Homemade Soy Yogurt recipe [without Yogurt Maker] | Dairy-free Yogurt recipe | Vegan Yogurt recipe

soy milk

🥗Healthier: almond milk

💰Cheaper: oat milk

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

yogurt starter culture

💰Cheaper: store-bought yogurt

Store-bought yogurt can be a cost-effective alternative.

sweetener

🥗Healthier: agave syrup

💰Cheaper: sugar

Sugar is usually cheaper than agave syrup.

vanilla extract

🥗Healthier: vanilla bean

💰Cheaper: vanilla essence

Vanilla essence is a more affordable option.

Soak 1 cup of dried soybeans in plenty of water for 8 to 12 hours.

Drain and rinse the soaked soybeans.

Blend the soaked soybeans with 2.5 cups of fresh water for about 1 minute in a regular blender or 30 seconds in a high-speed blender.

Strain the blended mixture through a fine muslin cloth or nut milk bag into a jug or bowl to remove the okara.

Squeeze the cloth or bag to extract maximum soy milk from the pulp.

Heat the extracted soy milk in a saucepan over medium heat for about 12 to 15 minutes, stirring occasionally to prevent scorching.

Remove any bean curd skin that forms on top of the milk after heating.

Check the temperature of the milk; it should be around 42 degrees Celsius (or test with your clean hand for comfort at 8 seconds).

Open the probiotic capsules and sprinkle the powder onto the warm soy milk, stirring to dissolve completely.

Pour the milk into clean or sterilized pots and cover them tightly.

Place the pots in a warm location (above 30 degrees Celsius) for about 8 hours to set the yogurt.

After 8 hours, check if the yogurt is fully set; transfer it to the refrigerator to chill before consuming.

If you prefer a creamier texture, whisk the yogurt until smooth before serving.

For future batches, save 1/2 cup of this yogurt to use as a starter for your next batch.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens