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:
- Vegan layered strudel cake (prekmurska gibanica)
- Vegan nut roll (potica)
- Baked crepes with vegan cottage cheese
- Börek with vegan cottage cheese
- Walnut crepes
- Vegan crepes with strawberry jam 4 ways
- Vegan Biscoff caramelized banana crepes
How to Make Soy Yogurt at Home (V, GF)
- 1 L organic soy milk
- 1 probiotic capsule
- 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.