There are two ways to make soy yogurt: ultra cheap and a little difficult OR pretty cheap and EASY. I usually go back and forth, depending on what I’m using the final product for. I use scratch yogurt for cooking with, because it has really good texture and savory flavor. I use the easy Eden soy yogurt for making sour cream and dips, because it is so smooth and not bitter or beany at all.
What you need:
- 1-2 C dry soybeans (I use the organic soybeans from Natural Grocers. All soybeans are not equal in the making of soymilk! Some have higher fat and/or protein content and make a more delicious end product. I just tried a few different kinds of those easily available to me to see which worked best.)
- A blender
- .02 gram Avellana Cultures (one blue scoop)
- A bowl
- A mason jar
- An option for extracting the milk (a nut milk bag or a panty hose)
- A fermentation station that will stay between 95-110 degrees for around eight hours.
1. Soak the soy beans over night. Remove the peels as best you can. I float them in water and rub them between my hands, then dump the water off. The peels float and will therefore come out first (ideally 🙂
2. Place one part beans to 3 parts water and grind well in the blender.
3. Squeeze through the extraction device at least two times. Try to get it to where there is no more fiber left in the bag/hose when you filter it through. More fiber=bitter flavor and grainier texture. (If you’re making ricotta this isn’t a huge deal because a little texture in the ricotta ([ink here] is sometimes welcome.
4. 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 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.
For this work, you will be rewarded with a quart of delicious soy yogurt for the cost of probably 25 cents. I haven’t quite gotten to where I think my own home-made yogurt from scratch is as good as Eden soy milk yogurt. I think they have the corner on some super sweet soybean that makes such a luscious yogurt.