What’s the idea?
Make soy yoghurt in your kitchen at home for an unlimited supply of dairy-free yumminess
It’s full of good bacteria and without all the additives.
What’s the story?
So I thought – why not try making soy yoghurt at home?!
It seemed to be the logical next step and combines all the benefits of each.
It turned out that quite a lot of research was required
So you’re in luck. I’ve done the hard work for you.
First I had to source the live bacteria for the soy yoghurt starter.
As it’s plant-based, the culture is different from regular dairy yoghurt
And there doesn’t seem to be a shop-bought live soy yoghurt you can use.
I tried to buy the freeze-dried starter culture but unfortunately it wasn’t available.
Then I found out that you can use the contents of probiotic capsules.
They were easy to get hold of so that’s what I went for.
Once you’ve made your first batch, you don’t need the capsules any more.
You can just reserve some of your previous batch to start the next lot, and so on.
When you make soy yoghurt this way, you will also find that the taste will improve with each batch.
This is because the culture develops over time.
Second, I tried making it with a good quality, shop-bought soya milk
Just to see how it turned out.
I’m afraid to say, it didn’t work!
It appears that the protein content was too low for success.
So please make your own soy milk first using my method here (it’s very easy and there’s only 2 ingredients).
People should do this because…?
- Soy yoghurt combines all the benefits of soy and live yoghurt;
- It’s high in potassium and protein, and low in saturated fat;
- And a great alternative for those with lactose intolerance;
- Plus it’s suitable for vegans and people concerned with animal welfare or the environment;
- And very beneficial to gut health.
How do you do it?
The idea is to keep your soy milk and culture mix close to 42C for around 8 hours.
I use my non-electric yogurt maker to do this, however…
You can also use a glass jar with a lid (put it in a warm place, like the airing or linen cupboard).
Or a thermos flask, which you’ve previously warmed with hot water from the tap (rinse and dry).
Stuff you will need
- The contents of a probiotic capsule(s), equivalent to 15 billion viable CFU count in total
- 1 Litre homemade soy milk
- Measuring jug
- Metal spoon
- Cooking thermometer
- Either a yoghurt maker, large thermos flask or 1 Litre glass jar with lid
Note – 1 Litre of homemade soy milk makes 1 Litre of live soy yoghurt.
- In the evening after dinner, if your milk comes from the fridge heat it up a little and let it cool to 42C or just below. If you have just made your soy milk let it cool to the correct temperature. I used a cooking thermometer to be accurate.
- The next step is to add the starter culture. I opened up and added the contents of 10 vegan probiotic capsules ( Viridian Synerbio Daily) which was equivalent to a 15 Billion viable count in total. You may get away with less, depending on the brand. If it’s your second batch of soy yoghurt then use 3 tablespoons reserved from your first batch instead.Secure
- Stir with a metal spoon for 2 minutes.
- Warm your 1 Litre selected container by rinsing in hot water from the tap.
- Secure the lid and store by which ever method you choose to maintain the temperature at 42C.
- Leave for 8 hours to thicken overnight.
- Your homemade soya yoghurt is now ready. Chill before serving and keep in the fridge.
- It is best consumed within 3 days but don’t forget to reserve 3 tablespoons for your next batch!
My top tips
a) Use homemade soy milk which has a high protein content.
b) In my experience plastic containers for making and storing don’t work well so stick to the thermos flask idea and/or glass.
c) A thermometer is a good investment as the temperature needs to be kept warm enough for the bacteria to thrive but not too hot to kill them off.