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This section deals with non-dairy yogurts.

Yogurt, by definition, is a dairy product.  However, with the need to provide non-dairy equivalents to dairy products, yogurt makers struggled with various formulae to make yogurt from soy, coconut milk and so forth.


The problem, of course, is that yogurt is made from specific bacteria which thrive on the lactose which is found in dairy but not in non-dairy products. The challenge is to either find different bacteria and/or trick existing bacteria into culturing non-dairy products.


Is this hard to do? Well we have struggled for many months to try to culture soy "milk" (milk is a term reserved for dairy products) but with little success. Although there are many recipes and ideas floating around the Web, until we discovered that soy protein should be added to instant soy powder with sugar, our soy yogurt turned out thin without any favorable taste at all.


Here is the recipe:

2 quarts water
2 cups instant soy
8 scoops soy protein
4 tbs sugar
1 tsp salt
2 tbsp corn starch
2 tsp lemon extract
1 tbsp vanilla extract.


You can mix it all together and boil it until no more foam rises on top. This is important because there are certain enzymes in soy which can counteract certain medications which you may be taking.

Then we cooled, cultured it and put it in our yogurt maker for 8 hours and it was the firmest yet we have made. The taste was considerably better than any we had made in the past.

We believe that using flavorings will enhance the taste of soy yogurt - and have heard that, for example, strawberry flavoring does mask the strong soy taste.


Stay tuned.




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The Latest in News

August 5, 2011: Here
are some new ideas
we have used to create
fresh yogurt:

- we finally tried
using gelatin to
help thicken the 
resulting yogurt.
The good news is 
that the yogurt was
thicker than normal
but the bad news is:

+ that the gelatin we
used must have been
stale because it had
an off taste to it.
Perhaps using a 
flavored package 
might result in a
tasty flavored 

+ the yogurt would
not strain well to
make Greek yogurt.

- Also, we tried 
making double strength
powdered milk and 
using that for half 
the dairy. This worked
out very well.
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