1. Prepare the Soybeans
- Rinse 1 cup soybeans and soak in water overnight (8–12 hours).
- Drain and rinse again.
2. Make Soy Milk
- Blend soaked soybeans with 4 cups water until smooth.
- Strain mixture through cheesecloth or nut milk bag into a saucepan.
- Simmer on medium heat for 15–20 minutes, stirring occasionally. This removes the raw bean taste.
- Let it cool until lukewarm (about 110°F / 43°C).
3. Add Starter
- Stir in 2 tbsp plain soy yogurt (or contents of 1 probiotic capsule).
- Mix well to distribute cultures.
4. Ferment
- Pour into clean jars.
- Cover loosely and keep in a warm place (110°F / 43°C) for 6–10 hours.
- The longer it ferments, the tangier it becomes.
5. Chill and Enjoy
- Once thickened and tangy, refrigerate for at least 2 hours.
- Serve plain or flavor with fruit, honey, vanilla, or nuts.
Tips for Success
- Always sterilize jars and utensils to avoid unwanted bacteria.
- Add a little sugar to the soy milk before fermenting — it helps the bacteria grow and improves flavor.
- If it’s too thin, strain through cheesecloth for a Greek yogurt-style thickness.
The Result
The final yogurt is smooth, creamy, and slightly tangy — just like dairy yogurt, but lighter and entirely plant-based. Best of all, it costs a fraction of store-bought versions and can be made fresh anytime.