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Homemade soy yogurt recipe – made from soybeans
Pure soy milk yogurt that’s thick and creamy.
Enjoy pure soy milk yogurt without preservatives, sugar, flavouring or fillers. This homemade soy milk yogurt is the perfect example of how easy it can be to make healthier versions of your favourite vegan and dairy-free speciality foods at home.
We posted a simple soy yogurt method here using store-bought soy milk that many of our customers enjoy, however, the Luvele kitchen recently discovered how easy it is to make homemade soy milk from just organic soy beans and water. With the Vibe Blender System, it’s never been simpler to make it at home.
We’re excited to share this new probiotic and protein rich, homemade soy milk yogurt method. It’s a rich, creamy and tangy delight that will not compromise your health. We guide you step by step, so you can confidently control the tartness, the texture and even experiment with vanilla. Homemade soy milk yogurt is so easy that you may never want to go back to buying expensive soy yogurt ever again!
SOAKING SOY BEANS
It’s well known that legumes can cause tummy issues. Soaking soy beans overnight, softens the beans for blending but also helps to make the beans more digestible. If you are extra sensitive, adding a teaspoon of apple cider vinegar, lemon juice or whey to your beans while they are soaking will help draw out more of the phytic acid content in the beans.
THICKENING NON-DAIRY YOGURT
While plant-based milk will culture and produce a sour yogurt-like taste, it won’t naturally set without a thickener. We used a teaspoon of agar agar powder. Agar is a plant-based, gel-like substance derived from red algae and is a perfect Vegan gelatin substitute. Add a teaspoon of agar to every 4 cups non-dairy milk before heating. Agar agar must be heated to 190⁰F (87⁰C) and held at that temperature for 5 minutes. 1 teaspoon is a guide only. Some agar agar is a fine powder while others are flakes. Flakes may require more - experiment and add more or less on your next batch to get the consistency you enjoy most. A double boiler will keep the milk from scorching during heating.
SOMETHING SWEET FOR THE STARTER CULTURE
In traditional dairy milk yogurt, the bacteria in starter culture thrive on the sugar (lactose) content, naturally found in dairy milk. The bacteria populating your soy milk must have something to feed on to allow the culturing process to take place. One teaspoon of sugar or one tablespoon of pasteurised honey is enough to kick start fermentation. Raw honey may have an antibiotic effect and is therefore not suitable for making soy yogurt. We used Yogourmet non-dairy starter culture. But you can view other suitable starters here.
PREPARATION
It is recommended that you sterilise your yogurt making jar and utensils beforehand. We have always found it is enough to wash in hot soapy water, then rinse in boiling water before use.
For other non-dairy yogurt recipes visit our yogurt basics recipes blog here.
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