Homemade Soy Yogurt (with Just Two Ingredients!)

Creamy. Clean. Customizable.

Super creamy, no gums, no junk—just soy + probiotics, ready in 8 hours!

Homemade Soy Yogurt (with Just Two Ingredients!)

Why Make Your Own Yogurt?

Ever looked at the long list of additives and thickeners in store-bought vegan yogurts? The good news is—you don’t need any of that. Making your own soy yogurt at home is simple, affordable, and surprisingly satisfying.

Homemade soy yogurt is:

🦠 Gut-friendly – packed with live probiotic cultures

💰 Budget-friendly – a fraction of the cost of store-bought

🌱 Whole-food based – no gums, oils, or additives

🌍 Eco-friendly – no plastic containers or waste

🎨 Customizable – flavor it naturally after fermentation with fruit, vanilla, or a touch of maple syrup

Why Soy?

Unlike most plant-based milks, soy has enough natural protein to culture into yogurt without added thickeners.

My top recommendations:

• WestSoy Organic Unsweetened Soy Milk

• EdenSoy Organic Unsweetened Soy Milk

Homemade Soy Yogurt

Ingredients

• 1 quart (4 cups or 32 oz) organic unsweetened soy milk (WestSoy or EdenSoy)

• 1–2 tablespoons plain unsweetened soy yogurt (as a starter)

  OR

  contents of 1–2 probiotic capsules (make sure they contain live cultures; I use capsules containing about 100 billion CFUs)

Optional equipment:

• Glass jars or containers with lids

• A yogurt maker, Instant Pot with yogurt setting, or just a warm spot in your kitchen

Instructions

1. Heat the soy milk (optional but recommended):

   Pour the soy milk into a clean saucepan and gently heat it to about 110°F (43°C)—warm to the touch but not hot. Heating can help the cultures grow more consistently, but if you’re using shelf-stable soy milk and a clean starter, you can skip this step (I do ;o)).

   
   

2. Add the starter:

   Let the milk cool slightly if it got too hot. Then stir in your starter yogurt or probiotic powder. Make sure it’s well mixed.

   
   

3. Pour into jars:

   Transfer the mixture into clean glass jars or containers. Cover loosely with a lid (or leave slightly ajar to allow air exchange if using a yogurt maker).

   
   

4. Incubate:

   Let the jars sit at a warm, stable temperature (ideally 105–110°F or 40–43°C) for 8–12 hours. A yogurt maker or Instant Pot on the “yogurt” setting works perfectly, but you can also place the jars in your oven with just the light on, or wrap them in towels and place in a warm spot (a cozy bed would do just nicely ;o)).

   
   

5. Check and refrigerate:

   After 8 hours, check for tanginess and thickness. Once the yogurt tastes pleasantly tangy and has thickened slightly, refrigerate for at least 2 hours to set fully. It will continue to thicken as it chills.

Tips for Success

• Starter choice matters: Use a plain, unsweetened yogurt with live active cultures*, Vegan Non-Dairy Yogurt Starter (available on Amazon) —or a trusted probiotic with strains like Lactobacillus and Bifidobacterium (about 100 billion CFU).

  *While any plain, unsweetened non-dairy yogurt with live cultures may work as a starter, I personally like Kite Hill Plain Unsweetened Almond Yogurt because it’s a very clean product—free from gums, added sugar, and other unnecessary ingredients.)

  
  

• Save a little for next time: Once you’ve made your first batch, reserve a few tablespoons to use as a starter for the next one.

• Thicker yogurt: Homemade soy yogurt is naturally thinner than commercial versions, but you can make it thicker by straining it after it has cooled and set in the fridge. This will give it a consistency closer to Greek yogurt—or even cream cheese, depending on how long you strain it. You can use a fine mesh strainer lined with cheesecloth, a nut milk bag, or purchase a reusable yogurt strainer online.

Final Thoughts

Fermented foods like yogurt can be a healthy addition to a low-fat, whole-food, plant-based diet. While they may not dramatically shift your gut microbiome, they provide beneficial live cultures and variety.

Try this recipe and make it your own. Whether as a creamy breakfast, a tangy dip, or a spreadable base for sauces—homemade soy yogurt is nourishing, easy, and truly satisfying.

No animals were harmed during the creation of this recipe!