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.
Place 1 litre of soy milk in a crock pot or yoghurt incubator that is set to 43.3 degrees Celsius.
Stir 4 tablespoons of the active culture soy yoghurt into the soy milk.
Cover the pot or incubator and let it sit for four to eight hours, until the soy yoghurt becomes firm.
Spoon the set soy yoghurt into cups and refrigerate.
Eat the soy yoghurt once it is cool.
To add flavour to your soy yoghurt, stir in fresh fruit purée or citrus zest.