How to Make a Non-Dairy Yogurt

Written by kevin owen Google
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How to Make a Non-Dairy Yogurt
Homemade soy yoghurt can be made overnight. (cuillère de yaourt image by Danielle Bonardelle from Fotolia.com)

Cultured soy milk is a non-dairy, yoghurt-like alternative to milk-based yoghurts. To make soy yoghurt at home you need either homemade or commercially produced soy milk and a culture starter. Since most yoghurt culture starters are dairy-based, the easiest way to culture soy yoghurt with vegan ingredients is to use an already prepared soy yoghurt that contains live active cultures.

Skill level:
Easy

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Things you need

  • 1 litre of soy milk
  • 4 tbsp of soy yoghurt
  • Crockpot with digital thermometer or yoghurt incubator
  • Yoghurt cups

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Instructions

  1. 1

    Place 1 litre of soy milk in a crock pot or yoghurt incubator that is set to 43.3 degrees Celsius.

  2. 2

    Stir 4 tablespoons of the active culture soy yoghurt into the soy milk.

  3. 3

    Cover the pot or incubator and let it sit for four to eight hours, until the soy yoghurt becomes firm.

  4. 4

    Spoon the set soy yoghurt into cups and refrigerate.

  5. 5

    Eat the soy yoghurt once it is cool.

Tips and warnings

  • To add flavour to your soy yoghurt, stir in fresh fruit purée or citrus zest.

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