Make Soy Yoghurt Yourself – That’s How it Works

Make soy yoghurt yourself – this is how it works

Soy yoghurt is comparatively expensive in stores, so making it yourself is particularly worthwhile in this case. In addition, you always know exactly what is in the food you make yourself.

  • You only need two ingredients to prepare the soy yoghurt: soy milk and soy yoghurt or soy cultures. The time required for making the yoghurt is quite small. However, what takes some time is making the soy milk if you want to make it yourself.
  • Soy milk is also made up of just a few ingredients: soybeans and water. In this case, do not use sweeteners, including natural ones such as honey. If you prefer your soy yoghurt a little sweeter, add fruit, honey or other sweeteners to the finished yoghurt later. In a separate article, we describe in detail how to make soy milk yourself.
  • If you prefer to buy soy milk, make sure that the milk only contains soybeans and water and no other ingredients. The same goes for the soy yoghurt, of course, if you add any.
  • In addition to the few ingredients, you need a bowl, a spoon or a whisk and glasses. You have the choice of taking several smaller glasses or one large one.

Soy yogurt – how to make it yourself

As previously mentioned, you only need very few ingredients to make soy yogurt. The amount of ingredients depends on the amount of soy yogurt you want to make.

  • For one liter of soy milk, use a small 150-gram tub of natural soy yogurt. Alternatively, add about a teaspoon of vegan yogurt cultures. The exact quantity can be found in the respective manufacturer’s information.
  • Tip: If you have successfully made your first soy yogurt, separate it apart and use it as a bacterial culture. When making your next soy yogurt, add about 150 milliliters of your “old” soy yogurt as a bacterial culture. However, this method cannot be used indefinitely. After using your own bacterial cultures 4-5 times, you need to add fresh yogurt cultures again.
  • The soy milk should be at least room temperature, but it has proven useful to warm the milk slightly. In this case, light means that the temperature must not exceed 35 to a maximum of 40 degrees. If you put the bacterial cultures in hot milk, most of them will be destroyed, so that little or no fermentation takes place.
  • The milk and natural yogurt go into the bowl, where they are mixed well together. The mixture is then filled into one or alternatively several glasses. So basically the job is already done.

The successful fermentation of soy yogurt – that’s how it works

Fermentation takes most of the time when making soy yogurt using the DIY method, so patience is required. It takes about ten to twelve hours for your soy yogurt to be ready. During this time, your yogurt needs an even temperature and must not be moved. To ensure optimal conditions, you have various options:

  • The simplest option, although not necessarily the most convenient and cheapest, is the oven. If you want to try making your own soy yogurt first, this is the best option. In this case, start the preparations in the evening, since the yogurt must remain in the oven for 10 to 12 hours and must not be moved.
  • Preheat the oven to 50 degrees, not warmer. Cover the glasses with a cloth or something similar before putting them in the preheated oven. It is important that they are airtight. After about 30 minutes, set the temperature to about 35 degrees.
  • Another variant is a thermal yogurt maker that is filled with hot water to ensure constant heat. The thermal yogurt maker does not require electricity and is, therefore, the most economical way to make yogurt yourself.
  • The most convenient option is an electric yogurt maker. The yogurt maker doesn’t take up much space in the kitchen, consumes little electricity, and ensures that your freshly made soy yogurt is evenly heated.
  • The terms yogurt maker or yogurt maker are a bit misleading. As a rule, these are only warming devices.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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