Homemade Soy-Yogurt

15 Reviews
75% would make this recipe again

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

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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

per 1 serving (160 g)


% Daily Value




3 g

5 %

Saturated 0.4 g
+ Trans 0 g

2 %


0 mg


110 mg

5 %


8 g

3 %


1 g

3 %


1 g

Net Carbs

7 g


7 g

Vitamin A

6 %

Vitamin C

7 %


19 %


12 %


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

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15 Reviews (15 with rating only) 75% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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