Soy ricotta

Making soy yogurt is a snap. It’s cheap, fun and pretty easy, once you get the hang of it. Fermented soy is a healthy, high protein food. The bacteria present in this yogurt will help you digest food more easily, aids in immune function, and is high in vitamin K2, an important vitamin researchers believe as many as 97 percent of Americans are low in.

(Don’t feel like making your own milk? Click here for an easy and blammin’ good shortcut!)

What do you need?

  • 1.5 c soybeans (you can make more if you want)
  • water
  • .02 g (one blue scoop) Avellana vegan culture
  • blender
  • a pot/towel/colander/band filtration system (see pictures below)
  • a fermentation station

Prep work!! Make sure you have a consistent fermentation station, one that you know will hold a temp 95-110 consistently for up to 12 hours.

1. Soak one cup of dry soybeans in a large bowl with four-six cups of water for at least eight hours.


2. Peel off as many of the skins as you feel like. It’s not 100% necessary to peel the skins, but if you don’t your final product will have a bitter flavor and may not be as creamy. To peel them I just rub them together between my hands and then pour off the floating skins.

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3. Place one part beans to three parts water in the blender and blend until creamy.

4. Pour through your choice of filter. Some choices are: a cloth lined colander (can be VERY slow), a nut milk bag, or, as I like to use, a panty hose. They are cheap and readily available at any drug store.

There are lots of ways to pour, I sometimes hook one side of the hose onto the pot handle for convenience.


Pour it on in and squeeze it through!







You can put the pulp onto a toaster over tray or oven sheet and dry it out on warm for a couple hours. It will dry in hard sharp pebble like bits that will need to be run through a blender to return them to powder state. This flour is defatted, so it will be lighter than ground soybeans.

5. Re filter the raw soy milk through your hose until you stop getting pulp. The more pulp that is left behind, the taste will be more bitter and the consistency less smooth.

6. If you have a thermometer you can measure the heat of your milk. You want it to get to 180 degrees for 20 minutes to cook the protein and to lose the beany taste. Cover it while it cools or a skin will start to form. If you have a dog, she would love to eat the skin, if it forms.


(I know, my thermometer is over the top long…but I found it in a tree! True story.)

If you don’t have a thermometer, you can bring the soy milk to a near boil stirring often, cover, and let cool. I’ve had about equal success with this method, though the final product is a little less aesthetically pleasing, and maybe a little more bitter.

7. Once the milk has cooled, place into a mason jar and add one blue scoop of Avellana Vegan culture. Place into your fermentation station for 8-12 hours.


8. Once the milk has fermented, you’ll need to thicken it up. You can buy a fancy Greek yogurt maker for the job, or if you’re up for another easy DIY, you can use a colander, bowl, and towel, or a pot and a towel with a big hair band.

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8. I season this ricotta to taste, depending on what I’m making. Raw garlic and Italian herb to blueberries and maple syrup, it’s delicious!!