Make Your Own Soy Yogurt - It’s Quick, Healthy, and Tastes Great!

Lots of people love yogurt but don’t get along with dairy. But soy yogurt has all the goodness of soy milk and all the wonderful probiotic bacteria important for good colon health.

 

The best way to make any kind of yogurt is to buy a inexpensive yogurt maker. In fact many of the more expensive models don’t work as well as the less expensive ones. 

Follow these quick and simple steps.

Ingredients:

1 quart of regular or plain soy milk (unsweetened) at room temperature.

1 teaspoon of Agar Powder - You can order this on-line or find it at your local health food store.

Small sauce pan

Food thermometer

Measuring spoon - teaspoon 

Whisk or mixer

Yogurt Maker - pour hot water over the cups to sterilize. 

1/2 cup of plain store bought soy yogurt at room temp. - use this as a starter for your first batch.

Plug in your yogurt maker so it’s ready to go.

Make sure everything you are using is disinfected in hot water, just pour hot water over them and let them cool and air dry... and wash your hands.

Now take your store bought soy yogurt and bring it to room temperature, this is your starter culture for the first batch. From now on use one of the cups of yogurt you are making... that way the culture keeps growing. 

Place the soy milk in a pan and bring to a boil and let it cool down to around 116 degrees (use the food thermometer)  then add 1 teaspoon of agar powder and stir and stir, you don’t want lumps. 

Now add a 1/2 cup of plain soy yogurt from the store, it has all the right bacteria you need to make yogurt. Stir the mixture and then pour it into the yogurt maker cups. 

It will take about 5 to10 hours to culture and become tangy and flavorful. Taste one of them and see if it’s ready, want more tang then let it go a little longer. If you’re starting a batch with one of your own yogurts the culture might be shorter.  

Soy yogurt will not be as firm as dairy yogurt, but it tastes great over granola and for making all kinds of healthy dishes. 

Instead of agar some people use pectin, xanthan gum, or Kudzu to thicken the mixture... but don’t make it too firm. And some people add vanilla and sugar at the beginning of the process, just make sure the sugar is dissolved while heating.  

Feel free to add flavorings to your yogurt like fruit, vanilla, and sweetener... just about anything your heart desires. 

Here’s to your good health!

Dr. Paul Haider - Master Herbalist, Counselor, and Spiritual Advisor for over 20 years, helping people to recover and feel healthy. You can also find Dr. Haider on FB under Dr. Paul Haider, Healing Herbs, Center for Creative Living Church, Meditation for the Soul, and Relax Into Success, Punjab teas www.paulhaider.com

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