How to Make Soy Yoghurt

Lactose intolerant?  Crave a good yoghurt without getting bloated, or just want a break from dairy?  Here’s something that you may want to try.  This post will teach you how to make soy yoghurt easily and cost effectively.

We decided to try something other than ordinary dairy yoghurt, partly because our daughter Amy is lactose intolerant.

We wanted to serve up something she could eat as a snack when she visited because she used to love eating my home-made cheese, and partly because I wanted to know what I was talking about because we stocked a non-dairy yoghurt culture at Little Green Workshops.

So after a bit of testing and research, I developed an easy method of how to make soy yoghurt. Here is how I made this non-dairy yoghurt.  By the way, Amy loves this yoghurt!

Equipment

You will need the following equipment

• A yoghurt maker.  If you have an EasiYo, then that is perfect.
• A stainless steel pot, or glass jug if planning to heat the milk in a microwave.
• Dairy thermometer.
• Mini measuring spoons
• Small Whisk
• a yoghurt maker or EasiYo.

Ingredients

To make your soy yoghurt you will need;

• 1 Litre of “Soy” milk.  I used one made from organic soybeans.
• 1 Tablespoon of Sugar (it acts as food for the culture to breed as soy milk has no lactose)
• 1 dose of Non-Dairy Yoghurt Starter Culture, approx 1/64th teaspoon (a heaped drop).

Directions for making Soy Yoghurt

1. Pour your soy milk into a 2 litre saucepan and clip on your thermometer.
2. Add your starter culture to the soy milk and mix well to ensure the culture is evenly distributed.
3. Mix the sugar into soy milk and warm to 40°C.
4. Pour your milk into the yoghurt maker, or EasiYo pot.
5. Maintain the milk mixture between 37° and 43° C (98F to 110F) for 12 hours, or even longer for a thicker soy yoghurt.
6. Refrigerate your yoghurt for a couple of hours then serve whichever way you fancy!

You can serve it with berries, or stir in some homemade jam, or even some honey!

You’ve probably heard of the term that a picture, or in this case a video, is worth a thousand words, so to help you all out to create successful soy yoghurt, I have created a video tutorial.

 

We love this soy yoghurt on our muesli for breakfast and for dessert with berries.  If you follow these instructions, you can enjoy the creamiest soy yoghurt around, and best of all, you can make it yourself easily and for a lot less money than you can buy it in the supermarket!

Not wanting to sound salesy, Kim and I do have all the necessary equipment and ingredients in our Yoghurt Making section of our online store.  If you already have an EasiYo or can beg, borrow, or steal one, then you just slashed your yoghurt costs!

How many of you have tried making soy yoghurt?  Did you use a different method?