There are many reasons for choosing non-dairy over dairy yogurt: maybe because of having allergies to dairy, or perhaps following a restricted diet. Regardless of the reason, in this post, I am going to show you how to make vegan yogurt at home.
A tangy, creamy and thick yogurt made with organic Non-GMO soy milk and It tastes so good that it is hard to believe it’s not a diary yogurt.
One useful tip before we get started, I usually make my yogurt in the evening and leave it to set overnight. Now let’s begin!
THIS IS WHAT YOU NEED TO MAKE VEGAN YOGURT
- Organic Non-GMO unsweetened soy milk; I used a kind that is made of only soy beans and water and didn’t have any other additives.
- Organic Non-GMO unsweetened Soy yogurt as starter.
- Heavy duty pot with lid; I used Le Creuset cast iron pot. As per my experience, the yogurt made in this pot produces thicker, creamer yogurt with more consistency in texture compare to ones made in glass jars or other kind of pots.
- A candy thermometer; to make sure your milk is at exact temperature that it should be.
- A big towel; to wrap the pot and keep it warm.
- A kitchen whisker.
- A spatula; I used silicon spatula.
- A Measuring jar or cup.
- And of course a cooker with oven light.
DID YOU MAKE THIS RECIPE?
- 2x946ml Organic Non-GMO unsweetened soy milk
- 1 cup Organic Non-GMO unsweetened soy yogurt as starter
- Pre-heat oven to 110F/43C.
- Measure one cup of your soy yogurt starter and put in a medium bowl and leave it in room temperature.
- On Stove, over medium heat, with a candy thermometer inside the pot, heat up the milk. Stirring with a whisk continuously, so milk does not scorch on the bottom of the pan. Warm the milk up until the thermometer read 200F /93C.
- Once reached to that temperature, continue to stir the milk for another 10 minutes trying to keep the temperature at approximate 200F/93C.
- Remove the milk from the stove and leave it to cool until the thermometer read 112F/44C. Stir the milk often to prevent a skin from forming on the top. Alternatively, you can place the pot in an ice water bath to speed up the cooling process.
- Now measure a cup of the warm milk and add it to your yogurt starter, whisk gently couple of times and then add the yogurt milk mixture back to the milk pot, whisk gently again for another couple of times to incorporate the mixture into the milk.
- Cover the pot with lid and wrap with a towel and place the pot inside the oven. Turn the oven off and turn the oven light on. The oven light will keep your oven at the ideal temperature for the yogurt to form. Do not open the oven afterwards until the yogurt is ready! Leave the yogurt to set in the oven for 10 to 12 hours.
- When the yogurt is set, remove it from the oven. You might see that some of the whey have separated on the top which can be removed if you want a thicker yogurt or whisk back into yogurt if you like the yogurt thinner. Store the yogurt in the fridge for up to a week.
- The next time you want to make yogurt you can use a cup of your home made yogurt as starter.