Homemade Soy Yogurt Recipes

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HOMEMADE SOY YOGURT



Homemade Soy Yogurt image

Now you can make your own delicious soy yogurt right in your kitchen. It thickens up beautifully. Add a little sweetness to your liking or add fresh fruit after it's finished for a delicious addition to your breakfast.

Provided by Diane Smith

Categories     Breakfast     Desserts     Snacks

Time 25m

Number Of Ingredients 4

3 Tbl cornstarch
1 32 oz box unsweetened soy milk (not chilled)
1-2 Tbl maple syrup
1 package yogurt Starter

Steps:

  • 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).

Nutrition Facts : Calories 141 kcal, Carbohydrate 14.3 g, Protein 9 g, Fat 5 g, SaturatedFat 1 g, Sodium 36 mg, Fiber 1 g, Sugar 9.6 g, ServingSize 1 serving

HOMEMADE SOY YOGURT



Homemade Soy Yogurt image

Homemade Soy Yogurt

Provided by Teenuja Dahari - veganlovlie.com

Categories     Breakfast     Dessert     Snack

Time 10m

Number Of Ingredients 3

1 litre homemade soy milk
4 probiotic capsules (with 25 billion CFU each or at least 5 capsules with 2.4 billion CFU each)
120 ml plain yogurt from your last batch as a starter ([1/2 cup])

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.

Nutrition Facts : Calories 105 kcal, ServingSize 1 serving

HOW TO MAKE SOY YOGURT



How to Make Soy Yogurt image

This is really easy! Soy yogurt may not be quite as thick as you are used to, so you might want to add a little powdered agar-agar or cornstarch to thicken. You may add whatever flavor you like, such as maple syrup or vanilla extract, or stir in some cane sugar and fresh fruit-whater tickles your fancy! Remember to set aside some of the yogurt before you add your flavor so you have a starter for your next batch. Acidophilus, soy yogurt and agar-agar can be found in health food stores. Adapted from The Garden of Vegan cookbook.

Provided by Sharon123

Categories     Soy/Tofu

Time 7h10m

Yield 2 cups

Number Of Ingredients 3

2 cups soymilk
2 tablespoons plain soy yogurt (or 1 tsp. active non-dairy powdered acidophilus)
powdered agar-agar (or cornstarch-optional)

Steps:

  • Preheat oven to lowest setting; temperature should be no more than 110*F.
  • In a medium jar, combine the soy milk and acidophilus.
  • Cover with a lid and shake well. Remove the lid and place the jar in the oven.
  • Let sit 7-10 hours. Don't open the oven, it acts as a nice womb for your yogurt, keeping warm and just right.
  • This makes about 2 cups soy yogurt. Enjoy!

Nutrition Facts : Calories 127.4, Fat 4.7, SaturatedFat 0.6, Sodium 134.8, Carbohydrate 12.1, Fiber 3.2, Sugar 1.2, Protein 11

EASY HOMEMADE YOGURT



Easy Homemade Yogurt image

This is a super-easy way someone taught me to make homemade yogurt that requires only 2 ingredients. Pay attention to the notes. Halve the recipe if this is your first time. Usually because store-bought yogurts have lots of additives first-time yogurts do not turn out perfectly. But save 1 cup and use it as base the next time and you will see how well it turns out.

Provided by ParsiCook

Categories     100+ Everyday Cooking Recipes     More Meal Ideas Recipes     DIY

Time 6h45m

Yield 16

Number Of Ingredients 2

1 gallon 2% milk
1 cup plain yogurt with active cultures

Steps:

  • Pour the milk into a pot and bring to a boil, stirring occasionally to prevent sticking. Reduce heat and simmer, about 10 minutes; do not let it boil over.
  • Remove pot from heat and allow to sit for 30 to 60 minutes. Dip your finger into the milk every once in a while to determine when you can leave your finger in the milk for 10 to 15 seconds without burning. Pour in the yogurt; there is no need to stir.
  • Put the lid on the pot and carefully wrap a blanket around it. Place the wrapped pot in a slightly warm place where it will be undisturbed for 6 to 10 hours; overnight is best. Transfer to the refrigerator to allow the yogurt to continue to thicken.

Nutrition Facts : Calories 130.9 calories, Carbohydrate 12.4 g, Cholesterol 20.3 mg, Fat 5 g, Protein 8.8 g, SaturatedFat 3.2 g, Sodium 110.1 mg, Sugar 12.4 g

HOMEMADE YOGURT



Homemade Yogurt image

Making your own yogurt may sound ambitious, but it's really not. All it takes is two ingredients and 20 minutes of hands-on time.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 8h

Yield Makes 1 quart

Number Of Ingredients 2

1 quart 2 percent milk
3 tablespoons plain low-fat yogurt

Steps:

  • Place milk in a large saucepan over medium-high heat; cook until it reaches 180 degrees, stirring occasionally to prevent scorching, 5 to 7 minutes. Let cool to 115 degrees.
  • Whisk together 1 cup milk and the yogurt. Stir into remaining milk.
  • Transfer to a 1-quart mason jar. Wrap jar (without lid) in 2 clean kitchen towels, completely covering sides and top. Let stand undisturbed in a warm place until yogurt has the consistency of custard, 4 to 5 hours.
  • Refrigerate uncovered jar; when it's cool to the touch, about 30 minutes, screw on a tight-fitting lid.

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