cooking the yogurt.
When the time is complete, the yogurt is done. Carefully turn and remove the Instant Pot lid.
Gently remove the glass jars, place lids on each jar, and place in the fridge to set further.
After a couple of hours, feel free to ENJOY!

Notes

Some people choose not to use tapioca flour or any other kind of thickening agent. Personally, I find tapioca flour to be the best. It gives the nondairy yogurt a beautiful creamy consistency while also creating the perfect thick texture most quality yogurts have.
Before I measure out the soy milk, I make sure my measuring cup is extremely clean. I have even placed the measuring cup in the microwave for a couple of minutes to "sterilize" before using it, just to ensure it is very, very clean.
NOTE: There is no need to truly sterilize anything. Just make sure your glass jars and the inner Instant Pot container are very clean.
When you whisk all of the ingredients together, make sure to do so until all of the tapioca flour and starter has dissolved completely. This can take several minutes.
Your soy milk and vegan yogurt starter should be at room temperature before using. That way it will dissolve together more readily.
You may need to experiment with the time it takes for your yogurt to get to your desired taste, texture, and consistency. For me, depending on which starter method I used, it took anywhere from 12-20 hours. Your ingredients and Instant Pot may differ.
The longer you ferment your non-dairy yogurt in the Instant Pot, the more tangy and sour it will taste. If the sourness is overpowering, try reducing the fermentation time in the Instant Pot next time. Also, make sure you are using only the freshest of ingredients and a clean Instant Pot to avoid off-flavors.
This recipe makes approximately 4 cups so you can separate it and make four 1-cup individual servings or two 2-cup servings.
It is best to store this delicious soy-based yogurt in a tightly sealed glass container in the fridge. It will last in the refrigerator for about 10 days.

Nutrition

Servings: servings

Calories: 87kcal