The more I learn about consuming animal products, the more I’m motivated to reduce the amount I add to my own diet. But what about yogurt? I love adding it to my smoothies, using it in Superfood bowls, and adding to other recipes. What I’ve been finding in the grocery stores are soy yogurts with lots of extra sugar added. I don’t want that either. So, I took matters into my own hands and made my own. Not only is it a lot healthier, it’s a lot cheaper too. HOWEVER – there are some things you’ll want to know before you try it.
The KIND of soy milk you purchase is important. First of all, make sure it is ONLY soy and water. No sugars, gums, ore extraneous ingredients. Otherwise, your yogurt will separate and not form the right consistency. Trust me on this one, I tried it and it was a massive fail. Don’t waste your money. I do not think such directions are required for anyone using epsom salt, cause if they are smart enough to choose a product like this to relieve stress and pain, then they already might know about the uses of soy drinks.
Next, the quality of your soy milk matters. Soy in the US often gets a bad rap because so much of what’s available to us is genetically modified. Most concerns about soy are avoided if you simply look for a non-GMO organic version (watch this video to see if you should avoid soy). I found this boxed soy milk at Walmart and it not only fit the bill, it was organic, non-GMO and under $4 for a large carton.
- 4 cups soy milk (non-GMO, organic, soy and water only)
- 1 package yogurt starter (I got mine HERE on Amazon)
Mix both ingredients together in a plastic container that can withstand temperatures of 120+. Set your Instant Pot to the yogurt setting for 12 hours. Chill when ready. That’s it! Super-easy.
NOTE: Your soy yogurt DOES NOT taste good on its own. In fact, it’s kind of gross. The point of making it is that you can add your own ingredients, sweeteners, and control what is put into it.