Once you've made your own soy yoghurt you won't go back to the funky-tasting, store-bought varieties ever again! This recipe is super easy, cheap and the yoghurt keeps for a long time in the fridge. It makes a dairy-free alternative to a thick Greek yoghurt. Use this soy yoghurt on muesli, dolloped on fruit, mixed into curries or in tangy salad dressings. Soy yoghurt contains probiotics, which consumed along with prebiotic fibre, can help boost your gut microbiome.
1 tbsp maple syrup
1 speck of non-dairy yoghurt starter culture or 1 tbsp shop bought non-dairy yoghurt
Pour the soy milk into a glass jug. Add the maple syrup and microwave on high for 1 minute. Alternatively you could heat the milk on the stove until it reaches 37-40 degrees C.
Add a speck of your non-dairy starter culture (according to packet directions). Mix well with a whisk.
Pour the liquid into your yoghurt maker (see tips below).
Set to 37-40 degrees for 12 hours.
Yoghurt makers - these don’t need to be expensive and they can often be picked up in second hand stores. I use one that has individual glass pots but the yoghurt makers that produce one big batch are fine. You can also use an insulated container, but you need to keep these warm (37-40 degrees Celsius) for 10 to 12 hours. Some people even use a glass jar in a dehydrator/Thermomix/Instant pot set at 40 degrees.
You can also 'carry over' your yoghurt culture and use a spoonful of one batch to inoculate the next. However don't do this more than once or twice in a row. Start fresh with the non-dairy starter culture frequently to ensure you don't get contamination of a batch with bad bacteria (yes, speaking from experience. Soy yoghurt should NOT be pink).
Makes around 1 litre of yoghurt