2-Ingredients Homemade Soy Yoghurt

Did you know that homemade soy yogurt is better than store bought yogurt and really easy to make? This delicious recipe is ideal when you try to live a zero waste life. You can flavor your yogurt the way you like and sweeten as much as you like. After many experiments and methods, I finally found a recipe that works for me.

You can do so much with yogurt. Yogurt adds fondant to a cake, can be a creamy side when you prepare a curry, can be an alternative to sour cream, etc. You can also enjoy your yogurt in a ‘parfait‘, a trifle, with fresh fruit, muesli, … Yogurt is versatile and now that you can prepare it at home, it is even more economical and ecological.

J’adore voir tes réalisations! J’aime voir quand tu pars de ma recette et que tu l’adaptes à ta façon avec ce que tu as sous la main. Car mes recettes sont principalement là pour t’inspirer et te guider. 

Si tu réalises cette recette, dis le moi ! Laisse un commentaire, donne une note et n’oublie pas de mentionner @vegandfred et le hashtag #minimalistvegan sur Instagram. Il me tarde de voir comment tu as préparé cette recette et tes combinaisons.

2-Ingredients Homemade Soy Yoghurt

Did you know that homemade soy yogurt is better than commercial yogurt and really easy to make? This delicious recipe is ideal when you try to live a zero waste life. You can flavor your yogurt the way you like and sweeten as much as you like.

0 from 0 votes

Cost : €1*

Print Recipe Share on Facebook Pin Recipe

Prep time 5 mins

Fermentation 10 hrs

Total Time 10 hrs 5 mins

Meal type Comment faire?, DIY / Fait maison

Cuisine Influence Américaine, Influence Anglo-saxonne, Influence Asiatique, Influence Européenne

Servings 6 yoghurt

Calories 69 kcal

Equipment

• Yogurt maker or a Multi-cooker with yogurt function
• Conservation jar
• Whip

Ingredients

  

1x2x3x

• 100 g commercial soy yoghurt
• 1 L soy milk voir notes

Instructions

 

• When homemade, make the soy milk and let cool at room temperature before using.
• Put the commercial soy yogurt (which will function as an "activator") in a bowl and add some soy milk.
• Gently stir to mix the yogurt and milk without over-frothing.
• Gradually add the remaining soy milk and mix gently.
• Divide the soy mixture into jars (or directly into the "Instant Pot" from the cooker). Put the jars in a yogurt maker or the "Instant Pot" with yogurt function.
• Ferment for 10 to 14 hours depending on the texture and taste you desire. Add sweetness and/or aroma before refrigerating. Let it rest in the fridge for 10 to 12 hours before tasting.
• The yogurt can be stored for up to 5 days in the refrigerator. Do not forget to keep 60 to 120g of your yogurt to use as activator in the next batch. So you can avoid buying commercial yogurt again.

Notes

Soy milk: try to avoid soy milk with added sugar and stabilizers such as gums. This will make your yogurt very liquid, with an unpleasant texture. Using a commercial soy milk with stabilizers can make your preparation fail. Read the label before buying.

While you waiting on my article on homemade soy milk, I can tell you the process in short: soak the soybeans for 12 hours in a large volume of water. Rinse and drain before putting it in a powerful blender. Cover with water and mix until the mix is smooth. Gradually add the remaining water. Pass the milk through a colander and place in a cooking pot. Bring to boil while stirring continuously. When it boils, reduce heat and let it rest.

Nutrition

Serving: 1yaourtCalories: 69kcalGlucides: 5gProtein: 5gGraisses: 4gGraisses Saturées: 2gSodium: 89mgFibre Alimentaire: 2gSucres: 3gCalcium: 60mgIron: 2mg

The values are calculated with an online calculator and are used as a reference. They may vary according to the products you’re using.

conservation jusqu’à 5 jours

Freezer friendly No, sorry

Did you make this recipe?Tag me on Instagram @vegandfred & #minimalistvegan!