Making soy yogurt yourself: the best tips and tricks

Making soy yogurt yourself is very easy if you use the right ingredients. The production works similar to classic yogurt. If you know this, you can also make oats, coconut and other yoghurt varieties.

How to make your soy yogurt yourself

There are various ways to make soy yogurt yourself. For the first variant you need a yogurt maker, pure soy milk and yoghurt cultures. Make sure that no oil is added to the soy milk, otherwise yoghurt production may not work.

• The yoghurt cultures usually consist of up to five different strains of bacteria that are also found in the intestines of humans. In addition, a fiber is added as a feed for the bacteria, for example inulin.
• Mix the yoghurt cultures with the soy milk at room temperature and fill the mixture into the yogurt maker. As a rule, 30 grams of yoghurt cultures are mixed with 1 liter of milk.
• Use the appliance's preparation instructions as they may differ. There are yogurt makers in which you put the mixture and then turn on the machine. Other yogurt makers without electricity, on the other hand, are additionally filled with hot water in the outer shell. Heated milk is also required for some devices.
• How long it takes to make yogurt also depends on the device. Most yogurt makers need between 6 and 16 hours to get firm yoghurt.
• You can also use other plant milk instead of soy milk, for example oat milk or coconut milk. It is important that the milk contains fat, otherwise the yogurt will become too liquid.

Other options for soy yogurt production

If you don't have yogurt cultures on hand, but still have a soy yogurt in the fridge, you can use it to make yogurt. Instead of 30 grams of cultures, add 200 grams of yogurt to 1 liter of milk and follow the instructions of the yogurt maker again.

• If you don't have a yogurt maker at home, you can make the soy yogurt yourself in the oven. You must be able to set this to a temperature of 50 ° C, since the yoghurt cultures would die at a higher temperature and would therefore no longer have a probiotic benefit.
• Set the oven to 50 ° C and heat 1 liter of soy milk to 45 ° C in a saucepan.
• Then mix the yoghurt cultures or 200 grams of finished yogurt with the heated milk and pour the mixture into a container suitable for the oven.
• Place the vessel on the middle oven rail and leave the oven at a temperature of 50 ° C for about 30 minutes. Then switch it off, but leave the container standing there for another 8 to 10 hours.
• If the yoghurt is firm enough, you can put it in the fridge for further storage and enjoy it.
• To make it even creamier, you can also add inulin powder to the homemade soy yogurt. This way you increase your fiber intake and feed the healthy intestinal bacteria.