Making homemade soy yogurt is a simple and inexpensive to get a good dose of probiotics. Soy milk makes a nice, thick yogurt that is perfect for breakfast or snack.
Soy milk yogurt is a really good dairy free option. It is thicker than almond milk yogurt. It can maintain a healthy bacterial culture so it can be repeatedly re-cultured (unlike coconut cream yogurt.)
Making soy milk yogurt is just like making dairy yogurt. The trick is to find a really good yogurt culture. If you can find a really good vegan yogurt in your local grocery store, then it should work for homemade soy yogurt. Alternatively, you can buy single use cultures online (affiliate link.)
The other trick to making yogurt is keeping it warm. Most yogurt strains are thermophilic (heat loving) and culture best at 105 F (40 C). Yogurt makers usually make several small jars of yogurt. However, there are other options. Check out this post on how to make yogurt without a yogurt maker for some ideas.
Flavouring soy milk yogurt
The best thing about making homemade soy yogurt is that you can flavour it any way you like! Spices, flavour extracts and sweetener can be added before culturing. Fruit should be added after culturing.
Here are five ways to flavour soy yogurt:
- Creamy chocolate: Add 2 tbsp of coco powder, 1 tsp vanilla and 2 tbsp of date sugar.
- Very vanilla: Add 2 tsp of vanilla extract or scrapes the seeds from 1 pod of vanilla.
- Fruit topped: Stir in 1/4 cup of homemade fruit sauce or jam.
- Maple pecan: Culture with 2 tbsp of maple syrup and 1 tsp of maple extract. The serve with a sprinkle of toasted pecans.
- Chai spice: Add in 1 tbsp of maple syrup with 2 tsp chai spice mix.
Homemade Soy Yogurt
Soy milk yogurt is an easy and inexpensive dairy free yogurt option. It’s perfect for breakfast or snack. Try one of the 5 suggested flavour options.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 4 cups 1x
- Category: Snack
- Method: Fermented
- Cuisine: Vegan
Ingredients
- 2 tbsp of vegan yogurt with live culture in it
- 4 cups of soy milk (see notes)
Instructions
- Slowly heat the soy milk to 105 F (40 C), whisking occasionally to keep it from scalding on the bottom of the pot.
- Stir the culture into the milk, making sure it is well mixed. (If you are using store bought yogurt you may need to up to 6 tbsp yogurt just in case it is a weak culture.)
- Pour the warm soy milk into jars or containers.
- Maintain at around 105F (40 C) until it is set (at least 4 hours,or if you like a strong yogurt then you can leave it for up to 24 hours.) The soy yogurt should have thickened slightly. See notes for details on how to strain soy yogurt to thicken it.
Notes
- It’s important to make sure the soy milk is labelled as Preservative Free. Otherwise, the preservatives might prevent it from culturing. Alternatively, try making your own soy milk.
- Soy milk forms a fairly thick yogurt without any added thickeners, however, if you want a really thick Greek-style yogurt, line a colander
with cheesecloth
and drain the “whey” out of the yogurt for 2-3 hours. The whey can be used as a probiotic culture for fermenting grains and vegetables, or you could just add it to a smoothie.
with cheesecloth
and drain the “whey” out of the yogurt for 2-3 hours. The whey can be used as a probiotic culture for fermenting grains and vegetables, or you could just add it to a Keywords: gluten free, probiotic, nut free, cultured, dairy free, affordable
I made this recipe yesterday for the first time, with homemade soy milk from the recipe you linked to. It did thicken up much better than the almond milk yogurt I tried (from a Cultures for Health recipe), but I am thinking it’s probably going to be an acquired taste in terms of the flavour! I tasted the soy milk on its own, then added some vanilla beans, then tasted again, then added a tablespoon of maple syrup and tasted again, then added 1/8 tsp of stevia extract (as suggested in the soy milk recipe)… but there’s still a really strong soy bean flavour. I’m trying to avoid sugar as much as possible, so don’t want to add more sweetening. I’m thinking I will perhaps have to mix it with some store bought coconut yogurt to make it truly palatable… Anyway, thanks for the recipe! It does work better than almond milk for getting more of a yogurt texture.
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I’m not a big fan of soymilk either. Maybe mix it with fruit? I really like almond milk yogurt thickened with chia seeds. You can also try cultured cashew cream. (Both recipes are on my blog.) I find the cultured cashew cream to be quite sour, so I don’t recommend culturing it for too long. 🙂
Kindly send
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I love this recipe! The texture is perfect. The flavor is not the best, but I think I will use half soy milk and half cashew milk for the ferment next time. Also, could I freeze cubes of yogurt for future ferments?
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Yes! Cultures survive freezing and that’s the best way to save them for long-term use. For the record… I agree, soy milk is not my favourite… but I had to try it! I like coconut best. Cashew is good, but it sours really quickly so don’t ferment it as long. Enjoy!