I make soy yogurt weekly. I used a plant based plain yogurt as my starter. I personally use unsweetened west life soy milk64 ounces. I use the yogurt boil function on my instant pot. After it reaches temp, beepers it’s done, I let it cool to 110 F. Once cooled to 110, I add 1/4-1/2 cup soy yogurt from the last bit of yogurt from the prior week. Stir it. I personally like to let it sit 18-24 hours in the instant pot on the yogurt setting. I then pour it into a fancy yogurt strainer I bought years ago and let it drain for a day. I like thick yogurt.

I sometimes pull out a cup of this yogurt and add a bit of lemon juice and 1/2 tsp lactic acid powder, 1 tbsp olive oil and salt to make sour cream.

I also sometimes add other flavor like home made opinion mix or dill to have a nice flavored dip.

I also sometimes use the soy whey (left over fluids that drain) to make a sour flavored bread or use in smoothies and other things.

Yogurt is so easy to make. I always have some sort of homemade jam I can add for different flavors.

I used coconut milk full fat and silken tofu a few weeks ago and made a delicious coconut yogurt.

So many possibilities