A thick, tangy soy yoghurt using an our Probiotic Yoghurt Starter Culture. The added sugar feeds the culture because soy milk has no lactose.

 

INGREDIENTS
• 1 L UHT soy milk (high-protein, ideally 3.5g+ protein per 100ml)
• 20 grams organic raw sugar (about 2% of milk weight)
• 10 grams Vegan Yoghurt Premix (optional, for a thicker set)
• 1 sachet Probiotic Yoghurt Starter Culture

STEPS
1. Mix sugar and starch: Whisk 20 grams raw sugar (about 2% of milk weight) and 10 grams Vegan Yoghurt Premix (optional, for a thicker set) into a 150ml of the 1 liters soy milk (homemade or high-protein, ideally 3.5g+ protein per 100ml) until smooth, then stir it back into the rest.

2. Add the culture: Sprinkle 1 culture sachet over the surface, let it hydrate for a minute, then whisk gently but thoroughly. Pour into clean, sterilised jars or your yoghurt maker container.

3. Ferment: Incubate at 42°C for 8 hours (use the Yoghurt Preset on Reuter-i Pro yoghurt maker), undisturbed. Start checking at 6 hours. It's ready when the yoghurt has set to a soft custard, pulls away cleanly from the side when tilted, and tastes tangy (about pH 4.5 or below if you have a meter).

4. Chill to firm: Refrigerate for at least 6 hours before eating, because the set firms up considerably as it cools. Keeps 7–10 days refrigerated.

NOTES
For a Greek-style yoghurt, strain the chilled yoghurt through muslin for 2–4 hours. If it doesn't set, the usual causes are too little sugar (unsweetened commercial soy milk), adding the culture while the milk is too hot, or low-protein soy milk. Agar (1–2 g, boiled with the milk) gives a firmer, sliceable set than tapioca.