Although there are many dairy-free alternatives in the market, homemade yogurt using unsweetened soy milk is a game-changer for anyone embracing a plant-based diet.
I’m excited to share this simple and delicious protein—and probiotic-rich soy yogurt recipe made in a Euro Cuisine yogurt maker (pictured below). The Euro Cuisine Yogurt Maker provides a consistent heat source crucial for the culturing process and also offers the convenience of preparing multiple servings at once, making it a perfect tool for those who love homemade plant-based yogurt.
However, if you don’t have a Euro Cuisine yogurt maker, you can still make it in many different ways which I’ll discuss below. With delicious substitutes like this, I’ve found it quite easy to switch to non-dairy.
Why Homemade Yogurt?
Opting to make your own yogurt instead of purchasing store-bought varieties has several benefits. It allows you to have complete control over the ingredients, ensuring that your yogurt is free from unwanted additives and preservatives commonly found in commercial products.
This is particularly appealing for those following a whole food, plant-based diet, as it aligns with the philosophy of consuming foods in their most natural state.
Additionally, homemade yogurt tends to be more cost-effective in the long run, especially if you consume it regularly.
At about 100 calories in one cup of Westsoy soy milk, this recipe could become your go-to for breakfast, dessert, or as a base for your favorite creamy dressing.
Choosing the Right Soy Milk
Selecting a high-quality, unsweetened soy milk is crucial for your homemade yogurt. Brands like West Life, EdenSoy, and Trader Joe’s are devoid of unnecessary sweeteners and additives and boast a rich, creamy texture ideal for yogurt making. The EdenSoy brand is the creamiest and will produce an excellent yogurt.
These characteristics are perfect for ensuring that your yogurt has the right consistency and flavor profile and is close to a traditional yogurt experience without dairy.
How to Make Soy Yogurt in Euro Cuisine
- Homemade soy yogurt can be too thin, so using cornstarch to thicken it works well. Heat 2 cups of unsweetened soy milk over medium-low heat to just below boiling. In the meantime, add 1/2 cup of cold soy milk to a measuring cup and whisk in 3 tablespoons of cornstarch.
- Whisk in the cornstarch mixture once the milk in the saucepan is almost boiling and starts to steam. Continue to heat to just boiling then lower the heat to simmer 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. This step is crucial for ensuring the milk is at the optimal temperature for the cultures to thrive.
- Next, whisk in your yogurt starter or a small amount of pre-existing vegan yogurt with live cultures and add the maple syrup as well.
- Pour this mixture into the Euro Cuisine jars, then place them in the yogurt maker without the lids. Set the machine according to the manufacturer’s instructions, typically letting it work for 8-12 hours, depending on how thick and tangy you prefer your yogurt.
- Once the fermentation process is complete, chill the yogurt in the refrigerator to thicken further and halt the fermentation.
More plant-based breakfast recipes:
- Green Berry Smoothie
- Oat and Quinoa Hot Cereal
- Overnight Chia Oats
- Pumpkin Chia Pudding
- Lentil Oats Power Porridge
Making Yogurt in an Instant Pot
The Instant Pot has simplified the home cooking experience and offers versatility, including the ability to easily make plant-based yogurt. To start, pour 2 cups of unsweetened soy milk into the pot. Turn on the saute function and heat the milk until just boiling. Be sure to whisk it to avoid sticking to the pot. In the meantime, add 1/2 cup of cold soy milk to a measuring cup and whisk in 3 tablespoons of cornstarch.
Whisk in the cornstarch mixture once the milk in the Instant Pot starts to steam. Continue to heat to just boiling and whisk until it starts to thicken slightly.
Whisk in the rest of the soy milk and let the temperature come down to 110 degrees.
Next, whisk in your yogurt starter or a small amount of pre-existing vegan yogurt with live cultures and add the maple syrup as well.
Using the yogurt setting, let the Instant Pot work its magic for about 8-12 hours, depending on your desired tartness level. The result is a creamy, tangy yogurt that can be customized with your favorite flavors and add-ins.
10 Ways to Culture Yogurt without a Yogurt Maker
If you think making yogurt at home is impossible because you don’t have a yogurt maker, think again! Here are 10 other ways to culture yogurt without a yogurt maker.
Ways to Use Homemade Yogurt
Homemade unsweetened soy yogurt is a versatile ingredient that can be incorporated into many different dishes, enhancing their nutritional value and flavor. Here are a few ideas:
- Smoothies: Blend homemade unsweetened soy yogurt with your favorite fruits, a handful of greens, and some flaxseeds for a nutritious and creamy smoothie.
- Breakfast Bowls: Use it as a base for breakfast bowls, topped with granola, fresh berries, nuts, and a drizzle of honey or maple syrup for natural sweetness. Here’s my Cinnamon Granola recipe.
- Baking Substitute: Incorporate soy yogurt into your baking recipes as a substitute for dairy yogurt to add moisture and tenderness to cakes, muffins, and breads.
- Vegan Sauces and Dressings: Mix it with herbs, spices, lemon juice, and garlic to create flavorful dressings and sauces for salads, sandwiches, or as dips for vegetables and breads.
- Tangy Toppings: Dollop it on top of soups, stews, and curries for a creamy, tangy finish.
- Marinades: Combine soy yogurt with spices and lemon juice to marinate plant-based proteins, enhancing their flavor and texture.
- Frozen Desserts: Freeze in popsicle molds with fruits and sweeteners for a healthy, probiotic-rich frozen treat.
- Savory Dips: Use it as a base for savory dips like tzatziki, mixing it with cucumbers, garlic, and dill, perfect for dipping pita bread or veggies.
- Cheese Alternatives: Cultivate it further with nutritional yeast and herbs to create a spreadable, cheese-like condiment for crackers and sandwiches.
- Parfaits: Layer it with fruits, nuts, and a sweetener of your choice to make delicious and healthy parfaits, ideal for dessert or a snack. Here’s a delicious and beautiful yogurt and granola parfait that’s fun for dessert or a simple breakfast. Fresh vanilla bean, a sprinkling of cinnamon, and cacao nibs will elevate this recipe and make it a rich, nutrient-rich dessert.
With this basic soy yogurt recipe, you 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
Equipment
- Whisk OR
Ingredients
- 3 tbsp cornstarch
- 1 32 oz box unsweetened soy milk not chilled
- 1-2 tbsp maple syrup
- 1 package yogurt Starter
Instructions
- Add 2 cups of soy milk to a saucepan and heat over medium-low heat. Be careful while heating because it can boil over the edge of the pan if you're not watching or heat it too quickly. Stir to keep it from sticking, as well.
- While that heats, pour 1/2 cup of cold soy milk into a measuring cup and whisk in 3 Tbl cornstarch.
- Once the milk in the saucepan is almost boiling and starts to steam, whisk in the cornstarch mixture. Turn down to a simmer and whisk until it starts to thicken slightly.
- Remove from the heat. Whisk in the rest of the soy milk and let the temperature decrease to at least 110 degrees F.
- Whisk in your yogurt starter or a small amount of pre-existing vegan yogurt with live cultures and add the maple syrup
- Pour this mixture into the Euro Cuisine jars, then place them in the yogurt maker without the lids. Set the machine according to the manufacturer's instructions, typically letting it work for 8-12 hours, depending on how thick and tangy you prefer your yogurt.
- Once the fermentation process is complete, chill the yogurt in the refrigerator to thicken further and halt the fermentation.
Please help me understand why the jars are not lidded during the soy yogurt incubation process? I own two yogurt makers (Eurocuisine and Salton). The eurocuisine manual says keep the lids off during incubation and the Salton manual says to place the lids on the jars during incubation. (Of course, both of these manuals assume that the user is using dairy milk.)
Does anyone know if either method is preferable?
Hi, that’s interesting… I really don’t know why or which is preferred. I did a quick search and it probably depends on air circulation and/or temperature control. I’d stick with whatever your instructions say for the one you’re using as long as you’ve been successful with that method.