The Best Soy Yogurt is Homemade: How To Make Nutritious Yogurt At Home

homemade soy yogurt

Soy yogurt is a wonderful food, providing a nice balance of protein and carbohydrates, as well as a dose of calcium. Soy yogurt, when not heat-treated, is also a good source of probiotics, or the beneficial bacteria that encourage digestive health. This easy, healthful food can be made at home with little trouble and thus enjoyed without the sugar and other additives found in most store bought yogurt. Try preparing the recipe below and serve homemade soy yogurt with fruit, jam, honey or maple syrup for a delicious and healthy snack.

 

Recipe for Homemade Soy Yogurt

Ingredients:

  • 3 Tablespoons unflavored live, active culture yogurt (or yogurt starter, as directed on the package)
  • 1 Quart of soy milk

Instructions:

  1. Bring the milk to the boiling point and cool to 110 degrees Fahrenheit
  2. Mix the yogurt or yogurt starter into the warm milk
  3. Keep the mixture between 100 and 110 degrees Fahrenheit for 6 to 8 hours, until the yogurt sets

Finding Live Yogurt Cultures or Yogurt Starter

Yogurt can be made using commercial live culture yogurt, homemade yogurt or a powdered yogurt starter. The simplest source of live yogurt cultures is yogurt from the grocery store labeled as containing “live and active cultures.” Once a successful batch of homemade yogurt has been made, a few tablespoons can be saved and used to start the next batch.

Powdered yogurt culture is available at many health food stores and online, and has the advantage of a longer shelf life than fresh yogurt. Specially formulated yogurt starters will extra probiotics are also available for those who want to boost their consumption of good bacteria.

Want to make yogurt with cow’s milk? Check out our Guide to making homemade yogurt

 

Temperature Control In Soy Yogurt Making

Keeping fermented milk at the proper temperature is critical to successful yogurt making. The milk should be kept between 100 and 110 degrees Fahrenheit to ensure proper fermentation. This can be done by pouring the heated milk and yogurt into a high-quality thermos, placing the container of milk into an ice chest partially filled with warm water (keep the water at 110 degrees by adding hot water as necessary) or by using a yogurt making machine. Be sure to check the temperature throughout the fermentation process. If the temperature falls too low, the milk will not turn into yogurt.

After fermenting for 6 to 8 hours, the yogurt should taste pleasantly sour and be firm. Refrigerate finished soy yogurt and serve as desired. Sliced fruit, jam, honey and maple syrup all make nice additions to yogurt. Fresh yogurt, or yogurt that has fermented too long and is more sour than desired, can be drained in a strainer lined with cheese cloth to remove the whey and make a spread like cream cheese. A few tablespoons of your finished soy yogurt can be kept to start the next batch.

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