Soy Yogurt

The Whole Food Plant Based Cooking Show

Jill Dalton

Prep Time: 10

Cook Time: 8

Servings: people

Calories: 75kcal

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.

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Equipment

Nutribullet Blender
3 Mason Jars Pint Size
Instant Pot

Ingredients

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

Instructions

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.

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Nutrition