Friday, October 21, 2011

Home Made Soy Yogurt- Vegan MOFO Day 21

I made yogurt, yipppeee. I originally tried with a crappy plastic yogurt maker which I suspect to be quite similar to doing it in a pot and didn't work at all. But then I invested in a proper yogurt maker, I got a yolife yogurt maker which was bit more expensive but includes 7 small glass jars or you can use your own large jar. I was originally inspired by the fat fuelled vegan's post on it back in June. But given that his wasn't thick, decided to follow Bryanna Clark Grogans recipe a little more closely.

Soy Yogurt adapted very slightly and halved from Byranna's recipe here

5 cups of soymilk
1 T sugar
1/4 cup tapioca starch
3/4 t agar powder
5 Capsules of inner health plus-dairy free
need candy thermometer

  1. Sterilise Jars 
  2. Add sugar, tapioca starch and agar powder to soy milk. Whisk well.
  3. Heat mixture over low heat while stirring. Turn off heat before milk reaches boiling point at about 176F-185F (80C).
  4. Let it cool to 104F (40C) This took about about 90 minutes to 2 hours. Just keep checking regularly.
  5. Empty capsules into mixture and whisk again.
  6. Add to jar/s
  7. Turn on yogurt maker and let is set for 9-12 hours.
  8. Place lids on jars and refrigerate for 12 hours.

We let it set about 13 hours due to a slight sleep in and it was nice and tart. The texture was pretty close, although still slightly watery in parts, there was a bit of condensation on the inside of the lid which I think got in the yogurt as we removed it in the morning. We have been enjoying it by mixing in frozen blueberries and a small amount of jam. Next I will experiment with coconut yogurt and try using it in savoury dishes.

This was surprisingly easy to make but does take lots of waiting, so will be a regular weekend thing I think!


  1. That looks great - is the inner health plus capsules for extra nutrients or do they do anything to the yoghurt?

  2. This is amazing that you made your own yoghurt, I am seriously impressed.

  3. This looks awesome! Have wanted to try it since reading the fat fueled vegan's post, I might have to think about getting one of those yoghurt makers.

  4. Wow, looks awesome...but what a pain! It is actually very upsetting to me that plain and vanilla (vegan) soy yoghurts are not available in Australia. I e-mailed Kingland about this a few weeks ago and they gave me some cryptic clues about new products, so I'm holding out hope that they will start producing some.

  5. How awesome that you made your own soy yoghurt. It looks really excellent!

  6. Johanna, no they are essential for the yogurt. They do provide good bacteria which provides the texture and taste.

    Mel, yes defintely fat fuelled vegan inspired.

    Louise, it really wasn't that much work. But I agree that it is totally disappointing that we don't have plain and vanilla soy yogurt here. The US and Uk are so far ahead of us.

    Leak and Jeni, thanks!

  7. WOW, this is so cool. I really want to try this!

  8. ebay-ing yoghurt machines right now!! Thanks!

  9. Hi, as a non vegan i stumbled upon your post out of curiosity as a friend has gone vegan and annoyed she could no longer eat yoghurt and as a dairy yoghurt maker myself i wanted to find out how it could be made using soy. Recipe sounds great and very similar to how i make milk yoghurt (with the exception of the ingredients of course!).
    One little tip though, i audibly gasped when you said it would take up to 2 hours to let the milk cool, it only takes me 5 minutes, the trick is to fill your sink with an inch or so of cold water straight from the tap (no need for ice cubes) and plonk your milk in with the thermometer attached inside the pot, check on it every minute or so till it reaches about 45 degrees (i like the milk a few degees warmer than what you suggested) and once it reaches desired temp (between 42 and 47 degrees is fine), take it straight out of the water. Do your thing with the inner health plus (wow, who knew!) and continue as usual.
    For those of you without a yoghurt maker, you can pour it into a thermos and this keeps the temp nice and steady, i always make yoghurt at night and it'll be ready to pop into the fridge the next morning. If things don't work following this advice, i blame the soy!