Homemade Soy Yogurt
This homemade soy yogurt is easy to make at home, completely packaging-free, and made with natural ingredients. It’s a simple, sustainable alternative to store-bought yogurt—fresh, creamy, and free from unnecessary additives.
Homemade Soy Yogurt
Watch this recipe in the video
Ingredients
850 g soy milk
1 sachet vegan yogurt cultures (or approx. 3 tbsp plant-based yogurt with live cultures as starter)
Hot water at around 80°C
Yogurt maker (e.g. from Fairment or similar insulated incubation system)
Instructions
Pour the soy milk into a pot and heat it to around 80°C, stirring occasionally to avoid burning.
Remove the milk from the heat and let it cool to about 40°C.
Stir in the vegan yogurt cultures or plant-based yogurt starter until fully dissolved and evenly mixed.
Pour the mixture into a clean glass container and place it in the yogurt maker.
Fill the outer incubation container with 80°C hot water up to lid level to maintain a constant temperature.
Let the yogurt ferment for 8–12 hours, ensuring the mixture is not moved, shaken, or disturbed during this time.
Once fermentation is complete, place the yogurt in the refrigerator for a few hours to thicken and fully set.
Save about 3 tablespoons of the yogurt to use as a starter culture for your next batch.
