This homemade soy yogurt sets reliably thick and creamy without using a yogurt maker. Made with just two ingredients, the process is far simpler than it sounds, and once you try it, you may never buy vegan yogurt again.
You can enjoy it with your favourite toppings, blend it into smoothies and drinks like a peach lassi, or use it in savoury dishes such as curries and raita-style dips.
One thing I still haven’t found here in Canada is a store-bought vegan yogurt that truly works for me. While there is a coconut yogurt I occasionally buy, most brands fall short in terms of taste, texture, and price.
In the UK and Ireland, I used to love Alpro soya yogurt — easily the best I’ve ever tasted, even compared to dairy yogurt back then. So when I first tried store-bought vegan yogurt in Canada, it was quite a shock. Many rely heavily on thickeners, creating a gel-like, gummy texture that doesn’t resemble yogurt at all.
Naturally, that pushed me toward making my own, drawing on what I learned years ago from my mum, who regularly made milk curd at home.
The great thing about yogurt is that you only need a starter for the first batch. After that, you simply use a little of the yogurt you’ve made as the starter for the next batch, and so on. Once you get the hang of it, you’ll have an ongoing supply of homemade yogurt — free from gums, thickeners, sweeteners, additives, or artificial flavours.
A Few Things to Keep in Mind When Making Vegan Yogurt
The Choice of Plant-based Milk
The plant-based milk you use needs to contain a high amount of protein in order for the yogurt to set properly. My preference is homemade soy milk, but homemade almond or cashew milk can also work. Coconut milk, on the other hand, requires added thickeners; I have my own method for making coconut yogurt, which I’ll share another time.
I strongly recommend using homemade milk if you want a yogurt that sets well and has a clean flavour. Most store-bought plant-based milks don’t contain enough protein, and the added thickeners, sugars, or flavourings can interfere with fermentation and prevent the yogurt from setting properly.
Store-bought Soy Milk
If you prefer to use store-bought milk, look for a good-quality option made with soy (or almond/cashew) and water only, such as Edensoy (in Canada) or WestLife (in the US). Otherwise, homemade soy milk is still the best choice — it makes a noticeable difference in both taste and texture.
The Temperature
Temperature plays an important role in successful yogurt fermentation. Around 42 °C / 108 °F (but not lower) is the ideal temperature for activating the starter without killing the beneficial bacteria.
If you don’t have a thermometer (I don’t either), you can test the temperature by touch. Make sure your hand is very clean, then bend your first finger and dip your knuckle into the soy milk. It should feel warmer than body temperature, but not hot. If you can’t hold your finger there for more than five seconds, the milk is too hot — let it cool a little longer.
For the second batch of soy yogurt, you’ll be using yogurt from the previous batch as your starter. Since it’s been refrigerated, allow it to sit on the counter for at least two hours, or until it reaches room temperature (around 18–24 °C, depending on your climate). Mixing cold yogurt directly into warm milk can lower the temperature too much and prevent the starter from activating.
If you’re tempted to compensate by heating the milk to a higher temperature, it’s best not to. Excess heat can kill the bacteria altogether, resulting in yogurt that doesn’t set or turns out watery.
The Starter
You can use a commercial vegan yogurt starter, but I’ve had excellent results using probiotic capsules. Any good-quality probiotic will work. I personally use the Now Probiotic-10 (25 billion) capsules, but an acidophilus formula with around 2.4 billion CFUs per serving also works well. Both usually come in vegan gel capsules that can be opened and used directly.
For the first batch, I like to use a slightly stronger concentration — 1 capsule per cup (240 ml) of soy milk. This produces a tangier yogurt. For subsequent batches, use ½ cup (120 ml) of yogurt per litre of milk as the starter.
With each new batch, the yogurt tends to improve in flavour and texture. By the third batch, you’ll likely find yourself making homemade yogurt regularly. If the starter ever stops working or begins producing watery yogurt, simply return to using probiotic capsules to refresh it.
When to Sweeten Soy Yogurt
When using this method with probiotic capsules, it’s best to add any sweeteners after the yogurt has fully set. Do not sweeten the milk before fermentation.
Adding sugar, maple syrup, or other sweeteners to the milk can interfere with the fermentation process when using probiotic capsules, often resulting in yogurt that doesn’t set properly or turns out watery. The bacteria work best in unsweetened milk, where they can culture and thicken the yogurt without interference.
Once the yogurt has set and been chilled, you can sweeten it to taste, depending on how you plan to use it.
The Fermentation
You don’t need a yogurt maker, crock pot, or pressure cooker with a yogurt setting to make yogurt. An oven with the light left on works well for maintaining a warm environment. If your oven doesn’t have a light, preheat it on the lowest setting for about 10 minutes, then turn it off before placing the yogurt jars inside.
If you live in a warm climate (above 30 °C / 86 °F indoors), you can also leave the yogurt in a warm, undisturbed place on the counter.
After fermentation, the yogurt should be set and mildly tangy. Transfer it to the refrigerator to chill and firm up further before using.
How to Use Soy Yogurt
Enjoy your freshly made soy yogurt any way you like. Serve it plain or sweetened, with fruit or granola, or blend it into smoothies and drinks like a peach lassi.
Soy yogurt also works well in savoury cooking. It can replace coconut milk in curries for a lighter result, or be used in cooling accompaniments such as cucumber raita. It’s especially useful in spiced dishes where a gentle tang helps balance richness, like this vegan tikka masala curry sauce or this jackfruit curry.
If you enjoy making soy-based staples at home, you might also like this guide to homemade tempeh.
How to Make Soy Milk and Soy Yogurt (Video Guide)
The video below walks through the full process of making homemade soy milk and turning it into soy yogurt, step by step.
Pin this easy process of making soy yogurt for later
Homemade Soy Yogurt
Ingredients
- 1 litre homemade soy milk, (see video in Notes, or use unsweetened plain soy milk made with only soybeans and water, such as Edensoy [Canada] or WestLife [US])
Starter – first batch only
- 4 probiotic capsules, (25 billion CFUs each), or at least 5 capsules (2.4 billion CFUs each)
Starter – subsequent batches
- 120 ml plain yogurt from your last batch as a starter, (1/2 cup)
Instructions
- If using an oven for incubation, preheat it at the lowest temperature for 5–10 minutes, then turn it off.
- Place the soy milk in a saucepan and bring it to a boil.
- Turn off the heat and allow the milk to cool to about 42 °C / 108 °F.
- Open the probiotic capsules and sprinkle the powder over the warm milk.
- Whisk gently until the powder is fully dissolved.
- Pour the milk into clean jars and close with lids.
- Place the jars in the warm oven with the light on, or in a warm, undisturbed place (above 30 °C / 86 °F).
- Leave to ferment for about 8 hours.
- Once set, transfer the yogurt to the refrigerator to chill and firm up.
- Reserve ½ cup (120 ml) of this batch to use as a starter for your next batch — probiotic capsules are no longer needed.
- To serve: Whisk the yogurt briefly for a creamier texture if desired. Sweeten to taste with sugar, maple syrup, or fruit after the yogurt has set.
Video
Notes
Ingredients & Supplies
Plain soy milk (no additives): Canada: Edensoy USA: WestLife Probiotic capsules: Now Probiotic-10 25 Billions CPU – https://amzn.to/2uxrzqw Acidophilus formula 2.4 Billions CPUs – https://amzn.to/2zP85CODiscover more from Veganlovlie: Scrumptious Vegan Recipes
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Hi Teenuja. I have tried making non-dairy yogurt in the past and haven’t been successful. I tried with rice milk most recently because I love that it has no flavor essentially. We use it exclusively on cereal and in desserts. I make my own yogurt now, with a yogurt maker, and use 1% milk. Could I use 1/2 cup of my prepared (dairy) yogurt to try to make non-dairy yogurt? I mean eventually it would be all non-dairy, no? I’d love to conquer this! Thanks for any help!
Hi Suzy,
The plant-based milk that you use for this method of making non-dairy yogurt has to contain a high amount of protein. Rice milk unfortunately does not contain enough protein and will not set. I recommend soy, cashew or almond milk with nothing added but just water and the soybeans/cashew/almond. I haven’t tried using dairy yogurt as a starter for non-dairy yogurt. I do find it easy enough with the probiotics capsules. You should give them a try.
Thank you for sharing this great recipe. I’m allergic to soy, and I really prefer coconut milk yoghurt. You mentioned that you do have a recipe for coconut milk yoghurt, would you please post a link for that recipe on Instagram as well? You’re recipes are always so amazing! Thank you again for sharing them. Cheers, Melody
Hi Melody, I haven’t shared the recipe for the coconut milk yogurt yet. It will be published at some point on the blog (and maybe with a video on YouTube). Of course, I’ll be sharing the post link on Instagram when I do have it up. So, stay tuned. You can also subscribe to the mailing list and get notified via email if you don’t want to miss it. 🙂
I would also like to have the recipe to make yogurt with another kind of milk, I wanna try hemp milk!
I will check out Youtube in case…
Hey, I made my first batch. I made 2 jars, 1 of 900 ml, and 1 of 700 ml. I scaled up the amount of probiotics (I just bought probiotics from a pharmacy) for each jar
And to the 900 ml jar, I also added a spoon of store-bought yogurt.
I was careful not to add the probiotics before it reached 42°C. And let it sit in an oven with the light turned on for 8 hours. The 900 ml jar had set, and the 700 ml jar stayed liquid. My problem is that the taste was very watery, with just a slight soy flavor and a slight yogurt aftertaste. My question is, will my next batch have a more pronounced taste, or is it that maybe I haven’t used enough probiotics?
Hi ido. Thank you for explaining in detail — that helps a lot.
If we assume the milk was boiled first and then cooled down to about 42 °C before adding the capsules, then your process itself sounds correct. In that case, the most likely reason the capsule-only jar didn’t set is the probiotic capsules themselves.
Not all probiotics are suitable for fermenting soy milk, even though they are sold as “probiotics.” Some strains don’t grow well in soy milk, and some capsules are simply not active enough to start a strong fermentation. This is especially common with general pharmacy brands.
The fact that the jar with a spoon of store-bought yogurt did set is a good sign — it means the conditions (temperature, time, milk) were right, and that active yogurt cultures were able to take over.
As for the mild, watery taste: that’s typical when fermentation is weak or just getting started. When the culture is strong, the flavour becomes noticeably tangier and more “yogurt-like.”
For your next batch, I would recommend one of these two options:
Use ½ cup of the yogurt that did set as your starter (no capsules), or
Try a different probiotic capsule that is known to work well for soy yogurt, or one that is suggested in the recipe.
In most cases, once a good culture is established, the next batch has a much fuller flavour and better texture.
Hi and thanks for all the lovely recipes and well-made videos. I have always made my own yogurt and still do so now we eat vegan. I have found that making it in a jar (rinsed with boiling water before using it) and wrapping that jar in a towel will make a good batch every time. No need to use electricity.
Thank you for the nice tip HGerda. I think this will work beautifully in the summer but it gets pretty cold in the winter here. It’s worth giving it a try though. 🙂
Thank you so much, Lady lovely!
I tried yesterday using a regular yoghurt as starter which is the only culture handy, 1/2 C (mixed with warm soy milk first to disperse) added last to make 4 C (from 1 C bean). Once the filled and capped jars are in the preheated (2 min and stop, did not reach 200F, just warm) warm oven and wrapped in a kitchen towel, they stayed warm after 8 hours. Results are very good. Nice and firm. Great tip, thank you.
By the way, the soy meal is delicious once cooked at low heat on stove to dry as fine powder, add lots oil and scallion in the center, later top with chopped walnuts, or anything you like to the soy meal. Nutritious, too. I’ll use the cooked soymeal powder to add to pancake, stew, noodle soup, cookie, as added nutrition and taste.
I am interested in making this recipe with store bought vegan yogurt instead of the capsules for more different live bacteria. You say you use 1/2 cup store bought yogurt to 4 cups of the homemade soy milk? Thanks for clarification!
thanks for the recipe!
I made it but I put in too much probiotic and now my yogurt smells strong and looks like curdled milk. Any ideas on what I can use it for instead of yogurt?
Hi Audrey, sorry to hear the milk curdled. I guess it might have made the milk too acidic. You could use the curdled milk in cupcakes or muffins and substitute the milk in the recipe. I have a recipe for yogurt cupcakes on the blog if you’d like to try it. I think the strong taste will be masked in the cake and you could use some additional flavouring like vanilla.
You could also add it to savoury dishes like pulao (substitute some of the water) or biryani (substitute some of the coconut milk).
I hope your yogurt turns out great the next time. 🙂
Would you mind sharing how you make your soy milk? I have an old soy milk maker that I use, but I’m wondering if it’s too watery for yogurt. I couldn’t figure out how to search your site to see if you have a post about it.
Hi Rhonda, there is a search bar on the right sidebar where you can type in anything to search the site. For the soy milk, I use 2 and a half cups of water for each cup of soaked soy beans. 1 cup of dried beans yield around 3 cups of soaked beans. So, with this I get a little less than 2L. After boiling the milk, it comes to a little more than 1.5L. I use 1L of this milk to make the yogurt. I have just uploaded a video where I show how I make the soy milk and then the yogurt. The video is now on the post. Please watch it for the step-by-step process. I hope this helps.
I was wondering about the soymilk recipe as well. I watched video and read the blog post, it explains how but not the measurements. So thank you for this comment with the explaining ♡ On the hunt for soybeans tomorrow! And thank you for ALL your amazing recipes
I have a dehydrator could I put the yogurt in there instead of oven?
Thanks!
Hi Snady, I don’t own a dehydrator so I’m not sure what the temperature is like. As long as the heat is between 30 – 35 Celsius, it should be okay. If the temperature is too high, it might kill the bacteria. I hope this helps.
Hi Teenuja. If I use almond milk, do I still need to boil it first, considering that the almonds can be eaten row? Thank you.
You still need to warm it until it reaches a rolling boil but it doesn’t need to be boiled for 15 minutes or longer. Once it reaches boiling point, just turn off the heat and let it cool to about 42C then add the probiotics. I hope this helps.
I did not boil my soy milk first. Is that why it would not set up after 20 hours in the oven with the oven light on. SO sad. I seem to suck at yogurt.
Boiling the soy milk is an essential step. If it’s not boiled, the soy milk is raw and not safe for consumption. Boiling the milk also changes the structure of the protein and this is what allows the yogurt to set if the culture is introduced at the correct temperature. I hope this helps.
Hi! I’m bought the same probiotic as you to try and make this recipe and was very please to see I could find it here in India as it’s quite hard to find vegan probiotic here …just a question though is the probiotic powder a bit pinkish?…is that normal? It’s my first time using this one so I was bit confused to see it this colour…I hope it’s ok cause it’s sitting on my counter right now and I’ll see in 8 hours how it looks!!! 🙂
Hi Jasmine, sorry for the delayed response. The probiotic I get is also slightly pinkish in colour. I don’t think the colour matters as long as the probiotics are live or haven’t passed the expiry date. Let me know how the yogurt turned out. 🙂
Hello Teenuja, one question about the starter you used that confused me a lot: why do you need 4 capsules containing 25 billions of bacteria and only 5 capsules containing 2.4 billions of CFU (if I understood it correctly) ?
Hi Alessandro, if you have a look at the NOW brand probiotic capsules, they contain 10 different strains of bacteria totaling to 25 billions CFU. Just one of these 10 strains is the Lactobacillus acidophilus. If you are getting just the Acidophilus (Country Life brand), it’s 2.4 billions CFU for that 1 strain alone. I have experimented using just 1 – 2 tablets for the same amount of soy milk, but for a starter yogurt it is a little weak. It might be okay if you are just going to eat the yogurt but it may not have enough bacteria to culture another batch. I hope this helps.
Hi! I’ve made a lot of batches of soy yoghurt already and I really like it, thank you for the recipe! I do have a question, and I’m hoping you can point me in the right ditection. My partner started developing eczema since eating the homemade yoghurt (from homemade milk btw), and he doesn’t get this from regular store-bought soy yoghurt. I have only used organic beans. Maybe I’m not cooking it long enough? I keep it on the stove for 15 minutes, but maybe not fully boiling. Hoping to find the solution! Thanks!
Hi Marlies, you do need to boil the milk. Heat it until it reaches boiling point. I suggest to keep it boiling for a few more minutes while stirring and keeping a close eye on the milk, as it will rise and boil over. Make sure to lower the heat at this stage and keep stirring. The skin formation on the milk is an indication that the protein has changed and the milk is ready for consumption. If the soy milk is not boiled properly, it might cause upset stomach and can even be toxic. I hope this helps.
UHT soy milk has already been heat treated and you can use it straight from the packet without boiling.
You may not need to boil it but you do need to heat the soy milk up to the appropriate temperature for the culture to be activated though.
Hi, Teenuja. Quick questions.
I made this recipe over the past couple of days, but it only set partially (in smooth chunks), and once I strained it, it became more watery. The chunks did not hold their shape. So, I have some questions for you specifically.
1. I see that your ratio is 1 cup of soybeans to 2.5 cups water. However, you end up with 4 cups total of soymilk. I’m not a math person, obviously. How many cups of soybeans are you using in this specific recipe (to be used with four probiotic capsules)? I hope that makes sense.
2. I see some other folks had an issue with their milk setting up. I cooked my soymilk on a medium heat, but it only came to a boil towards the end. I started counting my cooking time a few minutes after I put it on the burner. It is supposed to be actively boiling the entire time? In other words, should I start the “cooking time” once it starts actively boiling? If you can be more specific, at what temperature for how long do I need the soymilk to be in order for it to be cooked properly?
3. I think I maybe saw the answer to my question in the comments, but my soymilk did not form a yuba entirely. I got maybe a tablespoon of skin off of the center of the top, and it was not firm-looking like yours. Is that an indication I did not heat it long enough?
4. My soymilk took a long-ish time (about 25 or 30 minutes) to cool down to the 108 temperature. Based on the video alone, I did not see any indication of about how long the cooling process should take. As a person who is just starting out with making yogurt, it would be helpful to have a ballpark of how long I can expect to wait after it is of the heat for it to cool down sufficiently. I have a candy thermometer, but I think for people who don’t, this info would be even more helpful.
5.Should I toss this batch of yogurt to be on the safe side and start again?
Thank you for your time! I have made several other recipes from your site, and they have all turned out to be real winners. I’m moving on to your tempeh recipe now.
Hi Katie, I’ll try to answer your questions as best as I can, although some of it has already been answered in the instructions and video.
1. About the amount of milk, 1 cup of dried soybeans usually yields about 3 cups soaked. When blended with 7.5 cups water in total, you end up with about 7.5 cups of raw soymilk. When boiled for 15 minutes, some evaporation occurs and this amount is reduced somewhat. By how much this amount is reduced depends on how long you boil the milk for and at what temperature etc. So, in the video, if you watch closely, I am measuring out 4 cups of soymilk to make the yogurt with 4 probiotic capsules. There is still some milk left in the pan. If you want to use up all the soymilk to make yogurt, you just need to adjust the ratio of soymilk to probiotic. I have given the recipe for 4 cups of soymilk. But you just need to multiply that amount for more soymilk.
2 & 3. Yes, the milk needs to be boiled for longer. You can increase the temperature to make it reach a rolling boil faster, then keep boiling until you see some skin forming. The yuba formation is an indication that the protein structure in the soymilk has changed and is ready for drinking or making the yogurt. If it’s easier, just forget about the time indication and rely on the skin formation after the soymilk reaches a rolling boil.
4. How long the soymilk takes to cool down really depends on the room temperature. Some people like to quickly cool the soymilk down by placing the saucepan in a sink filled with cold water. You may do this if you wish. Ultimately, what really matters is the temperature of the soymilk when you add in the probiotic, regardless of how long it took for the soymilk to reach that optimum temperature.
5. I’ve rarely had yogurt that hasn’t set and when I do, I kind of know what I did wrong. Most of the time, it is not boiling the milk enough until I get the skin. In any case, yogurt that hasn’t set is still okay to consume, if it is not smelling off or hasn’t picked up any weird colouring. It just hasn’t set, but there are still some good probiotics in there. I usually blend it with some fruits and drink it. Or I use it in cakes and substitute the plant milk.
I hope this helps.
Hi !
I made the yogurt !
The texture is perfect but It’s not tangy at all !
Not a slight hint of acidic taste…
I don’t know what went wrong, because the texture is really perfect, but it tastes nothing really !
Thanks 🙂
Hi Myriam, if the yogurt is not tnagy, just leave it to ferment for some more time before refrigerating. You can leave it for up to 24 hours and the tanginess will develop. Or you could also add more probiotic capsules. I hope this helps. 🙂
Thank you for this recipe! Two days ago I tried to make it and it was amazing! I also added some bananas, mango, and strawberry. As a sweetener, I used maple syrup
Great to find your recipe and site! I started making mine the same way: soybeans and NOW Probiotic-10 capsules. Works great for me. That was about 3 years ago when there was almost no info to be found other than, “Don’t do it, you’ll die a horrible death from something or other.” LOL. So I was a bit nervous at first.
Now, I use NOW Probiotics-10 50 Billion, powder. It’s easier to measure and add to batches of any size. I generally make 6-8 cups and use about 1/2 teaspoon of probiotics. Great stuff.
I appreciate being able to re-affirm my yogurt method with your post here. Thanks,
Jim B
Teenuja, thanks so much for this recipe and the video to go with it. This was my “entry” to your site, and I’ve been enjoying looking around at your recipes and videos. I’ve spotted several other recipes that I’m sure I’ll love! I made yogurt for the first time ever yesterday, using your recipe, and I was thrilled that it worked out perfectly, so I was able to enjoy some with my breakfast this morning. Your helpful hints and tips were essential… I was especially happy that I didn’t have to venture into my attic to find my thermometer. 🙂
Can I use soy bean pulp in chili for extra protein boost? Do I have to roast soy bean pulp since it’s bean it will be raw?
I made soy yogurt yesterday for the first time and it came out very runny. However, the flavor is great – tangy and delicious. I think that I may have either not boiled my soy milk (homemade) long enough (only a think skin was on top, not a nice thick skin – I read about that just now in another comment) and/or not let it incubate long enough. (Also, I stirred it when I checked it, and have since read to not disturb it.) So, my main question is – should I start over completely with the next batch or should I use some of this as starter? I know it improves with subsequent batches, but I also don’t want to waste a batch if I should just start over. (I used yogourmet starter – regular starter as I’m not bothered if there is a touch of dairy in there.) Any input you have is much appreciated!
Typo – thin skin, not “think” skin.
Do you know the nutritional content of the finished yogurt?
Thank you for the great post and video – very informative! Before I watched your video, I tried making yogurt using homemade soymilk but did not cool it down to 42 degrees. It was straight out of my soymilk maker so I would guess it was much hotter than that – I had to use a potholder to handle the bottle. My yogurt came out very watery with a lot of whey. I am guessing I killed my yogurt starter because the soymilk was way too hot. What can I do with this “yogurt”? Can I use it as a starter for a new batch? Or is the yogurt culture dead? Thank you.
Unfortunately, it didn’t set up. I am not sure what I did wrong. Maybe I need to add more probiotics next time. :/
It’s most probably due to the temperature of the soy milk. Too hot, it will kill the bacteria. Not warm enough, the bacteria won’t be activated.
I have watched your excellent Youtube video for making homemade soy yogurt. I still have one question about making homemade soy milk for use in the yogurt recipe. It seems that many other online recipes recommend skinning soybeans after soaking and before blending with water to make soy milk. In your instructions you do not mention doing so. Is skinning soybeans a time-consuming step that can be omitted? Thank you!
Hi! I am close to having everything to be able to make this at home, so excited! Do you buy your now Probiotic-10 25 Billion from amazon.ca? Does it need to be shipped/stored refrigerated before the first time opening? I thought it needed to be, but I just received my order from well.ca and it was not sent with an ice-pack and am concerned it has impacted the quality of the probiotic. Any advice? Thanks in advance!
Hello and thank you so much for your soy yogurt recipe. I used to make homemade cow’s milk yogurt before going vegan, and find so few vegan yogurts I like. I’m very excited to try this with the organic West Soy and Eden Soy milks I use for my coffee too!
I am confused about the probiotic ratios, as another reader posted a while back also, and maybe you can help give tips based on what I bought? I have the Nordic Naturals NordicFlora Probiotic Comfort 15 billion CFU capsules. How many of these capsules should I use to mix with 32 oz.of soy milk please?
Thank you again for your recipe – I’m so glad I found it, and I hope to make it from scratch in the future so that I can also use all the soybeans! Best, Gina
Hello Gina, I haven’t used the probiotic capsules that you have so I can’t say for sure. I suggest to experiment with 3 – 5 capsules per litre of soy milk and see how it goes. You’ll have to experiment a bit. If the yogurt turns out too firm, reduce the amount of capsules for the next batch. If it’s too watery, increase it. I’d do a smaller batch to test, like 250 ml with 1 capsule. Then, multiply for one litre if it works. Hope this helps.
Thanks for this great recipe and video!
I was wondering if you de-hull your soybeans after soaking, before blending them?
I don’t usually dehull them but you can do. Some people prefer the taste of the soy milk when the beans are dehulled.
I have followed your recipe using homemade soy milk from soaked beans and and it has worked really well but for a recent batch I tried using cooked soybeans to make the milk. The blended mixture was very smooth and almost all went through the cheesecloth (rather than having a fair amount of okara in the cheesecloth as with the soaked beans) and it didn’t set well.
Is it possible that too much fibre (not straining enough) prevents the yogurt from setting firmly?
Hello! Finally making the yogurt tonight! Regarding the homemade soy milk, after 15min on medium heat I didn’t have that nice thick skin so I let it go a little longer at medium high heat. Still no skin and then I felt with the bottom was getting stuck so I lowered it back to medium for another 5min and finally it was there, but thin not as thick as your video. I only read the post about relying more on the thick skin than the time now. Waiting for it to cool so I can add the probiotics and jar the yogurt. Hoping it’s cooked well and not toxic. How would I know?
Sooo, 8 hours later and my yogurt set! I was quite happy seeing as I made 8 cups of milk worth 🙂 I gave one of the jars a stir and it has the nice solid texture with a little bit of liquid. Is that ok? I took a little taste now before placing the 3 jars in the refrigerator and it is tangy and doesn’t smell bad so I think it’s good! My question is when do I set some aside as my starter for my next batch if I don’t want to make my next bath right away? Do I take some and put it aside from the top of another jar from this batch (seeing as I already stirred and tasted from the first jar)? I used 8 NOW capsules as I hade 8 cups of milk. Thanks from the 450 🙂
I can’t thank you enough! I’ve been trying to make soy yogurt for years with spotty success. This came out perfect on the first try. I have made 3 batches so far and the 3rd is definitely the best…creamy and delicious. THANK YOU!
PS…I set it out in the sun to ferment and it was done in a few hours
How long can i keep the yogurt in the fridge?
This yogurt can keep for 4-5 days in the fridge, although I’ve kept mine for up to two weeks and it was still good. If you always use a clean utensil to take it out of the jar, it will keep for longer. Best is to check by smell or if you see any mold forming, then discard.
Thank you so much for the beautiful feedback, Cindy. It’s really great to hear this.
Hi !
I brought the same probiotic capsules as you but mine were pink?!?
I’m guessing thats not the colour they are ment to be as your ones looked white?
Thanks 😊
Sorry for the late response. The probiotic capsules may vary in colour depending on the brand or batch. Mine is also sometimes slightly pinkish which is normal and good to use. I hope this helps.
This recipe is amazing! I wanted to make soy yogurt for ages and your recipe made my dream come true 🤩 I’ve been making batches for over a month now using the yogurt as a starter and it works like a charm!
Oh and BTW a tip for IP(instant pot) users, after the milk has cooled down, pour it to a plastic container and only then mix the yogurt in using a plastic or wooden egg beater for best distribution, and then put it in glass jars and put the glass jars in the IP. Set the ip for yogurt on low for 10 hours
It worked!! I have delicious, tangy soy yogurt!!! It’s SOOOOOO much tastier than the best soy yogurt I can buy, and it’s about 1/3 the cost. Thank you so much!
Thank you so much for this recipe! This is the first one I’ve tried with homemade soymilk that set correctly. After reusing the first batch’s starter once the yogurt gets weak, I want to try to make this using sunflower seeds instead of cashews (fair-trade cashews are expensive in the US). I was almost thinking I would need to go back to using commercial soymilk in the tetrapaks again and am so happy I won’t have to!
Hi. Very good explanation very useful. You curding, but with my english dictionary I cannot find this word, you mean curdling .. :=) cailler le lait. very thanks.
Yes, you’re correct. I mean curdling. I’ve amended it now. Thank you. 🙂
Thank you for this recipe! I’ve been making my own yogurt on a weekly basis for about 2 months now and every batch has been fantastic. By far better than anything in the grocery store. Great flavor and texture and, just as important, healthy. I cut the recipe in half and it works just fine. I always put a generous quarter cup in a separate small jar to be used as a starter for the next batch.
Hello, market billions bacteria is not easy to find 2,4 . 25 billion . You want to achieve 100 billion bacteria is that why you use 4 capsules of 25billion or for the Taste of Tangy sour soy yoghurt ? I had tried make coconut yoghurt by store bought with using 5 capsules with 2 billion. On the market here even online for me, either is 5 billion, 10, 30 . Seldom get that brand You are using. Can I tried 3,2 billion use 6 capsules?
It is both for the tangy taste and texture, for the yogurt to set properly and not be runny. You may experiment with 3.2 billion with 6 capsules and see how it goes. Then, adjust for your next batches. I hope this helps.
Hello, thank you tons for this recipe. I have been making this for quite some time and every time I make a batch of soy yogurt I thank you from my heart. Best detailed recipe for soy yogurt 👍🏼.