Creamy, Tangy, and Kind to You and the Planet

Making your own soy yoghurt is one of the simplest and most rewarding ways to enjoy a healthy, plant-based staple at home. In the time it takes to brew a cup of tea, you can have a fresh batch ready to culture. While soy yoghurt does require a slightly warmer temperature and a bit more patience to set compared to dairy yoghurt, the benefits are immense, both for your wellbeing and for the environment.

Once you’ve got the knack, you’ll find endless ways to enjoy it every day. Its velvety texture and subtle tang are perfect at breakfast with fruit and granola, as a creamy base for smoothies, drizzled over desserts, or used as a refreshing ‘sour cream’ topping on baked potatoes, tacos, or grain bowls. By making your own, you not only save money but also steer clear of unnecessary additives, sweeteners, and packaging.

What’s more, homemade soy yoghurt is a true eco-friendly hero. It requires no dairy, and—if cultured in an insulated container like a thermos or wrapped in a towel—no electricity to incubate. By choosing plant-based, you are actively lowering your carbon footprint and helping to conserve vital natural resources.

Why Soy?

• Soy milk has the same amount of protein as dairy milk, much higher than other plant milks and yoghurts. And soy is a complete protein.
• Scientists have calculated that, of all commercial plant milks, oat & soy have the lowest CO2 impact. The rainforest is being cut down to grow soy to feed beef cattle rather than humans.
• Research shows that traditional, organic, unrefined soy foods are good for health. While a small number of people have a soy allergy or intolerance, that is also the case with many healthy foods.
• Soy makes a thicker, creamier yoghurt than nut milk. It is ideal for people with a nut or dairy allergy.
• Unlike coconut yoghurt, soy has no cholesterol and almost no saturated fat – a big health advantage.
• Homemade soy yoghurt is more nourishing and tastier than commercially made soy, oat or almond yoghurts that contain various thickeners that ‘water them down’ and make them taste bland.

Health Benefits of Soy Yoghurt

• Probiotic-Rich: By using a dairy-free probiotic capsule or a spoonful of your previous batch as a starter, soy yoghurt becomes a natural source of beneficial bacteria. Regular consumption can help support a healthy gut, improve digestion, and boost immunity.
• High-Quality Plant Protein: Soy milk contains all essential amino acids, making soy yoghurt an excellent, complete protein source for vegans and vegetarians.
• Low in Saturated Fat and Cholesterol-Free: Unlike dairy yoghurt, soy yoghurt is naturally free from cholesterol and contains minimal saturated fat, supporting heart health.
• Lactose-Free: Gentle on digestion and suitable for those with lactose intolerance or dairy allergies.
• Rich in Micronutrients: Soy yoghurt provides B vitamins, calcium (if using fortified soy milk), iron, and magnesium, all important for energy, bone health, and metabolic function.
• Supports Weight Management: Soy yoghurt is satisfying and low in calories, making it a nourishing snack or meal component that helps you feel full for longer.
• Blood Sugar Friendly: The protein and fibre content help regulate blood glucose levels, making it a smart choice for sustained energy.

Helpful tips

• Choose quality, dairy-free probiotic capsules and store them in the fridge. I use the brand ‘Inner Health.’ Health food shops often store them in a refrigerator, which I prefer to shelf storage.
• If it’s starting to bubble, a few tiny bubbles are OK. But if they’re increasing in size and number, the batch is too hot – it starts separating, looking ‘elastic.’ It’s still safe to eat in baking, smoothies etc.
• If nothing’s happening, it’s not hot enough. Replace the water with a slightly higher level of boiling water, leave it for a few hours and check it again.
• Don’t give up! Your first few batches are just a natural learning curve. Bacteria are sensitive little guys, but you’ll soon tune into them and achieve consistent results every time.
• If you have IBS, milk made from soy protein is FODMAP-free. However, milk made from whole organic beans is usually fine because fermentation switches its chemistry to a friendlier mode.

Soy Yoghurt

Innes Hope

In the time it takes to make a cup of tea, a batch of yogurt can be on the go. Soy yogurt needs an ever so slightly higher temperature than dairy, and it takes longer to set, but it’s really worth mastering. Every day you can enjoy the tang with breakfast, on desserts, and as ‘sour cream’ on potatoes and tacos. Enjoy nurturing your health and the planet, consuming no dairy, no electricity, and lowering your carbon footprint.

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Course Breakfast, Dessert

Equipment

• 1 Thermos-style’ yoghurt maker

Ingredients

  

• 1 litre soy milk off the shelf, not chilled (Vitasoy 'Protein Plus' works well)
• 1 dairy-free probiotic capsule (or ¼ cup of previous batch of plain soy yogurt).

Instructions

 

• Pour some soy milk into a yoghurt-maker container. Hold the probiotic capsule over the milk, pull it apart and release the powder. Or, if using starter yoghurt, stir it in.
• Mix well. I use a whisk, not to froth it, but to disperse the starter thoroughly.
• Pour in the rest of the milk, stir again, close the lid and pour boiling water into the thermos to the recommended height – maybe a tich above. Place the container in the thermos, close and leave to incubate – better a longer time than short, as it develops more flavour and thickness the longer is sits.
• Incubation behaviour is variable. It takes longer to set in cold weather. Making it during the day, you can easily check it after 6 -8 hours without disturbing the yoghurt, to see if it’s behaving itself. If it looks OK, leave it undisturbed as long as you like. When you like the taste and texture, chill and enjoy! Makes x1 litre of delicious yoghurt that is much cheaper and healthier than store-bought. No going back!

Keyword plant-based, soy, vegan, wfpb, yoghurt, yogurt

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