Homemade soy yogurt made without a yogurt maker is a lactose-free alternative to classic yogurt made with cow’s milk. Therefore, it is ideal for people who are intolerant or allergic to milk, since it does not contain lactose or cow’s milk proteins, which makes it perfect to take instead of traditional yogurt. It has a less acid flavor with sweeter notes, making it excellent on its own or enriched with fresh fruit such as strawberries and blueberries.
Try making soy yoghurt at home: our recipe, which does not require the use of a yoghurt maker, only takes a little time but is very simple and affordable for everyone.
You can consume it as an alternative to classic yogurt, at breakfast, as a snack to calm hunger or even as a light dessert. In addition to being lightweight, it is also rich in health benefits.
Homemade soy yogurt without a yogurt maker: the recipe
Calories per person: 88 (calories per 100 g: 35)
Total calories: 352
- 0.25 liter of soy milk
- 0.75 tablespoons of soy yogurt
- In a very clean and sterilized pot, heat the soy milk over low heat. When it starts to boil, turn off the heat.
- Let the milk cool completely: if you have a kitchen thermometer, the milk will be ready when it has dropped below 38° (otherwise the high temperature will kill the milk enzymes in the yoghurt), but if you don’t have a thermometer, just let it cool down completely.
- Now turn the oven on at about 30-40 degrees for a few minutes and turn it off, leaving only the light on.
- Put the yogurt in a very clean glass container.
- Add 5 tablespoons of milk and mix well with a spoon until the yogurt is completely dissolved in the milk.
- Now pour the rest of the milk without stirring, close the container well and put it in the oven with the light off so that it is hot. Leave it warm for about 10-12 hours.
- After this time, you will have obtained a firm and compact yogurt, which will solidify even more once placed in the fridge to cool.
To make soy yogurt, use a yogurt with an expiration date as far back as possible: will be richer in live milk enzymes. It is important that the yogurt is not cold, but at room temperature.
You can keep soy yogurt in the refrigerator for about 10 days.
Remember not to eat it all and reserve 3 tablespoons: you will need them to prepare your next yogurt and they will taste even better!
The nutritional benefits of homemade soy yogurt
Thanks to the presence of soybeans, this yogurt is rich in vegetable protein and beneficial properties for health. Contains no saturated fatlike most foods of plant origin, and has an effective anti-cholesterol effect thanks to its lecithin content.
Soy is a source of phytoestrogens, which compete with estrogens for reduce hormonal stimulation. For this reason, it is a food especially suitable for womengiven that helps prevent the onset of female cancerssuch as ovaries, endometriosis and breast, since relieve the symptoms of menopause.
If you can, also try the classic homemade yogurt, with a simple but healthy preparation.