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How to make soy yogurt

make soy yogurtIt's easy to make soy yogurt at home. The soy yogurt is not identical to dairy yogurt but it works well in cooking. To make 1 liter soy yogurt you need 140 gram soybeans and a starter. As a starter you can use good quality plain soy yoghurt, or dairy yogurt (if you don't mind dairy products), or a commercial powdered yogurt starter (also dairy based).

Making the soymilk

This step is not necessary if you start from bought soy milk. Put the soybeans (ideally split soybeans) in a pan and poor 3 liter boiling water over them. Let it cool down and wait 6 to 12 hours.
Drain the beans, add 1 liter cold water and mix it in a blender for 3 minutes. Remove the soymilk from the solids by squeezing the mixture through a cheese cloth. Bring the soymilk to boiling point and continue to boil for 10 minutes.

Culturing the soy yogurt

Cool the soymilk down to 42-45°C (either by cooling the boiled soymilk or by heating the bought soymilk). The culture will only thrive in a narrow temperature range, too cool and it won't be active, too hot and it will die. Measure the temperature with a thermometer. Add 4 tablespoons of starter to the soymilk and mix well with a sterile spoon. Put the yogurt in a yogurt maker cups and follow the same directions as for dairy yogurt. If you don't have a yogurt machine you can put the yogurt in an oven at 42-45°C. After about 5 - 6 hours, when the yogurt gets firm, chill the yogurt.

Making the soy yogurt thicker

You will notice that home made yogurt will be a little runnier than dairy yogurt. To improve the thickness of soy yogurt you can add one level teaspoon of agar powder or two teaspoon starch, premixed in 50 ml water, to the soymilk when it starts boiling. The best option is to add extra soy protein, at least if you can get hold of it. One tablespoon soy protein should be added to one liter soy milk before boiling.


Solgar for soy yogurt starter

Has anyone actually used Solgar acidophilus as a soy yogurt starter? If so, did you use the caplets or powder. If you used caplets, how many did you use to make 1 quart? I assume you just pull the caplet apart (releasing a powder)? If you used the powder directly, how much powder did you use to make 1 quart?

Any other tips?

Thank you!

deanandangela - 12 November 2013

Solgar for soy yogurt starter

I have never tried to make yogurt with such Solgar cultures. I always use plain commercial soy yogurt as soy yogurt starter. Yoghurt is made fermenting milk (or soy milk) with Streptococcus thermophilus and Lactobacillus Bulgaricus. The yoghurt fermentation takes place at a rather high temperature of 45°C. At this temperature, the two yogurt cultures can grow very fast but most spoilage bacteria will be inhibited. Sometimes other bacteria are added which may have potential health benefits, such as Bifidobacterium and Lactobacillus acidophilus. These are called probiotic bacteria.

The Solgar acidophilus powder or capsules are not developed to make yogurt. We do not know if the cultures used by Solgar will grow at 45°C. If you incubate at 37°C the cultures will surely grow but the result will not be a typical yoghurt and there will be a risk of contamination. The Solgar powder will not work since it contains no Lactobacillus Bulgaricus. Some capsules, such as Advanced Multi-Billion Dophilus capsules contain both yogurt bacteria Streptococcus thermophilus and Lactobacillus Bulgaricus, but always in combination with other probiotic bacteria. You should try these as soy yogurt starter, but at own risk!

Rob - 14 November 2013

Solgar for soy yogurt starter

The reason that I can't use plain commercial soy yogurt as yogurt starter is that I am living in Kyrgystan (where soy yogurt is not available). My son has cow milk protein intolerance, and is not allergic to soy, so I want to make him soy yogurt (which he loved the last time we were back in the U.S.). I have found another soy yogurt starter (on, but it contains some dairy (and my son is extremely sensitive to cow milk). I read somewhere on-line about using Solgar powder as a starter, but I haven't found anyone who has actually used it.

So, if I understand correctly, Advanced Multi-Billion Dophilus capsules contain both yogurt bacteria, but the concern would be potential issues with the other probiotic baceteria. Would these potentially just cause problems with culturing the yogurt, or could they potentially cause a product dangerous to my son's health?

Thank you for your advice!

deanandangela - 14 November 2013

Solgar for soy yogurt starter

The other probiotic bacteria are not dangerous. Actually, they are healthy. The purpose of taking capsules with probiotic bacteria is that they multiply and populate your small intestine. My concern is that these non-yogurt bacteria will not produce a typical yogurt; they will only acidify the milk. Streptococcus thermophilus grows in large chains, which give consistency to the yogurt. Maybe soon or later I will test these products myself.

Rob - 14 November 2013

Solgar for soy yogurt starter

You made me curious to test these capsules as yogurt starter!

I found Solgar Advanced 40+ Acidophilus Vegetable Capsules in our local health shop (cost about 22° for 60 capsules). Each capsule contains 300 million microorganisms of the strains Lactobacillus acidophilus, Lactobacillus bulgaricus, Lactobacillus paracasei, Bifidobacterium lactis, and Streptococcus thermophilus.

To 1 liter of homemade soy milk I added 1/2 teaspoon salt, 1 tablespoon sugar, 1 tablespoon of soy protein and boiled it for 1 minute. After cooling down to about 40°C I added the contents of 1 capsule Advanced 40+ Acidophilus Vegetable Capsules and mixed it very well. One halve was incubated at 44°C, while the other halve at 37°C. After 8 hours (44°C) and 10 hours (37°C) I had solid yogurt with the typical yogurt taste and aroma. Conclusion: you can make yogurt with these Solgar capsules! However, this method may not always work. One capsule contains less bacteria than a portion of fresh yoghurt. Therefor the whole process takes longer and risk of contamination is higher.

Rob - 19 November 2013

Re: Solgar for soy yogurt starter

Thank you so much for experimenting for me! I am still in Kyrgyzstan, but am going home for 3 weeks soon, so I will order some Solgar to bring back with me. I am very excited about the possibility of making dairy-free soy yogurt for my son.

I do have one last question. Up 'til now I have bought soy milk, but I am planning to buy a soy milk maker while I'm home. You mentioned adding soy protein (in addition to salt and sugar) to homemade soy milk. Why did you add soy protein, and is this available at a health food store?

Thank you!!!

deanandangela - 19 November 2013

Soy protein in soy yoghurt

The addition of soy protein is optional. Yogurt from soy milk tends to be thinner than dairy yogurt. Adding extra soy protein will make firmer yogurt. Soy protein is available in some health shops or at the pharmacy.

Rob - 19 November 2013


was just about to order these to try a similar experiment so thanks for this.. feel much more confident.. have tried with just acidiphilous capsule but not great result..

paulflute - 20 November 2013

soy yoghurt

THANK you so much for your information!!!

What did I do wrong and how can I do it better???
Since I do not have soy protein in the stores here, I added 1 cup of mixed soy milk (which I bought in a store) blended with 1 cup cashews, in a blender. This blended mixture was part of the overall 1 liter milk.
I added the capsule just as you said. Than I put it in a warm place in the kitchen, however nothing happened, not even after 12 hours of incubation in room temperature (around 25c). It stayed liquid.
I must say that till now, upon using prepared yogurt as a starter (3 T), on 4 cups of soy milk with 1 cup of cashews, bringing it to about 43c, and than adding the starter, I got yogurt.
However I wanted to change the bought yogurt to the capsules, as a system.
Should I put more than 1 capsule???
Finding this site and page, made me very happy. I will be happier, once I make this yogurt right - with the capsules.
Looking forwards for your valuable guidance.

In blessings.

Yael - 20 November 2013

Thank you. This has been a wonderful help in making soy yogurt and tempeh. The recipes and explanation are excellent.

Rachel - 25 May 2014


Thank you for this information. It is great to know you can make your own yoghurt from soybeans and a little youghurt from someone. I want to try it!

Maria - 10 June 2014

Using dairy yogurt as a starter

I would like to know can i use dairy yogurt as a starter in making of soya yogurt?


hamid - 16 June 2014

Using dairy yogurt as a starter

Most people who make soya yogurt don't want to consume dairy products, that's why they use special dairy-free yogurt starter. But of course, you can make soya yogurt with dairy yogurt.

Rob - 16 June 2014

Most people who make soya yogurt don't want to consume dairy products, that's why they use special dairy-free yogurt starter. But of course, you can make soya yogurt with dairy yogurt.

Rob - 16 June 2014

i want to make soya milk by soya flour, please tell me recipe of soya milk.
best regards

arash - 22 June 2014

I wish to use soy version BIO K as the start

It's an amazing, but expensive product. I'd love to make my own fermented soy bio K by following your instructions and using a fresh bio k soy yogurt as the starter. It's loaded with massive probiotics and I'm hoping that they will multiply. Any advice there?

Blake Langdale - 14 July 2014

soy curd

when you mention starch for thickening of yoghurt what starch can be used can i use corn starch or others. Also can soy curd be consumed like regular curd or has it to be used only in cooking. Please clarify tkz.

ninette - 19 July 2014

I want to try and make oat milk yoghurt for my son who has dairy and soya allergies. I'm looking for a starter that does not contain either soy or dairy, was thinking of using the solgar capsules or live coconut yoghurt, anyone ever tried something similar?

Emma - 25 July 2014

soy yogurt

Why is the production of red layer is created on soy yogurt?

ali - 23 September 2014

soy yogurt

There should be no red layer on soy yogurt. I have never seen this. Maybe you have a bacterial contamination or there is something wrong with the soybeans? I suggest that you first use another source of soybeans.

Rob - 30 September 2014

normal bio yogurt - with soya milk

I am trying not to eat dairy but couldn't find soya yogurt to use as a starter so I used normal bio yogurt.

As a result does this mean I have a normal dairy yogurt or a soya yogurt? Does anybody know?
Thank you in advance

angela - 31 October 2014


Hi. Thank you for the instructions. I made some soy yogurt, and it separated out with yogurt on the top and liquid whey on bottom. How can I prevent this separation? Thanks!

Have you ever made soy yogurt using Vifit? I would like to make yogurt with lactobacillus rhamnosus gg, but since the culture is difficult to find, I was wondering if I would go ahead and just use Vifit from the supermarket. Many thank!

Lila - 01 November 2014

Recipe soy bean milk youghurt

Have made youghurt from soya bean milk. excellent and easy. 2 litres of the bean milk. 1 packet starter.
1. Remove about 20 tablespoons of soy milk (room temp).mix in the starter. Stir well.
2. Gently heat the remaining soy milk.Occasionally dip your finger into the warm milk. When You are able to keep your finger in the warm milk for 5 seconds and not longer, turn off the heat.
3. Cool milk for just 3 minutes and stir it into the portion of the soy milk that has the starter. Stir well for a few minutes..
4. You can pour the milk into smaller glass containers, cap the containers and leave them in a warm place.
No need yorghurt maker or thermometer . Tastes v good too.

May - 25 December 2014

Soy yogurt fermented

Do you know if the fermentation in soy yogurt takes away the substances causing adverse effects to the thyroid and hormones (like pythic acid, enzyme inhibitors, goitrogens, etc,) ? I'm considering cultivating my own yogurt using soy milk and the Bio K probiotics as a starter culture, but I don't know whether those aforementioned substances would be eliminated from the soy milk in the same way as tempeh and natto cultures do.

Elijah - 23 January 2015

Soy yogurt fermented

Soy yoghurt is of course fermented but I would classify it in the group of non-fermented soy foods, together with soymilk and tofu. The effect of yoghurt fermentation on the chemical composition of soy milk will be minimal because of the short fermentation time. The typical yoghurt bacteria Lactobacillus bulgaricus and Streptococcus thermophilus do not produce phytases and will not affect phytic acid levels in soy milk. On the other hand, yoghurt fermentation may actually increase the bio-availability of isoflavones because it transforms glucoside isoflavones to aglycone isoflavones that are more easily absorbed by the human body.

Rob - 23 January 2015

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