Soy Yoghurt, a Great Alternative to Dairy

I love my homemade dairy yoghurt and am lucky enough to have no issues eating as much dairy as I like. Unfortunately, this is not the case for many people, my brother included. Lactose intolerance is more common than you might think. According to the National Institute of Health, about 65% of the adult population is lactose intolerant globally. In Australia, it is 44%.

Non-dairy yoghurts are extremely popular and a great alternative for those that are lactose intolerant as well as those that just prefer a dairy replacement. Of all the non-dairy yoghurts, soy is the most popular. Fortunately, it is also really easy to make.

Equipment

Ingredients

Instructions

  • Warm the soy milk to between 37° and 43° C. and place it into a yoghurt maker. This can be easily done by standing the carton in hot tap water for a few minutes.
  • Add your starter culture and mix well to ensure the culture is evenly distributed.
  • Add the Smooth Gel (Optional for thicker yoghurt) and sugar (optional to get to 5%). If you are adding both, mix them together first as this will make it easier to mix them into the soy milk. 
  • Maintain the milk mixture between 37° and 43° C for 10-18 hours or even longer. 
  • Remove the internal container from your yoghurt maker and place it in the fridge to chill.

There is only a couple of minutes of work involved in making this yoghurt. The rest of the work is done by the culture. You get to enjoy this great non-dairy yoghurt at a fraction of the cost of purchasing it pre-made, and as you can see it is rich and creamy. I used Bonsoy this time, but have had great success with many brands, including Vitasoy and So Good.

I hope that you enjoy this great way of getting your daily dose of probiotics.

Live well.

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4 Replies to “Soy Yoghurt, a Great Alternative to Dairy”

  1. Hi Valerie
    I use the mild dairy yoghourt culture and love the results but I am interested in the soy and cashew nut yoghourt. Is there a recipe for this please?

  2. Hi Valerie,
    I tried making soy yoghurt for the first time using your non-dairy culture, 1 Tlb smooth gel and the Macro brand soy milk. I added some sugar to bring the % up to your suggested 5% per 100ml.
    I left the yoghurt in an electronic maker for ~18 hours. The flavour is good, however, the yoghurt has a runny consistency. Would you suggest doubling the smooth gel next time while still using the same soy milk or would you suggest changing soy milk brand first?
    Thanks Valerie

    1. Hello Jane,

      I would suggest changing brands. I have never used Marco, but I note that it is a store brand, and I have had trouble with store brands in the past. I like to use Bonsoy or VitaSoy. I don’t even add Smooth Gel, they are so thick. My brother has used Marco and he got a very thin result as well.
      Let me know how it goes.
      Valerie

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