How to Make a Non-Dairy Yogurt

Written by kevin owen Google
  • Share
  • Tweet
  • Share
  • Pin
  • Email
How to Make a Non-Dairy Yogurt
Homemade soy yoghurt can be made overnight. (cuillère de yaourt image by Danielle Bonardelle from

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:

Things you need

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

Show MoreHide


  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.

Don't Miss

  • All types
  • Articles
  • Slideshows
  • Videos
  • Most relevant
  • Most popular
  • Most recent

No articles available

No slideshows available

No videos available

By using the site, you consent to the use of cookies. For more information, please see our Cookie policy.