Traditional yogurt is made from dairy milk.
Making soymilk-yogurt is similar to making dairy-yogurt except it is some what easier. The dairy milk must be
heated to 200° F to modify its protein structure before making yogurt. This
step is not needed to make soybean-yogurt. The live-culture multiplies by consuming sugar. The lactose in the
dairy-milk is used by the culture to make yogurt. Homemade soymilk has no sugar, you must add sugar for the
culture to multiply. Commercial packers routinely add sugar to soymilk to make taste more palatable. Some
soymilk is sold as sugar-free without any added sugar. You must check the label.
1. Soymilk: 1 quart
You can use plain or vanilla flavored soymilk. Make sure it is not sugar-free. Silk soymilk plain is good
2. Sugar: 1 Tablespoon (Optional)
Sugar is needed only if you are using homemade soymilk, or you are using sugar-free
3. Starting culture: ¼ cup
You can use any Dairy-yogurt or Soy-yogurt. In either case, it must have 'live-culture'. I use Dannon's
Natural Regular Yogurt. Vegans may use Silk Live! soy yogurt plain.
1. Stir-in sugar into soymilk if needed
2. Heat soymilk on stove-top in a heavy bottom pan to 120º F. You can also heat the soymilk in microwave oven.
Either way, the soy milk temperature must be between 115° F and 125º F
3. Remove one cup of soy-milk. Add starter culture. Mix well. Return to the main body of soymilk and stir well.
4. There are two incubation periods, initial incubation and final incubation. For initial incubation,
temperature of soymilk must be kept between 98° F to 115° F. I wrap the container in a blanket and put it on a
heating pad at 'low' for about six hours. The most convenient method would be to fill a wide-mouth thermos
flask and place it in a warm place for six hours.
5. Remove the container from the blanket. Let it cool to room temperature naturally. For final incubation, the
temperature needs to be between 95º F and 105º F for about 90 minutes.
6. After the incubation is complete, store the soy-yogurt in the refrigerator for at least two hours. This
gives the time for the soy-yogurt to set before use.
Common live-culture has two different bacteria: Streptococcus, and Lactobacillus. The
Streptococcus grows when the soymilk temperature is between 110º F and 115º F. The
Lactobacillus grows between 95º F and 105º F
To make thicker soy-yogurt, stir about ¼ cup of 'instant soymilk powder' in soymilk
as a first step in making soy-yogurt