The Best Homemade Soy Yogurt


My life has been transformed since I successfully started making organic soy, unsweetened yoghurt!  It makes me so happy. I want to get out of bed in the mornings, just so I can eat some yogurt!  It is so creamy and delicious and only has four ingredients:
  • organic soybeans
  • water
  • organic raw cashews
  • probiotics
The "active" part of making the recipe also takes only about 5 minutes.  Then it sits and ferments for 8 hours, then goes in the fridge - and is then ready to be gobbled up!

So here is the recipe for you to give it a try.  Let me know if it changes your life too!!

Ingredients
3/4 cup raw organic cashews, soaked in water for at least 1 hour, then drained
32 oz carton of WestSoy organic, unsweetened plain soy milk
3 probiotic capsules or 1 scoop probiotic powder. I use Custom probiotics CP1 or their 6 strain powder


1. Put approx. 1 cup of soy milk and the soaked cashews into a blender and process until smooth and creamy.


2. Transfer to a medium saucepan and add the remaining 3 cups of milk.  Whisk to combine.

3. Warm over a low heat, whisking occasionally until the mixture reaches a temperature of 110 degrees F (43 degrees C) or if you don't have a thermometer, until a few drops on your wrist feels slightly warm.  Remove from the heat. Don't let it go above this temperature.



4. Open the probiotic capsules and add the contents into the milk - or add the powder and whisk to thoroughly combine.

5. Pour into a yogurt maker and switch on, for 8 hours. If you don't have a yogurt maker,  leave the mixture to rest in covered jar/pot in a warm place in the kitchen, for 8 hours.  Taste to check the desired degree of tartness in flavor.  If it isn't as tart as you like it, leave it another hour or two.  Then refrigerate - it will thicken more as it cools.

6. Store covered in the refrigerator for upto 2 weeks.

Notes on the recipe:
a) Most non dairy recipes are typically not very thick. Adding the cashews thickens this one nicely, without having to add any other thickeners.

b) I use an infrared thermometer (~$15) to measure the temperature of the milk.  I bought mine a few months ago and love it.  Basically nothing has to touch the food - it just shoots an infrared beam and measures the temperature from that.  No washing up!  It's also fun to play with around the house and check room temperatures, each other, draughts, etc etc!  You can of course use a regular thermometer or do the wrist heat test - but its not as much fun!


c) I haven't tried this with other milks or changed the cashew nuts for another nut.  That's because I love it as it is and if it ain't broke, don't fix it!  If you give it a try with something else, do report back and let me know how it goes.

d) The yogurt machine holds the yogurt at a constant 108F.  If you don't have one, try leaving it in a switched off electric oven with only the inside light switched on. This should give it enough warmth to ferment.  Or just put it in a warm place in the kitchen.  I've tried it both ways and even when I did it side by side, there was no difference.  If the temperature where you leave it is not that warm, you may need to give it 10 - 12 hours to ferment instead of just 8 hours.

e) The probiotic capsules work perfectly.  The company, customprobiotics sells a yogurt starter, but I've never tried it, as I had the probiotics and they work just fine. If your yogurt doesn't ferment, its probably because you have used a different probiotic that isn't "live"!

f) I have only used WestSoy milk for this recipe as it is made from only whole organic, non-GMO soybeans and water. No other ingredients.  It has a high protein level and reasonable fat content.  Don't try fat free as you need the fat to make the yoghurt thicken.


g) Once you've made your first batch, instead of re-inoculating subsequent batches with fresh probiotic every time, you can just keep approx. 1/4 cup of the previous batch of yogurt and add that to the milk and cashews. The bugs will still be alive.  I tend to do this for a few batches, but then start afresh with fresh probiotics every 6 or so times.

h) Sometimes some liquid separates slightly from the yoghurt. You can pour this off or just stir it in.  Your choice, depending on how thick you want the yoghurt.  You can also strain the yogurt and make soft cheese from it too.

i) If it doesn't set or get sour, its probably because your probiotics are no longer active. This should be a spoonable yogurt.


I start my day with my yogurt with added fruit grown in our garden - like pears and figs right now -- and then also use it at other times through the day - add it with some turmeric to steamed cauliflower, make a salad dressing with it. How will you use yours?

Comments (7)

Homemade vanilla extract

I decided I'd try my hand at making vanilla extract today.  I understand the homemade stuff is far superior to most that you can buy, so I'm giving it a try.

Homemade Vanilla Extract: Day 0
It's easy enough to make. You just need alcohol and vanilla beans.

Homemade Vanilla Extract: Day 1
Take 250 ml of alcohol - I used an inexpensive vodka.  Split 3 vanilla beans lengthwise and then in half and add them to the vodka in a sealable bottle.

Put in a dark place like a cupboard for 2 - 3 months.  Shake occasionally.

After 3 months, decant out a small amount and use as you would bought vanilla extract and top up the rest with fresh vodka. You can keep your original stock going quite a while.

So mine is in the cupboard.  I hope I remember in October.  I shall put it in my diary!
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Hemp Butter

I made some homemade hemp butter this week.



I used the little container that comes with my immersion blender and just blended the hemp seeds in that.  I've used the same process to make nut butters.  After a while, it didn't seem to be creaming into butter, so I added just a few cashews and that got it all going.

I like it.  It's not too grassy in taste.  I say that because I tried making hemp milk the other week and it just tasted really green and grassy. I didn't like it at all. But the butter is quite tasty and a good texture.


So - its a simple recipe - bunch of hemp seeds. Whizz and if it doesn't cream, add just a few cashew nuts!

Hemp seeds are a great source of both omega 3 and omega 6 fatty acids in a perfect ratio.
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Making hazelnut butter

I've mentioned before on this blog about how I love hazelnuts and as I was looking at some recipes, I came across one for hazelnut ice cream.  One of the ingredients was hazelnut butter, but I've never seen that in the stores.

So a quick rummage through my fridge led me to a small handful of hazelnuts.  There were probably only about 20 or so left, but they were tasty.  I thought I'd give them a whizz and make my own hazelnut butter - not enough for ice cream, but just a test to see how it would work.

I used my immersion blender fixed onto it's dry food grinder.   The dry food grinder makes it really into a tiny food processor.

It blended those hazelnuts brilliantly - and quickly!  Yes, no other ingredients - just handful of hazelnuts and switch on the machine.  Yummy, creamy hazelnut butter in about a minute...now I just need to buy more hazelnuts and make some more and then make the ice cream!

I wonder what nut butter I should try next.... I've done almond, cashew and now hazelnut...maybe some green pistachio for St Patricks Day????  What is your favorite nut butter?

(PS I HATE peanut butter! Ugh, even the smell is ghastly!)
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Gluten Free Oat yogurt

I tried making yoghurt with oats - and it worked! I really like it.

Oat yoghurt in the process

I used whole kernel GF oat groats also known as oat berries,  with some GF rolled oats.   You can find oat kernels in Whole Foods or health food stores, or if you want gluten free ones, Chateau Cream Hill Estates does a gluten free whole kernel oats, which are available for order online from several GF suppliers. Whole kernel oats look a little like brown rice.



I soaked the oats for 8 hours then fermented them on the back of my aga (stove) for 16 hours.  I'm loving it on my oat muesli every morning.  Oats on Oats.  A healthy yogurt! No sugar. No preservatives. Just oats, water and probiotics!

Warming/fermenting on the back of the aga
Want to come round for breakfast and try some?
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