Non-Dairy Yogurt in Your Instant Pot!
What can’t you do with an Instant Pot? I don’t really know. It is so versatile it has become a fixture in my kitchen. I use it nearly every day to cook beans, rice, pasta, and stews. In fact, I just bought a second Instant Pot for multiple courses.
One of my favorite uses for this incredible machine is making plant-based yogurt. It tastes like the dairy yogurt I used to enjoy before embracing a whole foods plant-based lifestyle. I thought I’d never have delicious yogurt and fruit smoothies once I gave up animal protein. I just don’t like the store bought stuff. Now yogurt is back on my table! Make smoothies, sauces, and add it to stews; it does anything dairy yogurt does without harming our health, environment and our animal friends. Try it; it will be the easiest dish you’ll ever make!
Non-Dairy Yogurt in Your Instant Pot!
Ingredients
- 5-7 capsules Acidophilus Vegetable Capsules 120 Count (link below)
- 7 12 oz Ball jars (jelly jars)
- 72 oz shelf stable Organic WestSoy Milk
Instructions
- Pour soy milk into a blender* and blend on the lowest setting, then increase just enough for a small whirlpool to form. It should not be spitting milk out of the carafe. If your blender doesn't hold all of the milk, do this in two batches. Twist five to seven acidophilus capsules apart and slowly add to swirling soy milk.
- When you've added all of the acidophilus, pour the milk into seven 12-ounce jelly jars. Tighten lids, then loosen them a little to make sure they are not too tight. Transfer jars to Instant Pot. It should hold the seven jars perfectly.
- Set the vent toggle to sealed.** I've learned since making my video that this is an important step.
- Press yogurt button (make sure you press the yogurt button and not the warm button) and set the timer to ten to twelve hours. The longer you process it, the more tart it will become.
- Replace Instant pot lid and let the yogurt process for ten to twelve hours. When the time is up, the yogurt light (Yogt) will appear. Remove the yogurt immediately.
- When the time is up, remove the yogurt and transfer to refrigerator to chill or use immediately in a warm sauce. This yogurt is stable for 3-4 days and can still be used in a week, though it may begin to separate after 4 days. This doesn't always happen. Most of my yogurt lasts a full week with the only change being that with each day it becomes more pleasingly sour.
Notes
This has been a learning experience for me and I have to make some corrections to my video instructions.
*If you don't have a Vitamix, you can fill a jar half-way with soymilk and then add the probiotic. Put the lid on tightly and shake the mixture. Fill the jar the rest of the way with milk and shake again. Unless your regular blender has a very slow function, it will create too much foam to work well. The foam will settle as the yogurt is processing, leaving you with half-filled jars. **Since making this video, I've learned that it is a good idea to set the pressure toggle on closed. I made this successfully for over a year with the valve on open and then started having problems with curdling. After speaking with an Instant Pot representative, I learned the valve should be closed to ensure a stable, consistent temperature.
Nutrition
Below are the equipment and products I used in this recipe. Click on the photo to order yours through my affiliate link with Amazon.com, for which I receive a small advertising fee. Please visit my Store for more information.
Vitamix 5200 Blender
Advanced 40+ Acidophilus
12-oz Ball Canning Jars
Is it possible to use another kind of milk, such as oat or almond?
Hi, Taryn, Sorry for the delayed response. I just received your question. Yes, you can certainly use almond milk. I’ve not tried oat milk, but I see no reason it wouldn’t work. Good luck! Danielle
Hi Danielle-
My Instant Pot is asking for a temperature.
I need to choose “Custom, Fermenting or Pasteurize”.
I have the DUO EVO Plus
Thanks
Hi, Brigette,
I’m not familiar with the new Instant Pots. I think Fermenting is your best bet. It isn’t necessary to pasteurize plant-based milk. I put mine on 12 hours because I like it quite sour. Anything over 9 hours is fine. Good luck!
Danielle
This doesn’t comply with the instructions. in the new instapot. This is what I’m told in the owners manuel on p 48: https://instantpot.com/wp-content/uploads/2020/05/Duo-Evo-Plus-English-Full-Manual_2020-05-12-INTERACTIVE.pdf
Your recipe just says put it in and press ‘yogurt’
I’m confused.
Hello, Jan,
I don’t know which Instant Pot you have, but if it has a yogurt function (not all of them do), you should be able to make successful yogurt with my recipe. I have updated the recipe to include a different probiotic, and I now suggest that you close your vent to “seal.” The manual’s instructions are irrelevant to me since I have found so many errors in them. If you try their bean cooking times, for instance, they are way off. (Though it’s possible they may have corrected them in newer versions.) Feel free to follow the Instant Pot’s instruction manual if you prefer. I’d love to hear how it works out for you.
Happy Cooking!
Danielle
Question: so I’ve not had much success making non-dairy yogurt (boil method, stovetop) using refrigerated Silk 8g protein Almond & Cashew milk. I’m going to buy a(nother) Instant Pot WITH Yogurt button because your method sounds easier (cold start dump and go) than traditional boiling… Is “shelf stable” non-dairy milk the best to use instead of refrigerated non-dairy milk? Will it be decently thick? Or would I have to strain it for a non-runny yogurt? I’ve seen videos of cow milk yogurt and it passes that spoon-stand-up test. Does your recipe’s yogurt pass the “spoon test” too? Trying desperately to make my own non-dairy yogurt 🙁
Hi, Marlene,
Excellent question! In my experience, shelf-stable plain Westsoy gives the best results for a thick yogurt. I love that the only ingredients are organic soybeans and water. It’s also relatively inexpensive. You can buy a 64oz box for $3.95 at Walmart. Using the probiotic I recommend, you will have yogurt that should pass the spoon test. (Renew Life Adult Probiotic – Ultimate Flora Extra Care Probiotic Supplement – Gluten, Dairy & Soy Free – 50 Billion CFU – 30 Vegetarian Capsules) You should only need to use one or two capsules for seven 12-oz jars. If you want it thicker, as in Greek yogurt, you will have to strain it. I put a coffee filter into a strainer and place it on top of a 4-cup Pyrex measuring cup and place it in my fridge overnight. I usually do two 12-ounce jars at a time. That will give you a very thick yogurt removing nearly a cup of whey. I like this consistency for making tzatziki sauce and other thick yogurt sauces. I have made yogurt using Silk Almond Milk. It wasn’t as thick, but it was certainly delicious. I haven’t tried cashew milk. I think I would make it myself from raw cashews. That would give me more control over the density of the milk from the beginning. I hope this answers your questions. Buying an Instant Pot with a yogurt function was one of the best appliance decisions I’ve ever made. I highly recommend it. Good Luck!
Happy Cooking!
Danielle
Thank you for this wonderful recipe. You mentioned a mushroom stroganoff using yogurt from this recipe in your YouTube video. I went to your website. I could not find it. Can you direct me to your recipe? I want to plan a weeks menu using this recipe of smoothies, yogurt and fruit, stews, and stroganoff.
I make a non-dairy yogurt using AROY-D Coconut Cream one quart per batch of yogurt. The process you describe for soy milk yogurt should work for the coconut. In order for the yogurt to set up into a Greek yogurt like thickness I add about a table spoon full of GEFEN clear Jell desert (vegan) heated up to 180 deg F in a cup full of the coconut cream before adding to the mix. Both products should be on AMAZON.
I have a Breville Fast Slo Pro which is an Instant Pot like cooker but more expensive but I like it more than an IP. However it lacks a yogurt function so I use a separate yogurt maker set for 100 deg F for 24 hours. I make in a full quart mason jar and this keeps for quite a while in the fridge.
Hi, Nelson,
Thanks for your comments. I imagine the coconut cream yogurt is delicious. I avoid coconut products in general because of their high content of saturated fat. Still, it would be nice to try it and enjoy it once in a blue moon. I have not tried the GEFEN clear jell dessert and am always glad to learn of new products to experiment with. I make Greek yogurt by straining the soy yogurt for a few hours in the fridge in a coffee filter-lined strainer. This concentrates the yogurt by removing the whey rather than by adding a gel to the mixture. Thanks for that information and for taking the time to share your insights. I’ll check out the gel and see how it works for me.
Happy holidays, and happy cooking!
Danielle
Hi, I have LiyfBiotic Powder. How can I substitute this for the capsules.
Hi, Yolanda,
I don’t have any experience with LiyBiotic Powder, but having looked it up I think it should work. I would try a teaspoon and combine it with your soy milk as directed in my video. You may want to make only one jar of yogurt to start with so you don’t waste milk on an experiment that could fail. If using only one jar, I would use only 1/4 teaspoon. See what happens. I think it should work. Good luck! Danielle
Attempting our first batch tonight. We tried to use this recipe with oat milk (because we had it on hand) but it did not work. I purchased the westsoy milk today so we are giving it a go! Hoping this works because I am so missing yogurt after being dairy free for 4 years. I randomly bought almond milk yogurt last week and loved it so much I figured I should consult google to make my own. Stumbled upon your recipe and it looked so easy we had to try it. Ive had an instapot for 2 years and totally forgot it has a yogurt function!
I cant believe how much they charge for non dairy yogurt!
Hi, Michelle,
There is no yogurt better than homemade, and you can’t beat the savings! You are going to find many new recipes in which to use your bounty of yogurt. Good luck, and let me know how it turned out.
Happy Cooking!
Danielle
It went really well! I may do It an hour longer next time. I did find that I had to let it sit in the fridge for a few hours in order for it to not be runny. I loved the taste and will definitely be making more once we eat this one.
Great job, Michelle!
Congratulations on your first successful yogurt!
It does take a little time to firm up before eating. I usually leave mine in the fridge for a day before using it. Of course, I always make 7 jars and usually have some still on hand when I make my next batch. I use it a lot!
By the way, to make thick Greek yogurt, spoon some of your yogurt (a jar or two) into a strainer lined with a coffee filter. Place that over a deep cereal bowl or a four-cup measuring cup and place it in your fridge overnight. This is excellent for making tzatziki sauce and lots of other things.
Danielle
Shoot I forgot to ask if it’s important to put the lids on your yogurt. We didn’t this time but went back and forth about if we should or not. I did set the insta pot to sealing.
Good question, Michelle,
No, it isn’t important to put the lids on the yogurt. It is, however, important to crack the lids if you are using them so that they don’t overflow with expansion.
Cheers,
Danielle
Hi! Wanted to see if you had this same recipe for the instant pot mini duo (3qt)?
Also, does it have to be in glass jars or can it be made in the pot as is.
Hi, Brianna,
I also have a 3qt Instant Pot. There are a few things to consider:
First, three pint-sized canning jars or several (I’m not sure how many) of the smaller 6-oz jelly jars will fit in the 3-qt IP.
Second, if you look at some of my earlier comments, you’ll see that I have changed the probiotics I use to Renew Life Ultimate Flora. I have a little better results with this probiotic. You will only need one probiotic for all three jars. Here’s a link for it: https://www.amazon.com/gp/product/B001LIW11Q/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&th=1
Third, when making such a small quantity, don’t use your Vitamix or any other blender to stir in the probiotic. It will create a foam that will exceed the capacity of your jars. When the yogurt is completed, you’ll find you only have half-jars of yogurt after the foam has settled down. To avoid this, you can either put the amount of soy milk you wish to culture into an appropriately-sized bowl, then gently whisk the probiotic into the milk. Then pour your mixture into the jars and replace the lids. This is my favorite option because it assures you get an equal mix of the probiotic in all of the jars. Another option is to fill each jar halfway with the milk, then sprinkle some of the probiotic into each jar. Stir it with a fork or a small whisk until dissolved, then fill the jars the rest of the way with the probiotic and stir again, and replace the lids. Or, you can just put the milk into the jars, sprinkle with the probiotic, tighten the lids, and give each jar a good shake.
You certainly can use the inner liner that comes with the Instant Pot, especially if you are planning to use all of the yogurt at once. The problem with using the IP inner liner is storage. Transferring the yogurt into jars from the IP inner liner leaves you with a lumpy, unpleasant-looking mess, while the yogurt made in the jars will remain creamy and intact for up to a week in your fridge. Leaving it in the IP container takes up lots of refrigerator space and prevents you from using your IP until you’ve used up all the yogurt you’ve made unless you happen to have an extra IP inner liner.
I hope I’ve answered your questions. Once successful, you’ll never buy yogurt again!
Happy Cooking!
Danielle
Hi Danielle!
Thank you for such a thorough response! I did want to ask one thing. Is it possible to do all of the above with Oat milk or Almond Milk?
I’m allergic to soy and realize the recipe calls for soy milk.
Thank you!
Hi, Brianna,
I’m so sorry you can’t enjoy soy. I use it in so many things, I can’t imagine now being allergic to it. I have successfully made yogurt with Silk Almond milk, but it wasn’t as thick as the result I attained from using soy milk. It was delicious though. I’ve never tried making it with oat milk, so I can’t really speak to that. It’s worth experimenting to see what you like best. You could do a trial in the same batch using one jar of Silk almond milk, a jar of oat milk, and a jar of something else like homemade almond milk or cashew milk. I would be interested in your results if you decide to take this on.
Good luck!
Danielle
Hi Danielle, Your recipe is so clear and detailed that I look forward to making my next batch. I’ve tried 2 previous batches using another recipe. The first tasted terrible and the second never got firm. I have 2 questions for clarity. Do I put the lid on the jars before placing in the instant pot? And can I save out some yogurt to use as a culture for my next batch? I’ve been told this makes a better tasting yogurt. I will be using half pint jelly jars, which I believe that will work fine too. Thank you in advance for your information.
Hi, Sandra,
Thanks for the lovely compliment! Now to answer your questions: 1. Yes, you do put the lids on before placing them in the Instant Pot. Originally, I kept them slightly ajar but subsequently found that is unnecessary. 2- This wasn’t one of your questions but it is important to know. Close the vent to keep the interior temperature of the IP constant. I didn’t realize that until much later after making the video. 3. You may save some of your yogurt as a starter, but I find it is better to use a probiotic. Also, I use less probiotic than I did in the video, only one or two to a batch. If you look at previous comments, there is a lot of information about things I do a little differently now with time-tested experience. Your smaller jars will be fine. Best of luck in your pursuit of great yogurt! Danielle
Hi,
I am unable to buy the 12 oz canning jars. Only 16 oz or 8 oz. Would either of these work in the instant pot? Please advise. Also, can we use a more broad spectrum probiotic as a starter or does it have to be acidophilus only? Thanks.
Hi, Julie, You can use either if they will fit in the Instant Pot with the lid on. Obviously, the 8 oz jar will, though you may have to use fewer jars. I’ve never tried the 16 oz. It may be too tall, just try it and see. As for the probiotic, I have changed the probiotic I used in the original video. I now use Renew Life, which is more complex. It needs to have over 30 billion cultures to work well. What I use has 50 billion. Also, I use fewer capsules than in my original formula. You only need to use one or two capsules for seven 12 oz jars. Basically, for as many jars as you can fit into your Instant Pot. Be sure to close the vent when you begin. It does make a difference. Here is a link to the probiotics I use. Good luck and Happy Cooking! Danielle. Link: https://www.amazon.com/gp/product/B000CMKC5Y/ref=ppx_yo_dt_b_search_asin_image?ie=UTF8&psc=1
Do you just put the jars in the instant pot? Do you need to add water to the instant pot??
Yes, Susan, just put them in the instant pot and turn the pressure lever to “Pressure”. You don’t need to add water at all. Good luck! Danielle
Made my second batch today. Used one West Soy container and 6 acidophilus tablets crushed as I didn’t have the kind you listEd. Also added six of my regular probiotic which is more broad. Pulsed on my Bled-Tec as the slow speed was too much in the first batch. Filled six jars to the brim and set in the IP for 13 hours. Came out perfectly. First batch took one day in the fridge to set up and became thinner each day. I don’t mind softer yogurt but wanted to see if I could get it firmer. I’m so happy to make my own yogurt in glass jars. No more plastic! Making my own yogurt was my primary incentive to buy an IP, so thank you for this recipe and clear directions. My tummy is so happy!
Bravo, Paula, well-done!! Sometimes my batches come out rather thin. I think it is connected to the age of the probiotic, but that’s just a guess. For the most part, I consistently get thicker yogurt. The thinner yogurt is still perfect for smoothies and for whatever purpose I choose to use it. I don’t tend to eat yogurt for yogurt’s sake; I use it in smoothies, soups, sauces, stews, etc.
FYI, since making this video I’ve changed probiotics to Renew Life formula 50 billion. https://www.amazon.com/gp/product/B000CMKC5Y/ref=ppx_yo_dt_b_asin_title_o09_s00?ie=UTF8&psc=1 AND I learned from a viewer that you can use only one probiotic to make 7 12-oz jars! That saves a ton of money and I have been doing it this way ever since. Also, in my original post, I said it is unimportant whether you close the Instant Pot valve or keep it open. Turns out you will have much more consistent results if you close the valve.
Happy Cooking! Danielle PS. I SO agree with you about the glass jars. Plastics, yuk!
Will this work the same with the 8 qt. Instant Pot?
Yes, exactly the same if it has a yogurt function, but it will take larger jars if you want more.
Thanks so much for this recipe. I read many different recipes before trying my first batch, and settled on this one. I also read a lot of people’s experiences with unsuccessful batches to learn what not to do. I just opened my Instant Pot after 13 hours and yogurt is white and firm. I’m very pleased.
Tips:
Make sure everything is clean and completely dry so nothing can ruin the yogurt. This means jars, lids, instant pot inner liner, instant pot lid, sealing ring, blender, etc.
Your probiotic has to be strong enough for the amount you’re making. This is kind of difficult to get right because probiotics come in so many different concentrations. I used the Renew Life Ultimate Flora with 30 billion live cultures.
I used one of these capsules for a 64 oz (a half gallon) container of Westsoy plain unsweetened soy milk.
Hi, Pw,
I’m so pleased this recipe worked well for you. I have been using Renew Life Ultimate Flora for some time now, in the 50 billion culture strength. I admit I am stunned that you were able to make 64oz with only one probiotic. I usually use five to seven, just to be sure. It never occurred to me I could get away with only one. I’ll try that on my next batch to check it out. It would certainly save a lot of money since these probiotics are quite expensive.
https://smile.amazon.com/Renew-Life-Ultimate-Probiotic-vegetable/dp/B00FPNZBVA/ref=sr_1_3?crid=90ABSWAV0YHZ&keywords=ultimate+flora+probiotic+50+billion&qid=1561459905&s=gateway&sprefix=ultimate+flora%2Caps%2C142&sr=8-3
You are absolutely right that it is important to make sure your jars and equipment are sparkling clean to prevent unwanted bacteria from growing. That cannot be stressed enough. Thanks for trying my recipe and for the excellent tips!
Happy Cooking,
Danielle
UPDATE: I have made the yogurt several times now using only the one probiotic and it worked perfectly each time. Thank you for teaching me that money-saving trick. Who knew?
Hi Danielle. I have a second question please. My yogurt is a bit runny and I read your previous comments so my Instant Pot is new, there is no altitude here in Florida, the Instant Pot was on for 12 hours, the Solgar Advanced 40+ Acidophilus is a fresh bottle with an expiration of 2/20. I didn’t use my Vitamix because I was concerned about the bacteria so I followed your alternative method of filling up each bottle 1/2 way and then adding the probiotic capsule to each bottle and shaking and then adding the rest of the soymilk and shaking again. It also doesn’t taste like real yogurt so maybe I should keep it in the instant pot longer or shorter? Should I strain it through cheesecloth mabe to remove some liquid? I am concerned about using a metal strainer again due to the bacteria concern. Your thoughts or suggestions are very much appreciated. Thank you again for all your help! 😊
As to your second question. Soy yogurt isn’t as firm as commercial yogurt, but it shouldn’t be runny. It may help to let it process another hour or two. Be sure your toggle is on “sealing.” Since making this video, I’ve learned it does need to be sealed in order to keep the internal temperature constant as you will see in the Notes.
It could be a probiotic issue. We never know how our probiotics have been stored before we receive them. They could be sitting in hot trucks. My last batch of probiotics was actually solid! I had to throw them out.
If you are worried about bacteria in your Vitamix, just fill your container half full of water and put your Vitamix on high for a few minutes until the water is scalding. Pour out the water and let your Vitamix cool before filling with soy milk and probiotics. That will sterilize your Vitamix. You can sterilize your metal strainer by pouring the scalding water from the Vitamix into a pot containing the strainer, or place the strainer into a pot of boiling water for a few minutes. I never do this myself. I just make sure my strainer is freshly washed and very clean. It never touches the surface of the yogurt.
If you want thicker yogurt, like Greek yogurt, I wouldn’t suggest using a cheesecloth. Instead, put a coffee filter inside your strainer and set the strainer inside a bowl (resting the strainer on the rim so excess liquid will go into the bowl), or use a 4-cup measuring cup. Pour your yogurt into the coffee filter. Set the bowl with the yogurt-filled strainer into the fridge for a couple of hours. You may want to cover it with a piece of plastic wrap or parchment paper. Discard liquid and transfer (carefully) your yogurt to a serving dish, storage dish, etc. Depending on how many jars of yogurt you want to do at a time, you may have to do several batches. I believe a standard coffee filter will hold two 12-oz jars of yogurt.
I hope this answers your questions. If not, I’m here! Happy cooking, Danielle
Hi Danielle! Your answers are all SO HELPFUL! Thank you. I will try your suggestions the next time around and I will let you know how things go. Thanks so much!
You’re so welcome, Lois. I’m eager to hear how your experimentation goes. Keep me in the loop! Danielle
Hi Danielle. Thank you very much for sharing your wonderful recipe. I wasn’t sure if It was necessary to sterilize the bottles first so I sterilized by pouring boiled water in the jars, pouring out the water and letting them cool before using. I used the westsoy milk that you recommended which I think is also sterilzed. I make home made almond milk but was afraid to use it since it’s not sterile. Do you have any thoughts on these aspects please? Thanks again!
Hi, Lois,
Thank you for your questions. I do like to sterilize my jars, though I’m not sure it is really that critical. You’ll be using your yogurt within a week or so, so I’d treat it like anything cooked. You are not canning these to last a long time. If mold grows on the yogurt, throw it out. I’ve never had that happen whether I used sterilized jars or not. Use clean jars and utensils and clean practices and you’ll be fine. Sometimes, I wash my jars well and put them in the microwave for a minute or two, until they are too hot to touch. Let them cool and use them. I’ve never had an issue with spoilage. Good luck! Danielle
I forgot to address your Almond milk issue. I haven’t tried homemade milk but I see no reason why it wouldn’t work. If you are concerned about bacteria, you may want to bring the milk to a boil, let it cool and then use it. I’m not sure if that will affect the probiotic action, but I don’t think it will. If you try this, please let me know how it worked for you.
Do I need to adjust time for high altitude? I have used another brand electric pressure cooker for years and I do have to adjust for a longer cooking time especially for beans. I’ve never made yogurt. I just purchased an Instant Pot. Wanting to make yogurt. Thx…. Marty
That’s a good question, Marty. Unfortunately, I don’t have a good answer. Over time I have settled on 13 hours for my yogurt and I’m at 3,000 ft elevation. I have never tried making yogurt either at sea level or at higher altitudes. My advice is to try 12 or 13 hours, check out your yogurt and if it isn’t set to your liking, try for another few hours. It won’t hurt it to open the lid and see where you are. I’m very curious as to how this will work out for you. Please let me know what happens.
Ok I’ll let you know. I’m at 7000 feet so I think I’ll set it for 14 hours but check it after 13. I’m going to start it at 6pm tonight and let it go overnight. I purchased all the supplies you suggested and will use my vitamix to mix in the acidophilus capsules. Thanks and will let you know tomorrow…..Marty
Seven thousand feet! Wow! You must be in the Rockies. Good luck, I’m interested in learning how it works out. Danielle
Ok so I just got up and checked it…it went 13 hrs and 38 min. I wanted to check it at 13 hrs but I was sleeping. The firmness is good..maybe a tad soft, holds shape in my spoon. But it’s separated. I can see whey. Especially half way down the jar. So did it go too long? I put 7 acidophilus and 64oz of the soy milk. Brand like you used. The taste is great. Not real sour at all, but definitely yogurt. Nice and creamy. I was afraid to let it stay longer as it may separate more. Any hints or recommendations for it not to separate. I have it in the fridge now. The toggle btw was sealed…thx….Marty
Have you tried this with almond milk?
Hi, Ella, Thank you for your question. Yes, I have made it with Silk Almond Milk. It wasn’t as thick as with soymilk, but it was absolutely delicious. I prefer soymilk because it is more environmentally sustainable than almond milk, and it yields a better texture. Good luck, and happy cooking! Danielle
Please, what size of instant pot did you buy that can occupy the seven ball jars.
Hi, Morgina, I have the six-quart Instant Pot 60-duo. Don’t get the 60-Lux because it doesn’t have a yogurt function. I use the 12-ounce jelly jars. Seven of them fit perfectly. Good luck! Danielle
My almond milk yogurt came out really runny. What can I do?
Hi, Betsy, I’m sorry your almond milk isn’t working out for you. When I tried Silk Almond Milk, I was able to create an acceptable yogurt but it wasn’t as firm as when I use Westsoy soy milk. I really don’t know why that is. It could be that your probiotic is bad or that your Instant Pot is malfunctioning. Be sure to close the pressure toggle to Sealing. In my original video, I didn’t think that was important but it is. I wrote an update to that video in the recipe notes. Good luck, I hope you are able to figure it out. Is there some reason you don’t want to use soy milk? Danielle
Oh no mine came out runny.
Hi, Natalie,
Thank you for your comment. I’m so sorry my yogurt recipe didn’t work for you. I hope you looked at the update on my recipe which explains that you should close the venting valve to unvented. This as it turns out is important to keep your IP at a constant temperature. Also, make sure it does not revert to the WARM feature once the yogurt has finished.
There can be several reasons the yogurt can come out runny. (These are the only reasons I know about; there may be others I’m not aware of.)
1-Your probiotic may be bad. We never know how old the probiotic is when we purchase it and how it has been handled. You can try replacing your probiotic and see how that works. I discovered that after some of my probiotics aged, they no longer worked as well as they did originally.
2-You could be using a plant milk that has additives that interfere with the final consistency of your yogurt. Westsoy plain soymilk (not soy drink) is pretty reliable. When I used Silken Almond Milk, I ended up with a delicious yogurt but it was not as firm as the Westsoy version.
3-Your instant pot could be malfunctioning. One of mine started doing that after about nine months of use and after a huge harangue with IP’s customer service, they finally replaced the bottom portion of my pot that contains the heating element. I had no more problems after that.
Don’t be discouraged. It make take some time to figure it out, but it is so worth it to have great yogurt whenever you need it. It’s so much better than store-bought! Good luck!
Danielle
Thank you for the recipe update. I thought I was doing something wrong when my yogurt started coming out a cuddled mess. Some of the jars were perfect and the others looked like cottage cheese. Closing the vent made all the difference. I love your videos.
Thank you, Susan. Yes, there is a learning curve to this vegan business. I’m glad you discovered the update. Don’t throw away your cottage cheese. It is great for stuffing ravioli and pasta shells! Happy Cooking, Danielle
So r we leaving the vent open or closed. I read both. Making yogurt w the store bought Oat milk & a yogurt starter
When I first created this recipe I left the vent open. I’ve since learned I get more consistent results with the vent closed. I’ve not had good results with yogurt starter so I’m interested in how yours turns out. Good luck! Danielle
I have made this successfully with the original Silk Almond Milk (which was sweetened) that I bought by accident. I thought I was buying unsweetened. It made delicious yogurt, though it did not come out as thick as the yogurt I currently make with soy (WestSoy). I only made it once and it did work.
Can this be successfully made with almond milk?
I don’t understand why there are two sets of instructions.
Two sets of instructions? Not on my screen. Do you mean video and written? I don’t get it.
Holy cow! I see what you mean now. I’ve corrected the redundancies. Thanks for bringing this to my attention. I’m surprised no one has mentioned it before, lol! I’ve also made some notes based on over a year of experience working with these products. Thanks again, Mary.
I don’t see the amount of soy milk to use.
I use a little over one 64-oz box for seven 12-ounce jars. These are the tall Ball jelly jars. You can find them at Walmart or other discount stores.
Can I use Almond milk or Coconut milk in the Carton on the shelves,
I don’t use Soy milk ! Thank you
Hi, Debbie,
Great question! I have used Silk Almond Milk with fair results. It didn’t get as firm as the soy but it was delicious and usable. I’ve never tried coconut milk. Good luck!
Danielle
I don’t see the link to the probiotics you use. I am trying to figure out if I would use less capsules of mine because I use extra potent ones?
They are in the sidebar of the recipe post. I use Solgen, Advanced Acidophilus 40+ most of the time. https://www.amazon.com/gp/product/B00014D34A/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00014D34A&linkCode=as2&tag=daniellebusso-20&linkId=1e307ecf8dc938580e42a04c104b9e30
I also like: Renew Life Ultimate Flora 50 Billion https://www.amazon.com/dp/B001LIW11Q/_encoding=UTF8?coliid=IMU1ENL00J0LR&colid=3KC49GFH006YU&th=1
Ultimate Flora works a little better but is much more expensive. They both work well enough. I hope this helps!
Thank you :)!
You’re so welcome!
One last question before I attempt this… for subsequent batches do you keep some of the yogurt to use as a starter instead of probiotics?
I always use the probiotics. I have tried using yogurt for subsequent batches but I’ve never found it to work as well as the probiotics. The Solgen brand is inexpensive, last months in your fridge, is easy to work with, and is reliable. It takes about five minutes to prepare seven jars of yogurt. The yogurt I’ve made from previous batches ended up separating after a short time and had more of a cottage cheese appearance. Since I use this yogurt in smoothies almost exclusively, it doesn’t really matter to me either way except for the aesthetics.
Let me know how yours turns out. By the way, since I made this video, I’ve learned it is a good idea to close your vent to keep the temperature in the IP constant. I had perfect success making yogurt with the vent open but started to have trouble after a year. Closing the vent resolved that issue.
Another thing… If you use the Ultra Flora brand, you only need to use two or three probiotics. With the Solgen, you need to use five to seven. Still the Flora is more expensive.