I have made this recipe 5 times now since watching it with perfect results every time!!!! I do believe it is the very best yogurt I have ever eaten. Can't wait to try the other recipes in your yogurt cookbook!!!!! Thank you, Jill. You are an amazing teacher and you have enriched my life more than you know!!!!!!
I just made my very first batch of this in my Instant Pot yesterday. Opened the IP when it was done and saw that the jars had runny liquid - it didn’t set in the IP. Put them in my fridge for the night, crossing my fingers and hoping for the best. Woke up to beautifully thick yogurt soy yogurt in my fridge. Thanks for the video!
I never should have doubted you, Jill. I only bought one quart of milk just in case, but then I had to go out the next day and buy two more. We used to eat yogurt by the gallon before we went vegan. I briefly bought WholeSoy yogurt before they went out of business and that was the last yogurt I had. I don't care for almond or coconut yogurt and what I really want was plain, unsweetened yogurt. OMG, it was like meeting up with an old friend. The kids then requested your granola to go with it. Yay for yogurt!
Absolute BEST soy yogurt I've ever had. Made 3 times now, 4th is in the IP. Turns out perfect every time. I like tangy yogurt so I let it go 12 hours. Can't believe how thick and how simple this is. I love the yogurt so much, I haven't had a chance to try the other recipes in the yogurt cookbook. The yogurt goes too fast :)
🙌WOOT WOOT🙌 I am so happy with you and hooked just the same. I've been using soy yogurt as a sour cream substitute and plopping it on top of everything. : D I didn't realize how much I missed sour cream until I got the soy yogurt right. My teens keep asking for more yogurt cheese for their bagels. That's good stuff, too. I ate bagels every morning for a week. I only stopped because the yogurt cheese ran out. LOL
I use Westbrae shelf stable Organic Unsweetened Soy milk (but gonna try the Eden if I can find), Solgar 40+ acidophilus vegan capsules (non-dairy). It is thick and delish. Seven caps, cook ten hours. Not alot of money in it and perfecto. Four jelly size jars in my 3 qt mini or 4 wide mouth pint jars in my 5 qt iPot. LOVE LOVE LOVE this for dressing base!
Oh my gosh, you crack me up!!! Love, love, love your videos!!! As soon as I get my Instant Pot I'm going to get your cookbooks! Thanks for always making me smile!
Jill,....If you are still checking in....I miss your Videos!! I make Instant Pot Soy Yogurt (from soy beans) every week. Started making Instant Pot Dairy yogurt after watching this video years ago. Soy Yogurt starts by making Soy Milk...soak 2 cups of beans overnight...strain...measure out 8 cups of (preferably) filtered water... blend beans in VitaMix with just enough water to make a "milkshake" thick bean mash. Preheat the rest of the 8 cups of water....add bean mash to the preheating water...COOK the bean mash under low-med heat until it starts to boil. Stir a lot and watch for boiling over...(it will if you aren't quick on the draw). Strain out milk using a nut bag or cheese cloth. Then use the soy milk in the Instant Pot to make the yogurt. I started with the "Cultures For Health" "Yogurt Starter"...lasts about 6-9 months by keeping 2-3 tbsp each time to culture the next batch. I usually use a Greek Yogurt strainer overnight to make (thicker) Greek Soy Yogurt. Everybody says home made yogurt lasts 3 days...but it lasts a week if kept in the fridge. It was pasteurized in the Instant Pot. Just keep the yogurt covered and refrigerated. The (still) live cultures won't let your yogurt be taken over by foreign critters that fast.
Thank you so much for this video Jill! I've been making perfect yogurt exactly like you described here for a year and I have shared this video far and wide. This yogurt has made a big difference in My Vegan cheeses... I stopped using rejuvelac and just use probiotic capsules and this yogurt and whatever I make and it's amazing.
YES! YES! YES! FINALLY! !! Boy I've been trying and trying and no success :( but finally Jill and karen have liberated us! ! Made it last night and this morning I woke up to a beautifully creamy & luscious yogurt. .yummmm...I'm brain, heart, pocket book and mouth thanks you ♡
LOL! YOU ARE SO WELCOME! Christina, I'm tickled to read you had great success, too. Now that I know I get the same great results, I'm not changing the way I make yogurt.
Thank you so much. I make soy yoghurt in my instant pot regularly.The results have been astounding.i am using west soy soy milk. I tried with home made soy milk. Since i make them in vita,is the okara is too fine to filter. The yoghurt looks different. But with west soy it is so perfect. The place I live in I don’t get Eden soy.Any tips on how to make soy milk at home for yoghurt.? I will really appreciate .
Thank you so much for this video! I am now making all of our yogurt in my ipot! I use Westsoy Plain Organic Unsweetened soy milk (it only contains organic soybeans and filtered water) and have had consistent success! My husband is the yogurt eater, and he likes it much better than store bought! I also purchased your soy yogurt recipes--but haven't had the time to look through them yet. Thanks again!
Perfect, Perfect!! Turned out thick... and, did I say Perfect?! I decided to make 3 smaller jars with one Eden milk and starter. I just shook it up and divided it into 3 jars. I’ll definitely make again and try your mayonnaise and cheese. Thank you! Finally nota fail ... Perfect 😁👍
Love you Jill!!! Save your whey and reuse. Also, i am using the same starter with coconut milk and getting fantastic results. I get my milk from the Asian market and it has just coconut and water on the ingredients list. Yum!
Seriously??!! I just love you! Oh and the yogurt recipe! I go to 'Cultures for Health' for the vegan fermented vegetable starter which is awesome!!! NEW to IP and glad to find you!
Hi, Jill. I just found you. Love your humor. I have been using Westsoy, unsweetened milk. It too is just soy and water. I have a 6 quart pot so use 6 tall pint jars and Solgar Advanced 40 + Acidophilus, one pill per jar. Put the milk in the blender, stir just to make a gentle vortex and empty 1 pill per jar ( so 6 pills) into the blender. Fill the jars, cap them loosely. I put a cup of water in my instant pot. Then process for 10 hours. Works every time. Saw it on TH-cam.
Hi Snow White, thank you for sharing what works for you. I'm curious how you fit 6 tall pint jars in a 6-quart pot? What type of yogurt maker do you own?
Jill, if I knew how to post a picture to you I would.😃 I have a Fagor brand Lux 6 quart. I got it before they became so popular! Anyway, you know, the tall 8 oz jelly jars with the diamond pattern? Well actually 7 fit. But the video I saw the lady had Instant pot brand. Hope that helps.
Jill, I just made this yogurt and it was truly amazing! I have previously failed at every attempt and this was an absolute success!! Thanks to you and your friend!
You know that saying, "my jaw dropped?" Well, I never use that saying because my jaw never drops....but...when you opened that cooker and I saw reeeeeal yogurt....My jaw actually dropped! Really. Sold! amazing. I think the reason the Edensoy soy milk is higher in protein is that it's not watered down as much as others. I used to use Edensoy back in the early 80s but have lost track of where I can get it so I'll find it on the internet. Thanks for all the tips. Finally, I think there's some soy yogurt in my future.
You are awesome Jill. I watched your video and bought the Eden Soy and Cultures for Health products. The yogurt came out creamy and perfect the first time!! Thank you so much. Keep up the terrific work!
Thank you so much 4 this recipe!! Before I was fully vegan yogurt was the only thing I had hard time giving up. I love your energy & humor ❤️👍God bless you
Hi and thanks for the great video!! I was wondering - do you add water to the bottom of the liner? Also, after you remove the jars from the Instant Pot, when do you put the lids on - while the jars are still hot or do you wait for them to cool for two hours? I bought your yogurt book and I am excited to try making the different recipes!!
Jill! I just finished making this (yay!) and would like to use it to make your soy yogurt cheese. Planning to make the veggie version from your ebook! My question is if I can take the yogurt right out of the iPot after it finishes yogurt-ing and begin staining it right away or do I need to chill it first? Second question, can I do all of the straining in the fridge or do I need to do the 12 hours at room temperature and then 12 in the fridge? Thanks Jill! Love you and your family so much 🐇
Yes, you do. Yogurt making was the whole reason I bought an Instant Pot. When you're ready to buy an Instant Pot, please consider using my Amazon Affiliate Link to help support Simple Daily Recipes: simpledailyrecipes.com/ipot8 Before you check out, don't forget to add on my cookbook, O M Gee Good! Instant Pot Meals, Plant-based & Oil-free. When you buy the print copy, you'll get the Kindle version for free. Just be on the lookout after your purchase, when Amazon shows you the "Thank you for your order" page. On that page, to the right, there will be a mention about the book being available in the Amazon Matchbook program, then you'll see a "Click to buy now" button. Click on the button, Amazon will not charge you. The next page, Amazon will ask which device you want the Kindle version sent to. Select the device and your on your way. Boom! Done.
Which size Instant Pot are you interested in? The DUO60, 6-quart which will hold 4 pint jars or the DUO80, 8-quart that holds three quart jars (the one in the video)? Both have the same functions.
HERE'S A UK LINK to the Instant Pot: simpledailyrecipes.com/ipot-UK Click through it. If you want a different size, that's okay, Amazon will still give me credit for whichever size you choose. :D
Jill, I just made this Eden soy yogurt. I love it! I can not believe it has taken me so many years to finally get to doing this…🙄 I see homemade tzatziki in my immediate future. Thank you for posting.
Wonderful! I'm happy right along with you, Libby! Homemade tzatziki makes me crave falafels. Now, I'm really hungry. Let me know how it turns out. Holler anytime you think I could help you. 💛
As a business owner I fully support Edensoy's stance on this issue. They also make great products. I just called them to let them know about this video and how it has done a good job promoting their product. No, I do not know Jill or anybody at Edensoy. Nobody paid me to do this. I just had to let them know that I love my thick yogurt courtesy of this you tube video. I had to let them know that I support their decision. So thank you fellow com-mentor for bringing the subject up. Thank you Jill for the the real yogurt!
THANK YOU for reaching out to them. Someone from the marketing department at Eden Foods sent me an email asking permission to share it on their social channels. Of course, I said, "Yes, please and thank you!" LOL From the bottom of my grateful heart, THANK YOU, FLOWER BIN for taking the time to lift me up. (((BIG BEAR HUG)))
Update: Ok I had to come back and tell you all that when you think you have failed hold up just a minute!!! I made a post I will leave up and mark old post because something amazing just happened! Just when I thought I had failed looking at it directly from the pot after it was done it was in fact runny and looked as though the adding of maple syrup and vanilla that I thought I could add made it fail so I figured I wouldn't waste it I would add to cereal so put in fridge and about a hour later I got cereal out and got it out of the fridge and to my shock omg guys it set up!!!! not as thick as Jill's but I will throw back in fridge and see if it sets more. I am so happy right now ! Thanks Jill for all your inspiration. Old post: Well I just tried making it and I failed but I think I know what I did wrong . I added maple syrup and vanilla before in mixing phase and it didn't set so ya... I failed but I will try again tonight the regular way as directed :( I won't waste it though I will poor over cereal because it came out looking like what it went in as . Well at least now I know so I will try again. jill I would love to see coconut yogurt video . I will report back on how round 2 goes.
I looked up Eden soy milk on Amazon Canada and it automatically advertised that "frequently bought together" is that soy milk plus that exact yogurt starter. This must be because of this video! What influence you have!! Puppeteer Jill making Canada healthy.. haha.. I love you... Thank you for all that you do!
Ah! Cutting the other side of the carton so you don't slop your milk all over... genius! I've been waiting for a good instant pot yogurt recipe and my local health food store sells both the edensoy and the cultures for health vegan starter. I'm so pumped right now!
The Vegan Real Yogurt culture starter is a direct set culture, so it will only work once in general. You'll have to purchase new starter when the box runs out. You may or may not be able to make a subsequent batch, but it is not a self-perpetuating long term culture.
You are hysterical....and a positive, vegan teacheŕ!!!!!!!! What a perfect blessing to find you on new years day:) Can any other vegan milk be used (soy allergy)? And, if I am hearing you correctly...you gotta be from the South!?! I am from Texas, so pleased to find ya😊
This is the most thrilling TH-cam video I've seen in years. (Too many failed yogurt attempts...) Thank you! What is the temperature range on the Instant Pot yogurt settings?
I was wondering the same thing but, I think you'd have to call the Ipot people to know that. I don't have an Ipot and am probably not getting one so am trying to think of alternative heat sources. That's all it is... a heat source with a sealed cover.
That is BEAUTIFUL! Quick tip: instead of cutting the corner off the opposite end of the soy milk containers, just jab a hole in the top of that end of the box with a pair of scissors. Bonus points for pretending you're Norman Bates while you do it. 😈
I couldn't find any Edensoy milk around here ( I've since ordered 2 cases from Eden Foods) so I tried making it with Westsoy. Westsoy only has 9g of protein per serving vs Edensoy's 12g. It turned out tasty but just not really thick. I've blended in some konjac powder which did thicken it but I want thick yogurt from the get-go. I'll be making a new batch next week with my newly arrived Edensoy milk. HAPPY!!!! HAPPY!!!!! I now have a request :-) Can you try making ricotta using soy milk? I think it should work with the Edensoy. It would be so cool to make fresh cheese the old fashion way. I would feel so Italian. ;-) I love you channel and I especially love your humor!
Joann, you can get the Unsweetened Edensoy from Vitacost! Wait for the 20% off sale, which happens every around every 3 weeks. They just had the sale this past week. I think it comes out to about $2.65 a box! I also use the NOW brand of probiotics capsules, 30 billion strength, using 2 emptied capsules for 3 quarts of yogurt. I've also used just one capsule for 2 quarts and that works too. I get the thickest yogurt when I heat the milk to really hot, let cool and then make the yogurt, although usually I don't bother. Hope this works for you!
I like making yogurt with the unsweetened Edensoy. But I have also used Westsoy and Trader Joe's with good results too. The secret is to use one without additives, just soybeans and water. I also use a probiotic capsule instead of a starter. I originally started making it with a starter, but the probiotic capsule works just as well.
CMS Sultana I've been using the Westsoy plain and a probiotic. I've used some of one batch to do another and it worked fine. I haven't tried a second batch. Let me know if you do. My yogurt hasn't been quite as thick as Jill's looks though.
CMS Sultana-I haven't tried it, but the video that I originally watched for yogurt making suggested doing it. It worked well for her and she said you would never have to buy starter again. I just use a probiotic capsule...not as inexpensive as using some from the previous batch, but more cost effective than buying starter.
Panda vegan-My yogurt isn't as thick as Jill's but it's good...more the thickness of regular dairy yogurt. Jill's almost looked like it was Greek yogurt consistency. I've heard you can strain the yogurt too to get it thicker. I haven't tried that though.
I am considering the bigger instapot, but the one I have works fine for cooking. However, a friend told me how she cooks beans, dried beans, and can do several varieties at one time, just by using quart jars in her instapot, and water surrounds the jars. Has anyone done this? If so, how did it work out for you? Looking forward to your new cookbook to be available Jill. Will be swooping it up as soon as amazon shows it is available, or through your site.
I will try and get more details on making the beans. I know I do a similar thing in the oven, but doing it under pressure seems like it may be different. I just put the jars of beans, with liquid as required, into a baking pan. I do this a couple of times a month, sometimes more often, depends on what kind of mood I am in. quart jars, beans, veggie broth, seasonings, peppers, onions, whatever you like, put into a deep pan, (I have an old steam table type deep pan I bought at a restaurant supply store ultra cheap, ) put the jars into the pan, put it into the oven, and then fill to about an inch below top of pan, slide shelf into oven, cook until done. then when done, pull jars out of pan, so pan is not so heavy, put on a cooling rack, and then pull pan of hot water from oven. wala, home cooked beans, different types, all in their own jar to put in fridge. But, I will have to ask her how she did this in her instapot. I am single, so this is good for me rather than making one large pot of beans, I like a variety. I primarily use a yogurt maker that holds one large quart jar, and I have for some time used the edensoy milk. just the best. costs a bit more, not available here, so I order by case from edensoy.
Honestly, Jackie, I've not tried to make different beans at the same time. Please ask your friend to give you ALL the details, then share them with us. :D
I’m flummoxed! I don’t know what I’m doing wrong?! I have an iPot Ultra 6 qt.; when I make the yogurt rights in the inner pot, boiling the Eden Soy milk first, (I’ve never tried making it in the inner pot without boiling first.) then add the culture once it gets down to temperature, it comes out fine. If I do it in glass bowl or jars, it does not set; stays milk! The first time I did it in a glass bowl, without boiling first, it didn’t set. I then poured it into the inner pot, and reset it on yogurt setting, for another 10 hrs. again, and it set. Today, I tried to make it in 2 jars, (without boiling first) the exact way you did it in this video-no go! After 10 hours on yogurt setting, it was loose milk! I poured it into the inner pot and reset the yogurt setting, and am hoping for the best, that it will set overnight. WTHeck?! Have no idea why it’s not working. I use a whole packet of culture per 32 oz. Eden Soy, as you did in this video. Could there be something wrong with my iPot?...Or just me? ☹️
Hi Krystal, Thank you for writing. We are going to work this out together; I’m here for you. First note to share: there’s no need for you to boil the EdenSoy because it comes pasteurized. Boiling is for folks using homemade nutmilks or raw dairy. So, skip that step. Second, what type of bowls and jars are you using? Are you using canning jars? Finally, I’m wondering whether the culture is still alive. Yogurt cultures are sensitive organisms and should be kept refrigerated. How fresh is your culture?
Jill McKeever Thanks so much for getting back to me. 🙏🏼 First, thankfully the culture is fine; I too, store it in the fridge. After not setting in the jars, the yogurt was set this morning, after putting it in the inner pot last night, and re-incubating for another 10 hrs. on the yogurt setting. 👍🏼-It’s tangy! 😋 -Yummy. The first time, I used an Arc glass bowl (nesting style, with rim), second time, (yesterday) I used 2-16 oz. canning jars. (Not Mason/Ball brands, but same canning-style jars.) They are the same thickness as my larger 24-32 oz. Mason brand jars. So 🤷🏻♀️ I didn’t think I had to boil the milk, for the reasons you stated, but I was following the original instructions, just to be on the safe side. The only times I didn’t boil it first, were the two times I used the glass vs. inner pot, and both times they didn’t set. Again, they set fine once put in the inner pot and re-incubated; so that makes it clear it doesn’t need boiling. Yay!!! 🙌🏼 I transferred it into a Greek yogurt strainer, to thicken it up. I usually let it strain for the day or so to get the moisture out and get a nice rich consistency. I would just love for it to set in jars. 😏
@@JillMcKeever Jill mine is runny as well. I followed your video EXACTLY four times now and every time it is runny AF. I am currently waiting for another shipment of the starter and I am planning on trying using 16 ounces of soy milk instead of the 32--hoping that is the key to thick yogurt just like you were able to make. And yes my starter was good--I made sure of that in the beginning. Also, I tried using agar agar -- that had a terrible taste and texture. I also tried the Pomona's Universal Pectin using Real Yogurt's directions and it was so thick it wasn't edible. So far I've wasted almost $50 trying to make yogurt. My husband says this is the final attempt. So please any help at getting it right is most appreciated. BTW, I live 6000 ft above sea level--if that plays any role in why my yogurt doesn't set. THANKS :)
Mud Sock Girl - Try giving it more time, that has solved the problem for me in the past. It took almost double the time I thought. For me, coconut milk has been easier... But it is a whole other thing...
Apparently Cultures for Health may have changed something, their reviews are currently bad on Amazon if you look at the low ratings. I experience the same issue a few years ago, with the cultures not working. For anyone reading, I would totally read the current reviews, good and bad before ordering.
Jill, In the last yogurt video you said to put the tray in the insti pot and add 1 cup of water.... Then you also showed the method to use the insti Pot liner directly. I just purchased your book and you do not talk about or show the method for making the yogurt directly in the liner. Will it still work with this recipe? And without going to the "boil" part first using the steam button? Can you clarify please?
Sell the LUX iPot you have and go buy a DUO model with the yogurt function. Seriously, the LUX does not have the low temperature control to incubate the organisms for yogurt. Here’s my Amazon affiliate link to the Instant Pot DUO60, 6-quart. It will make 3 pints of yogurt; if you click through the link to get over to Amazon and look at the 8-quart DUO80 model, that one will hold 3 quart jars. That’s enough for making “sour cream”, yogurt cheese, and salad dressings, along with breakfast yogurt. Amazon link: simpledailyrecipes.com/ipot
They had 16 & 4 oz jars at the store this morning. I got the 4 oz. unpacked the new 6 qt Pot.....looks like a larger jar would be better but what do I know? Soybeans have been soaking since last night. Maybe just make the soy milk today (sorry, Eden, I’m going to have to be a purist with my soy products...except organic tofu). Tackle you yogurt tomorrow after I calm down from owning now two I Pots, a juicer, a VitaMix (all out on the counter and the coffee maker and toaster (for hubby) left out for hubby on another counter. My cutting board still fits, however, so I’m good. Lol Last counter holds 2 baskets one for root veggies (onions, garlic, etc) and one for fruits. If I ever become a Tiny House or RV person my kitchen will have to be renovated to fit this stuff. I’m not able to see giving it up...probably ever.
My husband was on a Tiny House fantasy for awhile. I told him he would have to live in it alone. I’ve come too far for too long with my appliances and I’m not giving them up. I love having a big kitchen with lots of counter space. I’m all about living big and getting shoop done. Ain’t no Tiny house that can hold this gal and her big plans. :D
Thanks for this video, I will definitely be trying it! Question for you. Once you have made one that of yogurt with the vegan yogurt starter, can I continue just putting scoops of the old yogurt into the new batches with no need to buy more starter?
I just bought the culture and Eden soy milk to attempt making yogurt in my Instant Pot Ultra. Found your video when looking for instructions. According to the Cultures for Health pamphlet, the soy milk is supposed to be heated to 110F before adding the culture, but it seems that you don’t do this. Have you ever heated the milk first? How soon should it be consumed with/without heating?
Hi Deborah! Back when I was learning how to culture yogurt, I heated the milk, but I skip that step now. I get consistent desired results (truly thick yogurt) adding the culture to the room temperature soymilk. Once the yogurt is yogurt, I seal and refrigerate jars right away and store them on the top, back shelf where it's coldest. Opened jars are best eaten within 3 days. Unopened jars keep very well up to 2 weeks. (I've forgotten unopened yogurt at 3 weeks and it was as good as fresh.) I do make certain the jars and lids I use have been freshly sterilized before I add the soy milk and culture. I hope I've been helpful. Feel free to ask as many questions as they come to you, I'll tell you everything I've learned over the last 22 years of making yogurt at home.
@@JillMcKeever First of all, thank you. Thank you for your videos. I've tried this recipe several times. I don't know what is happening. When I remove "yogurt" from IP it appears that it is thick yogurt with a bit of liquid I drain off the top. Then immediately refrigerate. When taken out to eat, it has a funny taste and turns kind of lumpy. small little lumps almost grainy in appearance. I've used Edensoy, with the culture for health starter AND i've tried using the starter from the first batch of yogurt. Nothing seems to be working. I've sterilized the jars etc. Not sure what to try next. Any suggestions>
I can't believe I bought canning jars maybe a year ago and still haven't made yogurt. It just seems like if something goes wrong, I'm going to poison myself. Still, with soy yogurt at $1.49 a piece where I live, I've had to give it up as a lunch staple. This looks so easy. I have probiotics on hand, which are used in all the recipes I've seen so far (didn't even know there was vegan starter). Is there a reason not to use them? I see your yogurt has set up wonderfully and I've read where people have had problem with that. I wonder if yours looks so good because of the culture instead of probiotics? How long will this last in the fridge? Can I make a week's at a time?
Yogurt undisturbed will keep 2 weeks in the fridge. Once I open a jar, I give myself a week to use. All that dipping into the jar shortens its fridge life. I keep reading how folks boil their nondairy they purchased in cartons. I feel they may be adding the culture when to liquid is too hot, thus killing the culture. If you're buying nondairy in a carton, it's already pasteurized. So all we need to do is add the culture, aka bacteria, shake and ferment. Done.
I would like to know if almond milk works also, and the brand used...or better yet has anyone made if from their own homemade almond milk? She did say that this worked best, she's tried others. Anyone??? :)
Sorry to have to say this, but no it totally did NOT work. It separated into mostly whey with just a little layer of the almond curds floating at the top. For making almond yogurt, I guess we will have to continue thickening the almond milk first like you do for pudding and then cool it to below 110 F before adding the starter to it. It's more time and effort but very creamy and delicious! Miyoko Schinner has a good recipe for this in her book The Homemade Vegan Pantry. I highly recommend that book for all vegan do it yourselfers! I mostly have fun surfing online now for recipes, but this book still comes off the shelf pretty regularly.
Har har har! I found your messages too late that you were in my neck of the woods. I'm sorry I missed you. I had my head down working on the soy yogurt pdf and videos. Next time, give me a heads up a week before you come to town.
I made yogurt straight in the inner pot, once. It ferments the same. However, afterwards, here’s what happened: when I started breaking up the yogurt to transfer it into containers, it lost its thick consistency. I ended up with a much softer yogurt. After a day in the fridge, the water in the yogurt separated. When I stirred it back in, the yogurt had the consistency of a creamy salad dressing. That’s not a bad thing, if I had wanted to make a large batch of creamy salad dressing. That wasn’t my plan. From then on, I went back to making yogurt in individual mason jars. The less I disturb the yogurt, the thicker it remains. Also, fermenting straight in separate sterile jars then sealing them after the fermentation process, extends its freshness in the fridge. My family is taps into one jar at a time, while the others remain sealed, chilled, and fresh. I’ve had undisturbed yogurt kept in the back of the top shelf of the fridge for 3 weeks. It looked and tasted great without any concerns or mishaps. I hope this helps. Happy new year!
I do this, and when using starter I use a whole package per quart. However, I do not always use starter. Once I have made yogurt, for a while I can simply take a tablespoon of yogurt from my previous batch, and use this as my starter, and after a time, it seems to lose stregth, and I need some new starter again. Now, you have to keep your jar of yogurt free from contamination, so if you want to be sure you have not damaged the culture, just take a couple of tablespoons from each jar, or one heaping tablespoon, put into little containers in freezer, then drop into soymilk when ready to make yogurt. let it thaw first, or you will need to keep in instapot longer to make up for the frozen cube....lol.....but this is how I do it anyway.
I go to the link where it says to get the recipes. WAY too many books to know which one it’s in. The OMG first book isn’t even here yet . Can I have a hint to the recipe written? Made my own soy milk so have to “act” since it’s already been a day and apparently it’s a 3 day shelf life. Got scared by all the Monsanto soy stories so thought I should make the stuff (not as easy as almond milk). Lol
@tendertemple No, the culture I use does not support starting a fresh batch from existing yogurt. The best results for thick soy yogurt come from the brand of soy milk with its high protein count and a fresh culture packet.
I didn't want to drive all over town looking, only to not find it. So, I looked online and you can buy it at Walmart.com for $2.71 for an unsweetened one and the original only comes in a 12 pack, but it comes to about $3.40 each. I figure that's probably cheaper than I will find it in a health food store and I get free shipping to my door!
I may be wrong but I think you must put at least 1 cup of water in the bottom of the instant pot for anything you are making pot in pot. I tried making some things in containers and did not put any water in, and nothing happened. As soon as I added a cup of water to the bottom and started over, everything came out fine.
@@JillMcKeeverNow, I'm madly in love! It actually worked. I'm now working on my third batch of yogurt and I'm protecting my starter like an Amazonian warrior princess. Thank you again. This is the most delicious yogurt I've ever tasted 😍
Oh AWESOME! So glad to know you had success FINALLY. I know that pain you were going through. So know you can drain that yogurt in a cheesecloth and have “cream cheese” for bagels. I will make two quarts, one for sour cream the other I drain for cream cheese. Works on bagels and enchiladas filling. Yeah, that’s right. You’re back in the cheese eating world.
I’m trying to convert this to my brand new 6 qt I Pot. Each package of soy milk shows its 8 oz. You said I’d have to convert to pint jars for my 6 qt I Pot but a pint is 16 ounces. (Admitting my math skills aren’t my strongest trait here). But if I buy some pint jars and they hold twice as much, how are they to fit into a a smaller I Pot than your 8 qt? ~ Unless you’re using the 6 quart and then I’m okay ...or I have to get some 6 ounce jars and then decide how to use slightly less than a pack in each (distributing the 3 packets over four jars...unless the 6 qt only holds 3 jars..then I get use another mathematical equation to figure out these packets. ) I’m needed some assist from anyone who may have higher skills in this than myself. I have the starter, the new I Pot, the day and can go get some jars at the store (but really don’t want to have to return them ). I need to know what size jars AND how much of the Cultures for Health Real Yogurt non dairy to use in each of the jars. Fingers crossed and honors to anyone who’s brighter than I in this area. (Ask me about art, English, etc....I’m good)
I have never seen soy milk in 8 oz packages. One packet of Cultures For Health gets mixed with a 32 oz carton of soy milk according to the video. So you would pour your milk into a quart jar and shake it up with your starter. Then put in 2 pint jars. If you are making two boxes of milk then you would use 4 pint jars.
I get the Unsweetened EdenSoy in the the green box. I won't buy food or supplements from Amazon .. don't know how long it sits in the hot warehouses, + when I've ordered some things, I get knock-offs. Which EdenSoy did you get?
Cultures for Health is 4 packets that make 2 quarts each (8 quarts total) for 9.99. Belle and Bella is 4 packets that make 1 quart each (4 quarts total) for $6.99. Cultures for Health is actually cheaper, unless you use the packet to make only one quart.
I have made this recipe 5 times now since watching it with perfect results every time!!!! I do believe it is the very best yogurt I have ever eaten. Can't wait to try the other recipes in your yogurt cookbook!!!!! Thank you, Jill. You are an amazing teacher and you have enriched my life more than you know!!!!!!
I use probiotic capsules and have never had any problems with my yogurt setting.
I just made my very first batch of this in my Instant Pot yesterday. Opened the IP when it was done and saw that the jars had runny liquid - it didn’t set in the IP. Put them in my fridge for the night, crossing my fingers and hoping for the best. Woke up to beautifully thick yogurt soy yogurt in my fridge. Thanks for the video!
I never should have doubted you, Jill. I only bought one quart of milk just in case, but then I had to go out the next day and buy two more. We used to eat yogurt by the gallon before we went vegan. I briefly bought WholeSoy yogurt before they went out of business and that was the last yogurt I had. I don't care for almond or coconut yogurt and what I really want was plain, unsweetened yogurt. OMG, it was like meeting up with an old friend. The kids then requested your granola to go with it. Yay for yogurt!
Absolute BEST soy yogurt I've ever had. Made 3 times now, 4th is in the IP. Turns out perfect every time. I like tangy yogurt so I let it go 12 hours. Can't believe how thick and how simple this is. I love the yogurt so much, I haven't had a chance to try the other recipes in the yogurt cookbook. The yogurt goes too fast :)
🙌WOOT WOOT🙌 I am so happy with you and hooked just the same. I've been using soy yogurt as a sour cream substitute and plopping it on top of everything. : D I didn't realize how much I missed sour cream until I got the soy yogurt right.
My teens keep asking for more yogurt cheese for their bagels. That's good stuff, too. I ate bagels every morning for a week. I only stopped because the yogurt cheese ran out. LOL
I use Westbrae shelf stable Organic Unsweetened Soy milk (but gonna try the Eden if I can find), Solgar 40+ acidophilus vegan capsules (non-dairy). It is thick and delish. Seven caps, cook ten hours. Not alot of money in it and perfecto. Four jelly size jars in my 3 qt mini or 4 wide mouth pint jars in my 5 qt iPot. LOVE LOVE LOVE this for dressing base!
Try the Edensoy, it has more protein per cup.
Oh my gosh, you crack me up!!! Love, love, love your videos!!! As soon as I get my Instant Pot I'm going to get your cookbooks! Thanks for always making me smile!
Jill,....If you are still checking in....I miss your Videos!!
I make Instant Pot Soy Yogurt (from soy beans) every week. Started making Instant Pot Dairy yogurt after watching this video years ago.
Soy Yogurt starts by making Soy Milk...soak 2 cups of beans overnight...strain...measure out 8 cups of (preferably) filtered water... blend beans in VitaMix with just enough water to make a "milkshake" thick bean mash. Preheat the rest of the 8 cups of water....add bean mash to the preheating water...COOK the bean mash under low-med heat until it starts to boil. Stir a lot and watch for boiling over...(it will if you aren't quick on the draw). Strain out milk using a nut bag or cheese cloth. Then use the soy milk in the Instant Pot to make the yogurt. I started with the "Cultures For Health" "Yogurt Starter"...lasts about 6-9 months by keeping 2-3 tbsp each time to culture the next batch.
I usually use a Greek Yogurt strainer overnight to make (thicker) Greek Soy Yogurt. Everybody says home made yogurt lasts 3 days...but it lasts a week if kept in the fridge. It was pasteurized in the Instant Pot. Just keep the yogurt covered and refrigerated. The (still) live cultures won't let your yogurt be taken over by foreign critters that fast.
THANK YOU for sharing all the steps, @DocSiders! That was very kind of you to take the time to write them all out. 🙏🏻
Thank you so much for this video Jill! I've been making perfect yogurt exactly like you described here for a year and I have shared this video far and wide. This yogurt has made a big difference in My Vegan cheeses... I stopped using rejuvelac and just use probiotic capsules and this yogurt and whatever I make and it's amazing.
YES! YES! YES! FINALLY! !! Boy I've been trying and trying and no success :( but finally Jill and karen have liberated us! ! Made it last night and this morning I woke up to a beautifully creamy & luscious yogurt. .yummmm...I'm brain, heart, pocket book and mouth thanks you ♡
LOL! YOU ARE SO WELCOME! Christina, I'm tickled to read you had great success, too. Now that I know I get the same great results, I'm not changing the way I make yogurt.
Thank you so much. I make soy yoghurt in my instant pot regularly.The results have been astounding.i am using west soy soy milk. I tried with home made soy milk. Since i make them in vita,is the okara is too fine to filter. The yoghurt looks different. But with west soy it is so perfect. The place I live in I don’t get Eden soy.Any tips on how to make soy milk at home for yoghurt.? I will really appreciate .
Thank you so much for this video! I am now making all of our yogurt in my ipot! I use Westsoy Plain Organic Unsweetened soy milk (it only contains organic soybeans and filtered water) and have had consistent success! My husband is the yogurt eater, and he likes it much better than store bought! I also purchased your soy yogurt recipes--but haven't had the time to look through them yet. Thanks again!
I made this today. It was a SUCCESS! Woot Woot!🙌🏻🙌🏻 I'm so happy. Let the recipe creations begin........ thanks a bunch💕💕💕
Jill, you are an inspiration with both your recipes and your great attitude. I can do the recipes, but I struggle being happy. You help, so thanks!
I want to subscribe 20 times. You are the most awesome positive vegan youtuber
Perfect, Perfect!! Turned out thick... and, did I say Perfect?! I decided to make 3 smaller jars with one Eden milk and starter. I just shook it up and divided it into 3 jars. I’ll definitely make again and try your mayonnaise and cheese. Thank you! Finally nota fail ... Perfect 😁👍
Love you Jill!!! Save your whey and reuse. Also, i am using the same starter with coconut milk and getting fantastic results. I get my milk from the Asian market and it has just coconut and water on the ingredients list. Yum!
Good to know. My family does not like coconut milk so I haven't bother trying to make coconut milk yogurt.
1auntievenom hi there.. How do you save the whey? Thanks.
Seriously??!! I just love you! Oh and the yogurt recipe! I go to 'Cultures for Health' for the vegan fermented vegetable starter which is awesome!!! NEW to IP and glad to find you!
Such a beautiful smile and fun personality!
Hi, Jill. I just found you. Love your humor. I have been using Westsoy, unsweetened milk. It too is just soy and water. I have a 6 quart pot so use 6 tall pint jars and Solgar Advanced 40 + Acidophilus, one pill per jar. Put the milk in the blender, stir just to make a gentle vortex and empty 1 pill per jar ( so 6 pills) into the blender. Fill the jars, cap them loosely. I put a cup of water in my instant pot. Then process for 10 hours. Works every time. Saw it on TH-cam.
Hi Snow White, thank you for sharing what works for you. I'm curious how you fit 6 tall pint jars in a 6-quart pot? What type of yogurt maker do you own?
Jill, if I knew how to post a picture to you I would.😃 I have a Fagor brand Lux 6 quart. I got it before they became so popular! Anyway, you know, the tall 8 oz jelly jars with the diamond pattern? Well actually 7 fit. But the video I saw the lady had Instant pot brand. Hope that helps.
The TH-cam is by Veggin Out and About, Easy nondairy yogurt in your instant pot.
Your channel is looking very professional, Jill. Great job!
Thank you!
Thank You, Jill, for this recipe!! It's so simple and easy and it works every time!
Jill, I just made this yogurt and it was truly amazing! I have previously failed at every attempt and this was an absolute success!! Thanks to you and your friend!
🙌WOOT WOOT🙌 I'm doing the happy yogurt dance with you! Bring on the Tex-Mex! Sour Cream is back in your life!
Thank you Ms Jill! I have been missing yogurt. You are are jewell.
Looks super easy and delish! Thanks Jill and friend!
The family is totally loving the cashew cream cheese I made with the yogurt. It's hard to stop eating.
Yummmolicious! Great to see you making videos again!❤️
Thank you so much Jill! I will make THIS yogurt recipe-for sure! I love to watch your darling and fun TH-cams!
You are so welcome, Cynthia! Let me know how it works out for you. If you run into any issues, just holler for me through email: jill@jillmckeever.com
You know that saying, "my jaw dropped?" Well, I never use that saying because my jaw never drops....but...when you opened that cooker and I saw reeeeeal yogurt....My jaw actually dropped! Really. Sold! amazing. I think the reason the Edensoy soy milk is higher in protein is that it's not watered down as much as others. I used to use Edensoy back in the early 80s but have lost track of where I can get it so I'll find it on the internet. Thanks for all the tips. Finally, I think there's some soy yogurt in my future.
Go directly to Eden Foods website, they sell it by the case and it's less than what I found it at Whole Foods Market.
Well done. Thank you. I'm going to try it. Excited!
You are awesome Jill. I watched your video and bought the Eden Soy and Cultures for Health products. The yogurt came out creamy and perfect the first time!! Thank you so much. Keep up the terrific work!
Thank you so much 4 this recipe!! Before I was fully vegan yogurt was the only thing I had hard time giving up. I love your energy & humor ❤️👍God bless you
Hi and thanks for the great video!! I was wondering - do you add water to the bottom of the liner? Also, after you remove the jars from the Instant Pot, when do you put the lids on - while the jars are still hot or do you wait for them to cool for two hours? I bought your yogurt book and I am excited to try making the different recipes!!
I love your video! Can't wait to try this. Thank you!
Oh yay!! I'm not the only one who labels with masking tape!!
Jill! I just finished making this (yay!) and would like to use it to make your soy yogurt cheese. Planning to make the veggie version from your ebook! My question is if I can take the yogurt right out of the iPot after it finishes yogurt-ing and begin staining it right away or do I need to chill it first? Second question, can I do all of the straining in the fridge or do I need to do the 12 hours at room temperature and then 12 in the fridge? Thanks Jill! Love you and your family so much 🐇
I am shook, lady! That thickness had my jaw on the floor. I need myself an Ipot. Pronto!
Yes, you do. Yogurt making was the whole reason I bought an Instant Pot.
When you're ready to buy an Instant Pot, please consider using my Amazon Affiliate Link to help support Simple Daily Recipes: simpledailyrecipes.com/ipot8
Before you check out, don't forget to add on my cookbook, O M Gee Good! Instant Pot Meals, Plant-based & Oil-free. When you buy the print copy, you'll get the Kindle version for free. Just be on the lookout after your purchase, when Amazon shows you the "Thank you for your order" page. On that page, to the right, there will be a mention about the book being available in the Amazon Matchbook program, then you'll see a "Click to buy now" button. Click on the button, Amazon will not charge you. The next page, Amazon will ask which device you want the Kindle version sent to. Select the device and your on your way. Boom! Done.
Is it an US only link? I live in the UK.
Oh let me see about getting you a UK link. Thank you for letting me know.
Which size Instant Pot are you interested in? The DUO60, 6-quart which will hold 4 pint jars or the DUO80, 8-quart that holds three quart jars (the one in the video)? Both have the same functions.
HERE'S A UK LINK to the Instant Pot: simpledailyrecipes.com/ipot-UK
Click through it. If you want a different size, that's okay, Amazon will still give me credit for whichever size you choose. :D
Jill, I just made this Eden soy yogurt. I love it! I can not believe it has taken me so many years to finally get to doing this…🙄 I see homemade tzatziki in my immediate future. Thank you for posting.
Wonderful! I'm happy right along with you, Libby! Homemade tzatziki makes me crave falafels. Now, I'm really hungry. Let me know how it turns out. Holler anytime you think I could help you. 💛
Libby, did you use the entire pkg in your yogurt ,, even tho the pkg is for 4?
Great video! can't wait to try it. I like my yogurt on the sweet side. Can I add a sweetener to the liquid? Or will that ruin the final product?
As a business owner I fully support Edensoy's stance on this issue. They also make great products. I just called them to let them know about this video and how it has done a good job promoting their product. No, I do not know Jill or anybody at Edensoy. Nobody paid me to do this. I just had to let them know that I love my thick yogurt courtesy of this you tube video. I had to let them know that I support their decision. So thank you fellow com-mentor for bringing the subject up. Thank you Jill for the the real yogurt!
THANK YOU for reaching out to them. Someone from the marketing department at Eden Foods sent me an email asking permission to share it on their social channels. Of course, I said, "Yes, please and thank you!" LOL
From the bottom of my grateful heart, THANK YOU, FLOWER BIN for taking the time to lift me up. (((BIG BEAR HUG)))
Update: Ok I had to come back and tell you all that when you think you have failed hold up just a minute!!! I made a post I will leave up and mark old post because something amazing just happened!
Just when I thought I had failed looking at it directly from the pot after it was done it was in fact runny and looked as though the adding of maple syrup and vanilla that I thought I could add made it fail so I figured I wouldn't waste it I would add to cereal so put in fridge and about a hour later I got cereal out and got it out of the fridge and to my shock omg guys it set up!!!! not as thick as Jill's but I will throw back in fridge and see if it sets more.
I am so happy right now ! Thanks Jill for all your inspiration.
Old post:
Well I just tried making it and I failed but I think I know what I did wrong . I added maple syrup and vanilla before in mixing phase and it didn't set so ya... I failed but I will try again tonight the regular way as directed :(
I won't waste it though I will poor over cereal because it came out looking like what it went in as .
Well at least now I know so I will try again. jill I would love to see coconut yogurt video . I will report back on how round 2 goes.
I looked up Eden soy milk on Amazon Canada and it automatically advertised that "frequently bought together" is that soy milk plus that exact yogurt starter. This must be because of this video! What influence you have!! Puppeteer Jill making Canada healthy.. haha.. I love you... Thank you for all that you do!
Way to go Jill. Thanks so much! You are so funny also! I enjoy your videos!
Ah! Cutting the other side of the carton so you don't slop your milk all over... genius! I've been waiting for a good instant pot yogurt recipe and my local health food store sells both the edensoy and the cultures for health vegan starter. I'm so pumped right now!
YEah!!! Let me know how your yogurt turns out, Amanda :D
Yay! Can you use the soy yogurt you make like this as the starter for the next batch? (Like you do with dairy milk.)
The Vegan Real Yogurt culture starter is a direct set culture, so it will only work once in general. You'll have to purchase new starter when the box runs out. You may or may not be able to make a subsequent batch, but it is not a self-perpetuating long term culture.
I've seen other videos that say that you can use the yogurt as a starter for your next batch. Seems to work well.
You are hysterical....and a positive, vegan teacheŕ!!!!!!!! What a perfect blessing to find you on new years day:) Can any other vegan milk be used (soy allergy)? And, if I am hearing you correctly...you gotta be from the South!?! I am from Texas, so pleased to find ya😊
I love you. Just hit yogurt on my IP now. Hope it goes well 🙈
I have used this idea and your book to make some yummy stuff. Thanks.
Thank you, Suzy ✨💛✨
i really enjoyed your video thank you very much
The best tip I've had in ages...to cut the corner of the milk cartons so it doesn't pour out in plops. Who knew?
I'm glad you found that helpful. :D
I thought the same thing!
Came for the thick soy yogurt, stayed for the ridiculously perfect entertainment!! And comin back for more...subbed!
can you do this with Almond Milk? and do you make subsequent batches by using what you’ve made as a starter vs more cultures?
Hi, great video. If you want sweetened vanilla yogurt, when and how much vanilla and sweetener do you add per quart? Thanks!
My instapot will hold three pint jars. How much starter do I put in each jar? Going to buy your books now, already got the Kindle versions. THANK YOU!
This is the most thrilling TH-cam video I've seen in years. (Too many failed yogurt attempts...) Thank you! What is the temperature range on the Instant Pot yogurt settings?
I was wondering the same thing but, I think you'd have to call the Ipot people to know that. I don't have an Ipot and am probably not getting one so am trying to think of alternative heat sources. That's all it is... a heat source with a sealed cover.
That is BEAUTIFUL! Quick tip: instead of cutting the corner off the opposite end of the soy milk containers, just jab a hole in the top of that end of the box with a pair of scissors. Bonus points for pretending you're Norman Bates while you do it. 😈
That's what I do. Just stab it a couple of times.
I couldn't find any Edensoy milk around here ( I've since ordered 2 cases from Eden Foods) so I tried making it with Westsoy. Westsoy only has 9g of protein per serving vs Edensoy's 12g. It turned out tasty but just not really thick. I've blended in some konjac powder which did thicken it but I want thick yogurt from the get-go. I'll be making a new batch next week with my newly arrived Edensoy milk. HAPPY!!!! HAPPY!!!!!
I now have a request :-) Can you try making ricotta using soy milk? I think it should work with the Edensoy. It would be so cool to make fresh cheese the old fashion way. I would feel so Italian. ;-)
I love you channel and I especially love your humor!
Joann, you can get the Unsweetened Edensoy from Vitacost! Wait for the 20% off sale, which happens every around every 3 weeks. They just had the sale this past week. I think it comes out to about $2.65 a box! I also use the NOW brand of probiotics capsules, 30 billion strength, using 2 emptied capsules for 3 quarts of yogurt. I've also used just one capsule for 2 quarts and that works too. I get the thickest yogurt when I heat the milk to really hot, let cool and then make the yogurt, although usually I don't bother. Hope this works for you!
I like making yogurt with the unsweetened Edensoy. But I have also used Westsoy and Trader Joe's with good results too. The secret is to use one without additives, just soybeans and water. I also use a probiotic capsule instead of a starter. I originally started making it with a starter, but the probiotic capsule works just as well.
Have you had any luck using a bit of an earlier batch to start a new batch? Rather than using probiotic capsule powder each time...
CMS Sultana I've been using the Westsoy plain and a probiotic. I've used some of one batch to do another and it worked fine. I haven't tried a second batch. Let me know if you do. My yogurt hasn't been quite as thick as Jill's looks though.
CMS Sultana-I haven't tried it, but the video that I originally watched for yogurt making suggested doing it. It worked well for her and she said you would never have to buy starter again. I just use a probiotic capsule...not as inexpensive as using some from the previous batch, but more cost effective than buying starter.
Panda vegan-My yogurt isn't as thick as Jill's but it's good...more the thickness of regular dairy yogurt. Jill's almost looked like it was Greek yogurt consistency. I've heard you can strain the yogurt too to get it thicker. I haven't tried that though.
What brand of probiotic do you use?
I am considering the bigger instapot, but the one I have works fine for cooking. However, a friend told me how she cooks beans, dried beans, and can do several varieties at one time, just by using quart jars in her instapot, and water surrounds the jars. Has anyone done this? If so, how did it work out for you? Looking forward to your new cookbook to be available Jill. Will be swooping it up as soon as amazon shows it is available, or through your site.
I will try and get more details on making the beans. I know I do a similar thing in the oven, but doing it under pressure seems like it may be different. I just put the jars of beans, with liquid as required, into a baking pan. I do this a couple of times a month, sometimes more often, depends on what kind of mood I am in. quart jars, beans, veggie broth, seasonings, peppers, onions, whatever you like, put into a deep pan, (I have an old steam table type deep pan I bought at a restaurant supply store ultra cheap, ) put the jars into the pan, put it into the oven, and then fill to about an inch below top of pan, slide shelf into oven, cook until done. then when done, pull jars out of pan, so pan is not so heavy, put on a cooling rack, and then pull pan of hot water from oven. wala, home cooked beans, different types, all in their own jar to put in fridge. But, I will have to ask her how she did this in her instapot. I am single, so this is good for me rather than making one large pot of beans, I like a variety. I primarily use a yogurt maker that holds one large quart jar, and I have for some time used the edensoy milk. just the best. costs a bit more, not available here, so I order by case from edensoy.
Honestly, Jackie, I've not tried to make different beans at the same time. Please ask your friend to give you ALL the details, then share them with us. :D
I’m flummoxed! I don’t know what I’m doing wrong?! I have an iPot Ultra 6 qt.; when I make the yogurt rights in the inner pot, boiling the Eden Soy milk first, (I’ve never tried making it in the inner pot without boiling first.) then add the culture once it gets down to temperature, it comes out fine. If I do it in glass bowl or jars, it does not set; stays milk! The first time I did it in a glass bowl, without boiling first, it didn’t set. I then poured it into the inner pot, and reset it on yogurt setting, for another 10 hrs. again, and it set.
Today, I tried to make it in 2 jars, (without boiling first) the exact way you did it in this video-no go! After 10 hours on yogurt setting, it was loose milk! I poured it into the inner pot and reset the yogurt setting, and am hoping for the best, that it will set overnight. WTHeck?! Have no idea why it’s not working. I use a whole packet of culture per 32 oz. Eden Soy, as you did in this video. Could there be something wrong with my iPot?...Or just me? ☹️
Hi Krystal, Thank you for writing. We are going to work this out together; I’m here for you. First note to share: there’s no need for you to boil the EdenSoy because it comes pasteurized. Boiling is for folks using homemade nutmilks or raw dairy. So, skip that step.
Second, what type of bowls and jars are you using? Are you using canning jars?
Finally, I’m wondering whether the culture is still alive. Yogurt cultures are sensitive organisms and should be kept refrigerated. How fresh is your culture?
Jill McKeever Thanks so much for getting back to me. 🙏🏼 First, thankfully the culture is fine; I too, store it in the fridge. After not setting in the jars, the yogurt was set this morning, after putting it in the inner pot last night, and re-incubating for another 10 hrs. on the yogurt setting. 👍🏼-It’s tangy! 😋 -Yummy.
The first time, I used an Arc glass bowl (nesting style, with rim), second time, (yesterday) I used 2-16 oz. canning jars. (Not Mason/Ball brands, but same canning-style jars.) They are the same thickness as my larger 24-32 oz. Mason brand jars. So 🤷🏻♀️
I didn’t think I had to boil the milk, for the reasons you stated, but I was following the original instructions, just to be on the safe side. The only times I didn’t boil it first, were the two times I used the glass vs. inner pot, and both times they didn’t set. Again, they set fine once put in the inner pot and re-incubated; so that makes it clear it doesn’t need boiling. Yay!!! 🙌🏼 I transferred it into a Greek yogurt strainer, to thicken it up. I usually let it strain for the day or so to get the moisture out and get a nice rich consistency. I would just love for it to set in jars. 😏
@@JillMcKeever Jill mine is runny as well. I followed your video EXACTLY four times now and every time it is runny AF. I am currently waiting for another shipment of the starter and I am planning on trying using 16 ounces of soy milk instead of the 32--hoping that is the key to thick yogurt just like you were able to make. And yes my starter was good--I made sure of that in the beginning.
Also, I tried using agar agar -- that had a terrible taste and texture. I also tried the Pomona's Universal Pectin using Real Yogurt's directions and it was so thick it wasn't edible.
So far I've wasted almost $50 trying to make yogurt. My husband says this is the final attempt. So please any help at getting it right is most appreciated. BTW, I live 6000 ft above sea level--if that plays any role in why my yogurt doesn't set.
THANKS :)
Mud Sock Girl - Try giving it more time, that has solved the problem for me in the past. It took almost double the time I thought. For me, coconut milk has been easier... But it is a whole other thing...
This looks great. So with this method, you don't need to boil or cool down first? Just hit yogurt for 8 hrs? Can't wait t try.
You can turn the notification beeps off for your Instant pot if they annoy you. It makes it easier to use when others are sleeping. Fun video.
Thanks for the tip, Anne!
Don't tell her that :) LOL
Yay! Thank you!!!
Apparently Cultures for Health may have changed something, their reviews are currently bad on Amazon if you look at the low ratings. I experience the same issue a few years ago, with the cultures not working. For anyone reading, I would totally read the current reviews, good and bad before ordering.
Thank you for the update, Jessica. I’ll look for another source and get busy.
Get down my lovely lady. I love this video and the music. Can I use Almond Milk?
Lady, you RAWK! The yogurt gods have spoken!
LOL! Thank you!!
Jill, In the last yogurt video you said to put the tray in the insti pot and add 1 cup of water.... Then you also showed the method to use the insti Pot liner directly. I just purchased your book and you do not talk about or show the method for making the yogurt directly in the liner. Will it still work with this recipe? And without going to the "boil" part first using the steam button? Can you clarify please?
I have the same question. Can we forego the boiling step and just add Eden or Westsoy directly to starter from the carton?
@@benjamindbaker69 Yes you can if you are using any shelf stable package of non-dairy milk
Do you have a kefir recipe????
I do not at this time.
I don't have a yogurt setting on my instant pot, what do I use in place of that?
Sell the LUX iPot you have and go buy a DUO model with the yogurt function. Seriously, the LUX does not have the low temperature control to incubate the organisms for yogurt. Here’s my Amazon affiliate link to the Instant Pot DUO60, 6-quart. It will make 3 pints of yogurt; if you click through the link to get over to Amazon and look at the 8-quart DUO80 model, that one will hold 3 quart jars. That’s enough for making “sour cream”, yogurt cheese, and salad dressings, along with breakfast yogurt. Amazon link: simpledailyrecipes.com/ipot
Ah I needed positivity today 😃
What about Trader Joe's soymilk? Has 9g protein per cup, and it's water and organic soybean.
It works well.
They had 16 & 4 oz jars at the store this morning. I got the 4 oz. unpacked the new 6 qt Pot.....looks like a larger jar would be better but what do I know? Soybeans have been soaking since last night. Maybe just make the soy milk today (sorry, Eden, I’m going to have to be a purist with my soy products...except organic tofu). Tackle you yogurt tomorrow after I calm down from owning now two I Pots, a juicer, a VitaMix (all out on the counter and the coffee maker and toaster (for hubby) left out for hubby on another counter. My cutting board still fits, however, so I’m good. Lol Last counter holds 2 baskets one for root veggies (onions, garlic, etc) and one for fruits. If I ever become a Tiny House or RV person my kitchen will have to be renovated to fit this stuff. I’m not able to see giving it up...probably ever.
My husband was on a Tiny House fantasy for awhile. I told him he would have to live in it alone. I’ve come too far for too long with my appliances and I’m not giving them up. I love having a big kitchen with lots of counter space. I’m all about living big and getting shoop done. Ain’t no Tiny house that can hold this gal and her big plans. :D
@@JillMcKeever Haha!
Is there any reason you can't add the culture directly to the carton, shake, and incubate?
I've never thought to try that, honestly. You do it and let us know how it worked out.
@@JillMcKeever I did it and it worked fine . I don't have an instant pot though. I make my yogurt in the oven with the light on.
Can I just put it in the liner or do I have to put it in glass jars?
Thanks for this video, I will definitely be trying it! Question for you. Once you have made one that of yogurt with the vegan yogurt starter, can I continue just putting scoops of the old yogurt into the new batches with no need to buy more starter?
Anyone?
Did anyone ever reply?
JILL WHEN YOU MAKE YOGURT DO YOU USE A REGULAR CUP MEASURE OR THE MEASURE THAT COMES WITH THE INSTANT POT. THANK YOU SHIRLEY
+shirley whitbeck A regular measuring cup.
Thank you so much for this!!! Xo
You're welcome, Lyn!
Would this be the same technique for making almond milk yogurt?
In my experience, the key to thick, non-dairy yogurt is using the EXACT ingredients I recommend in the video.
I just bought the culture and Eden soy milk to attempt making yogurt in my Instant Pot Ultra. Found your video when looking for instructions. According to the Cultures for Health pamphlet, the soy milk is supposed to be heated to 110F before adding the culture, but it seems that you don’t do this. Have you ever heated the milk first? How soon should it be consumed with/without heating?
Hi Deborah!
Back when I was learning how to culture yogurt, I heated the milk, but I skip that step now. I get consistent desired results (truly thick yogurt) adding the culture to the room temperature soymilk. Once the yogurt is yogurt, I seal and refrigerate jars right away and store them on the top, back shelf where it's coldest. Opened jars are best eaten within 3 days. Unopened jars keep very well up to 2 weeks. (I've forgotten unopened yogurt at 3 weeks and it was as good as fresh.) I do make certain the jars and lids I use have been freshly sterilized before I add the soy milk and culture.
I hope I've been helpful. Feel free to ask as many questions as they come to you, I'll tell you everything I've learned over the last 22 years of making yogurt at home.
@@JillMcKeever First of all, thank you. Thank you for your videos. I've tried this recipe several times. I don't know what is happening. When I remove "yogurt" from IP it appears that it is thick yogurt with a bit of liquid I drain off the top. Then immediately refrigerate. When taken out to eat, it has a funny taste and turns kind of lumpy. small little lumps almost grainy in appearance. I've used Edensoy, with the culture for health starter AND i've tried using the starter from the first batch of yogurt. Nothing seems to be working. I've sterilized the jars etc. Not sure what to try next. Any suggestions>
I made three quarts did it the way you show and it came out runny. I used all the same ingredients you did. What did I do wrong
Maybe your starter was dead. I wouldn't mail-order yogurt starter when the temperature outside is hot.
good advise Thank you
I purchased new cultures and made the yogurt and it turned out great !!!!!
I can't believe I bought canning jars maybe a year ago and still haven't made yogurt. It just seems like if something goes wrong, I'm going to poison myself. Still, with soy yogurt at $1.49 a piece where I live, I've had to give it up as a lunch staple. This looks so easy.
I have probiotics on hand, which are used in all the recipes I've seen so far (didn't even know there was vegan starter). Is there a reason not to use them? I see your yogurt has set up wonderfully and I've read where people have had problem with that. I wonder if yours looks so good because of the culture instead of probiotics?
How long will this last in the fridge? Can I make a week's at a time?
Yogurt undisturbed will keep 2 weeks in the fridge. Once I open a jar, I give myself a week to use. All that dipping into the jar shortens its fridge life.
I keep reading how folks boil their nondairy they purchased in cartons. I feel they may be adding the culture when to liquid is too hot, thus killing the culture. If you're buying nondairy in a carton, it's already pasteurized. So all we need to do is add the culture, aka bacteria, shake and ferment. Done.
You're a goddess!!!! Thank you my friend :D
Susy Languren Di Vegan humane
I'm assuming you can use any nondairy milk like almond milk if it has no additives?
I would like to know if almond milk works also, and the brand used...or better yet has anyone made if from their own homemade almond milk? She did say that this worked best, she's tried others. Anyone??? :)
I don't think almond milk has enough protein.
sn232 I just made some almond milk and shook in some of this awesome powdered culture. I'll let you know tomorrow if it works!
Sorry to have to say this, but no it totally did NOT work. It separated into mostly whey with just a little layer of the almond curds floating at the top. For making almond yogurt, I guess we will have to continue thickening the almond milk first like you do for pudding and then cool it to below 110 F before adding the starter to it. It's more time and effort but very creamy and delicious! Miyoko Schinner has a good recipe for this in her book The Homemade Vegan Pantry. I highly recommend that book for all vegan do it yourselfers! I mostly have fun surfing online now for recipes, but this book still comes off the shelf pretty regularly.
@@AdamsAmigos what do you use to thicken your almond milk yogurt? Cornstarch? How much per quart of milk?
Very cultured of you!
Har har har! I found your messages too late that you were in my neck of the woods. I'm sorry I missed you. I had my head down working on the soy yogurt pdf and videos. Next time, give me a heads up a week before you come to town.
i LOVE the ears Jill! WOOTWOOT!
Do you have to put it in the jars or can I make a large batch in the metal insert?
I made yogurt straight in the inner pot, once. It ferments the same. However, afterwards, here’s what happened: when I started breaking up the yogurt to transfer it into containers, it lost its thick consistency. I ended up with a much softer yogurt. After a day in the fridge, the water in the yogurt separated. When I stirred it back in, the yogurt had the consistency of a creamy salad dressing. That’s not a bad thing, if I had wanted to make a large batch of creamy salad dressing. That wasn’t my plan.
From then on, I went back to making yogurt in individual mason jars. The less I disturb the yogurt, the thicker it remains. Also, fermenting straight in separate sterile jars then sealing them after the fermentation process, extends its freshness in the fridge. My family is taps into one jar at a time, while the others remain sealed, chilled, and fresh. I’ve had undisturbed yogurt kept in the back of the top shelf of the fridge for 3 weeks. It looked and tasted great without any concerns or mishaps.
I hope this helps.
Happy new year!
@@JillMcKeever Thank you so much! My family and I love your videos!
I get the separation too.
Can you do an almond milk for yogurt in th ip? Cant find a recipe anywhere for one
1silverstar22 i
Laurie Ramsey i only see an i with nothing else as your reply
Can you make yogurt with other plant-based milks besides soy?
Yes, but they won’t turn out thick without adding some sort of thickener.
Would you use 1/2 or whole pkt of starter per each pint in the 5qt iPot?
+Kay Birum I would mix a whole packet into 1 quart carton, Shake well, then pour into 2 pint jars
I do this, and when using starter I use a whole package per quart. However, I do not always use starter. Once I have made yogurt, for a while I can simply take a tablespoon of yogurt from my previous batch, and use this as my starter, and after a time, it seems to lose stregth, and I need some new starter again. Now, you have to keep your jar of yogurt free from contamination, so if you want to be sure you have not damaged the culture, just take a couple of tablespoons from each jar, or one heaping tablespoon, put into little containers in freezer, then drop into soymilk when ready to make yogurt. let it thaw first, or you will need to keep in instapot longer to make up for the frozen cube....lol.....but this is how I do it anyway.
That's awesome advice!
I go to the link where it says to get the recipes. WAY too many books to know which one it’s in. The OMG first book isn’t even here yet . Can I have a hint to the recipe written? Made my own soy milk so have to “act” since it’s already been a day and apparently it’s a 3 day shelf life. Got scared by all the Monsanto soy stories so thought I should make the stuff (not as easy as almond milk). Lol
Here is the link to the recipes. simple-daily-recipes.myshopify.com/collections/frontpage/products/omgee-good-soy-yogurt-and-yogurt-recipes
do you save some to make another batch?
@tendertemple No, the culture I use does not support starting a fresh batch from existing yogurt. The best results for thick soy yogurt come from the brand of soy milk with its high protein count and a fresh culture packet.
@@JillMcKeever thank you for clarifying
"Several annoying times" LOL. Just like my microwave. Thanks for the laugh. Great video effects, too.
I also have been searching for non diary yogurt recipe for YEARS. Thank You!
Jill you crack me up. I hope I can find Edensoy. I have never seen that brand. 😕
Check Whole Foods first, Naomi. That's where Karen took me and I've been buying it there ever since.
I didn't want to drive all over town looking, only to not find it. So, I looked online and you can buy it at Walmart.com for $2.71 for an unsweetened one and the original only comes in a 12 pack, but it comes to about $3.40 each. I figure that's probably cheaper than I will find it in a health food store and I get free shipping to my door!
I have tried this twice now following the directions exactly and both times have failed. Ugh. I don't know what is not working. . .
You don't put any water in the bottom of your IPot liner, correct?
I may be wrong but I think you must put at least 1 cup of water in the bottom of the instant pot for anything you are making pot in pot. I tried making some things in containers and did not put any water in, and nothing happened. As soon as I added a cup of water to the bottom and started over, everything came out fine.
I've told you guys for yrs to use Eden Soy milk..lol
Are you sure you told me? I don't remember you telling ME.
I just ordered the Edensoy milk you used because if I fail at making non-dairy yogurt again (after 2 dozen tries) I'm going to go mad!
Well, did you go mad?
@@JillMcKeeverNow, I'm madly in love! It actually worked. I'm now working on my third batch of yogurt and I'm protecting my starter like an Amazonian warrior princess. Thank you again. This is the most delicious yogurt I've ever tasted 😍
Oh AWESOME! So glad to know you had success FINALLY. I know that pain you were going through.
So know you can drain that yogurt in a cheesecloth and have “cream cheese” for bagels. I will make two quarts, one for sour cream the other I drain for cream cheese. Works on bagels and enchiladas filling. Yeah, that’s right. You’re back in the cheese eating world.
Those cultures are good but expensive and can’t be used as starter in next batch.
I’m trying to convert this to my brand new 6 qt I Pot. Each package of soy milk shows its 8 oz. You said I’d have to convert to pint jars for my 6 qt I Pot but a pint is 16 ounces. (Admitting my math skills aren’t my strongest trait here). But if I buy some pint jars and they hold twice as much, how are they to fit into a a smaller I Pot than your 8 qt? ~ Unless you’re using the 6 quart and then I’m okay ...or I have to get some 6 ounce jars and then decide how to use slightly less than a pack in each (distributing the 3 packets over four jars...unless the 6 qt only holds 3 jars..then I get use another mathematical equation to figure out these packets. ) I’m needed some assist from anyone who may have higher skills in this than myself. I have the starter, the new I Pot, the day and can go get some jars at the store (but really don’t want to have to return them ). I need to know what size jars AND how much of the Cultures for Health Real Yogurt non dairy to use in each of the jars. Fingers crossed and honors to anyone who’s brighter than I in this area. (Ask me about art, English, etc....I’m good)
I have never seen soy milk in 8 oz packages. One packet of Cultures For Health gets mixed with a 32 oz carton of soy milk according to the video. So you would pour your milk into a quart jar and shake it up with your starter. Then put in 2 pint jars. If you are making two boxes of milk then you would use 4 pint jars.
Oops, My Edan Soy Milk only has 11 gr. of protein. Will it work? I bought it from Amazon and there are 6 boxes.
It worked! Yay! Now I will add a little Danish Orchard preserves to it and Voila! Great breakfast yogurt
@@carmeletacarter3324 Congratulations!
I get the Unsweetened EdenSoy in the the green box. I won't buy food or supplements from Amazon .. don't know how long it sits in the hot warehouses, + when I've ordered some things, I get knock-offs. Which EdenSoy did you get?
Have you ever tried Bella Bella yogurt culture? It is half the price of The cultures for health
Not yet. Where do you buy it? Who has the best price?
Cultures for Health is 4 packets that make 2 quarts each (8 quarts total) for 9.99. Belle and Bella is 4 packets that make 1 quart each (4 quarts total) for $6.99. Cultures for Health is actually cheaper, unless you use the packet to make only one quart.