Homemade soy yogurt


We love eating yogurt. Using the Chufamix , we wanted to experiment how to make yogurt from fresh veggie milk. We started trying to make yogurt from hazelnut milk , oat milk , nut milk … without success. Our first victory was with soy milk . The trick is to make a very highly concentrated milk. Therefore, if the traditional recipe of fresh soy milk uses between 80 – 100g of soy beans, to make a yogurt from it, you have to triple the percentage and make a “concentrated” milk using 250 – 300grs of soy beans.

Ingredients to make the concentrated soy milk:

  • 1 liter of water
  • 300g of white soy beans
  • flavouring to taste: tablespoon of honey , lemon peel ,a pinch cinnamon, vanilla …(choose your favourite)

Ingredients to make the yogurt:

  • 1 liter of concentrated soy milk
  • 1 organic soy yogurt ( bought from the shop )

Preparation of the milk:

  1. Leave the soybeans soaking in water overnight .
  2. The next day, strain the soaking water from the soy beans and add half a liter of fresh water. Blend with the mixer .
  3. After blending, heat up one glass of water in a saucepan. When the water is warm, add the mixture of soy beans to it.
  4. Lower the heat and cook everything for about 6 minutes.
  5. Finally, add a glass of water into the chufamix container, add the hot mixture into the filtering glass and beat again. Filter and store milk.

Preparation of the yogurt :

  1. Place a spoonful of soy yogurt into 4-6 separate glass pots
  2. Add the warm soy milk to each pot and mix well .
  3. Let it stand for 12 to 24 hours between 30-40ºC (it is important to maintain this temperature to help the yogurt ferment properly) *we will discuss a few options in the following paragraph
  4. After this time, you can cap the yogurts and store them in the fridge. The soy yogurt remains preserved for up to 2 weeks in the refrigerator.
  5. Keep one of your homemade yogurts to use as a fermenter to make more yogurts.

Tips and advice

  • You can substitute soy yogurt for probiotic sachets (one sachet per glass) .
  • If you do not have a yogurt making tool at home you have other options*, for example:
  1. You could heat the oven up to 50ºC, place the yogurt glasses in it an keep them there for at least 12 hours.
  2. Cover the glasses with a wooly cloth and news paper and keep them on the heater.
  • The most important thing is to keep them in a warm ambiance (35ºC) to ferment.




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