Best Creamiest Unsweetened Soy Yogurt Recipes

HOMEMADE SOY YOGURT

Steps:

• If using the oven for incubation, preheat it at the lowest temperature for 5 - 10 minutes.
• Place the milk in a saucepan and bring to a boil.
• Turn off and let it cool down to about 42C / 108F.
• Open the probiotic capsules and sprinkle the powder onto the milk.
• Whisk and stir until all powder is dissolved.
• Pour the milk into clean pots and screw the lids on.
• Tun off the oven and turn the light on (if it has a light bulb).
• Place the yogurt pots in the oven or leave them in a warm (above 30C / 86F) undisturbed place.
• Leave to ferment for about 8 hours.
• The yogurt will be set by this time.
• Transfer to the refrigerator.
• Save 1/2 cup [120ml] of yogurt from this batch for the next one as starter, i.e. you don't need the capsules again for the next batch. You can use the yogurt from the last batch for each subsequent batches.
• To serve, you may whisk the yogurt a little for a creamier texture and add sugar, maple syrup or other sweeteners of choice. You may add fruits as natural sweeteners.

CREAMY HOMEMADE YOGURT

Steps:

• Rub an ice cube over the inside bottom of a heavy pot to prevent scorching (or rinse the inside of the pot with cold water). Add milk and cream, if using, and bring to a bare simmer, until bubbles form around the edges, 180 to 200 degrees. Stir the milk occasionally as it heats.
• Remove pot from heat and let cool until it feels pleasantly warm when you stick your pinkie in the milk for 10 seconds, 110 to 120 degrees. (If you think you'll need to use the pot for something else, transfer the milk to a glass or ceramic bowl, or else you can let it sit in the pot.) If you're in a hurry, you can fill your sink with ice water and let the pot of milk cool in the ice bath, stirring the milk frequently so it cools evenly.
• Transfer 1/2 cup of warm milk to a small bowl and whisk in yogurt until smooth. Stir yogurt-milk mixture back into remaining pot of warm milk. Cover pot with a large lid. Keep pot warm by wrapping it in a large towel, or setting it on a heating pad, or moving to a warm place, such as your oven with the oven light turned on. Or just set it on top of your refrigerator, which tends to be both warm and out of the way.
• Let yogurt sit for 6 to 12 hours, until the yogurt is thick and tangy; the longer it sits, the thicker and tangier it will become. (I usually let it sit for the full 12 hours.) Transfer the pot to the refrigerator and chill for at least another 4 hours; it will continue to thicken as it chills.

BEST CREAMIEST UNSWEETENED SOY YOGURT

Steps:

• Combine the soy milk, agave syrup, and xanthan gum in a pan on the stove and whisk to combine the ingredients -- the xanthan gum makes it look lumpy but we will get rid of those later.
• Heat over medium heat until the mixture reaches 180 F on a candy thermometer, making sure the thermometer is not touching the bottom or sides of the pan, this will ensure a proper reading. Continue to whisk occasionally through the heating process -- everything still looks lumpy -- don't give up.
• When you reach 180 F turn off the heat and let set for about five minutes then pour into a blender. Blend on the mix setting until it looks very creamy -- mine only took about 30 seconds or so -- look the lumps are gone.
• Pour into a measuring cup large enough to hold the mixture.
• Let the mixture sit to cool to 108-112°F Place your candy thermometer on the side of your measuring cup and be patient it takes a little while. Occasionally check the temp with the thermometer towards the center of the measuring cup as the temp does vary and it has to be specific for the yogurt starter.
• Once the temp has lowered whisk in the yogurt starter making sure to incorporate it thoroughly.
• Evenly pour it into your incubation jars with the lids off.
• Place incubator lid on machine and set for 13 hours.
• Once that is done you will notice that the mixture might have grown a bit but it will deflate slightly as the bubbles incorporated through the blending process will settle. Place lids on individual jars and place in refrigerator to cool. I let mine set for about 12 hours. You probably don't need to let it rest for so long but I like my yogurt ice box cold. You should probably let it rest for at least 2-3 hours as the resting is still part of the process.