Easy Homemade Soy Yogurt (Thick, Creamy, and Simple)

Making your own soy yogurt at home sounds complicated at first. But once you try it, you’ll see it’s actually very simple.

All you need is soy milk and a starter. That’s it.

No gums. No starches. No long ingredient list.

Just real yogurt made from real ingredients.

Why Make Soy Yogurt at Home

Thick and creamy - When done right, soy yogurt sets beautifully and holds its shape.
Only 2 main ingredients - No need for additives or fillers.
Better taste - Fresh yogurt has a clean, mild flavor.
Saves money - Homemade yogurt can cost a fraction of store-bought.

Ingredients for Homemade Soy Yogurt

Homemade soy milk: This is the most important part. Your soy milk should be made from just soybeans and water. Store-bought versions often contain gums, oils, or stabilizers, which can prevent the yogurt from setting properly.
Yogurt starter: This is what turns the milk into yogurt. You can use probiotic capsules, plain plant yogurt or a yogurt culture.
Sweetener (optional): A small amount of sugar or maple syrup can help the fermentation process.
Thickener (optional): Only needed if your milk is thin. A little starch or agar can make it thicker.

Why Homemade Soy Milk Matters

If you want your yogurt to turn out thick and creamy, this step is key.

Your soy milk needs to be simple. Just soybeans and water.

Most store-bought soy milks contain extra ingredients like:

Gums
Oils
Stabilizers
Flavoring

These additives are great for shelf life and texture in a carton.

But for yogurt?

They can stop the fermentation from working properly.

This is one of the most common reasons people fail when making yogurt at home.

How to Make Homemade Soy Milk

There are two simple ways to make soy milk at home.

You can choose what fits you best.

Option 1: Using a Plant-Based Milk Maker

This is the easiest way. The machine handles cooking and blending for you.

How it works:

1. Add soaked or dry soybeans into the machine.

2. Add water between MIN and MAX lines indicated inside the MioMat.

3. Attach the grinding cylinder for smoother blending.

4. Select the soy milk program.

5. Let the machine automatically make soy milk.

That’s it.

The machine cooks, and blends everything automatically.

You get smooth soy milk with very little effort.

Option 2: Using a Pot and Blender

This is the traditional method. It works well, but requires more steps.

How it works:

1. Soak soybeans for 6 hours or overnight.

2. Drain the soybeans and add them to a bowl.

3. Add 3 cups of water to the soybeans. Use an immersion blender or regular blender to blend the soybeans and water together until a thick consistency.

IMPORTANT: Don't use the soaking water as it can cause a digestive problems.

4. In another pot, add the cheese cloth on top. Pour the soybean mixture onto the cheese cloth. Using the cheese cloth, squeeze the liquid out from the soybean mixture. Gather the ends together and hold them tightly with one hand. Then use the your other hand to carefully squeeze out the liquid.

5. Once you’ve squeezed out all the liquid, add another 1 1/2 cups of water to the soybean grounds.

6. Place the pot on the stove and heat the soy milk until it boils. Now on low heat boil the soy milk for 10 minutes stirring the milk every few minutes to prevent the bottom from burning.

7. Turn off the heat.

8. Pour the soy milk into a container and store in the fridge. This milk will be fresh from 3-5 days.

Which Option Is Better?

Both methods work.

The machine method is easier and more consistent
The pot method takes more time and attention

At the end, the goal is simple:

Soy milk made from just soybeans and water.

What Starter Should You Use?

The starter is what turns your soy milk into yogurt. It adds the good bacteria that ferment the milk and create that thick, tangy texture.

You have a few good options:

1. Probiotic Capsules (Recommended)

This is one of the simplest and cleanest ways.

Just open 2 probiotic capsules and mix the powder into your soy milk.

Works very well
Clean ingredients
Easy to store
Consistent results

👉 PROBIOTICS NOW

2. Plain Vegan Yogurt

You can also use a spoon of store-bought vegan yogurt as your starter.

But there’s one important rule:

It must contain live active cultures.

Check the label for bacteria like:

Lactobacillus
Bifidobacterium

If it doesn’t list live cultures, it won’t work.

3. Vegan Starter Culture

This is a dedicated yogurt starter made for fermentation.

Works almost every time
Very reliable
Designed specifically for yogurt

The downside is price. These are usually more expensive than other options.

👉 YOGURT STARTER BELLE BELLA

How Much You Can Save by Making Yogurt at Home

Store-bought plant-based yogurts are expensive. A typical soy yogurt can cost around $4 to $8 per container.

When you make it at home, the cost is mostly just the soy milk.

1 batch homemade: about $1 to $2
Same amount store-bought: about $4 to $8

That means you can save 50% to 70% or more every time.

Over time, this can easily add up to hundreds per year.

Now we have made soy milk successfully.

From here, you can turn it into yogurt.

See the next recipe to learn how.

GET THE RECIPE:

Homemade Soy Yogurt

⏰ PREP : 5 minutes

⏰ COOK : 6 hours

🍴YIELD : 4 cups

Ingredients:

4 cups of soy milk
2 probiotic capsules (I'm using brand NOW here is the link - PROBIOTICS NOW)

Recipe:

1. Heat or let the soy milk cool down to 42°C (108°F). This is the ideal temperature for the bacteria to work and ferment properly.

2. Add probiotic capsules and stir well with a whisk until completely blended.

3. Pour the mixture into clean glass containers or one big container.

4. Now it’s time to let the yogurt set. Keep them in a warm spot, around 40–45°C or 104–113°F, for 6–12 hours. I preheated my oven for 42°C and left it in it for 6 hours. You can ferment your yogurt using an Instant Pot, yogurt maker, oven light, thermos, or any warm spot that stays steady around 40–45°C (104–113°F).

5. Once you’ve squeezed out all the liquid, add another 1 1/2 cups of water to the soybean grounds.

6. After just 6 hours the yogurt is set and ready to be enjoyed.

7. Transfer the jars to the fridge for at least 10 minutes to stop the fermentation. This helps them thicken even more and sets the flavor.

8. Enjoy as-is, or add fruit, vanilla, or jam.

NOTES

Reduce cook time by an hour or two for less tangy yogurt.
Increase cook time by an hour or two for more tangy yogurt.
Don’t worry if your first batch is a little runny — it still has all the probiotics. Next time, try fermenting longer or adjusting your milk.
Always use clean utensils and jars — yogurt bacteria are friendly, but they don’t like competition.
Save a few spoonfuls of this batch as the starter for your next one. It’s the easiest, cheapest way to keep your yogurt-making going.

Tips for Best Results

Use homemade soy milk whenever possible : This gives you the best texture and most reliable results.
Avoid additives : Gums and stabilizers in store-bought milk can stop the yogurt from setting.
Keep the temperature steady : Around 42°C (108°F) works best.
Do not disturb while setting : Movement can break the structure.
Use a clean container : Helps avoid bad bacteria.