Walking Through Lavender Fields
Soy Yogurt photo 1
Vegan Basics

How to Make Soy Yogurt at Home (V, GF)

I often need plain soy yogurt to use as sour cream in my recipes. Since plain soy yogurt is not easily accessible where I live I learned how to make it at home. When you get the hang of it, it’s quite easy to make.

You can use yogurt 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 yogurt:

Soy Yogurt photo 2

How to Make Soy Yogurt at Home (V, GF)

A tangy soy yogurt made in the comfort of your home. You can control the sourness of the yogurt and which ingredients go in.
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Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Breakfast, Snack
Servings 4
Calories 80 kcal

Ingredients
  

  • 1 L organic soy milk
  • 1 probiotic capsule (make sure it's vegan)

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), you can stir the probiotics in. You will need 1 probiotic capsule for this quantity of soy milk (I used a capsule with 30 billion viable bacteria). Carefully open the probiotic capsule 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 yogurt in the refrigerator.

Notes

*If you’re making yogurt in the summer time or if you live in a warm climate you can leave the yogurt on the kitchen counter instead of putting it in under the light in the oven.
*When you’re making the second batch of yogurt you can use a couple of spoons of soy yogurt from the previous batch instead of the probiotic capsule.
*If you are measuring how much soy yogurt 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 yogurt. So for example, the total amount of the recipe written is about 1 kg but when the process of making soy yogurt is done, you will get about 0.8 kg of soy yogurt.
*Prep time does not include 12 hours of making yogurt tangy under the oven light.

Nutrition

Serving: 1servingCalories: 80kcalCarbohydrates: 1gProtein: 8gFat: 5gSaturated Fat: 1gSodium: 30mgFiber: 1g
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2 Comments

  • Reply
    Barbara Kogej
    March 8, 2021 at 08:42

    Tudi 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.

    • Reply
      Nina
      March 8, 2021 at 09:33

      To 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.

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