We always thought that thickening ingredients would always be needed to make thick creamy vegan yogurt. I have tried using soy milk (made with a Joyoung soy milk maker) without adding thickener.  The result was rather thin and watery, OK as a yoghurt drink.

Donna Haney figured out a much simpler way to make fairly thick and creamy soy milk yoghurt.  The method is to use store purchased unsweetened soy milk, pour it into a pint mason jar, add vegan yogurt starter, place the jar in Instant Pot IP-DUO and start the Yoghurt function. 9~10 hours later the vegan yoghurt is made.  Chilling it in the fridge for further firmness and better taste.

You can read Donna’s original post on facebook.  If you’re interested in vegan cooking with Instant Pot, you should join the “Instant Pot user group G-BOMBS”. Chelsea has also reproduced the entire process with a video and detailed recipe. Check out Chelsea’s blog post here.

Update on Jun 18th, 2014.

Thinking that home made soy milk should produce good vegan milk too. I tried a double measure of the soy beans with the same amount of water in my Joyoung soy milk maker. The soy milk it produced this time was pretty dense. After letting it cool down, I used Donna’s simple method to make vegan yogurt. It was a success. The firmness is very close to dairy yoghurt. The flavor is tangy, probably due to the yoghurt starter (Bifidobacterium).

 

 

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