Been looking for a Soy Yogurt recipe or recipe for other non-dairy yogurts? Look no further. This soy milk yogurt can turn out creamy and delicious. It has been several years since I switched my diet to one which is largely vegan, but just recently I started to miss the yogurt I once started my day with atop my cereal. So why not make some non-dairy yogurt? I often see soy yogurt and coconut yogurt in my local grocery and other places, but I hadn’t ever tried making my own, so I decided to wing it and see what would happen. The result? A rich and creamy tangy delight. If you wish, you can start with store-bought soy milk (or coconut milk or almond milk), but if you are interested, I’ll also show you here how to make your own non-dairy milk. As I’ve been trying to limit the amount of packaging (waste) I use, I almost always make my own “milks.”. As for making yogurt, you can send away for starters, but all you really need to do is buy a small container of live soy yogurt. If you don’t care about ingesting a little dairy, any yogurt will do, soy or not, but the important thing is to make sure the container states that it is a “live” culture. The beneficial bacteria involved in making yogurt are generally Lactobacillus bulgaricus and Streptococcus thermophilus although sometimes Bifidobacteria and other lactobacilli are added. During the fermentation period, the natural (and added) sugars are consumed, converting the taste and texture to the tart and creamy goodness many of us love.
I’ll walk you through this soy yogurt recipe in two stages here, 1) making the milk and then 2) turning that milk into yogurt. If you purchase the milk, you can scroll down to the “Making Yogurt from Soy Milk” section.
Making Your Own Soy Yogurt
Easy to make soy yogurt including instructions on how to make your own Soy Milk if you like.
- 1 quart Soymilk (if not making your own soy milk)
- 1/4 cup soy yogurt purchased from store or gifted from fermenting friend (or for most consistent results use a pre-packaged yogurt starter). You can actually use any live yoghurt (dairy or non-dairy) as a culture if you wish.
or, if making your own soymilk
- 1 cup dry soybeans
- 3 Tablespoons sugar (I used Coconut sugar) – use more for greater sweetness
- 1 quart water
- vanilla extract if desired to taste
Making the Soy milk
- Prepare the soybeans - Simmer the dried soybeans in water over low heat for about 2 hours. While I’ve read of some people simply soaking the soybeans overnight and blending them, I think the cooking of the soybeans first helps with making a creamier milk base from which to make the yogurt. Pre-soaking your soybeans overnight can reduce that cooking time quite a bit. Pre-soaked soybeans cooked in a Pressure Cooker will need only about 15 minutes to cook. These Instant Potsare becoming very popular electric pressure cookers with many other functions as well.
- Drain the soybeans - and rinse and leave in cool water
- Remove the soybean skins – while I don’t think this is critical, if you want a creamier yogurt it helps to remove the skins of the beans. With clean hands, reach into the cool water and roll the soybeans between your two hands. Do this for about a minute and you’ll see many soybean skins floating in the water. While running a slow stream of more cool water into the pot/bowl, swish out the floating skins. Don’t worry about trying to get all of them out.
- Blend - place the soybeans in a blender and add the quart of water and the sugar. Blend until fully liquified.
- Strain - Using a filtration medium such as a nutmilk bag, (I use this one), strain the soy milk to remove any solids. If you squeeze on it a little extra you can get some of the creamier part into your soy milk.
Making Yogurt from Soy Milk
- Heat the soy milk - Pour the soymilk into a pot and heat it on the stove until it reaches 110 – 115 degrees Farenheit (43 – 48C). To be extra safe regarding avoiding harmful bacteria, you can bring the soymilk to a boil first and then allow it to cool to the proper temperature.
- Pour the warmed soy milk into a bowl
- Add starter - Mix in the 1/4 cup of live Yogurt (or pre-packaged yogurt starter)
- Add vanilla extract - to taste as desired
- Warm the oven - by running it at 400 degrees for approximately two minutes and then turn it off
- Place the bowl in the oven - and let it sit for about 4 hours or overnight
- Warm the oven again - Remove bowl from the oven and again warm the oven by running it at 400 degrees for two minutes
- return the bowl to the oven - for another 4 hours or overnight.
- Taste it (as if you haven’t done so already!)
- Don't Double Dip! - Like our mothering figures taught us, don’t “double dip” the spoon (to avoid introducing other bacteria)
- If you want to make your yogurt more tart - re-warm the oven and place the bowl in for another 4 hours
- If you want it more sweet - add more sugar of your choosing
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Make a nice fruit parfait by mixing with fresh fruit, or place over waffles or your favorite cereal (I admit I’m addicted to my home made muesli pictured at top of page). Kids might love it on top of your homemade dosa or quinoa dosa.