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Vegan Yogurt in Crockpot or Instant pot

Vegan yogurt made in a crockpot topped with raspberries, kiwi slices, and chopped nuts
Whether you want to make creamy coconut yogurt or oat yogurt in a crockpot or instant pot this is the recipe you need. It takes you through the easy steps to making your own creamy yogurt at home. Simple, delicious and easy.
Simone -munchyesta.com
Prep Time 30 minutes
Cook Time 2 hours
Serving Size 4 cups

Equipment

  • 1 Crockpot or instant pot

Ingredients

Basic dairy free yogurt recipe (that works with any plant milk) ingredients:

  • 4 cups Non-dairy milk 1 quart (coconut milk, oat milk, or soy milk)
  • ½-1 tsp Agar Agar or 2-3 tbsp cornstarch
  • 1 packet Vegan Yogurt starter or contents from 2 probiotic capsules

Easy almond milk yogurt instant pot recipe ingredients:

  • 2 cups raw almonds
  • 4 cups filtered water for soaking
  • 4 cups filtered water for blending
  • 2-3 tablespoons sweetener such as maple syrup or agave
  • 1 teaspoon dairy-free probiotic powder can be vegan yogurt starter, starter culture, or vegan probiotic capsules broken open

Instant pot Vegan Greek yogurt Ingredients:

  • 2 cups raw cashews
  • 4 cups filtered water for soaking
  • 4 cups filtered water for blending
  • 2-3 tablespoons sweetener such as agave or coconut nectar
  • 1 teaspoon dairy-free probiotic powder

Instructions

Basic dairy free yogurt recipe (that works with any plant milk) prep:

  • Heat the plant milk in a saucepan or pot and whisk in agar-agar or cornstarch if using. Let the milk simmer for 5 minutes.
    Note: **Heating Temperature:** Heat the vegan milk to around 180°F (82°C) before adding it to the slow cooker. This step is essential to denature the proteins in the milk, which helps create a thicker yogurt texture.
  • Set aside and let the plant milk cool to room temperature (around 40 Celsius).
    Once the milk has cooled to room temperature whisk in the probiotics (use a wooden or plastic whisk, no metal). 
    Note: **Cooling Phase:** After heating the milk to 180°F, allow it to cool down to a temperature of around 110°F to 115°F (43°C to 46°C) before adding the yogurt starter or culture. This temperature range is optimal for the yogurt cultures to ferment and develop.
    Extra note: you can heat the dairy-free milk directly in the crockpot or slow cooker if you prefer. See recipe notes for info

Making yogurt in a crockpot 

  • Preheat crockpot on high and turn off the heat.
  • Pour the mixture into your crockpot or slow cooker and wrap your crockpot in several towels to keep it warm. Let the yogurt ferment in the crockpot for 10-20 hours depending on how thick and tangy you want your yogurt. The longer it’s left to ferment the more the probiotics will develop and make the yogurt taste sourer.
    Note: **Maintaining Temperature:** Once you've added the yogurt starter or culture to the cooled milk in the slow cooker, it's important to maintain a consistent temperature of around 110°F to 115°F (43°C to 46°C) throughout the fermentation process. This can be achieved by placing the slow cooker in a warm environment or using the slow cooker's "Keep Warm" setting, if available. 
  • Once the yogurt is ready, pour it into clean glass containers and refrigerate for at least 3 hours before eating. 

Making yogurt in an instant pot 

  • Once the yogurt mixture has cooled to room temperature and the probiotics have been added, pour the mixture into your instant pot and ferment it on the yogurt setting for 12-24 hours depending on how thick and tangy you want your yogurt. The longer it’s left to ferment the more the probiotics will develop and make the yogurt taste sourer. 
  • Once the yogurt is ready, pour it into clean glass containers and refrigerate for at least 3 hours before eating. 

How to make dairy free almond milk yogurt in instant pot Instructions:

    Homemade almond milk yogurt: Soak and Blend:

    • - Begin by soaking 2 cups of raw almonds in 4 cups of filtered water. Allow them to soak overnight or for a minimum of 8 hours.
    • - Drain and rinse the soaked almonds, then blend them with 4 cups of fresh filtered water until smooth and creamy. You can adjust the water quantity for desired thickness.

    Strain and Extract:

    • - Using a nut milk bag or cheesecloth, strain the almond mixture into a large bowl, separating the liquid (almond milk) from the pulp.

    Instant Pot homemade almond milk yogurt Magic:

    • - Pour the strained almond milk into the Instant Pot.
    • - Select the "Yogurt" function on the Instant Pot and set it to "Less" or "Normal" mode, adjusting the time to 10-12 hours. This incubation period allows the almond milk to ferment into yogurt.

    Introduce Probiotics:

    • - Once the incubation is complete, carefully remove the lid and gently stir in 1 teaspoon of dairy-free live active cultures probiotic powder. This step introduces the beneficial bacteria for fermentation.

    Sweeten the instant pot almond milk yogurt Deal:

    • - Add 2-3 tablespoons of your preferred sweetener, such as maple syrup or agave, and mix well to incorporate sweetness throughout the yogurt.

    Chill and Serve instant pot almond milk yogurt:

    • - Transfer the yogurt to airtight containers and refrigerate for at least 4 hours, or until it reaches your desired thickness.

    Customize and Enjoy:

    • - Your creamy vegan almond yogurt is now ready to be savored! Serve it with fresh fruit, granola, or your favorite toppings for a delectable plant-based treat.

    Vegan Greek yogurt in instant pot Instructions:

      Soak and Blend:

      • - Begin by soaking 2 cups of raw cashews in 4 cups of filtered water. Allow them to soak for at least 4 hours or overnight for optimal creaminess.
      • - Drain and rinse the soaked cashews, then blend them with 4 cups of fresh filtered water until silky smooth.

      Instant Pot Magic:

      • - Pour the cashew mixture into the Instant Pot.
      • - Select the "Yogurt" function on the Instant Pot and set it to "Less" or "Normal" mode, adjusting the time to 8-10 hours. This incubation period allows the cashew mixture to transform into yogurt.

      Infuse with Probiotics:

      • - Once the incubation is complete, gently open the Instant Pot lid and sprinkle 1 teaspoon of dairy-free probiotic powder evenly over the yogurt. Let the probiotics rest on the surface without stirring.

      Delicate Sweetening:

      • - Add 2-3 tablespoons of your preferred sweetener, such as agave or coconut nectar, and lightly swirl it into the yogurt for a touch of sweetness.

      Chill and Set:

      • - Transfer the yogurt to a container and refrigerate for at least 4 hours, allowing it to firm up and develop its signature Greek yogurt consistency.

      Serve and Savor:

      • - Your creamy vegan Instant Pot Greek yogurt is now ready to grace your culinary creations. Enjoy it as a protein-packed breakfast, a tangy topping, or a versatile ingredient in both sweet and savory dishes.

      Notes

      Heating vegan milk directly in crockpot or slow cooker:
      To heat directly in slow cooker:
      The reason for heating the milk to 180°F (82°C) is to denature the proteins in the milk. This denaturation helps create a thicker yogurt texture by altering the protein structure. Heating the milk to 180°F also serves to kill any undesirable bacteria that may be present in the milk.
      While heating the milk outside of the slow cooker is a common practice in traditional yogurt-making methods, using the slow cooker to heat the milk can work as well. It’s simply a matter of convenience and personal preference. Heating the milk to 180°F outside of the slow cooker provides more precise control over the temperature and helps ensure consistent results.
      If you choose to heat the milk to 180°F directly in the slow cooker, be sure to monitor the temperature carefully using a kitchen thermometer to avoid overheating or scorching the milk. Additionally, if your slow cooker has temperature settings that allow for precise control, it can be a convenient option to use it for both heating and incubating the yogurt.
      Ultimately, whether you heat the milk outside of the slow cooker or within it, the goal is to achieve the proper denaturation of proteins and temperature for successful yogurt fermentation. Choose the method that works best for you and follow the rest of the recipe for best results.
      How to fix runny yogurt 
      Runny yogurt is usually an indication that the probiotics haven’t done their work. This can sometimes be the case with the first yogurt batch depending on the type of probiotics you use. Some probiotics need more time to awaken and begin their work. Some plant milk types are also naturally more runny (such as coconut milk) and will make it harder to get a thick yogurt unless you add 2 tablespoons corn starch to 1-liter coconut milk. 
      But don’t worry. Even if your yogurt turns out too runny there are a couple of easy ways to fix it. 
      How to fix runny homemade vegan yogurt in 3 easy ways - even if you don’t have a crockpot 
      Option 1. This is by far the simplest way to fix runny yogurt so you don’t lose the whole batch and have to start over. Simply add 1/2-2 teaspoons agar agar to each glass container of yogurt, combine well and allow it to set for an hour. This should thicken the homemade vegan yogurt and make it creamy and rich. Stir together again before eating. 
      Option 2. Reheat your yogurt in a pot on the stove and whisk in 2-3 tablespoons of cornstarch. Allow the yogurt to thicken and bring to a quick boil. Turn the heat down and let the runny yogurt simmer for 5 minutes. Remove from the heat and leave to cool until it reaches room temperature. Whisk in a new batch of probiotics and pour the yogurt into your crockpot or instant pot. Let the yogurt simmer on the yogurt setting for 10-24 hours depending on how thick and tart you want the yogurt to be. When you are satisfied with the consistency of your yogurt, pour it into clean glass containers. Cool in the refrigerator for at least 3 hours before eating.
      Option 3. If you don’t have a crockpot and need to fix your runny homemade yogurt this is the method for you. Reheat your yogurt in a pot on the stove and whisk in 1-2 tablespoons of cornstarch. Allow the yogurt to thicken and bring to a quick boil. Turn the heat down and let the runny yogurt simmer for 5 minutes. Remove from the heat and leave to cool until it reaches room temperature. Whisk in a new batch of probiotics and pour the yogurt into your crockpot or instant pot. into clean glass containers. 
      Leave the yogurt on the counter at room temperature for 10-24 hours to allow time to thicken. Check the yogurt after 12 hours and only place it in the refrigerator once it has reached a proper thickness. (Note: the yogurt won’t be as creamy and silky when you fix it as it would have been on a first try).
      How to add flavor to your yogurt:
      You can add any flavor to your yogurt. Just stir in the flavor of your choice once the yogurt is done before transferring it to the glass jar. Great flavor options include:
      1 tsp Vanilla extract 
      Lime zest from 1/2 lime
      Blended berries or jam