Most Instant Pot models come with a “Yogurt” setting that is perfect for making vegan yogurt. Stick to somewhere within their optimal temperature range (105–115 ☏ or 40–45 ☌) to keep the bacteria happy and healthy. In any case, I wouldn’t recommend going anywhere close to these temperatures.

Some can tolerate up to 175 ☏ (80 ☌), however, most die closer to 160 ☏ (70 ☌). The reason for all this confusion may be because different bacterial strains have different temperature tolerances. Some websites say you can go as high as 140 ☏, others warn against anything higher than 100 ☏. Surprisingly, a Google search for this question yields a wide range of answers. My takeaway: maintaining the yogurt at around 105 ☏ (40 ☌) is a happy medium between the thermophiles and mesophiles, ensuring you’ll get a good mix of probiotics with every spoonful. In general, all lactic acid bacteria grow best somewhere between 85 ☏ (30 ☌) and 115 ☏ (45 ☌). Note that all of these four species are mesophilic (they live at moderate temperatures).

Lactobacillus rhamnosus: optimal temperature between 60–105 ☏ (15–40 ☌).

Lactobacillus casei: optimal temperature of 85 ☏ (30 ☌).

Lactobacillus acidophilus: optimal temperature of 100 ☏ (37 ☌).

Bifidobacterium bifidum: optimal temperature of 100 ☏ (37 ☌).

Although the bacterial cultures below are not considered traditional yogurt starters, they not only help the fermentation along but also add probiotics: However, many yogurt starters and storebought vegan yogurts contain more than just these two strains. They are both thermophilic, meaning they like high temperatures.

This is the optimum growth temperature for the two most common (and traditional) bacterial strains used in yogurt-making: Streptococcus thermophilus and Lactobacillus bulgaricus. The most frequently recommended range for fermenting yogurt is 105–115 ☏ (40–45 ☌). Soy cashew yogurt Soy yogurt Optimal Yogurt Temperature Due to the extra fattiness from the cashews, it’s so satisfying to eat. The soy-cashew yogurt has a much nicer mouthfeel too. The cashew yogurt has a thick and smooth texture while the soy yogurt looks like jello or silken tofu. Creamy texture: Check out this comparison between soy-cashew yogurt vs pure soy yogurt.You can definitely add sugar to give it a bit of sweet taste (I like adding 1–2 tbsp of sugar to the yogurt after fermentation, to cut the soy taste), but it’s not necessary! This also makes it perfect to use in savoury recipes like Borani Banjan. But throughout the years of making my own soygurt, I’ve always got along fine without having to add any sugar. The reasoning is that you need to add extra sugar to soy milk to help the bacteria grow. Sugar-free: The reason many vegan yogurt recipes tell you to add sugar is because soy milk has 3× less sugar than cow’s milk, and sugar is what the yogurt bacteria feed on.William Shurtleff and Akiko Aoyagi, History of Soy Yogurt, Soy Acidophilus Milk and Other Cultured Soymilks The non-fermented type is usually made by blending silken tofu (sometimes with fruits and other ingredients) until it attains the smooth consistency of yogurt – but lacks the sourness. The fermented type is usually made from soymilk in the same way as a typical dairy yogurt. There are two basic types of soy yogurt: fermented and non-fermented. This homemade yogurt is loaded with gut-beneficial bacteria and all the other health benefits of fermented foods. But while that may mimic the taste and texture of yogurt, it loses all the nutritious probiotic properties. Some “quick” vegan yogurt recipes consist of squeezing lemon juice into soy milk or tofu. Truly fermented: This yogurt takes around 24 hours to make, but the patience is well worth it.Easy: Can be made using the Instant Pot, yogurt maker, or simply any draft-free area of your home, like an oven.Why This is the Best Vegan Yogurt Recipe.

Cashew milk yogurt recipe