Soy Yogurt

YouTube video

Soy Yogurt

Jill Dalton
Have you been looking for a Plant Based Yogurt that isn’t full of preservatives and a bunch of unnecessary ingredients? Well then, this is the recipe for you. It is super easy and only requires 2 ingredients! This soy yogurt is great to have for breakfast with some fresh berries and a sprinkling of flax meal to get your day started. Making this yogurt in the Instant Pot makes it even one level easier.
4.43 from 7 votes
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Course Side Dish
Cuisine American
Servings 6 people
Calories 75 kcal


3 Mason Jars Pint Size


  • 1 liter Soy Milk Unsweetened
  • Very important: Soy Milk needs to be just soybeans and water no added ingredients or yogurt will not work ( Westsoy or Trader Joe’s brand )
  • 4 dairy free acidophilus tablets


Instant Pot Instructions

  • Pour soy milk into blender
  • Add acidophilus tablets
  • Gently mix on a low setting
  • If not using a blender then gently whisk acidophilus into the soy milk
  • Pour mixture into sterile mason jars and screw on lids
  • Place jars into Instant Pot
  • Close Instant Pot lid and push the yogurt button
  • When finished remove jars from Instant Pot and place in the refrigerator
  • Will last in fridge for about a week

Conventional Instructions

  • Preheat oven to the lowest temperature setting
  • Once preheated, turn oven off and turn oven light on
  • Pour soy milk into a saucepan
  • Heat soy milk up to 108° ( hot but not hot enough to burn you) and take off of heat
  • Add acidophilus tablets and gently whisk
  • Pour mixture into sterile mason jars
  • Place jars onto a cookie sheet and put in the oven for 8 hours
  • After the 8 hours, remove from oven, screw on lids and place into the fridge
  • Save 1/2 cup of the yogurt for your next batch. It will be the starter instead of the acidophilus.


Calories: 75kcalCarbohydrates: 6gProtein: 5gFat: 3gSaturated Fat: 0.3gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 83mgPotassium: 234mgFiber: 1gSugar: 4gVitamin A: 653IUVitamin C: 12mgCalcium: 233mgIron: 1mg

52 thoughts on “Soy Yogurt”

    1. I haven’t had much luck using other milks. Especially because most of them have added ingredients, stabilizers, emulsifiers and such.

      1. Hi Jill, I couldn’t find the comment button. Two questions, how many acidophilus capsules should I use? Do you put any water in the instant pot while processing the yogurt? Ty, I love your cooking shows

    2. Thank you so much for this recipe and all the ones that you share with us, I made this the flavor is amazing but is there anyway to make it a little thicker? Also mine only made 2 1/2 pints and the 1/2 pint one came out running, would you know if I could use that one for my next starter?

      1. I don’t really know of a way to make it thicker, sorry. I think the runny yogurt would work fine for the next starter but I would probably still add a couple probiotic tablets just in case.

      2. I bought some yogurt strainers from amazon which I put the yogurt into once finished in the IP and then left in the fridge to strain. This strains out some of the extra whey leaving a thicker more Greek style yoghurt.
        I also bring my soy milk to the boil first and allow to cool down to body temp before adding the probiotic capsule contents. I found this helps make a thicker yogurt without the straining, but straining the yogurt does makes it much thicker.

  1. Amanda Sparks

    Thank you for this video. I noticed in the video you said you keep 1/2 of cup of yogurt for the next batch. So do we just add the liter of soy milk with that 1/2 cup of yogurt? Do you will still add the capsules?

    1. I just pour boiling hot water over the jars and then let them drip dry before I use them. I have an 8 quart Instant pot

  2. Hi, Thanks for the preparation tips. My IP manual says to add 2 cups of water to the pot and place the jars on the steamer rack. Is your IP a newer model where this step is not necessary?

    1. I learned how to do this from a friend of mine and so far it is working wonderfully without the water. I didn’t look in the Instant Pot manual though.

  3. Could I use my home made oat mik. It’s just oats and water. The Almond milk I have available in my town has the thickeners in it.

      1. My yogurt button starts at 4 and only goes to 8 hours. How do you suggest I go about this? I started at 6 hours, when done, I can start it again again 4 hours, do you think that will work? What does the yogurt setting actually do?

      2. The yogurt setting keeps it at a constant temperature of 180°F. 8 hours might be sufficient. You can check it at that point and see how firm it is.

  4. Hey, Jill! I’m soooo interested in doing this. I sent my husband to buy a probiotic, and the one he came home with has 1 billion CFU per capsule (the one you used has 30 billion per 2 capsules). Mine also has just acidophilus and no other strains (the one you used has 24 different bacterium). I know you’ve not analyzed this in a lab or anything, but do you have an idea if it’ll work with a single strain and fewer colony forming units? Thanks in advance, and thanks for all your great videos and recipes! 🙂

  5. This recipe is fabulous! We just ate our first batch and it was delicious! It’s better than any plant-based yogurt I’ve been able to find at the store. Thank you so much for a great recipe!

  6. So excited to try this recipe with my new Instant Pot. Wondering about the 1/2 cup of yoghurt to save for subsequent batches. You then use it instead of capsules, but it seems as though you would have to make yoghurt often before each saved 1/2 cup of yoghurt goes “bad”. Not sure what to do, as I don’t want to make a ton of yoghurt.

    1. I actually just start from scratch each time now, using the capsules to make sure that it turns out every time.

  7. Maria J Allen

    Hi Jill, I just ordered from Amazon the probiotic that you have been using (NewRhythym Probiotic 50 billion CFU active cultures) How many capsules should be used ? THX.

      1. How many capsules should I use if using 1.5 liters? (First batch didn’t set so I’m adding what’s left of it to a new litre)

  8. How long does this stay in the fridge tightly sealed in the Mason jar? I’ve had one jar for a few weeks and it still seems good!!

  9. I have made about 6 batches of this yogurt recipe. The first scoop from each jar is thick but the rest of the yogurt is very thin and runny. Andy suggestions on how to get the yogurt to thicken?

  10. LOoooove your website! Going to make soy yogurt the ‘old fashioned way’ as my instapot does not have yogurt setting. Question: other recipes I saw said to heat the soy milk to 180 degrees to kill bacteria then to reduce to 110 before the culture is added, yours recommends to bring to 108 degrees. Do you feel the step of heating to 180 is unnecessary?

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