Vegan Soy Yoghurt
Make Soy Yoghurt using our Vegan Non-Dairy Culture.
The Vegan Non-Dairy Yoghurt Culture is specially formulated with a balance of cultures designed to enhance curd formation in soy milk. This culture also contains gut-healthy probiotic bacteria. This culture is not grown on a dairy base and is vegan friendly.
To get a thicker, heartier soy yoghurt we recommend one or two tablespoons of Smooth Gel which is pregelatinized rice flour. Mix this in well at the same time as you add your culture. This is optional and based on your personal preference.
You Will Need the Following Items
- A yoghurt maker large enough to hold one litre of milk.
- A stainless steel pot
- A dairy thermometer
- A sealed whisk
- Measuring spoons
- 1 Litre of Soy Milk
- 1-2 tablespoons of Smooth Gel -- Optional
- 1 tablespoon of sugar to act as food for the culture (optional)
- 1 dose of Yoghurt Starter Culture
Note: The amount of culture used for one litre is VERY SMALL.
Note: The added sugar will depend on the sugar content of your soy milk. For best results, you need 5% sugar. On the nutritional information panel you will see a column that states how much sugar there is per 100 ml. 5% sugar is 5 grams per 100 ml. If it says 3 grams it is only 3% sugar so you would need to add an additional 2 grams per 100 ml. (2 grams x 10 = 20 grams) . Please check the nutritional information panel on the soy milk you are using and add sugar as needed.
- Warm the soy milk to between 37° and 43° C. and place into a yoghurt maker. This can be easily done by standing the carton into hot tap water for a few minutes.
- Add your starter culture and mix well to ensure the culture is evenly distributed.
- Add the Smooth Gel (Optional for thicker yoghurt) and sugar (optional to get to 5%). If you are adding both, mix them together first as this will make it easier to mix them into the soy milk.
- Maintain the milk mixture between 37° and 43° C for 10-18 hours or even longer.
If using an EasiYo yoghurt maker, do not fill the external container so high with boiling water as to have it come into direct contact with the internal container, as this will cause the temperature to rise too high, scalding and killing the culture. Just fill it to the level of the baffle (red shelf). This will give you the benefit of a heat reservoir without risking killing the culture. Monitor the temperature if concerned and replace the hot water when needed.
Every brand of soy milk will be different, so expect some variations and some experimentation to get the result you are looking for. Check the nutritional panel to see what the sugar level is and add more if required.
If you are getting particularly good results with a variation on the above recipe and directions, please share it with us.