How to Make Soy Yogurt in Your Slow Cooker

Make your own yogurt.

Making yogurt in your slow cooker is an affordable way to make a delicious and healthy product. If you do not consume dairy products, you can use soy milk and a small amount of soy yogurt to make soy yogurt in your slow cooker. Using your slow cooker as an incubator is a convenient way to make yogurt and it allows you to make big batches for a fraction of the price you would pay for it in the store.

Things You'll Need

• 6 cups boiling hot soymilk (homemade or store bought)
• 4 cups cold soymilk (homemade or store bought)
• Large saucepan
• Whisk
• Candy thermometer
• 1/2 cup tapioca starch
• 1 1/2 teaspoon agar powder
• 1 cup plain soy yogurt with live culture, brought to room temperature
• 5-pint jars
• Piece of cloth
• Large oval slow cooker

Instructions

1. Scald every kitchen utensil that will touch your yogurt with boiling water to kill unwanted bacteria.

2. Whisk 1 cup cold soy milk with the tapioca starch and agar powder in the saucepan. Whisk until the tapioca starch and agar powder dissolve.

3. Add 3 cups hot soymilk to the saucepan and continue whisking until there are no lumps. Continue stirring over low to medium heat until the mixture has thickened.

4. Whisk in the last 3 cups hot soymilk and 3 cups cold soymilk. Use a candy thermometer to check the temperature. You want the mixture to be about 115 degrees. If it is too hot, cool it in the refrigerator for a few minutes and check the temperature again.

5. Add 1 cup plain soy yogurt to the soymilk mixture that has cooled to 115 degrees. Whisk the yogurt so it distributes evenly through the soymilk mixture.

6. Pour the soymilk-yogurt mixture into the jars. Cover jars with lids, but do not screw on the caps.

7. Place a piece of cloth on the bottom of of the insert of the slow cooker. Place the jars on top of the cloth, cover the slow cooker with the lid and set the slow cooker to the warm setting.

8. Incubate the yogurt in the slow cooker for 8 to 10 hours.

9. Remove the jars from the slow cooker and refrigerate immediately for 12 hours before eating. This recipe will make 10 cups of yogurt and will keep for one week in your refrigerator.

Tips & Warnings

• Once you have successfully made your first batch of yogurt, keep 1 cup to use as a starter for your next batch. You can do this up to 12 times before you will need to start with store-bought yogurt again.

• When using homemade soymilk, you will need to add a little sugar and salt as you would if you were making it to drink. The sugar is needed to feed the starter.

• Use only plain soymilk unless you want a strong flavor such as vanilla in your yogurt.

References

• Bryanna's Vegan Feast: Making Homemade Soy Yogurt