I often need plain soy yoghurt to use in my recipes. Since plain soy yoghurt is not easily accessible where I live I learnt how to make it at home. When you get the hang of it, it’s quite easy to make.
You can use yoghurt for many purposes and the feeling you made it yourself adds to the overall beauty of the dish. Check some of my recipes where I use this yoghurt:
- Vegan Walnut Roll (veganska potica)
- Vegan Cottage Cheese (veganska skuta)
- Baked Crepes with Vegan Cottage Cheese (veganske gratinirane skutine palačinke)
- Vegan Crepes
- Vegan Lassi
Have you made this recipe? Let me know in the comments below. I would love to hear your feedback.
How to Make Soy Yoghurt at Home (V, GF)
Learn how to make soy yoghurt at home with this easy process that requires only two ingredients. You can control the sourness of the yoghurt.
Ingredients
- 1 L organic soy milk
- 1 probiotic capsule
Instructions
- Clean a glass and sterilize it with a boiling water (rinse the inside of the glass with it).
- Heat 1 L of organic soy milk (the one that has only two ingredients: soy beans and water) in a pot over medium heat. When it almost comes to a boiling point (93 °C), turn the heat off. Leave milk to cool.
- When it drops to somewhere between 36 °C and 42 °C (I measure it with a thermometer), pour it in a glass. Carefully open the probiotic capsule (I used a capsule with 30 billion viable bacteria) and sprinkle the content into the milk. Then take a wooden spoon (a metal one can kill the bacteria) and mix the probiotics into the soy milk.
- Cover the top of the glass with a paper towel and wrap elastic around it. Turn the light in your oven on (but don't turn on the oven), and put the glass with the soy milk in. Let it stand in that warm environment for 12 hours. You can let it stand longer for a more tangy feel but for me 12 hours is enough.
- After that keep the soy yoghurt in the refrigerator.
Notes
*If you’re making yoghurt in the summer time or if you live in a warm climate you can leave the yoghurt on the kitchen counter instead of putting it in under the light in the oven.
*When you’re making the second batch of yoghurt you can use a couple of spoons of soy yoghurt from the previous batch instead of the probiotic capsule.
*If you are measuring how much soy yoghurt you need for a recipe by grams, take into account the fact that you lose about 1/5 of the whole weight in the process of making soy yoghurt. So for example, the total amount of the recipe written is about 1 kg but when the process of making soy yoghurt is done, you will get about 0.8 kg of soy yoghurt.
*Prep time does not include 12 hours of making yoghurt tangy under the oven light.
Nutrition
Serving: 1servingCalories: 80kcalCarbohydrates: 1gProtein: 8gFat: 5gSaturated Fat: 1gSodium: 30mgFiber: 1g
Did you like this recipe?Tag @WalkingThroughLavenderFields on Instagram or hashtag it #walkingthroughlavenderfields!
2 Comments
Barbara Kogej
March 8, 2021 at 08:42Tudi jaz sem na tak način naredila sojin jogurt na dopustu, poleti na morju. Sem pustila samo na pultu čez noč v steklenih kozarcih za vlaganje zelenjave. Ko sem drugič delala jogurt sem namesto probiotikov uporabila kar nekaj žlic tega jogurta, ki sem ga gladko zmešala z malo mleka in to potem zmešala s preostalo količino sojinega mleka iz katerega sem delala jogurt.
Nina
March 8, 2021 at 09:33To sta dve stvari, ki sem ju pozabila omeniti v objavi. Če je v sobi dovolj toplo, kot je čez poletje ali v toplejših krajih, lahko pustiš, da se jogurt naredi kar na sobni temperaturi. Ko delaš jogurt drugič, lahko uporabiš probiotike iz prvega jogurta, če ga je še kaj ostalo. Bom dodala sedaj še to v objavo. Hvala za komentar.