Homemade Soy Yoghurt
Yoghurt wasn’t something I missed that much when I stopped eating dairy: I had enjoyed it, but it definitely wasn’t a daily feature. As a result, I never made much of an effort to recreate the yoghurt experience—that is until recently, when I found vegan yoghurt in the supermarket and realised I could make my own using the store-bought one as a starter. Before then, to make strictly-vegan yoghurt, I’d have had to find a probiotic supplement—and honestly, since I don’t use probiotics, they’re expensive, and I don’t desperately need yoghurt in my life, I couldn’t be bothered.
Servings: 1 litre
- 1 litre soy milk1
- 1 tbsp vegan yoghurt with live cultures, at room temperature2
Heat your oven to ~50 degrees C (warm, but not hot3).
Wash and sterilise a one-litre glass jar by rinsing it with boiling water.
Pour about a cup of soy milk into the jar, add the vegan yoghurt starter, and stir well.
Add the rest of the soy milk and stir.
Place the jar (without a lid, the yoghurt needs oxygen) in the warm oven.
Leave for 7-10 hours without disturbing it.
Remove once it’s thickened up, and let it cool before storing in the fridge.
- Try to find soy milk with a high protein content and no additives.
- If the yoghurt is too cold, the starter culture won’t be activated.
- If the oven is too hot, it’ll kill the yoghurt cultures.