Homemade Vegan Yogurt
Learn how to make your own vegan yogurt! Making your own yogurt is cheap, easy, requires no prep work, and the result is creamier and healthier than you could ever imagine.
ingredients
- 4 cups soy milk
- 1 sachet yogurt starter
instructions
- Heat the milk. Pour the milk into a large pan and place over medium to medium-high heat. Warm the milk to right below boiling, about 180°F. Stir the milk gently as it heats to make sure the bottom doesn't scorch and the milk doesn't boil over. This heating step is necessary to change the protein structure in the milk so it sets as a solid instead of separating.
- Cool the milk. Let the milk cool until it is just warm to the touch, at least to 105°F. Stir occasionally to prevent a skin from forming.
- Thin the yogurt with milk. Scoop out about half a cup of warm milk into a bowl. Add the yogurt starter and whisk until perfectly smooth.
- Whisk the thinned starter into the milk. While whisking gently, pour the thinned starter into the warm milk. This inoculates the milk with the yogurt culture.
- Transfer the pot to the:a) turned-off oven. Cover the pot and place it in a turned-off oven — turn on the oven light or wrap the pot in towels to keep the milk warm as it sets (ideally around 110°F, though some variance is fine).b) yogurt maker. Pour the milk into the bowl of the yogurt maker, set the temperature to 105F and let it set.
- Wait for the yogurt to set. Let the yogurt set for at least 10 hours and up to 14. The longer yogurt sits, the thicker and more tart it becomes. If this is your first time making yogurt, start checking it after 8 hours and stop when it reaches a flavour and consistency you like. Avoid jostling or stirring the yogurt until it has fully set.
- Cool the yogurt. Once the yogurt has set to your liking, remove it from the oven/turn off the yogurt maker. If you see any watery whey on the surface of the yogurt, you can either drain this off or whisk it back into the yogurt before transferring to containers. Whisking also gives the yogurt a more consistent creamy texture. Transfer the yogurt to storage containers, cover, and refrigerate. Homemade yogurt will keep for up to 2 weeks in the refrigerator.
notes
Your next batch of homemade yogurt
Once you start making your own yogurt, you can use some of each batch to culture your next batch. Just save ½ cup to use for this purpose. You can keep repurposing it as long as the yogurt still tastes good to you and has a firm consistency. It will usually last for about 4 to 5 batches, and then it’s time to make a completely fresh batch with the original, store-bought bacteria.
nutrition
Nutrition Facts
Homemade Vegan Yogurt
Amount per Serving
Calories
106
% Daily Value*
Fat
5
g
8
%
Saturated Fat
1
g
6
%
Sodium
118
mg
5
%
Potassium
333
mg
10
%
Carbohydrates
8
g
3
%
Fiber
1
g
4
%
Sugar
6
g
7
%
Protein
7
g
14
%
Vitamin A
927
IU
19
%
Vitamin C
17
mg
21
%
Calcium
330
mg
33
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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