Alison’s Vegan Yogurt

(also known as vegan yoghurt or vegan yoghourt, for those pesky search engines)

Alison’s version

Have 1 large and + 3 small takeaway containers clean and ready (dishwasher sanitises them).

Put about 20 mls of Boysoy in large pyrex bowl or jug (capacity 1.5 litres+).

Add about 1.5 teaspoons of castor sugar (and 1.5 teaspoons of soy protein powder if you like) and stir well.

Add rest of 1 litre of soymilk. Alt version, put milk+sugar+ protein mix in to saucepan with rest of milk and heat on stove.

Heat in microwave till 40 C (about 2.5 minutes). Test with cooking thermometer. I have heated till 60 C without detriment to starter.

Add 1 quantity of starter from the ‘running’ batch of starter in the freezer. 1 quantity is very small, about a little finger fingernail slightly heaped on a spoon or knife.

Stir this in well

Transfer to 1 litre jug

Fill 2 hot water bottles with hot water

Pour milk mix into containers and seal

Put containers into a plastic holder, inside a larger basket et laundry basket lined with a sleeping bag or other insulator. Insert hot water bottles outside of the plastic holder, so they don’t touch the containers the yoghurt mix is in. Leave for at least 12 hours or overnight. In the morning check and refrigerate.

Below are the original instructions from: Green Living Australia, suppliers of Soy Culture ( —- NOT, which is the instructions for soy yoghurt using a non-vegan starter!)

•	A yoghurt maker, or a jar large enough to hold one litre of milk.
•	A stainless steel pot, or glass jug if planning to heat the soy milk in a microwave.
•	Dairy thermometer.
•	An esky to put the jar in, or a blanket and a warm spot, if you do not have a yoghurt maker.

Your Ingredients • 1 Litre of “Soy” milk • 30 grams of Glucodin powder.
(available from your local supermarket) • 1dose of 100% Dairy Free Yoghurt Starter Culture,
(160 - 200 doses per sachet). Directions Place the Glucodin into a mixing jug with some of the Soy milk, and mix into a smooth paste. Put this, and the balance of the soy milk in a stainless steel pot on the stove and heat to 40° C. You can also heat the soy milk mix in a glass jug in the microwave. Once your soy milk mix has reached 40° C add your starter culture and mix well to ensure the culture is evenly distributed. The amount of culture used for one litre is VERY SMALL. Pour your mixture into the yoghurt maker, or jar you have selected. Maintain the milk mixture at 40° C for 8-12 hours. A yoghurt maker will have directions on maintaining the heat. The only change required here is that in an EasiYo system for example, you should not fill the external container so high with boiling water, as to have it come in direct contact with the yoghurt container as this may scald, and kill some culture. Just fill it to the level of the baffle, and this will give you the benefit of a heat reservoir, without risking scalding or killing the culture. If you do not have a yoghurt maker, then place your jar in an esky and add warm water, but do not have very hot, or boiling water, in direct contact with the jar. You can also wrap your jar in a blanket, and place it in a warm place; on top of the hot water heater works well in my laundry. To check if your yogurt is ready, press a spoon into the surface of the yoghurt and see if the impression of the spoon is left. If so, it is done. Chill for a few hours and serve plain, with a bit of jam or some fruit, as per your preference. Comments :- Experimentation is OK. Every brand of Soy Milk is slightly different, so try different brands. The yoghurt culture acts, and grows by eating the available sugars, or carbohydrates, and turning them into an acid. If you like a more acidic yoghurt feel free to vary the quantity of Glucodin, or even try sucrose, which is just a more complex sugar. Feedback :- If you are getting particularly good results with a variation on the above recipe and directions please share it with us at

FAQ :- Why is there a special Soy Culture (SYAB 1) if regular Yoghurt Culture (Y450 B) works with Soy Milk ? The Y450 B culture is made on a dairy base, and while it is seperated from the dairy base, there may be the odd molecule of dairy left behind, and some people are so allergic to dairy that this is enough to be a serious issue. Other people such as Vegans just wish to avoid dairy altogether.