Soy yogurt is a healthy snack that can be made using fresh organic soy milk made with the Soymilk Maker. In order to have almost dairy free yogurt, you can use our yogurt culture like the L+ Vital-Ferment culture. If you eat yogurt often, making your own yogurt is a cheap and easy alternative to store bought yogurt. Making homemade soy yogurt with your homemade soymilk will cost you less then 25 cents for 1 ½ quarts! This is a totally-vegetarian, live-culture, non-dairy alternative to dairy milk yogurt.
Soy yogurt is made by adding a starter culture into the heated soymilk made using the Soymilk Maker. The soy milk coagulates and thickens by an increase in acidity from the lactic acid produced by the bacteria. Making soy yogurt at home puts you in control of the ingredients, tartness and flavor.
BRYANNA’S SOY YOGURT RECIPE USING HOMEMADE SOYMILK from the SOYMILK MAKER
© Bryanna Clark Grogan
Yield: 5 1/2- 6 cups
For a creamier product, use the lowest watermark line in the Soymilk Maker when making the soymilk, so that the milk is bit thicker. The yield should be about 5 1/2 cups soymilk.
When using homemade soymilk to make soy yogurt, you need to add some type of sugar and a bit of salt, as most people do for drinking, because the starter needs some sugar to feed on. Dairy milk naturally contains sugars and sodium– soy milk does not, so you have to add some. As soon as you strain the soymilk, add your sweetener and salt. (I use 1 1/2 Tbs. organic sugar or maple syrup and 3/8 tsp. salt to each batch [6 cups] of soymilk)
To have a whiter homemade soymilk and a non-beany taste, it is advisable to rub the skins off the soybeans before making soymilk.
This takes only a few extra minutes. Place the soaked beans in a deep bowl of water. Rub them back and forth vigorously between your hands for a few minutes to loosen the skins. Next, run warm water hard into the bowl and swish the beans around. This will float the skins to the top. Next, drain the water off carefully, and the skins will float off with it. Run the water a few times until no more skins float to the top. (It’s okay if you leave a few behind.)
1/2 cup COLD fresh homemade soymilk made using the Soymilk Maker
(Place 1/2 cup of fresh, hot homemade soymilk immediately into a scalded shallow bowl and place in the freezer until it’s cold– you need this milk to be cold to mix it with the starch.)
5 cups HOT homemade fresh soymilk, fresh from Soymilk Maker (with sweetener and salt added-I use 3/8 tsp. salt and 1 1/2 Tbs. vegan sugar in one batch)
1/4 cup + 2 tsp. tapioca starch
3/4 tsp. agar powder
1/2 sachet of Yogurt L+ vital-Ferment culture (dairy-free) (see here for ordering)
1/2 cup plain, unflavored soy yogurt left from your last batch
SCALD EVERYTHING THAT TOUCHES THE YOGURT WITH BOILING WATER!
1.) Whisk together in a large microwave-proof bowl or a heavy large saucepan (depending on the method of cooking you are using; see below): the 1/2 cup of COLD soymilk, the tapioca starch, and agar powder. Whisk well until it is all dissolved.
2.) Whisk in 2 cups of the HOT, fresh homemade soymilk, until it is smooth, with no lumps.
3.) Now microwave on High for 1 minute; whisk well; microwave 1 minute; whisk again; microwave 1 minute and whisk again.
(OR cook in a heavy large saucepan, stirring constantly but not vigorously, until it is thickened and glossy.)
4.) Now whisk in the remaining 3 cups of HOT, fresh soymilk. Don’t make it too frothy. Cool it in the refrigerator to about 115 degrees F. Use an inexpensive candy thermometer to determine the temperature.
5.) Once the temperature is about 115 degrees F, whisk in the dried yogurt culture, which has first been whisked to a smooth paste with about 1/4 cup of the warm soymilk (important!) OR the room-temperature soy yogurt. Whisk well to distribute the culture or soy yogurt evenly throughout (if you do not mix it well, you may have a grainy yogurt). Pour the inoculated soymilk into your scalded jars or containers, cover and incubate for 10-12 hours.
Soy yogurt tends to be mild, so it needs about 8-10 hours, (some people prefer 12) to develop the characteristic tartness that we are used to. (THIS VARIES, HOWEVER– one reader told me it only took her 6 hours to get tart.) Taste it after 6 hours or so to see if it needs more time (it will be a little more tart when cooled). Don’t stir.
6.) Refrigerate immediately for about 12 hours before eating– this is part of the incubation process and helps develop flavor. The yogurt will keep for about a week.
7.) To start the next batch, keep back 1/2 cup of it. Let it come to room temperature before using as a starter. You can do this about 12-14 times before needing a fresh starter (maybe “borrow” 1/2 cup of homemade soy yogurt from a friend, or buy a small container of commercial soy yogurt). MAKE THE YOGURT THE SAME WAY AS ABOVE IN SUBSEQUENT BATCHES.
Nutrition (per 1/2 cup serving): 49.2 calories; 31% calories from fat; 1.6g total fat; 0.0mg cholesterol; 59.9mg sodium; 4.0mg potassium; 5.6g carbohydrates; 0.0g fiber; 0.0g sugar; 5.6g net carbs; 2.6g protein; 1.1 points.
FOUR WAYS TO INCUBATE YOUR YOGURT:
#1.) Styrofoam Cooler Method: You can use 3 wide-mouthed pint jars with screw-on lids (plastic lids, preferably), or even one large, wide-mouthed container, if you like. Place the container(s) inside of an inexpensive Styrofoam cooler along with 2 quart jars of boiling water (with lids– and the jar should not touch the yogurt jars). (Warm up the cooler with the jars of hot water while you get the yogurt ready.) Place the cover on the cooler and cover with an old blanket. You may have to add more hot water to the jars halfway through the incubation time. It works perfectly!
#2.) Use a non-electric yogurt incubator, the type which has a 2-quart plastic container or 1 quart glass jar nestled in a Styrofoam liner inside of a canister. Yogotherm is this type.
#3.) Use the directions that go with your electric yogurt incubator. Plug the yogurt maker in to warm it up while you get the yogurt ready. There are many different makes of this type of machine– just do an internet search.
#4) Use a thermos: Almost fill 2-3 large wide-mouth thermos bottles, the more expensive kind with a metal casing, with boiling water, heat for 10 minutes with boiling water inside. Pour out the water and add your inoculated soymilk at the right temperature. Put the lid on and wrap the thermoses each in two or three terrycloth towels, or together in a small quilt. Set it in a warm, draft-free place
Soy Yogurt can be stored in the refrigerator for approximately 1 week; the lactic acid produced by the lactic acid bacteria has a preserving effect.
Making Soy Yogurt Without the Addition of Sugar: Inoculation of 1 litre milk, fermentation approx 10 h
Making Soy Yogurt With the Addition of Sugar: Inoculation of 1 litre milk, fermentation approx 5 hours
Recipe created by Bryanna Clark Grogan for the Automatic Soymilk Maker.
When you make soymilk, it is very easy to make a few quarts of soy yogurt along with your milk and tofu. Soy Yogurt is a tasty treat that will appeal to both kids and adults.