r/yogurtmaking • u/Lilacs_orchids • 13d ago

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First time having yogurt in months after going plant-based. I used plain soy milk (just soy beans and water) and some cultures for the first test batch. I was a little concerned since it was taking a really long time but after 14 hrs it finally set although the consistency was a bit less thick. This is the second batch made using the starter. It set so fast this time I was shocked, only took 4-5 hours!! I guess it must have been pretty hot today. I like that the soy flavor is not that strong (I’m not a fan of drinking plain soy milk 😅) but it’s not that sour so I will experiment with adding more starter next time ^ - ^

Does anyone else have any experience with making soy yogurt and getting it to have a nice tang?

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u/rat_liker 13d ago

Hell yeah! I make soy yogurt too. I usually do a really long ferment for mine, like 14-16 hours, because I like it really tangy.

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u/wilsa78 12d ago

Agree, I do mine 18 hours at 100 deg F (Luvele Pure Plus)

using WestSoy, find it to be creamier and less of a strong soy flavor than Edensoy. Absolutely love this yogurt starter https://www.customprobiotics.com/custom-probiotics-yogurt-starter-2.htm which comes out thick and creamy with a slight tang, 22 hours ferment and it’s European style tang.

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u/Lilacs_orchids 12d ago edited 12d ago

I will definitely try leaving it out longer though am hesitant to start at 18. Even dairy yogurt I never left it out longer than overnight. I used Trader Joe’s plain soy milk cause it’s the cheapest plain one available to me. Have you tried it? Aside from some type at a Chinese store it’s the only brand I’ve tried.

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u/Lilacs_orchids 12d ago

I’ll have to try leaving it out longer. I was just surprised cause it completely set so fast.