Home » How to Make Vegan Yogurt at Home (2023) | Easy Recipe

How to Make Vegan Yogurt at Home (2023) | Easy Recipe

Incredibly, just a spoon of homemade yogurt eaten in the morning helps to restore the natural flora of your stomach within one week!

Vegan yogurt is made out of soy milk. It is effortless to make. Like regular yogurt, vegan yogurt is enriched by probiotics, providing our digestive tract with nutrients and vitamins.

What is Vegan Yogurt Made Of?

Vegan yogurt is made out of soy milk and lives culture yogurt with active acidophilus bacteria. When heated, the soy milk thickens and forms a sort of foam that separates from liquid whey. The fermented soy protein, called “okara,” maybe eaten instead of meat or used in baking and cooking, even as breadcrumbs.

Use it in place of any meat, fish, or poultry and see how much you enjoy the texture. To freeze okara for use in other recipes, spread it 1/2-inch thick on a cookie sheet and put it in the freezer. Once frozen, remove from the pan and store in plastic bags or containers.

I usually consume soy milk yogurt plain, with some berries or fruit. It’s also great with oatmeal, muesli, or granola. I like to add 1 – 2 tbs plain soy yogurt to my smoothies as it gives a creamy texture and enhances the taste of fruits.

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How to Make Vegan Yogurt at Home?

Here are the few simple steps to make vegan yogurt at home:


  1. 1 tbs of live culture vegan yogurt (should last at least 7 days) from a previous batch.

Alternatively, you can consider buying Cultures for Health Vegan Yogurt Starter Kit which gets you all the required materials to make the vegan yogurt at one place.

2. 1 quart of unsweetened soy milk (or any other plant-based milk).

3. Plenty of jars, cups, or bowls.

Often ignored, yogurt jars are also an indispensable part of yogurt making process. You don’t need to run form pillar to post to find the best yogurt jars, as we have got you covered here:


  • Heat the soy milk in a pan
  • Then pour it into a sterilized glass jar or several small jars.
  • Take 1 tbs of live culture yogurt with active acidophilus bacteria from a previous batch (you have to buy some first from a local store or online)
  • Pour it into the warm soy milk.
  • Now you have to close the jar with a lid.
  • Wrap it in a towel
  • Please put it in a warm place overnight (ideally for 8 hours).

In the morning, your yogurt will be ready!

This simple recipe is not only good for your health but also very tasty! I prefer to make soy milk yogurt because it tastes great over rice or goat’s milk yogurt. It’s also effortless to make and a great way to start your day with a complete meal in one spoon!

Feel free to add sugar or any other sweetener if you like.

How Long Does Soy Milk Last?

Soy milk lasts about 3-4 days in the fridge. I wouldn’t recommend freezing it because soy milk tends to lose its taste and get clumpy when frozen.

How Long Does Vegan Yogurt Last?

Vegan yogurt should last about one week in the fridge. After that, you can freeze it if you want 🙂 It’s excellent for baking and cooking as well.

So you want to know, how long does a Greek yogurt last?

Where can I buy a Vegan Yogurt Starter?

vegan yogurt

The best vegan yogurt you can buy is the one that’s made with wild fermenting. Wild fermenting means that the live culture bacteria is naturally grown on its own. It doesn’t come from a bottle or packet.

It is an excellent and low-cost source of friendly bacteria right in your kitchen! You can also get one for free from this blog page. You can also save some yogurt you’ve already made and use it as a starter.

The live culture in your previous batch should last for about one month when refrigerated. When you make soy milk yogurt, remember to save some of it as a starter for your next batch.

Making soy yogurt is a lot easier than you might think. If you have a vegan yogurt starter, soy milk, and a little bit of time – then you are ready to make vegan yogurt!

Is it Cheaper to Make your Vegan Yogurt?

Vegan yogurt is the cheapest when you make it at home (even though soy milk is a bit more expensive than dairy products). Making soy milk yogurt will only cost you about $1 per quart compared to the exact size of store-bought vegan yogurt, which costs between $3 and $5. It makes homemade vegan yogurt the cheaper option.

How can I make Soy Yogurt without a Starter?

If you don’t have any vegan yogurt starter – look for live cultures or acidophilus that comes in capsules. They are available at health food stores and online. Once opened, they will last only about a month.

You can use kefir grains as well!

Are There Any Tips for Using a Soymilk Yogurt Starter?

Here are some tips for using your soymilk yogurts starters:

  • You cannot freeze them.
  • Use a mild household soap to clean your containers
  • Soap with a lot of perfume or oily detergents may affect the taste of your yogurt.
  • Use pasteurized soy milk instead of non-pasteurized soy milk to avoid heating your soy milk for too long.

How Do I Store Homemade Vegan Yogurt?

Homemade soy yogurt will last about one week in the fridge. Avoid freezing the vegan yogurt as it may ruin the texture and taste.

How Do You Make Vegan Yogurt Culture?

Making vegan yogurt is a two-step process: making soy milk and fermenting it in the oven or stove. I’ll give you instructions for both methods below:

1) Making Soy Milk

This method involves heating the soymilk at a lower temperature (about 140 degrees Fahrenheit); this helps to eliminate any bitter taste and enhances the thickness and creamy texture of soy milk.

2) Culturing Soy Milk Yogurt in the Oven or on Top of the Stove

Here are the steps for making Vegan Soy Milk Yogurt in an Oven

  • Place a small saucepan filled with 1/4 gallon (about 2 cups) of non-pasteurized plain soy milk in a warm oven that’s set to about 140 degrees Fahrenheit.
  • You might also use the yogurt setting on your stove.
  • If you use a stove, make sure the temperature is set low enough not to boil over.
  • Place a thermometer in the saucepan and cover with a lid or some kitchen towel.
  • Allow the temperature to rise for about 2 hours, checking on your soy milk 1 or 2 times if you think it’s getting too hot.
  • Don’t get it any hotter than 110-120 degrees Fahrenheit.

3) Making Soy Milk Yogurt in a Pot

  • To make soy yogurt using this method, all you have to do is let it simmer for 15 minutes on shallow heat.

4) Making Soy Milk Yogurt in a Slow Cooker

  • You may use your slow cooker to make soy yogurt by heating the milk until it reaches about 150 degrees Fahrenheit.
  • Then turn off the heat and allow it to cool down before placing it in your oven or on top of your stove.

5) Making Soy Milk Yogurt in a Crock-Pot

Milk Yogurt
  • Put your soymilk in the crockpot and start it on low, stirring every once in a while.
  • Heat until about 150 degrees Fahrenheit, then turn off the heat
  • Allow it to cool down before placing it in your oven or on top of your stove.

Transferring Soy Yogurt to a New Container

Leave your yogurt in the oven or pot until it cools down completely. Then transfer to a new container using a filter to strain out any soy milk or solid particles. Cover with a lid and place into the fridge for at least 4 hours before eating.

How Will I Know When My Soy Yogurt is Done?

You will know your yogurt is done when it has thickened somewhat, and small white curds appear.

How Do I Make Vegan Greek Yogurt?

A healthy vegan alternative to traditional Greek yogurt would be using silken tofu instead of soy milk for a protein-packed treat!

How Do I make Coconut Milk Yogurt?

Making vegan yogurt from unsweetened organic coconut milk is another prevalent option. Coconut milk yogurt tastes just like the traditional dairy kind and is easy to make!

All you need to do is place a can of whole fat unsweetened organic coconut milk in your oven or stove and warm it between 110 to 120 degrees Fahrenheit, stirring occasionally.

Let your yogurt cool completely before transferring it to a container and placing it in the fridge for at least 4 hours.

Yogurt Expert Sonia Uvezian was born and raised in Beirut, Lebanon. A renowned expert in Middle Eastern and Caucasian cooking and winner of a James Beard Award, she is the author of six other highly acclaimed cookbooks, such as Recipes and Remembrances From An Eastern Mediterranean Kitchen, Cooking from the Caucasus along with The Book of Yogurt.