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Niche Topics (Food and Drinks) offers a large collection of delicious food and drink recipes to help you decide what to cook, whether it’s a family dinner, lunchbox for the kids, or entertaining friends at home. Each recipe promises a completely different taste experience, and all are really easy-to-make.


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Homemade Soy Yogurt



By Rebecca Garcia

To be honest, the reason I make my own soy yogurt is to save money. With a large family to feed, I have to scrimp and look for ways to cut down on our weekly grocery bill. Making soy yogurt at home cost me less then 25 cents for 1½ quarts and is a healthy non-dairy alternative to milk yogurt. Moreover, home made soy yogurt allows me to take control of the ingredients, tartness and flavor.

I was a little apprehensive about the yogurt making process but decided to give it a go. The steps are surprisingly easy-to-follow and the end results are superb! I can't believe I had great success the first time. My homemade soy yogurt is deliciously thick, creamy and smooth. The whole family simply loves it!!

Soy Yogurt Recipe


4 cups home made fresh soymilk

½ cup plain, unflavored soy yogurt with live cultures


How to make homemade soy yogurt

Before you begin, make sure to scald all utensil with boiling water, dry and then allow to cool. Set the oven to about 100 degrees while preparing your ingredients. Any warmer than 120 is too hot. The bacteria will not thrive and die off – you won't get good results.


1. Heat the soymilk over a low flame, stirring continuously, until it begins to boil. Test the temperature by letting a drop of milk fall from the spoon onto the back of your hand. It should feel very warm, between 105 and 115 degrees. Or, use a candy thermometer to get accurate temperature. You can also heat the soy milk in the microwave for 2 minutes on high.


2. If you want thick yogurt, add ½ teaspoon agar powder or 2 teaspoon tapioca starch premixed with ¼ cup water to the soy milk when it begins to boil. You can find agar powder at most Chinese grocers. It is labeled as "China Grass " in Indian grocery stores.


3. Whisk together the warm soy milk and base yogurt until it's smooth and without lumps, about 1 minute.


4. Pour the mixture into an oven-proof glass container. Cover with a lid and place it in your preheated oven. Let the yogurt incubate in the oven for at least 8 hours. Don't turn off the oven, you want to keep it at 100 degrees throughout the whole incubation process.

Alternatively, you can use a heating pad and a large bowl or pot. Place a towel over the heating pad and set it on low. Place the prepared soy milk on top of the heating pad. Invert a large bowl or pot over so keep the heat focused around the incubating yogurt.


5. Check the thickness and if it's too runny, let it sit for a few more hours. When you get the desired consistency, place the yogurt in the fridge to slow bacterial growth.


Don't forget to keep that last ½ cup of your homemade soy yogurt to make your next batch. The yogurt you prepared should stay fresh for about a week.


Enjoy homemade soy yogurt on its own, topped with your favorite nuts or blend it with a handful of frozen berries – strawberries  or blueberries – for a berry healthy soy smoothie!



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homemade soy yogurt recipe