ADDITIONAL VERSIONS OF HOMEMADE SOY YOGURT; DAIRY-FREE YOGURT; VEGAN YOGURT

This page was last updated on Aug. 25, 2008.

© Bryanna Clark Grogan 2007 No reproduction of the following material without permission from the author. If you would like to share any of my recipes with others, or on a forum, or another site, let me know, and please credit me, my website and the book the recipe appeared in, if I note that in the recipe. You are welcome to link to this page from your site. Thanks!

Some feedback on the new recipe (a comment posted on my blog): "Hi Bryanna, my husband and I haven't eaten any soy yogurt since becoming vegan. We used to eat a lot of yogurt as non-vegans though. So your post (and Susan's over at FFVegan) inspired me to give it a whirl....I made my first batch following your recipe for commercial soy milk and it turned out PERFECT! PERFECT!!!! We loved it. I incubated mine for 12 hours because we like ours tart also...

Thank you so much for such a wonderful recipe. I think you've hit it right on this one!"

LARGE (10-CUP) BASIC RECIPE (Uses about 2/3 homemade soymilk and 1/3 commercial soymilk)

**DON'T HAVE A SOYMILK MAKER??

See the FAQS page for how to make soymilk without a soymilk-making machine!
You can use a heavy-duty blender or Vita-Mix

BRYANNA'S SMALL BATCH (5 CUP) SOY YOGURT RECIPE (SHORTCUT VERSION)

(See here for more detailed instructions and notes)

3 cups HOT homemade soymilk (fresh from soymilk maker) (with sugar and salt added as usual for drinkable soymilk)

2 cups COLD Soy Dream Enriched Original soymilk (or your favorite creamy commercial soymilk, from unopened tetrapack)

1/4 cup tapioca starch

3/4 tsp. agar powder

1/2 sachet of dairy-free yogurt culture (dairy-free) (see for here ordering)
OR
1/2 cup plain, unflavored soy yogurt with live culture in it

SCALD EVERYTHING THAT TOUCHES THE YOGURT WITH BOILING WATER!

1.) Whisk together in a large microwave-proof bowl or a heavy large saucepan (depending on the method of cooking you are using; see below): 1/2 cup of the cold Soy Dream, or whatever commercial soymilk you are using, with the tapioca starch and agar powder. Whisk well until it is all dissolved.

2.) Whisk in 1 1/2 cups of the hot, fresh homemade soymilk, until it is smooth, with no lumps.

3.) Now microwave on High for 1/2 minute; whisk well; microwave 1/2 minute; whisk again; microwave 1/2 minute and whisk again. (OR cook in a heavy large saucepan, stirring constantly but not vigorously, until it is thickened and glossy.)

4.) Now whisk in the remaining 1 1/2 cups of hot, fresh soymilk and 1 1/2 cups of cold commercial soymilk. Don't make it too frothy. If your commercial milk is cold, the lower temperature will bring down the temperature of the heated milk-- if you're lucky, to the right temperature! If it doesn't, cool it in the refrigerator to about 115 degrees F. Use an inexpensive candy thermometer to determine the temperature.

5.) Once the temperature is about 115 degrees F, whisk in the the dried yogurt culture, which has been whisked to a smooth paste with about 1/4 cup of the warm soymilk (important!) OR the room-temperature soy yogurt. Whisk well to distribute the culture or soy yogurt well throughout (if you do not mix it well, you may have a grainy yogurt). Pour the inoculated soymilk into your scalded jars or containers, cover and incubate for 10-12 hours. (See 6 different ways to incubate )

Soy yogurt tends to be mild, so it needs about 8-10 hours, I find (some people prefer 12) to develop the characteristic tartness that we are used to. (THIS VARIES, HOWEVER-- one reader told me it only took her 6 hours to get tart.) Taste it after 6 hours or so to see if it needs more time (it will be a little more tart when cooled). Don't stir.

6.) Refrigerate immediately for about 12 hours before eating-- this is part of the incubation process and helps develop flavor. The yogurt will keep for about a week.

7.) To start the next batch, keep back 1/2 cup of it. Let it come to room temperature before using as a starter. You can do this about 12-14 times before needing a fresh starter (maybe "borrow" 1/2 cup of homemade soy yogurt from a friend, or buy a small container of commercial soy yogurt ). MAKE THE YOGURT THE SAME WAY AS ABOVE IN SUBSEQUENT BATCHES.

Servings: 10

Yield: 5 cups

Nutrition Facts (calculated using my homemade soymilk recipe and Soy Dream Enriched Original)

Nutrition (per 1/2 cup serving): 58.6 calories; 30% calories from fat; 1.9g total fat; 0.0mg cholesterol; 66.4mg sodium; 54.7mg potassium; 6.9g carbohydrates; 0.4g fiber; 0.8g sugar; 6.4g net carbs; 3.1g protein; 1.2 points.

(If you prefer not to use any commercial soymilk...)

BRYANNA'S SOY YOGURT RECIPE USING ONLY HOMEMADE SOYMILK (SHORTCUT VERSION; 5 1/2-6 cup batch)

(See here for more detailed instructions and notes)

For a creamier product, use the lowest watermark line in the soymilk maker when making the soymilk, so that's it's a bit thicker. The yield should be about 5 1/2 cups soymilk.

YOU CAN USE THE NEW SOYMILK RECIPE WITH EXTRA SOYBEANS USING THE FILTER-LESS SOYQUICK SOYMILK MAKER, but omit the oats from that recipe, and flavor each batch of this version with 1/2 teaspoon salt and 2 tablespoons organic sugar (or other sweetener) per batch. This soymilk is especially good for soy yogurt using ONLY homemade soymilk.

1/2 cup COLD fresh homemade soymilk

(Place 1/2 cup of fresh, hot homemade soymilk immediately into a scalded shallow bowl and place in the freezer until it's cold-- you need this milk to be cold to mix it with the starch.)

5 cups HOT homemade fresh soymilk (fresh from soymilk maker) (with sugar and salt added as usual for drinkable soymilk)

1/4 cup + 2 tsp. tapioca starch

3/4 tsp. agar powder

1/2 sachet of dairy-free yogurt culture (dairy-free) (see here for ordering)
OR
1/2 cup plain, unflavored soy yogurt with live culture in it

SCALD EVERYTHING THAT TOUCHES THE YOGURT WITH BOILING WATER!

1.) Whisk together in a large microwave-proof bowl or a heavy large saucepan (depending on the method of cooking you are using; see below): the 1/2 cup of COLD soymilk, the tapioca starch, and agar powder. Whisk well until it is all dissolved.

2.) Whisk in 2 cups of the hot, fresh homemade soymilk, until it is smooth, with no lumps.

4.) Now whisk in the remaining 3 cups of hot, fresh soymilk. Don't make it too frothy. Cool it in the refrigerator to about 115 degrees F. Use an inexpensive candy thermometer to determine the temperature.

5.) Once the temperature is about 115 degrees F, whisk in the the dried yogurt culture, which has been whisked to a smooth paste with about 1/4 cup of the warm soymilk (important!) OR the room-temperature soy yogurt. Whisk well to distribute the culture or soy yogurt well throughout (if you do not mix it well, you may have a grainy yogurt). Pour the inoculated soymilk into your scalded jars or containers, cover and incubate for 10-12 hours. (See 6 different ways to incubate )

6.) Refrigerate immediately for about 12 hours before eating-- this is part of the incubation process and helps develop flavor. The yogurt will keep for about a week.

7.) To start the next batch, keep back 1/2 cup of it. Let it come to room temperature before using as a starter. You can do this about 12-14 times before needing a fresh starter (maybe "borrow" 1/2 cup of homemade soy yogurt from a friend, or buy a small container of commercial soy yogurt). MAKE THE YOGURT THE SAME WAY AS ABOVE IN SUBSEQUENT BATCHES.

Servings: 12

Yield: 5 1/2- 6 cups

Nutrition Facts

Nutrition (per 1/2 cup serving): 49.2 calories; 31% calories from fat; 1.6g total fat; 0.0mg cholesterol; 59.9mg sodium; 4.0mg potassium; 5.6g carbohydrates; 0.0g fiber; 0.0g sugar; 5.6g net carbs; 2.6g protein; 1.1 points.

(And if you prefer to use only commercial soymilk....)

BRYANNA'S SOY YOGURT RECIPE USING COMMERCIAL SOYMILK ONLY (SHORTCUT VERSION; 5 cup batch)

(See here for more detailed instructions and notes)

5 cups room temperature Soy Dream Enriched Original soymilk (or your favorite creamy commercial soymilk, from unopened tetrapacks)

1/4 cup tapioca starch

3/4 tsp agar powder

1/2 sachet of dairy-free yogurt culture (dairy-free) (see here for ordering)

1/2 cup plain, unflavored soy yogurt with live culture in it

SCALD EVERYTHING THAT TOUCHES THE YOGURT WITH BOILING WATER!

1.) Whisk together in a lmedium microwave-proof bowl or a heavy medium saucepan (depending on the method of cooking you are using; see below): the 1/2 cup of the Soy Dream, or whatever commercial soymilk you are using, the tapioca starch, and agar powder. Whisk well until it is all dissolved.

2.) Whisk in 1 1/2 cups Soy Dream, until it is smooth, with no lumps.

3.) Now microwave on High for 1/2 minute; whisk well; microwave 1/2 minute; whisk again; microwave 1/2 minute and whisk again.

(OR cook in a heavy large saucepan, stirring constantly but not vigorously, until it is thickened and glossy.)

4.) Now whisk in the remaining 3 cups of Soy Dream. Don't make it too frothy. This will bring down the temperature of the heated milk, preferably to the right temperature. If it's too hot, cool it in the refrigerator to about 115 degrees F. Or, if it's not hot enough, warm it in the microwave at low power for 30 seconds at a time until 115 degrees F, or heat in a double boiler over barely simmering water until 115 degrees F, checking with the thermometer frequently. Use an inexpensive candy thermometer to determine the temperature.

6.) Refrigerate immediately for about 12 hours before eating-- this is part of the incubation process and helps develop flavor. The yogurt will keep for about a week.

5.) Once the temperature is about 115 degrees F, whisk in the the dried yogurt culture, which has been whisked to a smooth paste with about 1/4 cup of the warm soymilk (important!) OR the room-temperature soy yogurt. Whisk well to distribute the culture or soy yogurt well throughout (if you do not mix it well, you may have a grainy yogurt). Pour the inoculated soymilk into your scalded jars or containers, cover and incubate for 10-12 hours. (See 6 different ways to incubate )

Soy yogurt tends to be mild, so it needs about 8-10 hours, I find (some people prefer 12) to develop the characteristic tartness that we are used to. (THIS VARIES, HOWEVER-- one reader told me it only took her 6 hours to get tart.) Taste it after 6 hours or so to see if it needs more time (it will be a little more tart when cooled). Don't stir.

7.) To start the next batch, keep back 1/2 cup of it. Let it come to room temperature before using as a starter. You can do this about 12-14 times before needing a fresh starter (maybe "borrow" 1/2 cup of homemade soy yogurt from a friend, or buy a small container of commercial soy yogurt). MAKE THE YOGURT THE SAME WAY AS ABOVE IN SUBSEQUENT BATCHES.

Yield: 5 cups

Nutrition Facts

Nutrition (per 1/2 cup serving): 67.3 calories; 27% calories from fat; 2.0g total fat; 0.0mg cholesterol; 67.9mg sodium; 129.7mg potassium; 8.3g carbohydrates; 1.0g fiber; 2.0g sugar; 7.3g net carbs; 3.5g protein; 1.3 points

DAIRY-FREE DRIED YOGURT CULTURE AND SOY YOGURTS TO USE AS STARTER:

There is one starter that I have not been able to find in Canada that is apparently absolutely dairy-free: GI-ProStart (formerly "ProGurt"). It is expensive, but evidently works well and is safe for those with dairy alleregies. I understand that you can make up to 120 quarts of yogurt from one 24 gm bottle of it. They do ship to Canada and Europe.

Here's another called CulturAid Yogurt Starter
One more from the Tribest company (they make a good yogurt maker): Tribest Yolife Yogurt Starter Cultures, which is available here and here.

Other than these, Canadians and Americans can order dairy-free dried yogurt culture from this page. Scroll down to "Bionic-Ferment", which is "non-dairy-based" (which means it does not have milk powder or protein in the actual powdered starter). This works fine with soymilk, no matter what they say! The prices are in US dollars, but it is Canadian company. You can order in bulk, if you wish.

There is some confusion from the wording on the Soyquick site about whether the Bionic-Ferment starter is vegan, non-dairy etc.:

The product info for Bionic-Ferment states:

"First time used in Soya and Rice milk Vital ferment yogurt has "trace of milk". Not non-dairy.

After transfer vital-ferment yogurt and L+ should be non-dairy. Depending on allergy sensitivity second transfer might be needed before consumed."

My comment: It seems difficult to find a yogurt starter (as a retail customer, anyway) that is not GROWN on dairy. (But the pure cultures-- like Bionic-Ferment-- are NOT mixed with powdered milk, as some starters are-- Yogourmet, Donvier, and Yogo-Cuisine dried cultures, for instance.)

However, when it is used with soymilk, and then used again, in my opinion, the traces would be so microscopic that they would not be enough to exacerbate an allergy.

Decide for yourself!

ALTERNATIVE TO POWDERED YOGURT STARTER OR CULTURE:

Nancy's Cultured Soy website states that the culture is vegan. (Available in Canada.)

Whole Soy also states that it uses live vegan cultures. You can use these (plain) yogurts for starters. When your own yogurt used for starter gets a bit weak, buy some more of one of these to use as a starter.