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Soy Milk Powder Yogurt

If you have a multicooker with a yogurt function, this vegan yogurt is for you! I prefer yogurt to incubate for 14 hours because I like it tangy! You can adjust the time, but your results may not be quite the same. Though this recipe calls for sugar, make no mistake: this is a tangy, plain yogurt. If you want something truly sweet, use one tablespoon of sugar instead of one teaspoon. Better yet, just wait and add fresh or frozen fruit or syrup when serving. 

Note: Not all soy milk powders are the same! I used NOW Foods Organic Soy Milk Powder for this recipe and the results were superb. 

Course Breakfast
Cooking Method Fagor LUX, Instant Pot
Servings 3 cups
©JLFields JL Fields

Ingredients

  • 2 1/2 cups hot water
  • 3/4 cup soy milk powder
  • 1 teaspoon sugar
  • 3/4 teaspoon agar powder
  • 1/4 teaspoon probiotic (15 million flora) or vegan starter culture

Instructions

  1. Add water, soy milk powder and sugar to a high-speed blender. Blend for 3 minutes (The temp will be around 166°F)
  2. Add the agar powder and blend for 30 seconds longer (the temperature will now be around 172°F)
  3. Allow the soy milk to cool down to 110°F (you can speed this process up by placing the blender carafe into a bowl of ice water).
  4. Once the temperature is down to 110°F, add the probiotic powder or vegan culture and whisk into the soy milk (don’t blend it)
  5. Pour the soy milk into two 16-ounce glass jars.
  6. Close the Instant Pot or Fagor LUX lid, set to sealing / pressure, and select the “yogurt” setting for 14 hours.
  7. Remove the jars from the multi cooker, cover with lids, and allow to cool on the counter before storing in the refrigerator. Though firm out of the mulitcooker, this is best served after two or more hours in the refrigerator.