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If you want to make your own plant yogurt and at the same time want to try fermentation, homemade soy yogurt is a great culinary project! Soy yogurt is low fat, gluten free, whole foods plant based and compatible with a high carb low fat (HCLF) diet as suggested e.g. by Dr. Colin Campbell (The China Study) and Dr. Michael Greger (Nutritionfacts.org).
I use a method that is a bit different from other people’s methods. Achieving a thicker consistency of the soy milk already before I add the live cultures always leads to a great result (I have made yogurt this way about 20 times). For my recipe, you don’t need ANY thermometer, yogurt maker, low cooker, pressure cooker etc.
PLEASE NOTE: This is explicitly a soy yogurt recipe. I have tried using oat and almond milk instead, and the result was runny. Therefore I cannot recommend using a different type of plant milk.
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// INGREDIENTS //
● 4.25 cups (1 liter) unsweetened soy milk
● 2 tablespoons soy yogurt
or 10 vegan probiotic tablets (ground into a fine powder)
or 3-4 vegan probiotic capsules (open them and use the powder inside)
● glass or plastic bowl
● kitchen tissue or a little washing bag for delicates
// METHOD //
Fill the soy milk into a pot. Boil at medium heat. As soon as it starts to get warm, stir frequently – otherwise it can burn at the bottom of the pot. When the consistency is visibly thicker, take the pot off the stove. Let the thickened milk cool until it reaches bathwater temperature (test with your finger, your hand should be very clean).
When the temperature of the milk is right, fill the plant yogurt or probiotics into a pot and add the soy milk. Stir until the yogurt starter / powder is completely dissolved. Cover with kitchen tissue / laundry bag and fix with a rubber band. Let ferment for 1 day (light flavor) or 2 days (refreshingly sour and tangy flavor) at room temperature. During winter in the Northern hemisphere, I keep the yogurt in the stove during fermentation as the temperature in the room can change and isn’t stable (due to opening the windows etc.). Initiatilly, I switch on the oven (lowest temp) until it gets slightly warm, then switch it off again. I repeat this 2-3 times / day during the fermentation time.
Once the fermentation time is over, your yogurt should have a nice creamy consistency. Pour the water on the top that has separated during fermentation into your smoothie or water – it is probiotic and healthy! Stir the soy yogurt and enjoy with fruit, jam or cereal. Keep in the fridge for up to 4 days. You can use this yogurt to make my homemade vegan sour cream (link below). And don’t forget to always save 2 tablespoons of vegan yogurt for your next batch of homemade soy yogurt!
// RECIPES MENTIONED IN VIDEO //
● Vegan Sour Cream: https://youtu.be/JEHfc8-3fd4
● Homemade Vegan Jam: https://youtu.be/1NbaNLxFuc4
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Music: „Not for Nothing“ by Otis McDonald, YouTube AudioLibrary
COPYRIGHT INFO:
This video is my intellectual property and is NOT published under the Creative Commons license. Unless you have written permission by Bianca’s Kitchen, you DON’T have the right to use this video or parts of it on YouTube or any other website or app.
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Vegan Food, Vegan, Vegans, Plant Based, Vegan Cooking, how to make soy yogurt, Dairy Free, Lactose Free, No Animal Products, Veganuary, HCLF, Oil free vegan, whole foods plant based, soy yogurt, hclf vegan, vegan fermentation, fermented foods, easy vegan recipe, homemade yogurt,
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