Make easy unsweetened soy yogurt, high-protein, dairy-free, and vegan. A quick, gluten-free recipe for healthy breakfasts.
Ingredients
- 4 cups unsweetened soy milk organic, no additives
- ¼ cup plain unsweetened soy yogurt (store-bought or from a previous batch)
- 1 teaspoon agar agar powder optional, for thicker texture
Instructions
Prep the Milk: First, heat soy milk in a saucepan or cooking robot to 110-115°F (43-46°C), using a thermometer or finger test (warm but not hot). If using agar agar, whisk it in now and simmer for 2-3 minutes to dissolve.
Cool Slightly: Next, let milk cool to 100-110°F (38-43°C) to preserve live bacteria.
Add Starter: Then, whisk in soy yogurt until fully combined.
Ferment: Pour mixture into clean glass jars or a yogurt maker. Cover and place in a warm spot (e.g., oven with light on or wrapped in a towel) at 100-110°F for 6-12 hours, depending on desired tanginess. Check after 6 hours; longer fermentation increases tartness.
Chill and Set: Finally, refrigerate for 4-6 hours to set.
Store: Store in airtight jars in the fridge for 7-10 days. Reserve ¼ cup for your next batch.
