Best Creamiest Unsweetened Soy Yogurt Recipes

VEGAN YOGURT RECIPE

Steps:

• Make sure everything you will be using is scrupulously clean. I run my glass jars, and lids through the dishwasher on the hottest setting. You can also wash them in hot soapy water and put them on a baking tray in an oven at 135 °C (275°F) for 15 to 20 minutes or clean the jars in hot soapy water, rinse them, then put them still drippy and wet into the microwave. Microwave them on high for 45 seconds (do not put metal lids in the microwave - Soak them in boiling water). I also wash my blender jar in hot soapy water, then rinse and fill with boiling water from the kettle, let it sit for a few minutes then pour it out.
• Put the cashews in a small bowl and cover them completely with boiling water. Leave them to soak for 20 to 30 minutes. Don't skip this step.
• Run a kettle of boiling water through your sieve then drain the cashews really well and add them to a blender. Add the coconut milk, yogurt and maple syrup, then blend until it is completely smooth.
• Decant the mixture into clean and dry jars. Any combination of jar sizes that will hold a total of about 600ml (just under 3 cups). I like to use small ones so I have individual sized servings. If you plan on using an Instant Pot make sure before you start filling the jars that they will fit easily together inside the metal inner bowl.
• If using an Instant Pot - Place the uncovered yogurt filled jars into the metal inner pot of the Instant Pot. Do not use the trivet and do not add any water to the pot. The jars should be in direct contact with the bottom of the pot and have no lids or other covering on them. Place the lid of the Instant Pot on and close it, then close the steam vent. Press the yogurt button (check that the display says "normal" and not "boil", then adjust the time depending on how long you would like your yogurt to ferment. I suggest a minimum of 10 hours. That will give you a nice thickness and a slight tang. 11.5 hours will give you a more pronounced tang and is how long I leave mine. Do not disturb the Instant Pot/yogurt during this time. You can check it after 10 or 11 hours though. Use a spoon to take a little bit from one jar (without stirring it up first)and taste it. Put the Instant Pot back on again for another hour or two if it's not quite tangy enough.
• If you don't have an Instant Pot - Cover the filled jars with cheesecloth, clean fluff-free dish towels/cloths, any clean breathable fabric, or paper towels and elastic bands or string to hold it in place. To culture successfully you need to keep the yogurt at a consistent temperature of anywhere between 29 ° C (85 ° F) and 46 ° C (115 ° F). If your house is 29 °C (85 °F) or more you can leave the covered jars on your countertop away from direct sunlight.If your house is cooler than that, turn your oven to 200 ° C (400 °F) for just 1 minute and no longer. Then turn it off and turn the oven light on. Place the covered jars on a baking tray (for stability) in the oven on the top shelf, with just the oven light on. Do not open the door while it is culturing or you will let the heat out. Also make sure that no-one turns the oven on. A note stuck to the door is a good idea. Do not disturb the yogurt while it is culturing. At 38 ° C (100 °F) the yogurt will take between 10 to 12 hours to culture, thicken nicely and get a good tang. If the temperature is cooler than that it will take longer and if it's warmer then it will happen more quickly. I suggest testing it by scooping a tiny bit out and tasting it after about 10 hours have passed, then add on more time if you want it to be tangier. Remember that at anything much below a temperature of 29 ° C (85 ° F), culturing the yogurt could be problematic, and anything much over 49°C (120 °F) and the good bacteria will be killed. The yogurt will not culture if that happens. To be absolutely sure that conditions will be right I suggest having a practice run before. Check the temperature of your oven with a thermometer after your oven has preheated for the 1 minute and the light has been turned on. If you find it isn't in the right temperature range there are more suggestions in the recipe notes for ways to incubate.
• Once the yogurt has incubated and has reached the right amount of tanginess for you, cover securely with a lid and refrigerate thoroughly. Do not stir it. For best results it needs to be undisturbed until completely chilled. It will thicken more as it chills and will continue to thicken the longer you leave it before eating.
• Remember to save a few tablespoons of your yogurt so that you can use it to culture your next batch of homemade vegan yogurt.
• If you prefer a sweet yogurt, add more sweetener after the yogurt has fermented and chilled.

HOMEMADE SOY YOGURT

Steps:

• If using the oven for incubation, preheat it at the lowest temperature for 5 - 10 minutes.
• Place the milk in a saucepan and bring to a boil.
• Turn off and let it cool down to about 42C / 108F.
• Open the probiotic capsules and sprinkle the powder onto the milk.
• Whisk and stir until all powder is dissolved.
• Pour the milk into clean pots and screw the lids on.
• Tun off the oven and turn the light on (if it has a light bulb).
• Place the yogurt pots in the oven or leave them in a warm (above 30C / 86F) undisturbed place.
• Leave to ferment for about 8 hours.
• The yogurt will be set by this time.
• Transfer to the refrigerator.
• Save 1/2 cup [120ml] of yogurt from this batch for the next one as starter, i.e. you don't need the capsules again for the next batch. You can use the yogurt from the last batch for each subsequent batches.
• To serve, you may whisk the yogurt a little for a creamier texture and add sugar, maple syrup or other sweeteners of choice. You may add fruits as natural sweeteners.

BEST CREAMIEST UNSWEETENED SOY YOGURT

Steps:

• Combine the soy milk, agave syrup, and xanthan gum in a pan on the stove and whisk to combine the ingredients -- the xanthan gum makes it look lumpy but we will get rid of those later.
• Heat over medium heat until the mixture reaches 180 F on a candy thermometer, making sure the thermometer is not touching the bottom or sides of the pan, this will ensure a proper reading. Continue to whisk occasionally through the heating process -- everything still looks lumpy -- don't give up.
• When you reach 180 F turn off the heat and let set for about five minutes then pour into a blender. Blend on the mix setting until it looks very creamy -- mine only took about 30 seconds or so -- look the lumps are gone.
• Pour into a measuring cup large enough to hold the mixture.
• Let the mixture sit to cool to 108-112°F Place your candy thermometer on the side of your measuring cup and be patient it takes a little while. Occasionally check the temp with the thermometer towards the center of the measuring cup as the temp does vary and it has to be specific for the yogurt starter.
• Once the temp has lowered whisk in the yogurt starter making sure to incorporate it thoroughly.
• Evenly pour it into your incubation jars with the lids off.
• Place incubator lid on machine and set for 13 hours.
• Once that is done you will notice that the mixture might have grown a bit but it will deflate slightly as the bubbles incorporated through the blending process will settle. Place lids on individual jars and place in refrigerator to cool. I let mine set for about 12 hours. You probably don't need to let it rest for so long but I like my yogurt ice box cold. You should probably let it rest for at least 2-3 hours as the resting is still part of the process.

CREAMY HOMEMADE YOGURT

Steps:

• Rub an ice cube over the inside bottom of a heavy pot to prevent scorching (or rinse the inside of the pot with cold water). Add milk and cream, if using, and bring to a bare simmer, until bubbles form around the edges, 180 to 200 degrees. Stir the milk occasionally as it heats.
• Remove pot from heat and let cool until it feels pleasantly warm when you stick your pinkie in the milk for 10 seconds, 110 to 120 degrees. (If you think you'll need to use the pot for something else, transfer the milk to a glass or ceramic bowl, or else you can let it sit in the pot.) If you're in a hurry, you can fill your sink with ice water and let the pot of milk cool in the ice bath, stirring the milk frequently so it cools evenly.
• Transfer 1/2 cup of warm milk to a small bowl and whisk in yogurt until smooth. Stir yogurt-milk mixture back into remaining pot of warm milk. Cover pot with a large lid. Keep pot warm by wrapping it in a large towel, or setting it on a heating pad, or moving to a warm place, such as your oven with the oven light turned on. Or just set it on top of your refrigerator, which tends to be both warm and out of the way.
• Let yogurt sit for 6 to 12 hours, until the yogurt is thick and tangy; the longer it sits, the thicker and tangier it will become. (I usually let it sit for the full 12 hours.) Transfer the pot to the refrigerator and chill for at least another 4 hours; it will continue to thicken as it chills.