X
wikiHow is a “wiki,” similar to Wikipedia, which means that many of our articles are co-written by multiple authors. To create this article, 16 people, some anonymous, worked to edit and improve it over time.
This article has been viewed 120,792 times.
Learn more...
Hate buying all of your specialty products, like soy yogurt? Try making it!
Ingredients
- Soy milk
- Starter (use good quality plain soy yogurt)
Steps
-
1Buy or make soymilk.
-
2Cool the milk down to 42-45°C/107.6-113°F (or heat it to that temperature).
-
3Be sure that the temperature is correct. Yogurt culture will only survive in a very narrow temperature. Use a thermometer.
-
4Add 4 tablespoons of the starter to the soy milk and mix well with a sterile spoon.
-
5
-
6Chill the yogurt when it thickens.
- It will be a bit runnier than dairy yogurt.
Method 1
Method 1 of 1:Thickening Soy Yogurt
Method 1
Community Q&A
-
QuestionHow long does soy milk last?
Community AnswerIt lasts about 2 to 3 weeks. You need to check for funky or weird tastes. If it smells sour, then it probably expired. You also need to make sure that it stays refrigerated. -
QuestionCan I use milk yogurt cultures as starter?
Community AnswerAccording to some recipes, yes you can. You can also use soy yogurt as a starter.
Warnings
- The yogurt from cartons will last about a week unrefrigerated then will have a different smell as it starts to go funky. The long version batch is more sensitive. If mould forms, give it to the compost pile.Thanks!
Things You'll Need
- Sterile spoon
- Yogurt maker
- Thermometer
References
- Information found at Soya.Be.
