Making Soy Yogurt is so much easier than it sounds. Here are the ingredients and tools you need to whip up your own yogurt!
-
1/2 cup Soy Yogurt with live Cultures
-
4 cups plain OR vanilla soy milk- warmed
-
A very clean Whisk- being clean is important when dealing with cultures!
-
An Oven
-
Jar or Container with a lid
It’s really important to make sure your base yogurt has cultures because what you are going to do is let those cultures multiply and form a larger batch of yogurt. Once you have made your own homemade yogurt, you can keep making more with that last 1/2 cup.
Step One: Set Oven to 100 Degrees while getting out your ingredients
Step 2: If base yogurt is runny, drain out the excess liquid by using a Cheese Cloth
Step 3: If your soy milk is cold, pop it in the microwave to warm it just enough, you don’t want it too hot! I warmed my 4 cups of soymilk in the microwave for about 2 minutes.
Step 4: Whisk together the warm soy milk and base yogurt until the yogurt has incorporated itself into the milk. This shouldn’t take more than a minute of whisking. I would recommend washing your whisk in warm water and soap before hand just to get rid of bacteria.
Step 5: Place a lid on your container (or jar) and place it in your preheated oven. This is where it gets really simple, all you have to do is walk away now! Let the yogurt sit in the oven for at least 8 hours. Don’t turn off the oven, you want to keep it at 100 degrees for the whole night. I usually put it in over night so when I wake up in the morning, I can transfer it.
Final Step: Transfer Yogurt into an old container!
This yogurt is a little runny so if you prefer to eat thick yogurt, all you have to do is add some agar agar while whisking in step 4. I hope this post made sense, if you have any questions on how I made mine please comment!
scvegan said
Neat, I think I will try this.
Caroline said
That is SO cool! Any idea what the nutrition info would be on that?
veganseat said
Since I used Silk Yogurt as my Base and Plain Light Silk for my milk, my nutrition count is:
(Per Cup)
Calories- 79
Fat- 2.2
Carbs- 9.6
Fiber- 1.1
Protein- 6
geektress said
What a great thing to make! So would you leave your oven running on 100 Degrees overnight?
VeggieGirl said
what a fun recipe! nothing beats homemade! :0)
madcapCupcake said
This looks like something I would love to try – I really dislike the store bought soy yogurt I’ve tried so far (way too sweet, oily consistency, tastes a bit like plastic) – this may be the answer I was looking for! Thanks for posting the instructions
I was also wondering about whether the oven gets left on for 8 hours – or if you just leave the yogurt in the warmed, but shut-off oven?
veganseat said
No problem guys! And yes, you do leave the oven on all 8 hours, i’ll edit the post so thats its more clear.
Alice (in Veganland) said
Thank you for the recipe! but the idea of leaving it in the oven for 8 hours… It’s a lot faster if I buy it! (I know, I’m lazy and homemade always taste better…)
Leslie said
Can you use an electric yogurt maker (such as Salon brand) instead of in the over all night?
veganseat said
I’ve seen recipes that us an electric yogurt maker but I think the ingredients would be slightly different, I’m not quite sure. Sorry!
scvegan said
Bummed… I was all excited and purchased my base yogurt, soy milk and agar agar to try out this recipe. After I thoroughly wash and sterilize my containers and wisk, I go to preheat the oven and find out I can’t set the digital display below 170°F.
Lynn said
I also cannot set my oven below 170! You may want to check this first, otherwise, the recipe sounds great! Thank you for sharing!
KristensGuide.com said
I had the same problem with my oven not going below 170 degrees F, so we got a yogurt maker. (Didn’t cost very much either.) The yogurt maker is wonderful. No more store-bought yogurt for us.
Jess said
An old heating pad, set on low, inside a styrofoam cooler is a perfect incubator…look at any regular milk yougurt recipes on the web and you’ll find lots of creative and inexpensive ideas.
Christie said
It might be a little clearer if you qualify the “old container” that you transfer the yogurt to. I wondered why you would want to transfer it to some “old” container, and then realized you mean a one quart yogurt container. What is the purpose of transferring it, anyway? Why not leave it in the jar or whatever you make it in?
JBC said
Does anyone know if it’s possible to make yogurt cheese from soy yogurt? Yogurt cheese is made by simply placing yogurt in very fine mesh sieve over a container and allowing the whey to drip through, leaving the curds behind. But I’ve only ever heard of whey in connection with dairy milk. Does the process work with soy yogurt too?
a T d H v A a N n K c S e.
april said
Is the soy yogurt suppose to be liquid when it comes out of the oven?
Johanna said
Thank you for the excellent “how-to” instructions. This is the first place I have seen that suggests using the oven rather than tha stovetop or a double boiler set up. Very user friendly approach!!
I wondered why you would make use of a microwave in an otherwise health-conscious blog. I had read that microwaving any food or drink destroys enzymes and even alters the foods chemistry (can you say reverses molecular polarity?) in a way that makes it far less nutritious or even bad for you.
Kind author, please check this out, for your health and well-being.
http://www.mercola.com/article/microwave/hazards.htm
Jo