Honestly I didn't think it would work since I tried a dozen times with a yoghurt maker / machine. But guess what .... OMG I'M FREAKING OUT it's perfect
Should you want to prepare this with homemade soy milk (by blending beans with water and straining them), don't discard the pulp! Soy bean pulp (okara in Japanese) is a perfect base for vegan burgers and many more recipes. Have been making our own tofu (made from soy milk) and the okara is a fantastic byproduct!
Your Comment is Very. Interesting. Can you make Tempe. From the by product. . I think. Steve was making this Yogurt an easy way for us. . Maybe he will progress to your way. When we are able to make it the way he just showed us this time. Would you mind telling us with every detail how to make it your way. & if you would not mind some Recipes. With the. By Product. Thank you Very. Much.. Greetings. From. Ireland . 🥰🥰☘️☘️☘️☘️☘️🥰🥰
You can also make your soy yoghurt starter by putting chilli stalks in some soy milk for a few hours and letting that turn into yoghurt! Also works with lemon juice.
Hi! defo gonna try this recipe. I got one question though... Once I make yogurt with this recipe can I keep using it as mother culture or should I use store bought every time ¿? Sorry for my english, it's not my first language.
You can (and should!) use the yogurt you made. I made my first batch with a dry culture I bought online (plain soy yogurt is hard to find in the US) and have been using the previous yogurt to make the next one for about a year... and still going! I think it actually gets better as it adapts to your environment. I do use a yogurt maker instead of letting it sit out but otherwise same method, no boiling and all that jazz like for bovine breast milk.
Great recipe! I've made yogurt just by sticking chili stems in the soy milk. Different people around the world make yogurt that way. You can find different recipes for it on the Internet, but this way in the video has got to be the easiest! Thank you :)
As long as you store it in a sterile container with a fitted lid in the coldest part of your fridge, it should last you at least 5 days or longer (depending on the coldness and cleanliness of your fridge). The way you know it's gone bad is when you see mold, otherwise it should be fine.
I’m sitting here 2 days after adding some cultures to some soy milk and leaving it at room temperature and I.... can’t believe it actually worked. This is after MULTIPLE times of trying the warming method that everybody uses. I am so fucking excited now.
Only thing is, you now have an empty 1i soya milk carton and a 400ml yoghurt carton, whereas if you had bought a similar quantity of soya yoghurt you would have had two of those cartons instead. I don't see much difference, unless I'm missing something... Home-made might work out a bit cheaper, though.
@@Equinox1.5 You only use one carton - the first one where you take 4 spoonfuls for your first home-made batch. After that, you save the last 4 spoonfuls of the last batch to make the next batch - and so on. All glass, you just wash it.
@@Equinox1.5 In theory you could buy a big bag of soya beans, make your own milk, and then keep a bit of yogurt from your last batch to keep it running. I've seen videos where people do this. The amount of packaging for beans will be hugely reduced compared to store milks
Nice video! I always like your videos about fermenting stuff. I make my own soy milk and use store-bought starter in sachet and my yogurt always end up thick like pudding, not smooth like yours. What am I doing wrong?
I tried it, very skeptically, not thinking for a moment that it would really work. I've made loads of soy yoghurt in my yoghurt maker but never really liked it all that much. I wanted a better taste. It was rather cool here at the time so I left it 3 days (I did use dairy yogurt as a starter) ! OMG it's amazing. It definitely thinner but it's so delicious I just want to keep eating it. . . I mixed cacao in half of it. Yummo ! Thanks so much Happy Pear
Very VERY easy to follow. Thanks! Three general questions about making yogurt. 1) For soy yogurt, is it important to sterilize the container and utensils? Is it important or not really? 2) Some yogurts I've made explode if I close the lid completely. I have to leave it open a bit to let presumably CO2 gas out. In this video it looks like you didn't leave the lid open. No problems? 3) 15C seems like a really low temperature for making yogurt! My yogurt maker's default setting is 42C for 8 hours, and when I make kefir, I leave it at room temperature (perhaps 20C at this time of year?) for 2 days. Do you specifically recommend NOT using a yogurt maker and high temperature, or is your point that it works at any temperature? 4) (There are always 4 books in a trilogy) Have you ever tried straining this and making it into "Greek soy yogurt"? I've been making yogurt and kefir with milk, but I'd like to get away from using dairy, so this will be great, and I'm glad to see it is so easy. Because I have specific strains of bacteria that I want to use, I'll start with a small amount of "regular dairy" yogurt, but the dairy content will become basically zero after the second batch. Thanks again for the video!
I use an instant pot to help the process, but I know soy and coconut work. Soy is great for protein, coconut turns out thicker but is fat based. I have tried almond milk, didn't work as I think that is much more watery and not enough substance for the culture to eat. Don't know about the others. If the rice milk or oat is a thicker milk with calories for the culture to eat, I think it would work. You can just but 1 yogurt from the beginning, and then use your own culture to make more. I eat yogurt everyday, and I haven't had to buy mine in years! (plus healthier, cheaper, and save on packaging!
I use an instant pot to help the process, but I know soy and coconut work. Soy is great for protein, coconut turns out thicker but is fat based. I have tried almond milk, didn't work as I think that is much more watery and not enough substance for the culture to eat. Don't know about the others. If the rice milk is a thicker milk with calories for the culture to eat, I think it would work.
@@evileyelash8094 i use westsoy soymilk and plain coconut yogurt bought in store, for starter. I put in oven for 20 hours. The milk thickened but it does not taste sour and tangy. Why? Thank you.
@@ThuLe-eh1xe I’m sorry about that,but I don’t know. The video says that some may need up to 3 days - it also says to leave it to sit longer if it doesn’t taste as acidic as you want. However, I’ve recently discovered that some vegan yogurts are not always made with probiotics.
@@evileyelash8094 on the vegan yogurt box, it says live active culture. Do you think the company do not put enough probiotic in the product? May be I try probiotic pills. What brand do you recommend ? Thank you.
@@ThuLe-eh1xe I think the use of the suggested amount of yogurt in the video is good and the bacteria should multiply as it sits. You might try it with an extra tablespoon of yogurt if you think it wasn’t potent enough. They said to let it sit from 24 hours (1 day) to 72 hours (3 days). They also mentioned to let it sit longer if it doesn’t taste acidic enough and you mentioned that your yogurt didn’t taste acidic enough after sitting for just 20 hours. Why not try letting it sit for longer and see if it develops a more tangy taste? If you want to buy probiotics, I really don’t know which are best, but you might ask the seller if the types they sell work with plant-based ingredients. There are special yogurt starter mixes specifically formulated for use with plant-based milks. Good luck 😊
I love Dave (love ya both!), but you are doing a great job in these solo videos, Steve. Maybe it's time I try to make yogurt again for millionth time (I have never been successful!! Haha).
Thank you for this super easy way to make soyghurt, just like I want it!! But I have a couple of questions because you don't follow the guidelines that I've learned from others so I wanna know what you think and why this works for you. So first of all I've heard that metallic kills the bacteria so you shouldn't use metal spoons, but it looked like you used one? And second, in another video for homemade soyghurt I was told to put on a breathable kitchen towel on top, but you just put on the lid?
What about adding in acidophillus powder from a couple of capsules, I misunderstood the title of the video, I thought it was going to be 3 ways to make soy yogurt not 3 things to add to soy yoghurt once you've made it. You never mentioned anything about sterilising the jar before use either, afterall you don't want to be growing the wrong type of bacteria.
Thank you very much, this recipe might save me as the shops do not give priority to stocking vegan yougurt and very often I don't find it available. I wonder if there's a way to turn it into a Greek version.
yo dudes! do we need to sterilize our container? i tried making coconut yogurt a few times and got some funky looking stuff growing on the top. just dont want to be eating the wrong kind of bacteria :)
Any tips if mine is still just as liquidy on day 3 as when we started? I did two batches - one with another soy yogurt starter and one using probiotic capsules and they’re both still super thin and definitely NOT yogurt.
I hate plain yogurt but I love fruity versions like cherry or strawberry yogurt, so I only have that at home, do you think that the recipe would work if I used storebought strawberry yogurt for example and added mixed strawberries in the end to have my own strawberry yogurt? Or should I buy plain soy yogurt and do all the steps like described and add the strawberry mixture in the end? Also, does this contain the "healthy" yogurt cultures a regular yogurt would contain? I mean it seems like it does since the ?fermentation? works and some kind of bacteria does exist but Idk if it's the healthy kind if you know what I mean... lactobacillus xy and stuff...
Hi Steve. . Can you please Tell me what SIE. Is . Could you always explain what these Letters. &. All other Letters &. Short words ( words that have been shortened). Mean. Please, Your Demo was excellent. Can. You tell me what is the life of these yogurts if kept in. The Fridge Please…..,, thank You…. Greetings. From. Ireland. 🥰🥰☘️☘️☘️☘️☘️🥰🥰
All the videos/recipes I've seen say to heat the milk first, then keep warm in the jar. I followed your recipe however the milk has separated into milk/water (water on the bottom) and it is not thickening. I'm on day 2. If it's not changing by tomorrow, I'll discard it and start over with one of the heating recipes.
Yes you can. Just be sure the coconut milk you use is pure (no additives), full-fat (not low-fat or reduced-fat) coconut milk. Do not use coconut cream which is a popular product for cocktails and desserts, yet very different from coconut milk.
Is it ok that the jar is sealed? When I've made it in the past, I use layers of cheese cloth. But based on what I see here, I've been doing an unecessary step.
I've tried this roughly 10-12 times already with all sorts of combinations and it never comes out right. I always get broken up patterns of curdles on top with massive amounts of yellow liquid below. Help please!! How come my yogurt doesn't come out uniform like yours or anyone else's I watch???
@@AllegraAelfwynnnKing there some yellowie water and its all clumps floating in it. Not sure what i could have done better :(, not sure if i should drain the yellow water and try it. Dont wanna get sick
@@BrattyVicky That is what I get after 15 hours of incubating it with a warm water bath. I emulsify it with xanthan gum and then refrigerate. Tastes like soygurt to me & I am Ok from eating it.
Use a powdered probiotic supplement, or the contents of a few probiotic capsules, instead. There are quite a few recipes on the web that give the correct ratio of probiotics to liquid.
@@abcxyz-cx4mr Not at all. I hope it works for you. Sometimes it depends on the brand. Check out The Vegan Corner and Cooking with Plants on UA-cam. I have a feeling one of them has a recipe.
I love the idea of home made soy yogurt from an environmental stance, but the thing I'm concerned about is that it's not fortified. The soy yogurt from the store has added calcium and B12, and while I supplement B12 anyway so that's not really a problem, I'm mostly worried about the calcium. Is there a way to make the yogurt calcium fortified? :) (Yes, I know you can get calcium from other foods like tofu, leafy greens and such, but let's be real - those are small amounts and I like the easy of being on the safe side because I get a head start of 30% at breakfast) OK, wait. I just realized that if you make it from fortified soy milk, the yogurt will be fortified too 😂. But my question remains for those of us making soy milk from scratch too! Also, is it possible to make it from other types of plant based milk too, like oat? Or would that not work?
Sadly too good to be true. I did exactly as the recipe said. On the second day the milk was still pretty runny though. Moreover, it smelled and tasted horrifyingly. I hope nobody else has to go through what my taste buds had to go through.
I incubate my soymilk in jars in the oven (switched off) in a warm water bath of 108-110 F with the oven lightbulb on & after 12-15 hours it tastes like soygurt & is refrigerated. I just do not feel safe leaving it out for 2 days. I use a half cup starter yogurt per liter soymilk. Maybe it helps to use more starter...or sometimes some brands of store-bought yogurt do not have enough live cultures.
![Homemade Soy Yogurt recipe [without Yogurt Maker] | Dairy-free Yogurt recipe | Vegan Yogurt recipe](http://i.ytimg.com/vi/xWHw4xYsDyg/mqdefault.jpg)
Honestly I didn't think it would work since I tried a dozen times with a yoghurt maker / machine.
But guess what .... OMG I'M FREAKING OUT it's perfect
Should you want to prepare this with homemade soy milk (by blending beans with water and straining them), don't discard the pulp! Soy bean pulp (okara in Japanese) is a perfect base for vegan burgers and many more recipes. Have been making our own tofu (made from soy milk) and the okara is a fantastic byproduct!
thank you for the tip!
Your Comment is Very. Interesting. Can you make Tempe. From the by product. . I think. Steve was making this Yogurt an easy way for us. . Maybe he will progress to your way. When we are able to make it the way he just showed us this time. Would you mind telling us with every detail how to make it your way. & if you would not mind some Recipes. With the. By Product. Thank you Very. Much.. Greetings. From. Ireland
. 🥰🥰☘️☘️☘️☘️☘️🥰🥰
Must try. No heating?? Amazing !!
So what you're saying is...
yoghurt is contagious?
You can also make your soy yoghurt starter by putting chilli stalks in some soy milk for a few hours and letting that turn into yoghurt! Also works with lemon juice.
Love your videos ... thanks! 😊
this is honestly life changing
Yes! Love that you use a storebought yogurt as a starter. I don't want to go and find probiotic powder etc.. This is quick and easy :D
To make soy yoghurt one must first have soy yoghurt
Ella A you can also just add probiotics pills
@@123jeffries123 what brand of probiotoc pills do you suggest? Thanks.
Soy milk
I love your orange fridge.I've never seen a fridge like that before in my entire life
Omg that is so amazing and simple! I'm yogurt addict so this have change my life! Thank you!!!!! 💚💚💚💚
Hi! defo gonna try this recipe. I got one question though... Once I make yogurt with this recipe can I keep using it as mother culture or should I use store bought every time ¿?
Sorry for my english, it's not my first language.
You can (and should!) use the yogurt you made. I made my first batch with a dry culture I bought online (plain soy yogurt is hard to find in the US) and have been using the previous yogurt to make the next one for about a year... and still going! I think it actually gets better as it adapts to your environment. I do use a yogurt maker instead of letting it sit out but otherwise same method, no boiling and all that jazz like for bovine breast milk.
Thank you both for asking and answering!
Great recipe! I've made yogurt just by sticking chili stems in the soy milk. Different people around the world make yogurt that way. You can find different recipes for it on the Internet, but this way in the video has got to be the easiest! Thank you :)
Was it good with chilly? Do you recommend it? I want to try it..
@@iuliamarin2997 Yes, like regular yogurt
Hi Steve- tell me please - how long can I store ready yogurt in the fridge?
As long as you store it in a sterile container with a fitted lid in the coldest part of your fridge, it should last you at least 5 days or longer (depending on the coldness and cleanliness of your fridge). The way you know it's gone bad is when you see mold, otherwise it should be fine.
I’m sitting here 2 days after adding some cultures to some soy milk and leaving it at room temperature and I.... can’t believe it actually worked. This is after MULTIPLE times of trying the warming method that everybody uses. I am so fucking excited now.
Can't get any simpler! LOVE this and also love how it cuts down on plastic etc, WIN WIN WIN!!! Thanks Steve, lots of love from the Mumma Quinn :-)
Looks very nice! Thank you 🦋 🦋🦋
I'd cut yogurt out of my diet because of the packaging and now I'm SO PUMPED!!! Thank you!!!
Only thing is, you now have an empty 1i soya milk carton and a 400ml yoghurt carton, whereas if you had bought a similar quantity of soya yoghurt you would have had two of those cartons instead. I don't see much difference, unless I'm missing something... Home-made might work out a bit cheaper, though.
@@Equinox1.5 You only use one carton - the first one where you take 4 spoonfuls for your first home-made batch. After that, you save the last 4 spoonfuls of the last batch to make the next batch - and so on. All glass, you just wash it.
@@Equinox1.5 In theory you could buy a big bag of soya beans, make your own milk, and then keep a bit of yogurt from your last batch to keep it running. I've seen videos where people do this. The amount of packaging for beans will be hugely reduced compared to store milks
@@MsCValentinerI must try it. Maths wasn't my strong suit when it came to measuring what you were doing there.
@@purplemonkeyelephant Great idea.
I never knew it’s so simple. I will DEF try it
The flavors that you choose are amazing dude 🏸🛬
Love your guys' videos. Thanks for sharing all your recipes!
Learned something today! Cheers...
Wow, can’t believe. Never hear that before. Will give it a try definitely!!! Thanks
Wow, never knew it was so easy to make yoghurt.
Nice video! I always like your videos about fermenting stuff. I make my own soy milk and use store-bought starter in sachet and my yogurt always end up thick like pudding, not smooth like yours. What am I doing wrong?
I tried it, very skeptically, not thinking for a moment that it would really work.
I've made loads of soy yoghurt in my yoghurt maker but never really liked it all that much.
I wanted a better taste.
It was rather cool here at the time so I left it 3 days (I did use dairy yogurt as a starter) !
OMG it's amazing. It definitely thinner but it's so delicious I just want to keep eating it. . .
I mixed cacao in half of it. Yummo !
Thanks so much Happy Pear
Very VERY easy to follow. Thanks! Three general questions about making yogurt.
1) For soy yogurt, is it important to sterilize the container and utensils? Is it important or not really?
2) Some yogurts I've made explode if I close the lid completely. I have to leave it open a bit to let presumably CO2 gas out. In this video it looks like you didn't leave the lid open. No problems?
3) 15C seems like a really low temperature for making yogurt! My yogurt maker's default setting is 42C for 8 hours, and when I make kefir, I leave it at room temperature (perhaps 20C at this time of year?) for 2 days. Do you specifically recommend NOT using a yogurt maker and high temperature, or is your point that it works at any temperature?
4) (There are always 4 books in a trilogy) Have you ever tried straining this and making it into "Greek soy yogurt"?
I've been making yogurt and kefir with milk, but I'd like to get away from using dairy, so this will be great, and I'm glad to see it is so easy. Because I have specific strains of bacteria that I want to use, I'll start with a small amount of "regular dairy" yogurt, but the dairy content will become basically zero after the second batch. Thanks again for the video!
Great . Wow!! And all these complicated recipes about! And expensive cultures and probiotics about!!!! Would love t see an easy tofu recipe . Thanks
That's amazing! So doable! Thank you 🌼🌸🌼
Wow, I thicken my yogurt with agar agar powder... This so so much simpler!
This looks great! I wanna try this
Thanks for the video! Can I do this with any kind of plant-based milk, like cashew or oat?
Thanks for sharing, can saves me a lot of money.
Amazing!
this is so easy thank you i cant wait to make my own soya yoghurt!
How did it go?:)
!! STERILISE THE CONTAINER!!
Mould will grow, put water in the jar, then microwave it for 5 minutes
Thanks so much for this mate! 🍃
Will this work in Singapore? I really want to try, inside the house it’s about 25-26 degrees
wow cool video ..... I have to try after the holiday necessarily ..... Steve do you think it is synonymous soja coconut yogurt make it?
Do l have to use a soy yogurt or it could be a coconut yogurt with soy yogurt?
(I try with just probiotics it didn’t work)
Thanks
Great Recipe, can this be done with any other plant based milk?
I was wondering the same as I'm not a big fan of soy milk. I prefer rice or oat.
I've never seen rice or oat yogurt , you need the same culture, like real dairy milk needs natural yogurt to make new yogurt
I use an instant pot to help the process, but I know soy and coconut work. Soy is great for protein, coconut turns out thicker but is fat based. I have tried almond milk, didn't work as I think that is much more watery and not enough substance for the culture to eat. Don't know about the others. If the rice milk or oat is a thicker milk with calories for the culture to eat, I think it would work. You can just but 1 yogurt from the beginning, and then use your own culture to make more. I eat yogurt everyday, and I haven't had to buy mine in years! (plus healthier, cheaper, and save on packaging!
Hey! Would it also be possible using for example almond/oats or rice milk and then use the soy joghurt as culture?
Almond and nut milks for sure - I'm not sure about the other milks due to their having lower protein and sugar levels, but why not try it out?
I use an instant pot to help the process, but I know soy and coconut work. Soy is great for protein, coconut turns out thicker but is fat based. I have tried almond milk, didn't work as I think that is much more watery and not enough substance for the culture to eat. Don't know about the others. If the rice milk is a thicker milk with calories for the culture to eat, I think it would work.
yay! i've been wanting a homemade yoghurt recipe for ages! can i use coconut yoghurt as the starter over soy?
Yes.
@@evileyelash8094 i use westsoy soymilk and plain coconut yogurt bought in store, for starter. I put in oven for 20 hours. The milk thickened but it does not taste sour and tangy. Why? Thank you.
@@ThuLe-eh1xe I’m sorry about that,but I don’t know.
The video says that some may need up to 3 days - it also says to leave it to sit longer if it doesn’t taste as acidic as you want.
However, I’ve recently discovered that some vegan yogurts are not always made with probiotics.
@@evileyelash8094 on the vegan yogurt box, it says live active culture. Do you think the company do not put enough probiotic in the product? May be I try probiotic pills. What brand do you recommend ? Thank you.
@@ThuLe-eh1xe I think the use of the suggested amount of yogurt in the video is good and the bacteria should multiply as it sits. You might try it with an extra tablespoon of yogurt if you think it wasn’t potent enough.
They said to let it sit from 24 hours (1 day) to 72 hours (3 days).
They also mentioned to let it sit longer if it doesn’t taste acidic enough and you mentioned that your yogurt didn’t taste acidic enough after sitting for just 20 hours. Why not try letting it sit for longer and see if it develops a more tangy taste?
If you want to buy probiotics, I really don’t know which are best, but you might ask the seller if the types they sell work with plant-based ingredients.
There are special yogurt starter mixes specifically formulated for use with plant-based milks.
Good luck 😊
Always love your recipes ♥️Thank you
Would it work to just put in a probiotic capsule instead of soy yogurt?
It will! The probiotic should fit to start yogurt
That’s so cool and easy! Thank you for sharing! How long will it stay good for?
When you say any kind of soy milk I am wondering whether soy milk that has multi ingredients would work?
I love Dave (love ya both!), but you are doing a great job in these solo videos, Steve. Maybe it's time I try to make yogurt again for millionth time (I have never been successful!! Haha).
Thank you for this super easy way to make soyghurt, just like I want it!!
But I have a couple of questions because you don't follow the guidelines that I've learned from others so I wanna know what you think and why this works for you.
So first of all I've heard that metallic kills the bacteria so you shouldn't use metal spoons, but it looked like you used one?
And second, in another video for homemade soyghurt I was told to put on a breathable kitchen towel on top, but you just put on the lid?
Wooden spoon has bacteria. He use metallic spoon bc he sterilized it.
What about adding in acidophillus powder from a couple of capsules, I misunderstood the title of the video, I thought it was going to be 3 ways to make soy yogurt not 3 things to add to soy yoghurt once you've made it. You never mentioned anything about sterilising the jar before use either, afterall you don't want to be growing the wrong type of bacteria.
Yumm that would taste funky!
YO DUDES! Where’s your brother?
Can I use Almond Milk for this?
Hi ,does this work with store bought coconut yoghurt and coconut milk?
That's geenius 😍
Thank you very much, this recipe might save me as the shops do not give priority to stocking vegan yougurt and very often I don't find it available. I wonder if there's a way to turn it into a Greek version.
I added more of the starter and then drained the soy through cheese cloth
yo dudes!
do we need to sterilize our container? i tried making coconut yogurt a few times and got some funky looking stuff growing on the top. just dont want to be eating the wrong kind of bacteria :)
Any tips if mine is still just as liquidy on day 3 as when we started? I did two batches - one with another soy yogurt starter and one using probiotic capsules and they’re both still super thin and definitely NOT yogurt.
Cool! And Easy!!!!
Does anyone know if this also works by mixing soy milk with almond yoghurt? Or does it HAVE to be soy milk with soy yoghurt? Thanks! :)
Hello there! after one and a half day resting , my yogurt is still quite watery. What are the possible adjustments that i can do?
Thanks for the video guys! On the subject of reducing, could you make a video on homemade soy milk? Every recipe I’ve tried has been a flop :(
I hate plain yogurt but I love fruity versions like cherry or strawberry yogurt, so I only have that at home, do you think that the recipe would work if I used storebought strawberry yogurt for example and added mixed strawberries in the end to have my own strawberry yogurt? Or should I buy plain soy yogurt and do all the steps like described and add the strawberry mixture in the end?
Also, does this contain the "healthy" yogurt cultures a regular yogurt would contain? I mean it seems like it does since the ?fermentation? works and some kind of bacteria does exist but Idk if it's the healthy kind if you know what I mean... lactobacillus xy and stuff...
How long does this last in the fridge? In the freezer?
Hi Steve. . Can you please Tell me what SIE. Is . Could you always explain what these Letters. &. All other Letters &. Short words ( words that have been shortened). Mean. Please, Your Demo was excellent. Can. You tell me what is the life of these yogurts if kept in. The Fridge Please…..,,
thank You…. Greetings. From. Ireland. 🥰🥰☘️☘️☘️☘️☘️🥰🥰
He said „açaí“ (Portuguese). It’s a popular berry from Brazil.
can you do an almond or coconut version? or people who cant have soy?
Can you please do a video about making Greek style soy yogurt ??
All the videos/recipes I've seen say to heat the milk first, then keep warm in the jar. I followed your recipe however the milk has separated into milk/water (water on the bottom) and it is not thickening. I'm on day 2. If it's not changing by tomorrow, I'll discard it and start over with one of the heating recipes.
Yo dudes, can you use this same method to make coconut yogurt?
Yes you can. Just be sure the coconut milk you use is pure (no additives), full-fat (not low-fat or reduced-fat) coconut milk. Do not use coconut cream which is a popular product for cocktails and desserts, yet very different from coconut milk.
Can you please make coconut yougrt?
They already made a video for coconut yogurt, two years ago. :)
This is the easiest way I've seen and far easier to make than dairy yogurt!
Could you use almond milk?
Does it have to be non flavored?its really hard finding non flavored non dairy yogurt. Would it work with something simple like a vanilla soy yogurt?
Tried that, didn’t work
Would it work if I put coconut yoghurt into soy milk?
I'm not a fan of soy. But i just found the blueberry soy yougurt... Damn that tastes so goooood i really wanna try to make it at home
Can I add water to the soy milk?
I make mine with silken tofu, just blend it with some lemon juice and sugar then leave in the fridge :D but I'm defo gonna try the "old fashion way"
Is it ok that the jar is sealed? When I've made it in the past, I use layers of cheese cloth. But based on what I see here, I've been doing an unecessary step.
I've tried this roughly 10-12 times already with all sorts of combinations and it never comes out right. I always get broken up patterns of curdles on top with massive amounts of yellow liquid below. Help please!! How come my yogurt doesn't come out uniform like yours or anyone else's I watch???
Me too, I’ve tried 2 times so far, but I get the same result as you and I have no idea why
@@alexandrakp6157 such a cruel world when all we want is our yogurt and it the world conspiring against us :(
Did u try it since then? Did it work? Should I try it? :)
@@bibike6653 I have tried it a many a times since, still no luck. Same results everytime. Not sure what's wrong either yet.
@@bibike6653 if it's any consolation I love the happy pear but the only fail proof soy based yogurt I've made so far was out of tofu and cashews..
Please make almond yogurt
well, you just have to use almond milk and almond yoghurt
I'm confused, all instructions I've found say you have to sterilize the equipment and heat the soy milk to boiling point first
Hag no idea how yogurt was made. So easy!
Mine is a bit fizzy! Can anyone tell me why? And is it still edible?
Most feemented things are a little fizzy like kefir and kombucha so should be fine!
What if you don't have yogurt?!
Im getting very nervous😓, one day in and mine is still super milky/liquidy.....
How did it go???
@@AllegraAelfwynnnKing there some yellowie water and its all clumps floating in it. Not sure what i could have done better :(, not sure if i should drain the yellow water and try it. Dont wanna get sick
@@BrattyVicky That is what I get after 15 hours of incubating it with a warm water bath. I emulsify it with xanthan gum and then refrigerate. Tastes like soygurt to me & I am Ok from eating it.
You wore the same shirt for two days? 😀
Whoops this comment was for your Sourdough videos!
How to make yogurt without using yogurt?! That’s the million dollar question
Use a powdered probiotic supplement, or the contents of a few probiotic capsules, instead. There are quite a few recipes on the web that give the correct ratio of probiotics to liquid.
Rose Viola - thank you
@@abcxyz-cx4mr Not at all. I hope it works for you. Sometimes it depends on the brand. Check out The Vegan Corner and Cooking with Plants on UA-cam. I have a feeling one of them has a recipe.
Rose Viola - I will do, thanks once again!
@@abcxyz-cx4mr You're welcome. They're both good channels, too.
Excellent video Steve but how do we know that it's Steve not Dave because they are identical twins it could be Dave in the video.😆
David Mcgregor, wait there’s 2 of them? I had always thought it was one very fast gent named Davesteve !
Dave has a little tuft of hair growing downfrom his hairline on his forehead; also he is right-handed whereas Steve is left-handed.
V GREER - I think it’s a bit scary that you have that level of detail. 😮
@@garya3056 No need to be scared : they pointed out these differences themselves in a previous video.😊 enjoy the yoghurt!
V GREER I’m relieved! 😊
I love the idea of home made soy yogurt from an environmental stance, but the thing I'm concerned about is that it's not fortified. The soy yogurt from the store has added calcium and B12, and while I supplement B12 anyway so that's not really a problem, I'm mostly worried about the calcium. Is there a way to make the yogurt calcium fortified? :)
(Yes, I know you can get calcium from other foods like tofu, leafy greens and such, but let's be real - those are small amounts and I like the easy of being on the safe side because I get a head start of 30% at breakfast)
OK, wait. I just realized that if you make it from fortified soy milk, the yogurt will be fortified too 😂. But my question remains for those of us making soy milk from scratch too! Also, is it possible to make it from other types of plant based milk too, like oat? Or would that not work?
just use calcium fortified soy milk as your base?
...so to make soy yoghurt...I need soy yoghurt? 🤣
WHERE IS DAAAAAVE !?!?!?!
haha "very perfect"
Sadly too good to be true. I did exactly as the recipe said. On the second day the milk was still pretty runny though. Moreover, it smelled and tasted horrifyingly.
I hope nobody else has to go through what my taste buds had to go through.
I incubate my soymilk in jars in the oven (switched off) in a warm water bath of 108-110 F with the oven lightbulb on & after 12-15 hours it tastes like soygurt & is refrigerated. I just do not feel safe leaving it out for 2 days.
I use a half cup starter yogurt per liter soymilk. Maybe it helps to use more starter...or sometimes some brands of store-bought yogurt do not have enough live cultures.
If your going to tell me that you do nill fermenting and some pish about thickening i will dislike and encourage others to do likewise
First