Soya yogurt recipe: thick and creamy

Make your own thick and creamy soy yoghurt: fully plastic-free!

In this blog post you'll get a step by step breakdown of how to create a creamy soy yoghurt. I'll also give you all my tips and tricks to reducing plastic waste. On top of that you'll learn how can make 'yogurt starter' easily at home.

soja joghurt selber machen diy vegan aho gesund ernährung fermentation

Home-made soy yogurt is one of the easiest fermentation recipes I know. It also happens to have the greatest yield. You can easily make 1000 g worth of soy yoghurt in one go. That's as much as you'd get in 2,5 of the 400g containers you buy in supermarkets. You also happen to save a lot of money by making it yourself!


Inhaltsverzeichnis:

1. What you'll need

2. Which soya milk works best

3. Beginning the process

4. Fermentation

5. From harvest to maturity

6. Enjoying the final result

7. Human whoopee cushion

8. Alternatives to soy milk

9. Yogurt starter

10. Summary and money saving



1. What you'll need

You don't need much to make your own plant-based soy yogurt, although there are some devices that will make life a lot easier. A yogurt maker will do a lot of the work for you, but you can also work with a hot water bottle and a warm blanket. Your creativity should know no bounds! I'm all for efficiency as you'll probably have noticed from my other recipe posts (for instance my tempeh recipe), and I focus on saving you as much time as possible.

By following these instructions you can make soy yogurt in under a minute. That's no joke! Here's what you'll need to get started:

Utensils

  • 1 Liter Soy milk (room temperature)
  • 1 Liter Mason jar
  • Yoghurt starter
  • 1 tbsp (wooden) of shop-bought soy yoghurt

Which soy yoghurt should I buy?

joghurt selber machen vegan soja aho superfood rezept

I would highly recommend this yoghurt maker. This variety is widely available: just have a look on Ebay and the like. I encourage you to buy second hand where possible. It doesn't need to be a fancy, new yogurt maker. Just get a new middle piece and you're good to go! You should, where possible, avoid preparing your food using plastic. The really great thing about this yoghurt maker is that there is just enough space for a 1 litre jar. It's the perfect container for your homemade yogurt.

Here's an example of the kind of mason jar I mean:

soja joghurt selber machen vegan rezept aho nachhaltig einmachglas diy nachhaltig zero waste

For reasons I can't quite fathom the producers often fit the yogurt machine with a audio part that plays interesting versions of classical pieces to indicate once the yoghurt is finished. I used the end of my pencil to clog my audio-part. It didn't manage to break it, but this did help to decrease the volume...


But all in all a really great product!



2. Which soya milk works best

If there's one thing you take from this blog, let it be this. I must have tried about every type of soy milk on the market. Using the wrong soy milk is what often puts people off making their own soy yogurt, so this is a great question to ask. I would say that only mainstream commercial soy milks really work when making your own yoghurt, just because they produce the creamiest results. Others generally remain pretty runny, which isn't really the consistency you want for a yoghurt.

There's got to be some key difference in the process of how the soy milks are made.

In any case the soy milk I would recommend is the own-brand DM milk for those of you based in Germany.

I should mention that I am not sponsored by them to write this (though that would be amazing..!) It just happens to be the best from my experience.

soja joghurt aho selber machen rezept nachhaltig vegan diy

3. Beginning the process

  1. Set the stop watch
  2. Open the soy milk from DM (at room temperature)
  3. Tip all the contents into the WECK container
  4. Stir in 1 tsbp of the shop-bought soy yoghurt (use a wooden spoon)
  5. Place the WECK container into the yoghurt maker
  6. Plug the machine in and set to 12 hours
  7. Check the timer

It may take longer than a minute the first time. This is annoying, but practice makes perfect. Try a few more times.


The role of the yoghurt maker

The yoghurt maker keeps the yoghurt constant at 43-46 degrees Celsius. If you don't want to buy a machine, you can also try a hot water bottle and blanket. But the result is really not the same.

As you've probably noticed, I do not heat the milk beforehand. Almost everyone does it differently. You can get a slightly firmer yogurt in this way because you let some of the liquid evaporate. However, this increases the time required enormously. You also have to let the yoghurt cool down afterwards.

What's super important is that you use a wooden spoon for scooping the shop bought soy yoghurt out. Bacteria don't like metal as much and won't cultivate as readily (which we want in yoghurt-making.) At least that's what i've found.

4. Fermentation

Now you just have to wait. I leave my yoghurt in the container for 12 hours. Because I don't heat the milk beforehand, the yogurt maker takes a few extra hours to bring the soy milk up to 43 degrees. Otherwise you could leave it for just 8 hours.

After 12 hours the classical music will let you know that your yoghurt is finally ready.

5. From harvest to maturity

You may now remove the WECK glass from the yoghurt maker. If all's gone according to plan, you should find that the top layer of the yoghurt has become firm.

In order to get the yoghurt even creamier and thicker, I would recommend leaving the yoghurt for a little bit longer to ripen (if you can bear it!) To do that just leave it in the refrigerator for a few days. If you want to save yourself a bit of energy you could just let the yoghurt cool down to room temperature. That means your refrigerator won't have to do as much of the cooling. But if you're in a rush then just put it straight into the refrigerator without letting it cool first.

6. Enjoying the final result

And now the moment has come for you to try your very own creamy soy yoghurt.

soja joghurt selbstgemacht rezept vegan diy nachhaltig zero waste ohne plastik bio

7. Human whoopee cushion

Here's a small anecdote of mine for you to enjoy.

When I started eating a plant-based diet soy milk was always recommended to me by friends and family as a replacement for normal milk. Somehow my body wasn't such a fan of the idea. If I drank so much as 500 ml of soy milk nobody wanted to be in the same room as me.

However, if I eat 500 ml of soy yoghurt I don't have any problems. I've tried this on myself a number of times. If you're curious to see how your body reacts to it just try consuming the two versions on an empty stomach. On different days. Soy has recently fallen into disrepute which I personally don't understand since, as with all food, the quality depends on the production process. It's just the same as when people declare that bread is unhealthy. It's just that in bread the grain isn't germinate beforehand. Same goes for the soybean. Of course, you can't just eat beans raw. No culture has never consumed or produced it this way. Beans were always fermented or soaked. Personally, I love soy yogurt and tempeh, although I do still avoid soy milk...

8. Alternatives to soy milk

Friends keep asking me if I can make yogurt for them using coconut milk or something similar. In theory, it all works. But personally i've not yet succeeded with other plant-based milks. I you've managed it please go ahead and send me an email at hey@aho.bio. Of course, I can create things that taste and smell like yoghurt from other plant based milks. But the consistency is never quite right. I could try using gelling agents like they do in the some mainstream supermarket products, but that's not something that really appeals to me. The simpler the better!

9. Yogurt starter

Veganer Joghurt Starter

I've been looking for a long time and have finally found what I've been looking for: the perfect vegan yogurt starter cultures at a reasonable price.

You only need a few grains of this starter per litre of soy milk. The starter is available in different sizes and you can make 50 litres of soy yoghurt with this bag.

https://www.shop-kaesereibedarf.de/my-800-5-dcu.html

That's just 7,4 cent per litre of milk :) Much cheaper than other vegan yoghurt starter cultures you can buy.

Why should I make my own yoghurt starter culture?

Soy yoghurt can be made from store-bought soy yoghurt. So why should you make starters yourself, you might ask. Commercial soy yogurt is also made with commercial cultures. In order to keep the product for a long time, it is important that the cultures are not too active. It is also important that they die off again after a few generations. If you try to use your own soy yogurt as a new starter for the next one, it might work 2-3 times. But at some point the bacteria become too weak and the yogurt dies. By the way, this also makes it very easy to see that a yogurt you buy cannot be compared with a homemade yoghurt. At least not if you make your own starter. A homemade starter can last a lifetime. Once it is stable, you can use it again and again to make new yogurt.

So how do I make my own yoghurt starter?

There are endless ways of making your own starters. Yogurt has been made by many cultures all around the world back when there was no commercial starter to buy.

I have tried two methods myself that have given me good results. I would like to share this with you now.

Chili stalk

One option is to use chilli stalk. This variant comes from the Indian region. Take about 12 chili stalks and stir them into the soy milk. By chilli stalks, I mean the green bits above the actual chilli. So don't worry - your yogurt won't suddenly become super spicy. Here it is important to pay attention to quality. If you take chillies that are too cheap, they may have been heat treated. I would be particularly careful with dried chillies. Where possible use fresh organic chillies. Where there is still life. The desired bacteria collect on the stems.


Don't worry if your yoghurt isn't as solid in consistency as you would like upon first attempt. Practise makes perfect! The best thing to do is to try again with another batch. It's also a good idea to practise with smaller quantities of soy milk so that if it goes wrong it's not so bad.


Cornelian cherry (cornus mas)

I have also had good experiences with the cornel cherry. This shrub grows in many gardens in Germany. It is difficult to say exactly which parts of the plant are best suited. I always took small twigs. And peeled off the bark from it. Put this in the soy milk together with the wood. 2 small, 10 cm long branches are sufficient for 100 ml. Here, too, I would first wait for 2 generations of bacteria cultures to see whether the yogurt has turned out well.

10. Summary and money saving

dreieck geometrie soja holzlöffel vegan nachhaltig diy

As you can see, anyone can make their own plant-based yogurt in a short amount of time. I hope my blog entry has inspired you to try something new.

I would like to note here that you can make 2.5 cups of normal 400 g soy yoghurt with my recipe. The whole thing costs you around 1 €. If you were to buy the cups in the store you would be spending anywhere between 4 - 5 €. That's a saving of 400-500%. Not bad. And a carton for milk definitely creates less plastic waste than 2.5 plastic yoghurt cups. In some cities plastic-free options are slowly starting to take off. We should start doing what worked well before. Selling milk in reusable glass bottles seems very innovative to us in this plastic age :D

Good luck with your own yoghurt making and please do send us feedback if you have any! We love hearing from you and if you've got any specific questiond you can send us an email at hey@aho.bio and follow our Instagram account @aho.bio.

5 comments

  • Erstmal vielen Dank für eure super genialen Produkte und auch für eure wunderbar wertvollen Beiträge! Ich liebe es mein Joghurt selber zu machen, hasse aber den ganzen Abfall, denn ich trotzdem produziere (Tetra Paks der Sojamilch). Ich habe schon unzählige Versuche Joghurt mit selbst gemachter Sojamilch zu machen, habe aber leider noch keine nachhaltigen Erfolgserlebnisse verzeichnet :( Ich würde mich so was von freuen, wenn es von eurer Seite dazu bald etwas zu berichten gibt :)))))))))))

    Veronika
  • Ich hab die gleiche Frage wie Emily (s.o.): wie kann man den Le Cal Joghurtbereiter auf 12 Stunden einstellen, wenn die Skala nur bis 10 geht …?? Und: wird das Weckglas mit oder ohne Deckel in das Gerät gestellt?

    Eva-Maria Levermann
  • Hi,

    Ne hab es nicht getuned. Kann sein dass es bei mir auch nur 10 Stunden sind, dass müsste ich nochmal nachschauen.

    Früh morgens anmachen geht auch gut ;)✌️

    Alex AHO
  • Sehr motivierend, habe jetzt meinen alten Bereiter (der nur isolierte, statt aktiv zu wärmen, was NICHT funktionierte) durch genau den hier beschriebenen ersetzt und freue mich auf den ersten Versuch.
    ABER: Bei dem Gerät (siehe auch dein Foto im Blogbeitrag) kann man maximal 10 Stunden einstellen. Hast du das irgendwie getunt, dass man auf 12 h kommt? Ist mir wichtig, dass das Teil nicht um halb fünf morgens angeht…

    Emily
  • Toller Beitrag, danke dafür, da will man sofort selber loslegen!

    Gaby

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