How to Make Soy Yogurt at Home?

Everyone is starting to love soy yogurt. It is very delicious and very versatile. Although the taste somehow differs from a regular milk yogurt, it can still be a good snack and a good ingredient in making a lot of recipes. It can be eaten raw, may be put on breakfast cereals, smoothies, or be eaten with berries. Eating soy yogurt is simply a delight!

Another good thing about soy yogurt is its nutritional value. Soy yogurt is rich in protein. Soy beans, from which soy yogurt is made, give us complete protein; complete because it has all the essential amino acids that our body needs. Soy yogurt is also rich in calcium and manganese. That is why those who want to have a healthier snack, abandoning the abysmal addiction to junk foods,  should try eating soy yogurt instead. It is delicious, versatile, and very healthy!

Unfortunately, finding soy yogurt on the market could be very hard. If you are in Europe or America, there is not much problem. But in other areas, there are only limited numbers of soy yogurt manufacturers. That is why people who want to taste and feel the advantage of this yogurt are rather deprived because of the product’s unavailability in their local markets.

If you find soy yogurt on the market, you are lucky! Or entirely not. Some plain soy yogurts that can be bought are whole soy, yet some are not. This is because the second ingredient in this yogurt is organic evaporated can juice which makes the yogurt very sweet. For this reason, these super sweet soy yogurts may not be used in non-sweet dishes like raitas.

homemade soy yogurtGood thing though, there is a solution. Anyone can make their own soy yogurt even in the comfort of their home. The procedures are easy and the ingredients are affordable. In fact, you can even save when you prepare your own yogurt.

The following soy yogurt procedure needs an insulated yogurt flask. This flask consists of the cradle, the lid, and the body. However, you can still prepare one without needing this instrument.

First, you have to ready your yogurt flask (or sometimes yoghurt flask), a one liter yogurt beaker, a small yogurt beaker where you can store the culture batch, a table spoon, a small whisk, 1 liter of unsweetened soya milk (you can buy or you can produce one using a soymilk maker), one tablespoon of sugar, a starter culture, and boiling water.

Before anything else, use the boiling water to scald the beaker and the utensils. You must remember that in preparing anything, not just in making soy yogurt, cleanliness is always important. Leave the utensils in boiling water for a minute or two. You should also take note to use UHT (long life) unsweetened soy milk. Never use sweetened soy milk because the sweetener is mostly an apple juice. This affects the fermentation of the soy into yogurt. If your soy milk is home made of fresh, you have to scald it to 85 degrees Celsius, just below boiling. Afterwards, cool it.

Pour the soy milk to about two-thirds full of the beaker. Warm the beaker (with the soy milk of course) for one minute, under a full power setting, in a microwave. This is done to dissolve the sugar. If, on the other hand, you do not have a microwave, you can just gently warm it in the pan on the hob. Then add a tablespoon of sugar to promote fermentation. It also enhances the flavor of the yogurt because it increases its acidity. Any type of sugar may be used, depending on your preference. Then stir the sugar into the warmed soya milk. Continue stirring until the sugar is perfectly dissolved. Here, a small whisk can be used.

Next, add a tablespoon of live soy yogurt. Mix using the small whisk to make sure that it blended well. You may also use Sojasun yoghurt as a starter. If, on the other hand, you do not have a starter, you may use a freeze-dried culture that comes in packets.

Fill the beaker with the remaining soy milk. Remember to leave about a half-inch space before you close the lid. And then, pour freshly boiled water into the insulated yogurt flask. If, again, you do not have a yogurt flask, you can wrap the beaker with a towel. Sandwich all the layers in a hot-water bag and make sure that you keep this in a warm place. If you have a little budget, you may buy an electric yogurt flask. This gadget sustains a constant temperature.

The boiling water must reach directly above the top of the cradle. Usually though, the flask is equipped with marks that give us directions. Just always be sure that the water level is directly related to the room temperature. A single change in the water level can produce a grave effect. Put the beaker into the flask (see to it that it is partially submerged to the hot water). Tightly seal the flask. This would secure the heat inside. Leave it there overnight, or for 8 hours. Never ever try to open it. The heat may escape.

After 8 hours, you can now unscrew the lid. Remove the beaker and drain the water. You have to see to it that the yogurt is thick. If it is not, you may need to wait a little longer. Store the beaker in the fridge. Fermentation will complete in this phase. As the temperature becomes gradually cool, the yogurt thickens. Soy yogurt will keep to about 10 days if it is stored in the refrigerator at 3 degrees Celsius.

And there you have it. You can now enjoy your 1 liter of yogurt with your loved ones. Eat it raw, use it in your breakfast cereal, eat it with your favorite fruit ― whatever you like. There are just so many ways to enjoy soy yogurt.

So keep it delicious and healthy. Prepare and eat soy yogurt now.