Make Soy Yoghurt using Mild or Tangy (Dairy-Based) Yoghurt Culture or our Non-Dairy Culture.
Selection of culture:
The 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 pregelatinised 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 dose of Yoghurt Starter Culture
- 1 dose of Probiotic Culture -- (If required)
Note: The amount of culture used for one litre is VERY SMALL.
- 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)
- Maintain the milk mixture between 37° and 43° C for 10-12 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.
The yoghurt culture grows by eating the available sugars or carbohydrates and turning them into an acid. If you like a more acidic yoghurt feel free to add a small amount of sugar. If you don't put enough sugar in the culture will not thrive.
Every brand of soy milk will be different, so expect some variations and some experimentation to get the result you are looking for.
If you are getting particularly good results with a variation on the above recipe and directions please share it with us.