Soy yogurt is a simple and delicious dairy-free yogurt option. In fact, soy milk is the only dairy-free yogurt that naturally thickens as it cultures. Making it the perfect option for breakfasts, snacks, or dessert.

There are a few tricks to successfully making your own soy yogurt.

1. Really good yogurt culture: I have made soy milk yogurt with a few different types of culture, and never had an issue. So feel free to use a container of vegan yogurt, or if you want a particularly vigorous culture, buy Probiotic capsules or a Plant-based starter from a Health Food store. The great thing about yogurt is that you only need a starter for the first batch. After that just keep a little bit for the next batch and so on.
2. Keep it warm: Most yogurt strains are heat-loving and culture best at 40C (105 F). Heat the soy milk to 40-42C, stir in the culture which must be at room temperature or two probiotic capsules, and pop in a yogurt maker or Easiyo maker following the instructions. Once it has cultured (thickened) store in the fridge until needed.