Soy Yogurt WITHOUT Starter

soy milk

🥗Healthier: almond milk

💰Cheaper: oat milk

Almond milk is lower in calories, while oat milk is often less expensive.

sweetener

🥗Healthier: stevia

💰Cheaper: honey

Stevia is a natural zero-calorie sweetener, while honey is often cheaper.

thickener

🥗Healthier: chia seeds

💰Cheaper: cornstarch

Chia seeds add fiber and nutrients, while cornstarch is a budget-friendly thickener.

cultures

🥗Healthier: probiotic capsules

💰Cheaper: store-bought yogurt

Probiotic capsules can offer a variety of beneficial bacteria, while yogurt is often more accessible.

Soak soybeans overnight in the fridge to plump them up.

Drain the soaked soybeans and put them in a blender with 1 liter of boiling water.

Blend for 1-2 minutes until the liquid separates from the soybeans.

Strain the blended mixture through a nut milk bag or cheesecloth to extract soy milk.

Heat the soy milk for 15-20 minutes to eliminate beaniness, adding a pinch of salt.

Allow the soy milk to cool to about 40°C (104°F).

Add 2-3 tablespoons of soybean soak water to the cooled soy milk and mix well.

Cover the mixture with muslin cloth and secure it with a rubber band.

Place the covered mixture in a dehydrator set to 40°C for 8-12 hours to ferment.

Check the yogurt after fermentation; it should be thick and slightly tangy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens