The Secret to Perfect Homemade Dairy Free Yogurt

 ...Simple, affordable, and full of healthy probiotics!

There’s something so satisfying about making your own yogurt from scratch. Not only do you control exactly what goes into it, but you also cut down on plastic tubs and packaging - another small step toward a more sustainable home. Plus - IT IS SO MUCH CHEAPER! I can't stress this enough! 

If you’ve ever tried store-bought dairy-free yogurts, you’ve probably noticed how expensive they can be while bringing a long list of fillers, thickeners, and preservatives. 

The good news? You can make creamy, tangy, delicious soy yogurt right in your Instant Pot (or yogurt maker) with just two ingredients: pure soy milk and a yogurt starter.

A simple and delicious way to enjoy homemade soy yogurt; lightly sweetened with honey and finished with a sprinkle of cinnamon.

Why Soy Milk?

Soy milk is one of the few plant-based milks with enough natural protein to thicken into a true yogurt texture without needing added gums or starches. The key is to use a brand that contains only soybeans and water - nothing else.

I love using EdenSoy shelf-stable soy milk, but any soy milk will work as long as it doesn’t contain preservatives or fillers that might interfere with culturing. If you’re local, we purchase ours at Healthy Planet and it’s also available through their online store (linked above). 

In the near future I will be experimenting with other non-dairy options that are high in protein to see if they will thicken as easily. I'll be sure to share any successes!

I have made coconut yogurt in the past, but it required agar-agar to be added in order to thicken up. Soy yogurt doesn't require anything to be added as the beneficial bacteria do all the thickening for you! 

What You’ll Need

• 1 tetra pack (946mL) pure soy milk (soybeans + water only, if possible)

• 3–4 heaping tablespoons of a cultured dairy-free yogurt or

• 2 probiotic capsules (your favourite daily probiotic works perfectly if your capsules can be opened. Tablets won't work.)

• Instant Pot with yogurt setting or a yogurt maker.

• Whisk or spoon

• Glass jars for storing

Step-by-Step Instructions

1. Prep your starter

If this is your first batch, start with a cultured dairy-free yogurt that lists live active cultures. We used the store bought Riviera brand, but any brand/variety will work, even if it includes thickeners, flavours, or gums, but choose unsweetened if possible. Keeping it sugar-free gives you a more versatile yogurt that can be used for both sweet and savoury recipes later on (like dairy free tzatziki!)

If choosing to use probiotic capsules, use 2 capsules of your favourite probiotic. You will sprinkle the powder onto your soy milk. This works beautifully and allows you to tailor your yogurt’s bacterial strains to what you already take daily.

2. Combine and mix

When nearing the end of a batch, I simply whisk soy milk into the leftover yogurt in the Instant Pot liner to start a new one!

Pour the soy milk into your Instant Pot’s insert** (or into the jars required for your yogurt maker). Whisk in the yogurt starter (or probiotic powder) until evenly combined.

**You can fill mason jars with the mixture and place these within your instant pot's insert if you do not want to use the insert itself. This makes it easy to have portioned out servings that can go right into the fridge when the process is complete! 

3. Set your Instant Pot

Removing the silicone seal from the Instant Pot lid helps keep flavours neutral when culturing yogurt.

Remove the sealing ring from your instant pot lid (to avoid any cross contamination of flavours if you have cooked with it previously). Place and close the lid. You can leave the steam valve open or closed as it won’t affect the process.

Select the “Yogurt” function and set it for 12 to 18 hours. The longer you let it culture, the tangier and more flavourful your yogurt will become. You can start to taste test it at the 8 hour mark (just scoop a small amount out - don't mix it yet). If it's already tangy enough for your liking, then 8 hours is your sweet spot and your yogurt is complete! 

If using a yogurt maker, the process will be similar. Be sure to follow the guidelines of your specific model for success. 

4. Chill to Thicken Even More!

After 12 hours of culturing, the soy yogurt becomes thick, tangy, and ready to chill. No thickeners are needed.

When the cycle is complete, your yogurt will look slightly loose or separated which is normal! If it is still as liquid as the milk was when you first poured it in, it needs more probiotics or a longer processing/culturing time. 

Gently stir, then either transfer the yogurt into clean glass jars or keep it right in your Instant Pot liner (we love Instant Pot's silicone storage lids for this reason!) 

You can eat the yogurt right away, but chilling for at least 6 hours will allow it to thicken and set up beautifully.

5. Save a Starter for Next Time!

No need to ever buy store bought dairy free yogurt, or use your probiotic capsules again! 

Before you enjoy a bowl of your new favourite yogurt, set aside 3–4 heaping tablespoons of your fresh yogurt in a small jar. 

Keep this in the fridge to use as your starter for your next batch. 

Making Greek-Style Yogurt

To make Greek-style yogurt, strain your finished batch through cheesecloth. Save the probiotic-rich whey to culture your next batch! Photo credit : https://toriavey.com

If you prefer a thicker, creamier texture, you can easily turn your soy yogurt into a Greek-style version!

Once your yogurt has set and is ready to be refrigerated, line a strainer with a nut milk bag or several layers of cheesecloth. Place it over a bowl and pour in your yogurt. 

Let it strain in the fridge for 1–2 hours (longer for extra-thick results).

The liquid that drains off is the whey and it’s full of beneficial probiotics! Instead of discarding it, pour it into jars and store it in the fridge for up to a week or freeze it in small portions. 

The next time you make yogurt, you can use a few tablespoons of this whey to culture your next batch as opposed to the yogurt, leaving you more yogurt to enjoy! 

Tips for Success

• A longer incubation time creates a tangier yogurt; experiment to find your favourite balance.

• Keep the yogurt undisturbed while it cultures; movement can interfere with the thickening process.

• Make sure your soy milk is room temperature before starting as cold milk can slow the culture.

If you followed this guide, but your milk *did not* turn into yogurt, it could be due to a few things:

• If your milk has any additives what so ever, there is a high likelihood it will not thicken. 
• If using probiotic capsules, they may be old and no longer strong enough. Try with a fresh supply. 
• If using store bought yogurt, make sure it contains probiotics/beneficial bacteria. If not, it won't thicken your milk. 
• If using only a small amount of remaining yogurt or probiotic, there is a chance it wasn't enough to thicken your milk in the time provided and more processing time is needed. 

Enjoying Your Homemade Soy Yogurt

Smooth, lightly tangy, and perfectly spiced - a simple topping that highlights the creaminess of homemade soy yogurt.

This creamy, dairy-free yogurt is perfect for everything from breakfast bowls and smoothies to savoury sauces and dips. Add a drizzle of maple syrup or honey and a handful of fruit for a simple snack, or mix in fresh garlic and cucumber for an easy homemade tzatziki.

Once you get the hang of it, you’ll wonder why you ever bought yogurt from the store and your Instant Pot will become one of your favourite tools for sustainable, money saving, dairy-free living!

Until next time, 

Sarah & The Sunnyhill Homestead Family