Pour the unsweetened almond milk into a large mixing bowl and gently heat to 110–115°F using a thermometer.

Whisk the tapioca starch into a small amount of warm almond milk until completely smooth, then pour back into the main bowl and whisk thoroughly to remove any lumps.

Stir in the coconut sugar and vanilla extract, whisking until fully dissolved and incorporated.

Allow the mixture to cool to exactly 110°F before adding your probiotic starter to avoid killing the cultures.

Pour a small amount of the warm almond milk into a separate bowl, whisk in the probiotic powder or dairy yogurt until smooth to prevent clumping.

Pour the probiotic mixture back into the large bowl with the remaining almond milk and whisk gently but thoroughly for one minute to distribute the cultures evenly.

Divide the mixture into glass jars or your yogurt maker containers and set in the yogurt maker at 110°F or use the Instant Pot yogurt setting for 24 hours.

Ferment undisturbed for exactly 24 hours without opening the lid to maintain consistent temperature and develop tang.

After fermentation, transfer the jars to the refrigerator and chill for at least 4 hours before serving, allowing the yogurt to thicken.