About the Recipe
Making Homemade Soy Yogurt is easier than you might think—and it’s a healthy, whole-food alternative to store-bought versions full of additives and thickeners. Using just unsweetened soy milk and a small amount of live-culture yogurt (or probiotic capsules), you can create a creamy, tangy yogurt that’s packed with probiotics to support gut health. Naturally vegan, customizable with fruits or flavorings, and budget-friendly, this homemade yogurt is perfect for breakfasts, desserts, or as a base for dips and dressings. Soy is ideal because it has enough protein to culture into a thick, satisfying yogurt without added gums or thickeners.
Ingredients
1 quart (4 cups or 32 oz) organic unsweetened soy milk (WestSoy or EdenSoy)
2 tablespoons to ¼ cup 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 12 billion CFUs)
What else you will/might need:
A large bowl or container for adding the starter or probiotics
A whisk
Glass jars or food-safe containers with lids for fermenting
A yogurt maker, Instant Pot with yogurt setting, or just a warm spot in the house
A fine mesh strainer lined with cheesecloth or a nut milk bag, a colander lined with a coffee filter or a reusable yogurt strainer with mesh filter
Preparation
Pour the entire soy milk into a 4-cup Pyrex measuring cup or a bowl with a spout.
Then stir in your yogurt starter or probiotic powder. Whisk until it’s well mixed.
Pour the mixture into clean glass jars or containers. Cover loosely with a lid.
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 them in a warm spot (a cozy bed would do just nicely ;o)).
After 8 hours, check for tanginess and thickness. Once the yogurt tastes pleasantly tangy (it will get tangier the longer it ferments) and has thickened slightly, carefully pour out any liquid and refrigerate for at least 2 hours to set fully. It will continue to thicken as it chills.
To make Greek-style yogurt or even cream cheese, strain the chilled yogurt in a fine-mesh strainer lined with cheesecloth, a nut milk bag, or a yogurt strainer. Having one makes life much easier. The longer the yogurt strains, the thicker it gets.
Store yogurt in lidded containers in the fridge for up to 5 days.
Use it in parfaits, as a tangy dip or a spreadable base for sauces, add it to your favorite cold cereal or granola, or enjoy it plain or with just fruit.
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 12 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.
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.
No animals were harmed during the creation of this recipe!
