As I wrote here before, I find it impossible to find a vegan store bought yogurt. Everything out there is either super processed and expensive or just not tasty.
That’s why I’m sharing with you another homemade yogurt recipe. This time - Soy Yogurt.
It’s light and simple; delicate and neutral in flavor; and protein rich. Perfect for granola and fruits, but also as a base for savory dips like tzatziki. As with any homemade yogurt, you can easily blend it with fruit and make it more kids friendly.
If you’re looking for a creamy-rich yogurt, make sure to try my Homemade Vegan Coconut Yogurt.
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Pour your soy milk into a small saucepan and heat on the stove for 1-2 minutes until it’s warm to touch. If the milk is too hot or boiling, set it aside to cool. *This stage is not mandatory. I tested the recipe with room temperature milk and it worked great.
In a clean glass jar (or jars), mix together the warm soy milk and the starter of your choice: 5 capsules of probiotics or 5 teaspoons of your previous homemade yogurt or store bought yogurt.
Stir well to combine. If you’re using probiotics, push it against the side of the jar with your spoon to evenly disperse.
Cover with a cheese cloth or other breathable fabric and secure with a rubber band.
Set aside and allow the yogurt to activate in a warm place, for at least 12 hours and up to 36 hours. After 12 hours, mix and taste the yogurt to check if it reached the right amount of tanginess. Once you find it ready in taste, cover with a lid and transfer to the refrigerator for an extra 6-12 hours to allow it to cool and thicken.
Store the yogurt for up to 7 days in the refrigerator (if it smells odd or takes on weird colors it’s bad).
where should you place the yogurt to allow it to activate? In warmer climates like Israel, the kitchen counter is a perfect spot. But if your house is cooler then 75F or 24C, you could place the yogurt in the oven with the light on, or in food dehydrator set to the lowest temperature possible.
If you have separation, don’t worry, just stir it in.