How to Make Homemade Soy Yogurt - a Made Easy Recipe
Thick, Creamy Homemade Soy Yogurt
I have to start by saying that if you have a severe cow's milk allergy, you probably won't be able to use this recipe. I do use a cow's milk yogurt starter (greek style) to get the soy milk to have the best consistency as a yogurt (goat's milk and other soy yogurts just didn't seem to work as well for me.
- 4 cups Soy Milk (I use Silk, Organic. It cannot be unsweetened, you need the sugars to "grow" the yogurt.)
- 1/4 cup plain greek style yogurt (I use Chobani)
- Measuring Cup and small bowl
- Pan and spoon
- yogurt maker (or other device for "cooking" your yogurt)
Heat the Soy Milk to just Boiling
Heat the 4 cups of soymilk over medium high heat until it just begins to boil. I have also heated it to 180 degrees Farenheit, but I find that it comes out a little watery in the end when I do that.
Beware that one it boils it can boil over quickly, so be attentive!
Put Soy Milk into Yogurt Maker
Remove the soy milk from the burner and pour into another bowl (I use the one that will go into the yogurt maker) and be patient! You need to wait for the temperature to drop to about 120 degrees.
My yogurt maker came with 7 little jars for making individual containers of yogurt. However, I don't use them. Because I like to strain my yogurt after it's made to create a thicker, creamier yogurt, I cook it instead in a Pyrex bowl I found at the grocery store (1.75 quart with low sides and a plastic lid) that just fits under the lid of of my yogurt maker (a Euro Cuisine Yogurt maker.)
Once the temperature of the milk has dropped enough, you can mix a small scoop of the warm soy milk in with your plain yogurt (starter) in a small bowl to temper it.
Once the yogurt and soy are blended, mix them back in with the larger bowl of warm soy milk.
Now your yogurt is ready to cook. Turn on the yogurt maker and wait for 8-12 hours. I usually make my yogurt in the evening so that in the morning, it will be ready for straining.
Strain for Thick, Creamy Yogurt
Once the yogurt is "cooked" I put it into a strainer lined with coffee filters. Because I use sweetened soy milk, I don't add any additional flavoring or sweetener.
After about 8-12 hours you will have perfectly creamy, thick, delicious soy yogurt that (in my opinion) is much tastier than the soy yogurt you can buy at the grocery store and much less expensive too.
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