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
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