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Can You Make Yogurt with Soy Milk? A Home Method

SOYCLUB Editorial · · 6 min read

Quick answer

Yes, soy milk makes yogurt: warm it to 40–43°C, add a yogurt starter and ferment 8–12 hours, then chill. Use scalded equipment and discard any batch with mould or an off smell.

Key points

  • 500ml soy milk + 1 starter sachet or 2 tbsp plain yogurt
  • 40–43°C for 8–12 hours
  • Thicker: ferment longer or strain
A spoonful of white yogurt
Photo: Unsplash

Yogurt doesn't have to be made with dairy; soy milk ferments into yogurt too. The method is simple: add a starter and keep it warm while it ferments. What matters most is temperature and hygiene.

What you need

Soy milk 500ml1 sachet yogurt starter, or 2 tbsp plain yogurt1 tsp sugar (helps fermentation, optional)
  • A clean glass jar, rinsed with hot water and dried
  • Something that holds 40–43°C: a yogurt maker, an oven or rice cooker with a fermentation setting, or a thermos

Using dairy yogurt as the starter means the result isn't fully plant-based; choose a plant-based starter if that matters to you.

A glass jar covered with cloth while fermenting
Scald the jar first and cover it with a clean cloth or lid · Photo: Unsplash

Method (4 steps)

  1. Warm the soy milk to about 40–43°C, slightly warmer than body temperature. Too hot will kill the starter.
  2. Add the starter and sugar, stir well and pour into the clean jar.
  3. Ferment at 40–43°C for 8–12 hours without moving it.
  4. Chill: when it has set with a gentle tang, cover and refrigerate. It firms up as it chills. Eat it soon.

How to make it thicker

  • Ferment longer: up to 12 hours for more tang and body.
  • Chill before eating: a few hours in the fridge firms it up.
  • Strain: pour into a cloth-lined sieve and refrigerate 1–2 hours for a thick, Greek-style soy yogurt.

Common problems

  • Didn't set: too cool, inactive starter, or not long enough.
  • Separated with liquid on top: fermented too long or too hot; just pour off the liquid.
  • Off smell or mould: likely unclean equipment. If you see mould, pink or black spots, or it smells sharp, throw the batch away.
A bowl of yogurt with strawberries, blueberries and granola
Add fruit and granola for breakfast · Photo: Unsplash

How to enjoy soy yogurt

Top it with fruit, granola and honey for breakfast, or use it in smoothies and dressings. For more ideas, see soy milk breakfasts.

Which soy milk?

A soy milk with simple ingredients ferments more reliably. SOYCLUB Whole Soy Milk is made from Italian soybeans, all natural with no additives, and a good choice for soy yogurt.

FAQ

Can you make yogurt with soy milk?

Yes. Add a yogurt starter to soy milk and keep it at about 40–43°C for 8–12 hours to ferment.

What starter do I need?

Use a store-bought yogurt starter powder, or 2 tablespoons of plain yogurt. For a fully plant-based yogurt, choose a plant-based starter.

Why is soy yogurt thinner?

Soy yogurt is naturally a little thinner than dairy yogurt. Ferment longer, chill after fermenting, or strain off some liquid to thicken it.

Is failed soy yogurt safe to eat?

If you see mould, pink or black spots, or it smells sharp or off, throw the whole batch away.

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