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!
📖 Recipe
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.
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.
Anjani says
Can I use probiotics capsules instead of yogurt starter? If so, how many should I use?
Iosune says
Hi Anjani! I think it should work, but I can't help you because I've never used them to make this recipe, sorry!
Georgina Shoebridge says
Hi I have just found your great blog! 😊
I have already purchased a 1.2 litre yogurt maker as think it would me easier than filling lots of small pots and have made my first batch. It was quite thick but stage two after the 8 hour fermentation requires putting it through the strainer to achieve “Greek yogurt” (institutions are based on cows milk. This is a pain and also makes the process much longer!
I prefer the idea of just throwing the ingredients in, stir and go and not have to heat up before hand (plus not sure if would be too hot for the plastic inserts). I have tapioca flour too so if used this how much would I need based on 1ltr of milk and could I just pop it in before turning it on?
Many thanks
Georgina
Iosune says
Hi Georgina! I'm so sorry, but I can't help you, as I've only made the recipe as you can read on the post. Have a nice day!
Sofia says
Hi,
I followed all your instructions and my yogurt didn't set. Will there be a reason why?
Thanks
Iosune says
Hi Sofia! Use a milk with healthy ingredients, no preservatives, additives or sugar 🙂
Camile Ayre says
Simple, easy and works as well as more pretentious recipes.
Iosune says
Hi Camile! Thanks a lot 🙂
katykat1982 says
Hi! Thank you for the recipe 🙂 Im not vegan, Im just trying not to eat gluten or dairy as I find I feel better when those are not a part of my diet. I still consume meat, so for my thickener I used gelatin powder and my yogurt is currently in the oven for the night. Fingers crossed! I had a store bought soy yogurt by Silk today and was instantly hooked! I dont like sour yogurt so the comments that say their didnt come out sour has me excited! I used organic vanilla soy milk, a vanilla soy store bought yogurt as the starter and gelatin as a thickening agent. If I can remember to follow up, I'll let you know how it turns out 🙂 Thank you again!
Iosune says
Hi! You're so welcome 🙂 Hope you enjoy it!
Jane Kingston says
Hi. I had a go at making the soy yoghurt. I used a dairy free yoghurt starter and followed the recipe but it did not thicken. I used xanthum gum as the thickener. It is only my first time but I would like to try again. What am i doing wrong?
Iosune says
Hi Jane! You should use agar powder instead of xanthum gum and follow all the steps 🙂
Allegra says
You can use soaked cashews as a thickener too and for an added nutrient boost! We make ours with a cup or cashews soaked overnight in warm water and then pulses with the ingredients. It helps it get more or a Greek yogurt flavor and texture.
Iosune says
Hi Allegra! Thanks for your comment 🙂
Ashley Abbott says
I followed this recipe to a T and though it firmed up, it didn't taste like yogurt. It tasted like coagulated soy milk. What could've happened? The tangy sour yogurt flavor wasn't there.
Iosune says
Hi Ashley! Was your soy milk made with just soybeans and water? Did you use a thermometer? I'm so sorry the recipe didn't work for you.
Antoinette Heilman says
This is a great recipe. I have questions though. How long does this yogurt last? When you use the left over yogurt from last bath does it spoil when it goes into your new batch?
Iosune says
Hi Antoinette! Thanks a lot 🙂 It lasts up to a week. No, it doesn't 🙂
v says
I'm making the soy yogurt, it's in the oven now. My question has to do with the nutrition info for the recipe. It specifies 4 servings, each with 52 calories, 2g protein. The 4 c. soy milk & half c. soy yogurt I used to make the recipe had a total of 470 cal. & 33 g. protein. Divided by 4 equals approx. 117 cal. & 8g. protein per serving. I don't believe you could have found that much soy TOTALING only 8g. protein 208 calories. Please explain.
Iosune says
Hi V! The info was wrong, sorry! I've used this web this time: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076