🎥 How to Make Unsweetened Yogurt

It can be hard to find unsweetened plant-based yogurt out there in the world, so I make my own. I used to be intimidated by yogurt making, and thought it required fancy equipment. Turns out it is so ridiculously easy and simple. Here’s a little video tutorial for the visual people.

I’m enjoying making these little videos, it’s fun to invite you all into my day-to-day routine! 🙂

euro_cuisine_yogurt_maker_ym80

Yogurt is a staple of my breakfasts, so I bought myself a yogurt maker and make a batch every week. I got the cheap one ($20), and it works great. I love the little portion-sized jars. Yogurt maker is just a fancy word for a covered thing you put jars of yogurt into that keeps them warm overnight.I use the vegan starter culture (small packets of powder) from Cultures for Health. It costs $9 for 4 batches, and I can stretch it by using a jar from a previous batch as a starter (which usually works well once and then after that it is a little too weak), so one $9 order of starter online gets me about 8 weeks worth of yogurt. I’ve had very consistent results with soy milk. Cultures for Health claims that this starter works well with other kinds of plant-based milk too, but I’ve never tried it.


Ingredients

  • 1 quart (box) of unsweetened, plain soymilk
  • 1 packet of vegan yogurt starter from culturesforhealth.com OR one jar of yogurt from the previous batch.
  • Yogurt maker

Instructions

  1. Pour the milk into a pot, and heat it slowly until it is a little bit warmer than room temperature, but not too hot to touch. The precise temperature isn’t too important, but you don’t want it so hot that it kills the culture. Similar to yeast.
  2. Stir in the little packet of starter.
  3. Pour the milk into the small jars.
  4. Put the small jars in the yogurt maker, jar lids off, for about 8 hours.
  5. Put the lids on the jars and transfer them to the refrigerator. It takes a few more hours for them to firm up completely.
  6. That’s it. Enjoy!

I enjoy my homemade yogurt with fruit and nuts. It works great for overnight oatmeal.


Here are some pictures of this delicious yogurt in action! 🙂

img_6733
img_7761
img_7920

 

img_7176
23621636_291726571333391_1931054206601340382_n
20987066_117663012225762_5114085303866359808_n
img_80011
img_7394
img_7444

Subscribe to Katie's E-mail List

5 Comments

  1. Pingback: Chia Fruit Spread – Katie's Bright Kitchen

  2. Thank you so much for this video. I’ve had no success finding soy yogurt where I live and this looks very doable.

  3. I am not vegan but I try as much as possible to eat that way. We make our own cows milk yogurt in the instant pot. Do you think it would work to use real milk yogurt as the starter with soy milk? That’s what I have on hand and I am not worried about the co-mingling….thanks for any advice. I have been searching for soy milk yogurt to no avail!

    • Good question, I’m not an expert but my understanding is that there are different cultures that work for different kinds of milk and that dairy and non-dairy cultures aren’t interchangeable in that way. I think the little critters in the cultures like to eat different kinds of proteins. It certainly wouldn’t hurt anyone to try it! I’d be curious to hear how your experiments go. Did you try looking for cultures for health vegan yogurt starter elsewhere? Amazon or a quick google search might turn up a different source.

  4. PS the reason I ask is the linked kits in the recipe are sold out….

Leave a Comment!