How to Make a Non-Dairy Yogurt

Updated April 17, 2017

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.

Things You'll Need

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

Kevin Owen has been a professional writer since 2005. He served as an editor for the American Bar Association's "Administrative Law Review." Owen is an employment litigator in the Washington D.C. metropolitan area and practices before various state and federal trial and appellate courts. He earned his Juris Doctor from American University.