Soy Yoghurt
About This Recipe
Vegan yoghurt can be made with other plant based milks, however soy milk is the only plant based milk that will naturally set like dairy milk when made into yoghurt.
Ingredients
- 1L Soy milk
- 3-4 Tbsp Soy Yoghurt with live cultures
- 2 Tbsp Maple syrup Date syrup, or other Sweetener (Optional see Notes)
Equipment
- Enough Sterilised Glass Jars with lids to hold 1 litre of soy milk
- 1 Cooking thermometer
- Yoghurt incubator or a place where a constant temperature around 40 - 43 °C is maintained ( in oven on very low, near water heater etc)
Instructions
- 1
Important: Make sure all pots, utensils and bowls that will come into contact with the soy milk are cleaned and dried before use. Sterilise your glass jars and lids with boiling water.
Pour soy milk into saucepan and heat slowly to 90–95 °C to denature proteins and improve fermentation and final texture.
Remember to stir the soy milk occasionally to prevent it from scorching.
If using a sweetener then you can either whisk in while milk is still hot or leave till after fermentation (see Notes)
Once soy milk has been at 90 °C for at least 1 minute remove from the heat and allow to cool to around 38 - 43 °C
- 2
Inoculate the soy milk by mixing 3-4 Tbsp live soy yoghurt into the cooled soy milk.
Whisk gently but thoroughly.
- 3
Pour the inoculated soy milk into the sterilised jars and put lids on loosely.
Incubate at 38–43 °C for 6–10 hours in a yoghurt machine or place the jars somewhere that will maintain a constant temperature around 38–43 °C.
Check and taste after 6 hours: the longer it ferments, the tangier it gets.
If it's ready then if you didn't add sweetener before you can add it now.
You could also stir through some berry compote as I did for the one in the picture.
Place jars into the fridge to cool for a few hours before eating.
Notes
Soy Milk - unsweetened and without any additives is preferred as it works best, so if you make your own soy milk then use that. Otherwise try to find a store bought one with minimal additives in it.
Sweetener - you can add sweetener to the soy milk but as it will feed both good and bad bacteria you may prefer to add it after the yoghurt has fermented.
Always save a few tablespoons of your batch as the starter for the next one, store this in the fridge in an airtight container and use within 7 days. Starter can also be frozen but must be defrosted in the fridge for a day before you use it.