It might be okay if you are just going to eat the yogurt but it may not have enough bacteria to culture another batch. No need to use electricity. Hi Katie, I’ll try to answer your questions as best as I can, although some of it has already been answered in the instructions and video. Thickening Soy Yogurt 1 Add one level teaspoon of agar powder or 2 teaspoons of starch premixed with 50 milliliters (1.7 fl oz) of water to the soy milk when it begins to boil. 5. I made this recipe over the past couple of days, but it only set partially (in smooth chunks), and once I strained it, it became more watery. Hoping it’s cooked well and not toxic. So simple and cheap. Homemade Greek Soy Yogurt. I hope this helps. I have the Nordic Naturals NordicFlora Probiotic Comfort 15 billion CFU capsules. Enjoy your freshly made soy yogurt any way you like. Hi Audrey, sorry to hear the milk curdled. Add the starter (or probiotic for the first batch). Required fields are marked *. Javascript required for this site to function. The temperature should be warmer than your body temperature. Great to find your recipe and site! If you keep the cycle going and once you get the hang of it, you’ll have an endless supply of delicious homemade yogurt with no gums, thickeners, sweeteners, additives or weird flavours. How long the soymilk takes to cool down really depends on the room temperature. Hi Myriam, if the yogurt is not tnagy, just leave it to ferment for some more time before refrigerating. Makes about 2 cups. Remove from the heat and let cool to below 108° F (42° C). Made from full-fat coconut milk and agar… Do you know the nutritional content of the finished yogurt? How many of these capsules should I use to mix with 32 oz.of soy milk please? Hi! It is supposed to be actively boiling the entire time? I’m allergic to soy, and I really prefer coconut milk yoghurt. Please enable it in your browser settings and refresh this page. There is still some milk left in the pan. I hope this helps. Maybe I’m not cooking it long enough? You can use the yogurt from the last batch for each subsequent batches. So, with this I get a little less than 2L. Results are very good. I have a dehydrator could I put the yogurt in there instead of oven? I was wondering if you de-hull your soybeans after soaking, before blending them? SHOP ALL YOGURT MAKERS EBOOK & ACCESSORIES, Barb Hodgens loves to cook alternative, healthy whole food cooking with a focus on gut health, SCD & GAPS diets. We promise, once you start making homemade soy yogurt, you’ll find yourself never wanting the overly sweetened, and far too pricey supermarket varieties again! Some people prefer the taste of the soy milk when the beans are dehulled. red pepper, onion, fresh root ginger, sugar, ground cumin, pine nuts and 8 more. Boiling the milk also changes the structure of the protein and this is what allows the yogurt to set if the culture is introduced at the correct temperature. You could also add it to savoury dishes like pulao (substitute some of the water) or biryani (substitute some of the coconut milk). The bacteria populating your soy milk must have something to feed on to allow the culturing process to take place. This will yield a really tangy yogurt. Give it a little stir. (Also, I stirred it when I checked it, and have since read to not disturb it.) Hello Gina, I haven’t used the probiotic capsules that you have so I can’t say for sure. Hi Rhonda, there is a search bar on the right sidebar where you can type in anything to search the site. The texture is perfect but It’s not tangy at all ! 5.Should I toss this batch of yogurt to be on the safe side and start again? 1 litre of homemade soy milk (watch the video above or use unsweetened PLAIN soy milk with water and soybeans as the only ingredients like Edensoy [in Canada] or Westsoy [in the US]), Starter –1st batch only: 4 probiotic capsules (with 25 billion CFUs each or 5 capsules with 2.4 billion CFUs each)All subsequent batches: ½ cup [120 ml] of plain yogurt from your last batch as a starter. All plant-based goodness. Vegan yogurt … Because most commercial non-dairy yogurts have too much sugar and/or fruit added, too many thickening agents added and yet are still too runny to be useful for preparing yogurt-based cheeses or … 1 litre carton of soy milk (or as much as your yogurt maker can hold)Starter culture 1/2 - 1 teaspoon of powdered agar agar1 teaspoon of white sugar OR 1 tablespoon of pasteurised honey. I have always made my own yogurt and still do so now we eat vegan. Best, Gina. you don’t need the capsules again for the next batch. Could I use 1/2 cup of my prepared (dairy) yogurt to try to make non-dairy yogurt? It just was not yogurt. :/. Still no skin and then I felt with the bottom was getting stuck so I lowered it back to medium for another 5min and finally it was there, but thin not as thick as your video. I just loved Alpro, they definitely did the best yogurt I’ve ever tasted. 2 & 3. Hi Alessandro, if you have a look at the NOW brand probiotic capsules, they contain 10 different strains of bacteria totaling to 25 billions CFU. . Browse our range including yogurt makers & flavours. If you don’t have a thermometer (I don’t either), just test the temperature by touch. I hope your yogurt turns out great the next time. It can't really be called soy yogurt since, by definition yogurt is made with cows milk. I’m moving on to your tempeh recipe now. By how much this amount is reduced depends on how long you boil the milk for and at what temperature etc. Thank you again for sharing them. Hi and thanks for all the lovely recipes and well-made videos. For example, if you use soy yogurt, then remember that it is quite thick, while coconut yogurt is slightly thinner. Great stuff. You can use the yogurt from the last batch for each subsequent batches. So why make your own yogurt? It’s most probably due to the temperature of the soy milk. The bacteria populating your soy milk must have something to feed on to allow the culturing process to take place. Or I use it in cakes and substitute the plant milk. 1 cup of dried beans yield around 3 cups of soaked beans. Boiling the soy milk is an essential step. Choose Your Thickeners. Do I have to roast soy bean pulp since it’s bean it will be raw? I am confused about the probiotic ratios, as another reader posted a while back also, and maybe you can help give tips based on what I bought? We hope our article will help you make tasty soy yogurt at home. Soy Milk (Vegan) Hmm....cultured soy milk hahah. Thick creamy soy yogurt that sets like a charm without any yogurt maker and is delicious! I have a candy thermometer, but I think for people who don’t, this info would be even more helpful. I have given the recipe for 4 cups of soymilk. I used to make homemade cow’s milk yogurt before going vegan, and find so few vegan yogurts I like. Set the temperature to 38° C, set the timer to 24-hours. Social media share and directly embedding our YouTube videos (via the YouTube embed code) are always welcome. There are a few things to keep in mind when making vegan yogurt. Raw honey may have an antibiotic effect and is therefore not suitable for making soy yogurt. Serve with your favourite toppings or add to smoothies and why not to curry sauces for that extra depth of flavour. This came out perfect on the first try. You can use your oven with the lights turned on for the whole fermentation time, or (if there are no lights in your oven) preheat it on the lowest temperature for about 10 minutes. For this recipe all you need is your favourite store bought soy milk, a dairy-free yogurt starter culture and agar agar to thicken. https://www.luvele.com/blogs/recipe-blog/how-to-make-soy-milk-yogurt-at-home Culturing soy milk adds beneficial probiotics and also helps neutralize phytic acid, a naturally-occurring compound in soybeans that can bond with minerals, making them less bio-available. I made yogurt for the first time ever yesterday, using your recipe, and I was thrilled that it worked out perfectly, so I was able to enjoy some with my breakfast this morning. Thank you for your time! This is not a sponsored post by the way. Once the filled and capped jars are in the preheated (2 min and stop, did not reach 200F, just warm) warm oven and wrapped in a kitchen towel, they stayed warm after 8 hours. Quick questions. However, you end up with 4 cups total of soymilk. Thanks for any help! My yogurt came out very watery with a lot of whey. I am close to having everything to be able to make this at home, so excited! Now, I use NOW Probiotics-10 50 Billion, powder. Remove the lid and place the jar in the oven. Hi ! You may not need to boil it but you do need to heat the soy milk up to the appropriate temperature for the culture to be activated though. The chunks did not hold their shape. I hope this helps. Please watch it for the step-by-step process. Too hot, it will kill the bacteria. I have watched your excellent Youtube video for making homemade soy yogurt. I haven’t tried using dairy yogurt as a starter for non-dairy yogurt. In a medium jar, combine the soy milk and acidophilus. Finally making the yogurt tonight! Copyright © 2021 Veganlovlie. Make sure your hand is very clean then bend your first finger and dip your knuckle into the soy milk. I have just uploaded a video where I show how I make the soy milk and then the yogurt. My preference is homemade soy milk. Sooo, 8 hours later and my yogurt set! Most of the time, it is not boiling the milk enough until I get the skin. Fill easiyo container 3/4 of the way and microwave for 1 1/2 min. Be sure to choose a soy milk brand with no additives or preservatives or better still learn how to make your own.You can watch how easy it is to make soy milk from soy beans on Luvele Life TV. Heat it until it reaches boiling point. I brought the same probiotic capsules as you but mine were pink?!? Categories: Breakfast, Condiments, Desserts, Featured, How-to Tags: keto-friendly recipes, low carb recipes, soy beans, vegan keto recipes, vegan yogurt. The secret to making Homemade Soy Yogurt without a yogurt maker. You may do this if you wish. I can’t thank you enough! If it’s too watery, increase it. It just hasn’t set, but there are still some good probiotics in there. To serve, you may whisk the yogurt a little for a creamier texture and add sugar, maple syrup or other sweeteners of choice. One teaspoon of sugar or one tablespoon of pasteurised honey is enough to kick start fermentation. If the yogurt turns out too firm, reduce the amount of capsules for the next batch. My soymilk took a long-ish time (about 25 or 30 minutes) to cool down to the 108 temperature. If you would like to share our content, please share photos (without cropping or editing out our watermark) and a small description with a link back to our original post. Do not allow the soy milk to boil. It was straight out of my soymilk maker so I would guess it was much hotter than that – I had to use a potholder to handle the bottle. I couldn’t figure out how to search your site to see if you have a post about it. … Note: Starter culture will only thrive in a narrow temperature range, too cool and it will go dormant, too hot and it will die. Once sugar is dissolved add remaining soy milk to … How to make vegan soy yogurt: Simply pour a 32 oz container of soy milk into your Instant Pot. Any input you have is much appreciated! I use the Now Probiotic-10 25 Billion capsule. I’d do a smaller batch to test, like 250 ml with 1 capsule. Culturing soy milk adds beneficial probiotics and also helps neutralize phytic acid, a naturally-occurring compound in soybeans that can bond with minerals, making them less bio-available. And by then, you’ll probably be making homemade yogurt all the time. As long as the heat is between 30 – 35 Celsius, it should be okay. Hi Marlies, you do need to boil the milk. It’s my first time using this one so I was bit confused to see it this colour…I hope it’s ok cause it’s sitting on my counter right now and I’ll see in 8 hours how it looks!!! 4. So, stay tuned. Thank you so much for the beautiful feedback, Cindy. But then I was reminded of my time as a Microbiologist. By the way, the soy meal is delicious once cooked at low heat on stove to dry as fine powder, add lots oil and scallion in the center, later top with chopped walnuts, or anything you like to the soy meal. Add a little sweetness to your liking or add fresh fruit after it's finished for a delicious addition to your breakfast. As a person who is just starting out with making yogurt, it would be helpful to have a ballpark of how long I can expect to wait after it is of the heat for it to cool down sufficiently. Both comes in a vegan gel capsule that you can easily open and use the powder inside. onion, soy yogurt, curry powder, ginger root, jalapeno, new potatoes and 5 more . If it’s not boiled, the soy milk is raw and not safe for consumption. For the soy milk, I use 2 and a half cups of water for each cup of soaked soy beans. In the UK and Ireland, I used to love Alpro Soya yogurt. I am not sure what I did wrong. Just one of these 10 strains is the Lactobacillus acidophilus. Cover with a lid and shake well. If you are thinking of heating up the soy milk to a higher temperature to make up for the temperature loss (of using the cold yogurt), then toss that idea out of your head. Regarding the homemade soy milk, after 15min on medium heat I didn’t have that nice thick skin so I let it go a little longer at medium high heat. This is best made overnight, so you don’t disturb the pot while it is working. thrive on the sugar (lactose) content, naturally found in milk. Hi Teenuja. . Thank you for the great post and video – very informative! If you are getting just the Acidophilus (Country Life brand), it’s 2.4 billions CFU for that 1 strain alone. The yuba formation is an indication that the protein structure in the soymilk has changed and is ready for drinking or making the yogurt. Then turn off the oven before placing the yogurt pots in. If you … While non-dairy milk will culture without a thickening agent, it usually will … Please share your ideas, comments and photos at the end of this post :). Scrumptious vegan recipes, all things crafty & lovely. I have an old soy milk maker that I use, but I’m wondering if it’s too watery for yogurt. So soy yogurt may be a better substitute for dairy yogurt that is made using whole milk. 7. You’re recipes are always so amazing! When blended with 7.5 cups water in total, you end up with about 7.5 cups of raw soymilk. 9. Sign up to get the latest on sales, new releases and more …. I appreciate being able to re-affirm my yogurt method with your post here. If you can’t hold your finger in there for more than 5 seconds then the milk is too hot. For this recipe all you need is your favourite store bought soy milk, a dairy-free yogurt starter culture and agar agar to thicken. With only two ingredients, the process is much simpler than you think; you may never buy vegan yogurt again. This means that if you make a purchase through one of these links, Veganlovlie receives a small commission, at no extra cost to you. I think this will work beautifully in the summer but it gets pretty cold in the winter here. Not a slight hint of acidic taste… You may also use acidophilus formula with 2.4 billion CFUs per serving. https://www.tesco.com/groceries/en-GB/search?query=soya yoghurt Before I watched your video, I tried making yogurt using homemade soymilk but did not cool it down to 42 degrees. Make sure to lower the heat at this stage and keep stirring. It’s easier to measure and add to batches of any size. It thickens up beautifully. Hi Teenuja. Is it possible that too much fibre (not straining enough) prevents the yogurt from setting firmly? The probiotic I get is also slightly pinkish in colour. Thank you! I hope this helps. As a sweetener, I used maple syrup. Unfortunately, it didn’t set up. Then, multiply for one litre if it works. Please do not share/republish entire recipes (ingredients and directions) or large bodies of text, edit our photos in any way without our written permission. I still have one question about making homemade soy milk for use in the yogurt recipe. How would I know? Homemade Soy Yogurt - Thick and Creamy without Yogurt Maker You don’t need a yogurt maker, crock pot or pressure cooker with yogurt setting to make yogurt. 1 litre carton of soy milk (or as much as your yogurt maker can hold), 1 teaspoon of white sugar OR 1 tablespoon of. Or is the yogurt culture dead? Do you buy your now Probiotic-10 25 Billion from amazon.ca? Store-bought plant-based milk don’t have enough protein, and the additives — thickeners, sugar or vanilla/flavourings — may prevent the yogurt from setting properly. I’ve spotted several other recipes that I’m sure I’ll love! Making Homemade Soy Yogurt: Closing Thoughts. Making homemade yogurt is usually a simple process (especially with the foolproof method in the video tutorial and recipe here). You can increase the temperature to make it reach a rolling boil faster, then keep boiling until you see some skin forming. I have made several other recipes from your site, and they have all turned out to be real winners. Of course, I’ll be sharing the post link on Instagram when I do have it up. Place the yogurt pots in the oven or leave them in a warm (above 30C / 86F) undisturbed place. If you always use a clean utensil to take it out of the jar, it will keep for longer. 6. 1. I used 8 NOW capsules as I hade 8 cups of milk. Cheers, Melody, Hi Melody, I haven’t shared the recipe for the coconut milk yogurt yet. Barbs has also been able to overcome her own gut health issues through her journey into alternative eating. Hi, Teenuja. When boiled for 15 minutes, some evaporation occurs and this amount is reduced somewhat. I mean eventually it would be all non-dairy, no? Read More Read Less. Your yogurt will get better with the 3rd batch onward. Now, with the milk off the heat, add the soy yogurt and stir it all with a hand whisk or plastic spoon. This ref… Hi ! I make my own yogurt now, with a yogurt maker, and use 1% milk. That was about 3 years ago when there was almost no info to be found other than, “Don’t do it, you’ll die a horrible death from something or other.” LOL. I also added some bananas, mango, and strawberry. 4. The higher temperature will most probably kill the starter in the yogurt, resulting in no curding at all. Be sure to choose a soy milk brand with no additives or preservatives or better still learn how to make your own. Leave a Reply Cancel reply. If I use almond milk, do I still need to boil it first, considering that the almonds can be eaten row? I keep it on the stove for 15 minutes, but maybe not fully boiling. There is a particular brand of coconut yogurt that I sometimes buy but so far, none have quite ticked all the boxes for me in terms of taste, texture, flavours and not to mention price. #vegan #plantbased #wfpb #soyyogurt #homemadeyogurt 2 You won’t get the best results with sweetened milk. So, leave the starter yogurt on the counter for at least 2 hours or until it reaches room temperature (between 18-24C or warmer depending on region). Naturally, I had to get my hands on making my own yogurt. Hello Teenuja, one question about the starter you used that confused me a lot: why do you need 4 capsules containing 25 billions of bacteria and only 5 capsules containing 2.4 billions of CFU (if I understood it correctly) ? . To note, the probiotic you use is important – it has to be the strong, vegan (obviously, lol) and the refrigerated sort. This recipe comes from the book "Cuisiner pour vaincre la douleur et l'inflammation chronique", de Jacqueline Lagacé, Ph.D., Éditions FIDES, 2011. Thanks for reading! Add 'Luvele Life' to your social media today for the latest product releases & irresistible healthy recipe inspiration. We promise, once you start making homemade soy yogurt, you’ll find yourself never wanting the overly sweetened, and far too pricey supermarket varieties again! I seem to suck at yogurt. Save 1/2 cup [120ml] of yogurt from this batch for the next one as starter, i.e. I tried yesterday using a regular yoghurt as starter which is the only culture handy, 1/2 C (mixed with warm soy milk first to disperse) added last to make 4 C (from 1 C bean). How long can i keep the yogurt in the fridge? Please read more about our copyright notice in the Contact page. Gently heat the soy milk to 190⁰F (87⁰C) and hold the temperature for 10 minutes. I’m very excited to try this with the organic West Soy and Eden Soy milks I use for my coffee too! You still need to warm it until it reaches a rolling boil but it doesn’t need to be boiled for 15 minutes or longer. I have followed your recipe using homemade soy milk from soaked beans and and it has worked really well but for a recent batch I tried using cooked soybeans to make the milk. I think that I may have either not boiled my soy milk (homemade) long enough (only a think skin was on top, not a nice thick skin – I read about that just now in another comment) and/or not let it incubate long enough. In any case, yogurt that hasn’t set is still okay to consume, if it is not smelling off or hasn’t picked up any weird colouring. Menu; Search ; Search the Lakeland site. You can use the remaining yoghurt from your next batch to make the following one, and so on and so on. It might seem counterproductive to buy yoghurt to make yoghurt, but this is only necessary the first time. Sometimes, however, you don't get the results you wanted. It will be published at some point on the blog (and maybe with a video on YouTube). If you like your yogurt sweet, sweeten it after it has set into yogurt. Great tip, thank you. I have only used organic beans. Thanks from the 450 . Thank you! I think I maybe saw the answer to my question in the comments, but my soymilk did not form a yuba entirely. If your yogurt starter stops working or makes watery yogurt, go back with the capsules and make some fresh starter yogurt again. Once it reaches boiling point, just turn off the heat and let it cool to about 42C then add the probiotics. I will check out Youtube in case…. I use the Vegan Ultimate Flora Probioticwith 100 billion cultures in this recipe. Coconut milk will require some thickeners and I have my own recipe and method of making coconut yogurt that I’ll keep for another day. 1. However, the flavor is great – tangy and delicious. My partner started developing eczema since eating the homemade yoghurt (from homemade milk btw), and he doesn’t get this from regular store-bought soy yoghurt. If you like your soy yogurt sweet, sweeten it after it has set into yogurt. My question is when do I set some aside as my starter for my next batch if I don’t want to make my next bath right away? I have found that making it in a jar (rinsed with boiling water before using it) and wrapping that jar in a towel will make a good batch every time. For this recipe all you need is your favourite store bought soy milk, a dairy-free yogurt, and agar agar to thicken. Eat on top of cereal or porridge, topped with fresh fruit, in marinades or drink in smoothies. I started counting my cooking time a few minutes after I put it on the burner. Since you would have kept the yogurt in the refrigerator, it will be cold. Once you get the first yogurt, use 1/2 cup [120 ml] per litre of milk for subsequent batches. Rice milk unfortunately does not contain enough protein and will not set. vanilla extract, extra virgin coconut oil, baking soda, spelt flour and 12 more. Is that why it would not set up after 20 hours in the oven with the oven light on. Yes, the milk needs to be boiled for longer. I only read the post about relying more on the thick skin than the time now. , I would also like to have the recipe to make yogurt with another kind of milk, I wanna try hemp milk! This recipe produces a thick, creamy, tangy, plain Greek-style yogurt that requires no additional thickening agents such as food starches, gums, gels or pectin. To make homemade soy yogurt you’re gonna need only two ingredients: soy milk and a starter (you can use store-bought or previously homemade soy yogurt or a yogurt starter powder). In your instructions you do not mention doing so. Around 42C /108F (but not less) is the optimum temperature for the starter without killing the friendly bacteria. Nice and firm. I’ll use the cooked soymeal powder to add to pancake, stew, noodle soup, cookie, as added nutrition and taste. , Thank you for this recipe! It was quite a shock for me the first time that I had store-bought vegan yogurt in Canada. Any ideas on what I can use it for instead of yogurt? Let me know how the yogurt turned out. You should give them a try. 3 or 4 Tbsp Plain soy yoghurt; Method. You can leave it for up to 24 hours and the tanginess will develop. Sorry for the late response. I do find it easy enough with the probiotics capsules. Your helpful hints and tips were essential… I was especially happy that I didn’t have to venture into my attic to find my thermometer. I have made 3 batches so far and the 3rd is definitely the best…creamy and delicious. Tun off the oven and turn the light on (if it has a light bulb). I cooked my soymilk on a medium heat, but it only came to a boil towards the end. We use it exclusively on cereal and in desserts. If it’s easier, just forget about the time indication and rely on the skin formation after the soymilk reaches a rolling boil. If the soy milk is not boiled properly, it might cause upset stomach and can even be toxic. In western Europe yoghurt is perhaps most popular as a sweetened, fruity dessert or breakfast food. Is that ok? If using the oven for incubation, preheat it at the lowest temperature for 5 – 10 minutes.Place the milk in a saucepan and bring to a boil.Turn off and let it cool down to about 42C / 108F.Open the probiotic capsules and sprinkle the powder onto the milk.Whisk and stir until all powder is dissolved.Pour the milk into clean pots and screw the lids on.Tun off the oven and turn the light on (if it has a light bulb).Place the yogurt pots in the oven or leave them in a warm (above 30C / 86F) undisturbed place.Leave to ferment for about 8 hours.The yogurt will be set by this time.Transfer to the refrigerator.Save 1/2 cup [120ml] of yogurt from this batch for the next one as starter, i.e. If you want to use up all the soymilk to make yogurt, you just need to adjust the ratio of soymilk to probiotic. Summary: Ice cream on Christmas Day : This recipe is free from: wheat, gluten, egg and nuts free. 8. Or you could also add more probiotic capsules. 1 quart container unsweetened soy yogurt (Trader Joe’s) 1 teaspoon probiotic powder. I did not boil my soy milk first. Switch the yogurt maker on. , Hi Jasmine, sorry for the delayed response. For the second batch of soy yogurt, you will be using the yogurt that you made from the first batch. The skin formation on the milk is an indication that the protein has changed and the milk is ready for consumption. So, my main question is – should I start over completely with the next batch or should I use some of this as starter? It’s worth giving it a try though. Javascript not detected. If using the oven for incubation, preheat it at the lowest temperature for 5 – 10 minutes. Hope this helps. I guess it might have made the milk too acidic. When I make the 1st batch of yogurt, I like to start with a slightly stronger concentration of probiotic – 1 capsule per cup [240 ml] of soy milk. I hope this helps. You may add fruits as natural sweeteners. Bookmark the permalink. The blended mixture was very smooth and almost all went through the cheesecloth (rather than having a fair amount of okara in the cheesecloth as with the soaked beans) and it didn’t set well. SO sad. This soy milk yogurt recipe makes a thick and creamy alternative to cow’s milk yogurt with the nutritional benefits of soy. This was my “entry” to your site, and I’ve been enjoying looking around at your recipes and videos. It takes 9–10 hours. I took a little taste now before placing the 3 jars in the refrigerator and it is tangy and doesn’t smell bad so I think it’s good! You mentioned that you do have a recipe for coconut milk yoghurt, would you please post a link for that recipe on Instagram as well? I am guessing I killed my yogurt starter because the soymilk was way too hot. The great thing about yogurt is that you only need a starter for the 1st batch. One thing that I still haven’t found a brand that I love here in Canada is vegan yogurt. Whisk and stir until all powder is dissolved. I’m guessing thats not the colour they are ment to be as your ones looked white? You can get any one out there. I’ve made a lot of batches of soy yoghurt already and I really like it, thank you for the recipe! If you want to use store-bought milk, you need to find a good quality one that contains soy (or almond/cashew) and water only, like Edensoy (in Canada) or Westsoy (in the US). Two days ago I tried to make it and it was amazing! Jan 28, 2021 - Now you can make your own delicious plant-based soy yogurt right in your kitchen. Bugs grow… even if the temperature is not optimum. We get a great, spoonable yogurt with agar agar but for alternatives see our ', In traditional dairy milk yogurt, the bacteria in. I see some other folks had an issue with their milk setting up. While non-dairy milks will culture and produce a sour yogurt-like taste, few methods will naturally tub-set without a thickener.