Sometimes we buy packaged food for convenience, and sometimes we believe that prepare them ourselves have to be difficult and expensive. This homemade soy yogurt is a clear example of how easy it can be to prepare food at home and in addition, we can save money.
To make homemade soy yogurt you're gonna need only two ingredients: soy milk and a starter (you can use store-bought or previously homemade soy yogurt or a yogurt starter powder). So simple and cheap.
I used to buy organic soy yogurt and it was quite expensive, but now I only need homemade soy milk and a homemade yogurt. That's all!
You only need to buy a store-bought yogurt or a yogurt starter powder for the first time, then you can use your own homemade soy yogurt as a starter.
You can also make homemade yogurt with others plant milks, we also make yogurt with coconut milk and a yogurt starter powder (we couldn't find coconut yogurt), it's really creamy, sweet and delicious.
We've used homemade soy milk, it's so cheap and easy to make, and it tastes so much better than store-bought, you should try! We'll share the recipe soon. Use not transgenic or genetically modified soy milk and with no additives, preservatives or sugar, you can add healthy sweeteners such as dates, stevia, coconut sugar, maple or agave syrup, etc.
We've used a teaspoon of agar agar powder for a thicker yogurt, but you can use other thickeners such as tapioca flour, carrageenan, corn starch or corn flour, xanthan gum, flax seed, etc. You can add more or less thickener, it depends on the consistency you want.
I have good news for you, you don't need any equipment, if you have an oven, you can make homemade yogurt! You only need to preheat the oven at 50 º C or 120 º F for a few minutes, turn off the oven and place the yogurt inside for about 8 hours.
You can add fruits, seeds and nuts to your yogurt, so it will be even healthier and more nutritious. This time we've added nuts, sesame seeds and goji berries, we love them!
We recommend you to make homemade soy yogurt, it's cheap and easy, and also it's healthy, creamy and it tastes amazing! If you don't like the soy flavor you can make homemade yogurt too, you only need your favorite plant milk and a yogurt starter powder and you'll make the best yogurt you can imagine. Seriously, it's awesome!
Soy Yogurt
Ingredients
- 4 cups soy milk
- 1 teaspoon agar agar powder
- ½ cup soy yogurt, or yogurt starter powder (the amount may vary, follow the package instructions)
Instructions
- Preheat the oven at 50º C or 120º F.
- Pour the soy milk in a saucepan, add the agar agar, stir and heat the mixture to 90º C or 195º F, but be careful because it shouldn't boil. You can use a thermometer, but it's not necessary.
- Pour the mixture in a bowl and let it cool to 40 or 50ºC (105º F or 120º F). If you don't have a thermometer you can put your finger in the mixture and when it's hot but not burn it's ready.
- Add the starter (soy yogurt or yogurt starter powder), stir and pour the mixture into glass jars or containers.
- Turn off the oven, place the glass jars or containers (without lids) inside and let stand for at least 8 hours. You mustn't open the oven during this process.
- Now you can cover the jars or containers and keep the yogurt in the fridge.
Christine Roth says
I just made my first soymilk yogurt (not using your recipe... but will next time!) The dorexctions with the maker were what we followed. Took 4 oz of soymilk and mixed with 2.4 oz of store bought soy yogurt and whisked. We then added it to 32 oz soymilk and stirred it, then put all of it (cold) in our new yogurt maker cups (that we sealed with their tops) turned it on and it sat for 10 hours and sadly most of it didn't set at all. The ones that did set are fizzy. Do you have any thoughts of what went wrong?
Christine Roth says
Sorry for the typo --- directions, not dorexctions 😉
Iosune Robles says
Hi Christine! Don't know what went wrong, sorry! I suggest you try our recipe 🙂
Nancy says
Xanthan Gum clumps up. Do you mix with oil , as recommended on Xanthan Gum directions, to prevent clumping?
Iosune Robles says
Hi Nancy! I haven't tried it myself!
Amy says
Hi Iosune I made the yoghurt last night and was pleasantly surprised that it had set when I woke up but, it resembles more of a pannacotta texture rather than creamy yoghurt texture. Is that normal? Is there anyway of making it more creamy as I popped it in the blender and now it's more of a yoghurt drink 🙈
Thank you x
Iosune Robles says
Hi! You can see what the texture is by taking a look at photos 4 and 8! For a more creamy yogurt, you can try to add more soy milk 🙂
Lauren says
Should I warm up my store bought starter yogurt before adding it to my warmed Soy Milk, or add it to the warmed Soy Milk cold?
Iosune Robles says
Hi Lauren! It is not necessary to warm it up 🙂
Stephen says
iosune! Have you used any homemade soy milk? I've been using the Westsoy plain soy milk with great results, but it costs about $3.49 for a box. I make my own soy milk to use for making tofu and vegan cheeses. I tried using it for yogurt and it was a failure. About half the Instant Pot was filled with whey. Let me know if you've had good luck using your own homemade soy milk. Thanks so much.
Iosune Robles says
Hi Stephen! We used store-bought soy milk, I'm so sorry 🙂
kimberly says
Hey Stephen, I also bought that soy milk but it was the UHT type and it didn't set up--stayed watery, so I'm wondering if yours was also UHT and if that is affecting it.
Stacey says
Great recipe! How do you store your starter yogurt for the next batch and how long will it keep? Thanks in advance!
Iosune Robles says
Hi Stacey! It's better to store the starter yogurt in the refrigerator and I'm not sure how long it will keep, sorry!
Clive says
Hi Stacey,
I've been making yoghurt for a few years now. I place it in my van throughout the day in summer as I have no oven. Over the colder months when I can't make yoghurt I store the starter in the freezer (you only need a small jar of it). The longer you use the same starter, the thicker the yoghurt.
Rose says
Wow this thread has been going for years
Congrats
Iosune Robles says
Thanks for your kind comment 🙂 Have a nice day!
Jackie says
Hi, Can I use almond yogurt as a starter for soy yogurt?
Iosune Robles says
Hi Jackie! I haven't tried it myself but I think it would work 🙂
Savarna says
Hi
Can I use probotic powder?
Thanks
Iosune Robles says
Hi! I haven't tried it myself, but I think that it would work 🙂 Have a nice day!
Stephen says
Yes! The vegan yogurt starters are expensive. I use one probiotic capsule in each batch plus 3/4 cup of the last batch I made. The one I use has 100 Billion Live cultures, 12 Probiotic strains.
Stephen Sinclair says
savanna, I got tired of buying the vegan yogurt starter because of the cost. Researched using probiotic capsules. What I use successfully is RenewLife Ultimate Flora Probiotic. It has 100 billion Live Cultures of 12 Probiotic Strains. I use an Instant Pot. Pour in one carton of soy milk, 1 heaping tablespoon of arrowroot, 1 teaspoon of agar powder, and then open one capsule into the mix and whisk it up good. I also keep about 2/3 cup of the last batch to add. I probably don't have to use the capsule if I do that, but the yogurt is so good I don't want to find out!
Stefanie says
Stephen, I think I will try that, sounds really good. I'm concerned about my yogurt not thickening up. I've made homemade vegan yogurt in the past that turned out too runny, so I think both the arrowroot and agar agar could really help thicken it up.
Ronelle Barnardo says
Soy Yoghurt makeing. Hallo Stephen, I read your comments regarding the vegan yoghurt start kit. I am in South Africa, and I cannot even find a vegan starter kit. So, I have the organic soy milk, the agar agar. Cannot find the arrowroot, what is it used for, please? Also, the probiotic capsules that I have, has only 5 billion live cultures. Please be so kind as to advise. 1 want to make 1 litre of soy yoghurt.
Ronelle Barnardo says
Soy Yoghurt makeing. Hallo Stephen, I read your comments regarding the vegan yoghurt start kit. I am in South Africa, and I cannot even find a vegan starter kit. So, I have the organic soy milk, the agar agar. Cannot find the arrowroot, what is it used for, please? Also, the probiotic capsules that I have, has only 5 billion live cultures. Please be so kind as to advise. 1 want to make 1 litre of soy yoghurt.
Stephen Sinclair says
Ronelle! I'd go ahead and use the capsules you have. It's good to have a variety of cultures. Mine has 12. The arrowroot acts as a thickener. In cooking main dishes cornstarch can be substituted, but I've never read anywhere that it can be used to thicken yogurt.
Xanthan gum can be used. It's tricky, tho, as it easily clumps up. If you have access to some, maybe put a cup of the soy milk in a sauce pan and slowly sprinkle some on top of the milk while whisking. Maybe for your first batch try 4 capsules of the probiotics. ALSO, 2/3 cup of a plain vegan yogurt could be used. HOWEVER, all vegan yogurts have all kinds of things in them to help bind and thicken the yogurt. Maybe it won't affect the outcome of yours. Make sure the soy milk you're using is only soybeans and water. As soon as you make a successful batch, put about 2/3 of a cup into a sealed container and keep it and use it as starter for the next patch. The yogurt will get thicker the first few times. All the best.
Leigh says
Hello Stephen, hope this gets to you! I'm trying to get my yogurt to thicken up. It's very runny. I just made my first batch with agar. Still watery. 😕 Other recipes I've read say to heat the soy milk and agar, a time - consuming step I'd rather not do, if I don't have to. (I did that with this batch) Do you heat the agar or do you just put it in the IP with the soy milk and starter and go from there? Thanks for your help!
STEPHEN SINCLAIR says
Leigh! I've also read things about agar agar needing to be heated up. I tried heating some with a cup of soy milk and then putting into the IP, but, as I recall, it either wouldn't mix in with the rest of the milk when I whisked it or it settled to the bottom. As I said above, my IP soy yogurt is perfect every time. I use a 32 oz box of soy milk that has nothing in it other than soy and water. (There are a few brands out there. Costco's are a great price.) I place it in the IP, add 3 heaping TBS of arrowroot, 3/4 cup of starter saved from the previous batch, then 2 tsps of agar agar. I whisk it up good. So, I really don't know if the agar agar is doing anything, but I don't want to experiment by leaving it out (Maybe I should try that.) Also, after the 8 hours, I use a big spoon to lift the firmest yogurt out and place it in my yogurt jar. Then the 3/4 cup for the next week. After that I take a nylon nut bag and pour the rest of the yogurt into it. (There's a bit of liquid.) I use the strings to hang it on my kitchen faucet while placing a mixing bowl beneath it. Within an hour or so much of the liquid is out of the bag. The longer it hangs the more "Greek yogurt-like" it becomes. I then use a spatula to get all the thick yogurt out of the bag and place that on top of the yogurt already in the jar. When I use it for breakfast along with walnuts and fresh fruit I spoon some of both the consistencies into the bowl. Hope that help!
Donna says
Hello, Could I make this in a slow cooker? Also could I add another type of thickener? What would you suggest?
Iosune Robles says
Hi Donna! I haven't tried to make soy yogurt in a slow cooker but I think it's possible to make it 🙂 Feel free to use another type of thickener. You can use tapioca flour, carrageenan, corn starch or cornflour, xanthan gum, flax seed, etc.
Stephen says
I believe there's something about the heat on a slow cooker being too high to make yogurt. I use my Instant Pot and get perfect yogurt every time. (There's a yogurt setting that sets and maintains the right temperature for 8 hours.) I use agar agar and arrowroot for thickeners.
Emily Clare says
I have a yogurt maker! How would I use it instead of the oven?
Iosune Robles says
Hi Emily! I recommend you to follow the manufacturer's instructions 🙂 Have a nice day!
Cindy says
Do you have a recipe to make my own starter?
Iosune Robles says
Hi Cindy! No, we don't have any starter recipe, sorry 🙁 But, you can use store-bought or previously homemade soy yogurt instead of the starter! Have a nice day!
Janice says
How long will it last?
George Sevelle says
I do mine in 1/2 pint canning jars in Sous Vide @110* F. for 12/18 hours. The lids seal when cooled and they keep for up to a month or two in the Refrigerator. No air gets to them and there is no mold on top when I open the jar, flavor is like i made it yesterday.
Iosune Robles says
Thanks for your help George 🙂 Have a nice day!
Iosune Robles says
Hi Janice! I think that it lasts at least 1 week in the fridge 🙂 Hope you like it!
ina pigalchok says
Hi, I used a soy yogurt and it came a slightly pink layer on the top. also I didn't add any starch or agar in the beginning and the yogurt is a bit runni. Can I add some corn starch?
Iosune Robles says
Hi! Yes, feel free to use corn starch. But, I recommend you to make the recipe again and add the corn starch in the beginning instead of adding it now 🙂 Have a nice day!
DeAnne says
I know you’re not supposed to add sugar or flavorings while making but when can you add those things? My yogurt is always pretty runny so I’m afraid to add stuff to it. ?
Iosune Robles says
Hi! Do not add sugar or your favorite sweetener until you are going to eat the yogurt 🙂 Have a nice day!
Mathi says
Hi! I made this, but used a mix of almond and soy milk, used soy yoghurt as a starter and added some erythritol for sweetness. I left it in the oven at 35 degrees c. When I came back to get it out, there had come a brown film/crust on the yoghurts and it stank so bad. I removed the film and gave it a stir. It was quite liquidy, but didn't smell nor have any brown tint to it. What did I do wrong? Is it still edible? Thanks.
Iosune Robles says
Hi Mathi! Maybe it is not possible to use a mix of almond and soy milk 🙁 Also, it is important to use agar-agar. I suggest you make the recipe again with soy milk, agar-agar and soy yoghurt and do not add the sweetener until you eat it.
Hope I have helped you 🙂 Have a nice day!
Laura says
What is the serving size? I could not find serving size or number of servings. Thank you.
Iosune Robles says
Hi Laura! Servings 8 and the serving size is below the instructions 🙂 Have a nice day!
Ethan says
Hey, do you think this would work using store bought coconut yogurt as a starter?
Iosune Robles says
Hi Ethan, I haven't tried it myself but I think it would work 🙂 If you do it, let us know how it goes! Have a nice day!
Elle says
Hi there! Thanks for the recipe. I used store bought soy yoghurt with cultures and soy milk, but it hasn’t thickened up overnight! Is there anything I can do to try again with the same batch? I.e. add more yoghurt or reheat? Thanks
Iosune Robles says
Hi Elle! Maybe the agar-agar did not get the temperature enough. you can add more agar with a bit of milk, heat it, and then add it to the whole recipe. Have a wonderful day!
Sebastian says
Works great and it’s just so easy to make yourself, you will save a lot of plastic, even if you make the plant milk yourself.
Iosune says
Hi Sebastian! Yes, it's great 🙂
George Sevelle says
Have you considered using a Sous Vide bath to set your Yogurt? If so what temps and for how long?
Iosune says
Hi George! I'm so sorry, but I haven't tried it myself. Have a nice day!
George Sevelle says
I did a batch this week end. I used 1/2 pint mason jars, Sous Vide at 110 F. for 24 hours, could probably shorten the bath time as the yogurt seemed to be firm set at around 12 to 14 hours. The yogurt set hard much like a Greek yogurt. I did not add any sweetener or vanilla as I wanted to compare the taste to a plain dairy yogurt. This seems to be a bit tartar than commercial yogurt but brightened up with a bit of honey.
Iosune says
Hi George! Sounds so good 🙂
Mathi says
That sounds so interesting! Did you use a machine? Do you think it could be done the DIY way or would I flow over? I’m super intrigued but understand if you don’t know the answers 🙂 Would it be very important to keep a steady temperature? I don’t have the temp lock thingy
Thank you very much if you answer!
George Sevelle says
Mathi,
As noted in my original comment I used my Sous Vide immersion circulator (the temp lock thingy). Yes it is important to maintain temperature control when making yogurt as you are growing a live culture. Lack of temperature control could introduce unwanted bacteria to the mix.