Homemade Soy Yogurt


Stirring up a homemade batch of soy yogurt is every bit as easy as making its dairy counterpart. If you eat commercially made soy yogurt regularly and are looking for a less expensive and more customizable way to get your probiotic fix, then making your own soy yogurt may be for you. It may also be more environmentally friendly than driving to your local natural food co-op or big-box store and buying those little 6-oz. plastic cups of name-brand soy yogurt every week.

Equipment and Ingredients

To make a pint of basic soy yogurt, you'll need a measuring cup, measuring spoons, a medium-size glass jar with a lid, 2 cups plain soy milk (either aseptically packed or from your grocery's dairy case), and either 2 tbsp. plain soy yogurt or 1 tsp. live acidophilus powder, which you can pick up at any health food store. Thicken your soy yogurt a bit by optionally adding a pinch of corn starch or agar powder to the mix.

Before You Begin

Preheat your oven to 110 degrees Fahrenheit. Then, scrupulously wash your hands with hot, soapy water, and sterilize your equipment with boiling water. You don't want your soy yogurt to become a petri dish for every bacterium that happens to be lounging in your measuring cup.

Ready, Shake, Bake

Add the soy milk and powdered acidophilus (or soy yogurt) to your jar, screw the lid on tightly and shake for about 15 seconds. Take the lid off and slide the jar into the warm oven. Close the oven door and let the mixture sit undisturbed for eight to nine hours. Resist the urge to open the oven door and peek in on your yogurt till it's done. When your wait is over, carefully remove the jar from the oven and turn the oven off. If you want to use your own yogurt as your starter next time instead of the acidophilus powder, set aside about a quarter cup in a small plastic container, seal tightly and refrigerate.

As You Like It

No longer limited by the flavors available at the store, you can choose to enjoy your artisan yogurt plain or stir in a few tablespoons of your favorite fruit spread or jam for a quick, simple way to satisfy your sweet tooth. Or try adding agave syrup or stevia to taste and tossing in a handful of fresh, washed blueberries for another quick option. Eat it warm, right out of the oven, or refrigerate it for a cold, tangy treat. If you're feeling particularly industrious, try making a yummy frozen soy yogurt dessert (see Resources).

Keywords: homemade soy yogurt, probiotic, acidophilus, environmentally friendly

About this Author

Chris Henning has been writing and editing for clients such as Meredith Books, Indiana University, Abbott Labs, Ernst & Young and Sage Publications since 1988. She has a Bachelor of Arts in psychology from Western Kentucky University and a certificate in copywriting from the University of Chicago’s Publishing Program.

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