Homemade Soy-Yogurt

Homemade Soy-Yogurt

This recipe comes from the book "Cuisiner pour vaincre la douleur et l'inflammation chronique", de Jacqueline Lagacé, Ph.D., Éditions FIDES, 2011

6 servings
Incubation 13 h 30 min
Preparation 5 min

Cooking 10 min

Standing 2 h

90 calories per serving 


4 cups soy beverage, unsweetened, fortified   1 L
1 pack yogurt starter, or Bio-K extra-strength capsule, or homemade soy-yogourt   5 g

Before you start

A yogurt maker will make things easier for this recipe.

You can use either a 5 g sachet of yogurt starter from a box of ferments or powdered bacterial strains for Yogourmet brand yogurt (L. casei, B. longum, L. bulgaricus, S. thermophilus, L. acidophilus) or 1 Bio-K extra-strength capsule (50 billion bacteria) (L. acidophilus CL1285 and L. casei LBC80R).

Only buy these products in stores where they are kept in the refrigerator.


  1. Preheat the yogurt maker.
  2. Pour the milk into a pan and monitor the temperature with a Yogourmet thermometer ranging from 86 to 212 °F (30 to 100 °C). Heat milk to 180 °F (82 °C).
  3. Cool slightly (without stirring) to around 98-104 °F (37-40 °C).
  4. Use a spoon to remove the skin that has formed.
  5. Put the ferments in a large bowl, dilute with a little milk, pour in the remaining milk and mix.
  6. Pour the milk into small or large glass jars as required. Place the jars without their lids in the yogurt maker and close it.
  7. Start the yogurt maker and incubate for 14 hours.
  8. Open the yogurt maker and place the lids on the jars. Chill the yogurts in the refrigerator for about 2 hours before eating them.


For the next 5 to 7 preparations, simply keep a small pot of yogurt after each preparation to serve as culture. You should remove about 1/4 inch (0.5 cm) from the top of the yogurt before using it as a starter for a new preparation.

Nutrition Facts Table

Nutrition Facts

per 1 serving (160g)


% DV*

* DV = Daily Value




3 g

5 %

Saturated 0.4 g
+ Trans 0 g

2 %


0 mg


115 mg

5 %


8 g

3 %


1 g

3 %


1 g


7 g

Vitamin A

6 %

Vitamin C

6 %


20 %


10 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: 0 serving
Grain Products: 0 serving
Milk and Alternatives: ½ serving
Meat and Alternatives: 0 serving

More info


Free :
Added Sugar, Cholesterol, Trans Fat
Low :
Saturated Fat, Sodium
Source of :
Copper, Folacin, Iron, Niacin, Pantothenic Acid, Phosphorus, Vitamin A, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin K, Zinc
Good source of :
Calcium, Magnesium, Manganese, Selenium, Vitamin E
Excellent source of :
Vitamin B12, Vitamin D
Diet-related health claims :
Artery-healthy, Bone-healthy, Heart-healthy

More info

This recipe is in the following categories: Desserts | Snacks | Artery-healthy | Bone-healthy | Diabetes-friendly | Halal | Heart-healthy | High Calcium | High Vitamin D | Kosher | Low Cholesterol | Low Saturated Fat | Low Sodium | Vegan | Vegetarian

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