How to Make Soy Yogurt

Homemade soy yogurt, made from soy milk and yogurt bacteria, is a delicious alternative to regular commercial yogurt. It isn't difficult to make and you will have the satisfaction of knowing that your soy yogurt is made of fresh, natural ingredients.

Difficulty:

Moderate

Instructions

Things You'll Need

• 4 cups commercial or homemade soy milk, pasteurized
• 2 to 3 tbsp. plain yogurt
• 5 tbsp. sugar
• 1 tsp. vanilla extract
• Sterilized yogurt cups with lids

1. Heat the soy milk to 194 degrees. Stir the sugar into the warm soy milk and keep it on the heat just long enough to dissolve the sugar. Add the vanilla extract.

2. Allow the soy mil to cool to 122 degrees and mix in the yogurt, stirring gently to prevent the mixture from foaming. Pour the soy milk into clean cups and seal them

3. Put the cups in an oven preheated to 106 degrees or a yogurt incubator, for about 5 hours. After the soy yogurt has incubated for 4½ hours, check to see if it has reached the desired level of sourness. At that point, put the soy yogurt in a refrigerator.

4. Allow the soy yogurt to chill in the refrigerator for approximately 12 hours and then serve.

Tips & Warnings

• To make fruit yogurt, place about 3 tsp. of fruit preserves in the bottom of each cup and gently pour the mixture over the preserves.

• If you use commercial soy milk, be sure to buy pure soy milk that contains no rice milk. The soy milk won't set up if you use any type of grain product.