Yogurt has always been a popular health food – creamy, tangy, and rich in probiotics. But for those who are lactose-intolerant, vegan, or just want a plant-based alternative, soya milk yogurt is a perfect choice. It’s healthy, protein-rich, and surprisingly easy to make at home with just a few ingredients and a little patience.
In this article, you’ll learn everything you need to know about making delicious homemade soya milk yogurt – from choosing the right soy milk to fermenting and storing it properly.
What is Soya Milk Yogurt?
Soya milk yogurt is made by fermenting soy milk with yogurt cultures (good bacteria like Lactobacillus bulgaricus and Streptococcus thermophilus). Just like dairy yogurt, it thickens as the bacteria feed on the natural sugars and produce lactic acid, giving it that familiar tangy taste.
Why Make Your Own Soya Milk Yogurt?
Here are a few benefits of making soya milk yogurt at home:
- 100% Plant-Based: Great for vegans and those with dairy allergies.
- Probiotic-Rich: Supports healthy digestion and gut health.
- Customizable: Adjust thickness, sweetness, and flavor to your liking.
- Affordable: Homemade yogurt costs a fraction of store-bought options.
- Preservative-Free: No chemicals, artificial flavors, or added sugars unless you choose to add them.
Ingredients Needed
To make soya milk yogurt, you’ll need:
- Soya Milk – 1 liter (organic, unsweetened, and preservative-free is best)
- Starter Culture – 2 to 3 tablespoons of plain plant-based yogurt (from a previous batch or store-bought non-dairy yogurt with live cultures)
- Optional Add-ons – A thickener like agar-agar or cornstarch, sweeteners (like maple syrup or jaggery), and flavorings like vanilla.
Equipment Required
- Saucepan
- Thermometer (optional but helpful)
- Whisk or spoon
- Clean glass or ceramic bowl
- Cloth or lid
- Warm place for fermentation (like an oven with light on or yogurt maker)
Step-by-Step Recipe: How to Make Soya Milk Yogurt
Step 1: Choose the Right Soya Milk
Make sure your soya milk contains only soybeans and water, with no added preservatives or oils. Some additives can interfere with fermentation.
Tip: You can even make your own soya milk by soaking soybeans, blending, boiling, and straining them.
Step 2: Heat the Soya Milk
Pour the soya milk into a saucepan and heat it to about 80–85°C (175–185°F). This step sterilizes the milk and helps denature proteins, which gives the yogurt a better texture.
After heating, let the milk cool to 40–45°C (104–113°F) – the ideal temperature for adding the yogurt culture.
Note: Use a kitchen thermometer if you have one. If not, the milk should feel warm but not hot to the touch.
Step 3: Add the Yogurt Culture
Add 2–3 tablespoons of plain yogurt (with live cultures) to the cooled soya milk. Mix gently but thoroughly with a spoon or whisk.
Tip: If this is your first batch, you can use store-bought non-dairy yogurt labeled “contains live cultures.” Once you’ve made your own, save a few spoonfuls to use as a starter next time.
Step 4: Pour into Container and Cover
Pour the mixture into a clean glass or ceramic container. Cover it loosely with a lid or clean cloth to let air circulate while keeping dust out.
Step 5: Ferment the Yogurt
Now comes the magic part – fermentation!
Place the container in a warm place (like a turned-off oven with light on, a yogurt maker, or a warm shelf) and leave it undisturbed for 8 to 12 hours. The longer it sits, the tangier it becomes.
In cold weather, it might take longer. Just be patient – it’s worth it!
Step 6: Check and Chill
After 8–12 hours, check your yogurt. It should have a custard-like texture and a slightly sour smell.
Place it in the fridge for at least 2 hours before eating. This helps it set fully and taste better.
Optional: Add Sweeteners or Flavors
You can enjoy your yogurt plain, or stir in:
- Honey or maple syrup (if not vegan)
- Vanilla essence
- Fruit puree or fresh fruits
- Cinnamon or cardamom
Avoid adding sugar before fermentation – it can disturb the bacterial balance.
Troubleshooting Tips
1. Yogurt too runny?
- Use soy milk with higher protein content.
- Add 1 teaspoon of agar-agar powder or cornstarch while heating the milk for thicker results.
2. Yogurt didn’t set?
- The milk might’ve been too hot or too cold when you added the starter.
- Starter might not have active live cultures.
- Try a longer fermentation time or a warmer location.
3. Yogurt too sour?
- Reduce fermentation time to 6–8 hours.
How to Store
- Store your soya milk yogurt in an airtight container in the fridge.
- Consume within 5–7 days for best taste and texture.
- Always save a few spoonfuls to use as a starter for your next batch!
Health Benefits of Soya Milk Yogurt
- High in protein: Soya milk is a complete plant protein.
- Probiotic-rich: Helps maintain a healthy gut microbiome.
- Low in cholesterol and fat: Ideal for heart health.
- Rich in isoflavones: Natural compounds in soy linked to reduced risk of certain cancers and better bone health.
- Dairy-free and lactose-free: Safe for people with lactose intolerance.
Conclusion
Making your own soya milk yogurt is not only easy but also empowering. You know exactly what goes into it, you can customize it to your taste, and you enjoy all the probiotic goodness without the dairy. With just a few simple ingredients and a little patience, you can start enjoying delicious, creamy, plant-based yogurt at home.
Give it a try this week – and once you master the basic recipe, feel free to experiment with flavors, thickness, and fruit combos. Your gut (and your taste buds) will thank you!