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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.
Prep Time5 minutes
Cook Time8 hours
Course: Breakfast, Snack
Cuisine: Global, Greek, Indian, Mediterranean
Keyword: pantry
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.


  1. Try to find soy milk with a high protein content and no additives.
  2. If the yoghurt is too cold, the starter culture won’t be activated.
  3. If the oven is too hot, it’ll kill the yoghurt cultures.