This is a recipe for simple, vegan yoghurt that can be made without a starter. If you're looking for a high-protein yoghurt option, then this is for you! Rich, creamy, and so much cheaper (and tastier) than store-bought soy yoghurt. You're going to love it.
One thing you might miss as a vegan is Greek yoghurt. The tangy taste of it, and the fact that it’s loaded with protein can be a huge bonus for people who don't eat meat.
Needless to say, when you switch to veganism, greek yoghurt is one protein-filled option that gets taken off the table. Literally and figuratively.
To replace it, we ventured out to look for alternatives. While many grocery stores in the UK and USA sell a plethora of dairy-free options, the ones here in Australia can seem severely limited.
All we found was an endless array of coconut yoghurt. And while the taste is great, it might not fit your protein needs for breakfast.
So you can see the dilemma.
Just as we was about to give up on our hunt for protein-filled vegan yoghurt, fellow food blogger and Instagram star, @naturally_nina_ caught our attention. She had a video showing how to make soy yoghurt, and we couldn’t believe how easy it seemed.
After weeks of experimenting, and many different varieties of soy milk sampled, we are proud to say we have FINALLY created a high-protein soy yoghurt that actually tastes good.
And the best part: It didn’t require any yoghurt starter or cultures.
For our fellow vegans out there who are looking for a high-protein yoghurt option, we know you’ll absolutely love this recipe. This yoghurt is:
- Super simple
- Creamy and rich
- High in protein
- So much cheaper than store-bought vegan yoghurt
How Do You Make Yoghurt Without Starter?
If you’re new to the world of yoghurt making, you might not realise that yoghurt recipes often require some type of starter. Just like sourdough bread, the live and active bacteria are what turn soy milk into creamy, yoghurty goodness.
While you can purchase your own vegan yoghurt cultures online, and while they work like a charm, there is a better (and cheaper) way.
Everyone has their personal preferences, but we'd rather not buy cultures online for a few reasons:
- The cultures are shipped from all over the world. Not very eco-friendly.
- It’s expensive! A little sachet of cultures can ring up at around $30.
Thankfully, after much playing around, we discovered that making soy yoghurt without any starter cultures was equally as easy. All you have to do is mix yoghurt (coconut or soy) and soy milk. Pop it in a yoghurt-maker overnight, and in the morning you’ll have delicious, creamy vegan yoghurt.
While other recipes call for soy milk and yoghurt cultures, this mix of coconut yoghurt and soy milk makes for an easier and cheaper alternative. With this recipe, you’re much more likely to find everything at your local grocery store. Perfect for impatient folks (who isn't)!
What Type of Yoghurt Should I Use as Starter
We've only tried this using coconut yoghurt, but from what we've read online, any type of non-dairy yoghurt will work as long as it contains bacteria. We like to look for one with a variety of different bacteria types to ensure that the final product turns out well. We've found that Cocobella Natural Coconut Yoghurt and CoYo Organic Natural Coconut Yoghurt both work well, and you can’t even taste the coconut flavour once it’s mixed with the soy milk.
It should be noted that you don’t need to buy a “starter yoghurt” more than once. After you make a batch, immediately reserve ⅓- ½ cup of your yoghurt in a small jar. This will minimise contamination so that you can use this for your next batch of yoghurt.
We think that buying the initial $8 coconut yoghurt is so worth it to be able to create multiple batches of soy yoghurt afterwards. Before you make the next batch, always check that your reserved “starter yoghurt” hasn’t gone off. Check for any mould or funky smells to ensure you don’t create a bad batch of yoghurt.
The Best Soy Milk For Making Yoghurt
Just like the type "starter yoghurt" used will effect the outcome of your soy yoghurt, so too will the type of soy milk.
It's important to look for a soy milk that contains 14% or more soy. You can figure this out by looking at the ingredients list, and you should see a % number listed in parenthesis next to "soy".
Our favourite so far is a soy milk suggested by Nina, Vitasoy Protein plus. This one does have a stronger "soy" flavour though, so if you want it to be more mild, we recommend Vitasoy Calci Plus or Bonsoy.
What Is a Yoghurt Maker?
While this recipe doesn't call for any starter, it does require a yoghurt maker. It can be bought at Woolies for $25, and it works like a charm.
For this recipe, we used an Easiyo, which we love for its simplicity. It's non-electric, and easy to clean. It also is perfectly compact and can easily be shoved into a closet or cupboard when not in use.
Using the Easiyo is surprisingly simple. You just mix your milk and yoghurt in the included cup, fill the capsule with boiling water, place the cup inside and let it sit overnight.
We usually let this yoghurt sit for 12-14 hours before moving it to the fridge, and the texture turns out perfectly!
How to Eat Soy Yoghurt
Just like with any yoghurt, there are so many ways to eat this soy yoghurt!
Here are a few of my favourite ways of using it:
- With granola or cereal
- Topped with fruit
- Layered in a parfait
- As an ingredient in baking
- Blended into smoothies
📖 Recipe
The Best Vegan Yoghurt (Without Starter)
- Total Time: 12 hours 5 minutes
- Yield: 4 1x
- Diet: Vegan
Description
This is a recipe for simple, vegan yoghurt that can be made without a starter. If you're looking for a high-protein yoghurt option, then this is for you! Rich, creamy, and so much cheaper (and tastier) than store-bought soy yoghurt. You're going to love it.
Ingredients
- 1 litre soy milk (at least 14% soy)
- ⅓ cup coconut yoghurt
- 1 tablespoon sugar/ sweetener (optional)
Instructions
- Remove the yogurt container from your yoghurt maker. For Easiyo, this looks like a plastic jar.
- Sterilise your yoghurt container by rinsing it with boiling water.
- Add soy milk, coconut yoghurt, and sugar (if using) into the yogurt container. Mix well, and put the lid on.
- Follow your yoghurt maker's instructions to complete the yogurt. If you're using Easiyo, you'll fill the capsule above the fill line, place the container inside, and shut the capsule. Let the yoghurt sit overnight for up to 14 hours.
- Depending on your yogurt maker, the time may vary. You'll know your yoghurt is ready when it's thickened and creamy. Enjoy!
Notes
Recipe adapted from @naturally_nina_.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: Fermentation
- Cuisine: Australian
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KYLIE ANNE BARRON says
can you use coconut milk instead of soy, I don't really like soy milk
Simply Fresh Foodie says
Hi Kylie,
We haven't tried it so can't say for sure. Part of why the soy milk works well is because it's high in protein. If you could find a high-protein coconut milk it might work. Let us know if you do give it a try!
Che says
You are not making yoghurt without a starter. Using a shop bought yoghurt IS your starter.
Alex says
I'm definitely keen to try this! Do you know how long it will store in the fridge?
Simply Fresh Foodie says
Hi Alex,
We're not sure exactly how long it will stay good. It might vary based on which soy milk you use etc. With that being said, we have eaten it up to 5 days after making the recipe with no issues.
Chris Pether says
Hi I'm English and live in the Canary Islands. I have a Moulinex yoghurt maker, flat circular machine where you place 6 or 7small jars, fill with your mix of yoghurt and a litre of soya milk. Leave overnight for 12 hours. My first batch I tried using an Apro blackcurrant Vegan yoghurt plus the soya liquid did not turn out solid. The flavour was good and I drunk it. So perhaps the secret is in the coconut yoghurt starter.
Regards, Chris.🍀🍀
Simply Fresh Foodie says
Hi Chris. Yes, it really varies based on which yoghurt and which soya you use. Starting with a nice, thick yoghurt always helps. Also the protein content of the soya milk is super important, so make sure you use the highest protein % you can find (it will say on the nutritional information) - we stick with at least 14% usually for best results.
Kirsten says
Brilliant ! Creamy and so much nicer than store bought ! I’ve Made it several times now with Vita Soy low sugar milk and ‘Living Cultures ‘ Coconut yogurt in the Davis Waddell yogurt maker on the 10 hour setting and leave it in for an extra 4 hours just to follow the recipe .
Always delicious . So glad I found this recipe .
Simply Fresh Foodie says
Thanks so much for the review, Kirsten 🙂
I know, it tastes sooo much better (and is much cheaper) than store bought soy yoghurts. Thanks for sharing what you use, I'm sure it'll help out others who try the recipe in the future.
I've gotta say, Vita Soy has been THE BEST brand for me when making this, but I've never heard of the living cultures coconut yoghurt. Will definitely check it out!
Jenna says
Can you make this with other non dairy milk? Eg oat?
Simply Fresh Foodie says
Yes! Any non-dairy milk will work.
Mel says
This worked so well for me! I didn't know how to use my easiyo after going vegan, but now i'll be making sooo much yogurt.
Simply Fresh Foodie says
So glad to hear it! Plus, it's soooooo much cheaper than store bought soy yogurts. Win/win 😉
Erin says
When remaking this recipe, can I use 1/3 cup of the soy/coconut yoghurt made (instead of coconut yoghurt).
Simply Fresh Foodie says
Yes you can! You just want something that will have active cultures in it already (which is why we recommend people start off with store-bought first). Once you've made your own yogurt, you can just continue to reuse 1/3 cup of that and repeat with every batch. Hope you enjoy 🙂
Erin says
I loved the taste. Although my yoghurt didn't really thicken up. I used the cocobella coconut yoghurt and the vitasoy soy milk (I couldn't find the high protein one at woolies). I also used the easio yoghurt maker and followed the instructions. Any tips would be great!
Simply Fresh Foodie says
Hi Erin,
It sounds like it was a protein issue. Try looking for the highest protein soy milk option you can find - it's best if the nutritional content shows 20%+ protein. It helps a lot! Also make sure you're leaving your yoghurt in the yoghurt maker long enough. The longer it sits, the more it will thicken up.