Nothing could be easier! A few simple ingredients and only a few minutes of preparation, and you will have yummy vegan yogurt!
Start with a 1/2 gallon box of plain, unsweetened WestSoy soy milk (The only ingredients should be soybeans and water). Alternatively, use another brand that contains only soybeans and water. Check the ingredients!
Open the milk. Dump in the contents of a capsule of probiotics that contains at least 50 BILLION (not million) CFU of probiotic. Use more than one capsule if needed to reach this amount. Don't use less! (This is the brand I use. It takes two capsules. https://smile.amazon.com/gp/product/B071DZQLPQ/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1)
Close the milk and shake very well.
Pour the milk into the liner of your instant pot. Alternatively, you can put the milk into jars and set the jars into the Instant Pot liner. I like to use 3 Smuckers Peanut Butter jars.
Put the lid on. It doesn't matter if the vent is open or closed. If your rubber seal smells bad and you're afraid the smell will transfer to the yogurt, you can take the seal out. The seal is not necessary. Press the Yogurt button. Set the time to 13 hours.
When the yogurt is finished, cover and refrigerate. When it has chilled, you can mix in whatever flavorings you want and then transfer it to storage containers or jars. I like to use 1/3 cup maple syrup and 1/2 teaspoon of powdered vanilla.
Tip: Do not stir the yogurt until it has completely cooled. It will stay thicker that way.