Instant Pot Basic Soy Milk Yogurt Recipes

INSTANT POT YOGURT

Steps:

• Pour the milk in a 6-quart Instant Pot® and put on yogurt setting. Press the adjust setting to boil (see Cook's Note). Follow the manufacturer's guide for locking the lid and preparing to cook. After the boil cycle is complete follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid.
• Stir the milk and check the temperature using an instant-read thermometer. The milk must reach a temperature of at least 180 degrees F. If the milk is not yet hot enough, repeat the boil cycle until the milk comes up to the correct temperature.
• Remove the pot insert and allow the milk to cool until it reaches a temperature of 110 to 115 degrees F. (To speed up this process, place pot in an ice water bath and stir, being careful not to get any water into the milk.) Place 1/2 cup of the milk in a small bowl and stir in the store-bought yogurt until combined. Stir the yogurt mixture back into the milk mixture in the pot.
• Follow the manufacturer's guide for locking the lid and preparing to cook. Put on the yogurt setting and set the time for 9 to 12 hours (9 for a looser, milder yogurt and 12 for a thicker, tarter yogurt).
• Remove the lid (there will be no pressure, so no pressure release is required). Carefully remove the yogurt and transfer to resealable containers.
• Refrigerate until completely chilled and set, about 4 hours.

INSTANT POT SOY MILK

Steps:

• Method 1 - Overnight Soaking Method: Place 1 cup (190g) dry soybeans in a 1L container. Pour 3 cups (750ml) cold water in the large container and give it a few stirs. Allow beans to soak overnight for at least 8 - 16 hours. If your house is very warm, place the large container in the fridge to avoid fermentation.
• Method 2 - Quick Soaking Method: Place 1 cup (190g) dried soybeans and 3 cups (750ml) cold water in the pressure cooker. Close lid and pressure cook at High Pressure for 0 minute + 30 minutes Natural Release.
• Blend Soybeans: Discard soaking water and rinse soybeans under cold water. If desired, remove the soybeans' skin by gently rubbing the beans together. Blend soybeans in a blender with 2 cups (500ml) of cold water until smooth.
• Pressure Cook Soybeans: Place steamer basket in Instant Pot. Add a pinch of salt and 4 cups (1L) cold or hot water in pressure cooker. Add in blended soybean mixture. Close lid and pressure cook at High Pressure for 5 minutes + 25 minutes Natural Release (after 25 minutes, turn Venting Knob to Venting Position to release remaining pressure). Open the lid carefully.
• Strain & Enjoy: Remove the steamer basket of okara. Sweeten soy milk with sugar if desired. The soy milk is ready for consuming. For ultra-smooth soy milk, strain the soy milk with cheesecloth, two stacked mesh strainers, or nut bag.
• Storage Tip: Homemade soy milk can keep in the fridge for 3 days.
• Cleaning Tip: Best to wash the steamer basket and strainers as soon as possible because the okara will rinse right off when they are still moist.

INSTANT POT® BASIC SOY MILK YOGURT

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Yogurt function. Stir in soy milk and soy yogurt. Close and lock the lid. Set timer for 12 hours.
• Stir yogurt well and transfer to sealed jars. Chill in the fridge for at least 6 hours.