I’m excited to share this simple and delicious, protein and probiotic-rich soy yogurt recipe made in my Euro Cuisine yogurt maker (pictured below). I have actually found it quite easy to switch to non-dairy with substitutes like these.
At about 100 calories in one cup of Westsoy soy milk, this could become your go-to for breakfast, dessert, or as a base for your favorite creamy dressing.
This recipe is so simple, useful, and dynamic, that it will re-frame the way you think about meal prepping.
Now, on to making this delightfully decadent dairy-free recipe. Homemade soy yogurt can end up being too thin so using cornstarch to make the yogurt thicker works well. Start with about 3 tablespoons and see if it’s to your liking.
You’ll need to use a yogurt starter. I’ve used the Yogurmet brand that I purchased from the store, but you can also find several starters on Amazon. Once you heat up the soy milk, you’ll then add the starter, a little date, or maple syrup if you’re using unsweetened soy milk, and pour it into your container(s). It’s as easy as that!
Now you’re ready to enjoy your homemade soy yogurt. Think about it in your oatmeal sprinkled with berries and a few nuts, in your smoothies or salad dressings or to top this homemade granola recipe.
Take a look at a few more plant-based breakfast recipes:
- Green Berry Smoothie
- Oat and Quinoa Hot Cereal
- Overnight Chia Oats
- Pumpkin Chia Pudding
- Lentil Oats Power Porridge
If you think that yogurt making is out because you don’t have a yogurt maker, guess what, you can still make yogurt! Here are 10 ways to culture yogurt without a yogurt maker.
Here’s a delicious and beautiful yogurt and granola parfait that’s fun for guests or a simple breakfast. Fresh vanilla bean, a sprinkling of cinnamon, and cacao nibs will take this recipe over the top and make a rich and decadent nutrient-rich dessert.
With this basic soy yogurt recipe, you just might end up making it every week and keep it as a staple. Enjoy!
I’d love to hear your feedback for this Homemade Soy Yogurt recipe in the comments below! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking
Homemade Soy Yogurt
- 3 tbsp cornstarch
- 1 32 oz box unsweetened soy milk not chilled
- 1-2 tbsp maple syrup
- 1 package yogurt Starter
- Add 2 cups of soy milk to a saucepan and start heating over medium-low heat. Be careful while heating because it can boil up over the edge of the pan if you're not watching or heat it too quickly.
- Pour 1/2 cup of cold soy milk into a measuring cup and whisk in 3 Tbl. cornstarch.
- Once the milk in the saucepan starts to steam, whisk in the cornstarch mixture. Continue to heat to 148 degrees and whisk until it starts to thicken slightly.
- Remove from the heat. Whisk in the rest of the soy milk and let the temperature come down to at least 110 degrees F.
- Whisk in the starter to blend and pour into your container(s).