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Homemade Soy Yoghurt

You won’t believe how easy it is to make your own vegan yoghurt. I couldn’t believe it, and it doesn’t even require any expensive equipment: a one-litre glass jar and an oven is all you’ll need.
Prep Time5 mins
Cook Time8 hrs
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.