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How to Make Homemade Soy Yogurt - a Made Easy Recipe

Updated on June 24, 2013
AskJoanne profile image

Joanne Marcinek is a woman with a mission. Her passion is to help people get the relevant information they need on the Internet.

Soy Yogurt with Dried Fruit and Nuts
Soy Yogurt with Dried Fruit and Nuts

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.

Ingredients:

  • 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)

Equipment:

  • Measuring Cup and small bowl
  • Pan and spoon
  • thermometer
  • 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!

Click thumbnail to view full-size
Yogurt Maker with bowl replacing small jarsStore bought cow's milk yogurt as starterWhisk starter with cooled scalded soy milk.Yogurt maker
Yogurt Maker with bowl replacing small jars
Yogurt Maker with bowl replacing small jars
Store bought cow's milk yogurt as starter
Store bought cow's milk yogurt as starter
Whisk starter with cooled scalded soy milk.
Whisk starter with cooled scalded soy milk.
Yogurt maker
Yogurt maker

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.

Click thumbnail to view full-size
Yogurt in Coffee filter in mesh strainerLots of liquid drains away in just a few hoursStrained, thick, creamy yogurt
Yogurt in Coffee filter in mesh strainer
Yogurt in Coffee filter in mesh strainer
Lots of liquid drains away in just a few hours
Lots of liquid drains away in just a few hours
Strained, thick, creamy yogurt
Strained, thick, creamy yogurt

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.

Enjoy!

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    • AskJoanne profile imageAUTHOR

      AskJoanne 

      5 years ago from USA

      You can, but in order to get a thicker creamier consistency you do need to strain it. And it helps a lot to use a cow's milk starter. Store bought soy yogurt has thickeners added that make it not work as a good starter for a new batch.

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