How to Make Thick & Creamy Soy Yogurt - No Fillers, No Thickeners, No Sugars


WEIGHT LOSS - I never thought that soy yogurt could be such an important weight loss food, until I lost extra weight (about 5-6 lbs in a week or two) just by eating and not even did not exercise at all. I usually do 'productive exercise' (garden work, bike riding, walking...) but in the very hot Las Vegas summer, I could not go outside often or for very long. I could not believe that my weight just dropped by eating homemade (full-fat) soy yogurt. I also did not restrict any foods, I included fats or oils and I even ate late when wanted. But when I stopped eating yogurt and other fermented food, I gained my weight back, so from now I will make sure to spend a few extra minutes to make soy yogurt weekly. There is even a scientific study on dairy yogurt that confirms my weight loss. Dairy yogurt uses the same probiotics that make soy yogurt. I am not supporting or recommending dairy yogurt since it is a product of exploitation and violence (cows are usually forcibly impregnated ('rapped') and their baby calf is taken away, only so that humans can consume cow's milk). Dairy has also been proven to be unhealthy.

HEALTH GAIN - Despite allot of misinformation on the internet, scientific studies clearly show (without pro-meat/dairly industry bias) the benefit of consuming soybeans. "In summary, the clinical and epidemiologic data indicate that adding soy foods to the diet can contribute to the health of postmenopausal women." Soy foods, isoflavones, and the health of postmenopausal women

Insights gained from 20 years of soy research. "There is intriguing animal and epidemiologic evidence indicating that modest amounts of soy consumed during childhood and/or adolescence reduces breast cancer risk. ...reduces prostate cancer risk and inhibits prostate tumor metastasis... ...suggestive epidemiologic evidence that soyfoods lower risk of coronary heart disease (CHD) independent of effects on cholesterol."

PROBIOTIC I mostly use black soybeans (see bellow why I choose black soybeans vs yellow soybeans) to make soy milk and soy yogurt. I noticed that fermenting into yogurt, makes the color chang to a nicer and brighter purple color. Fermented soy study Probiotic Bacillus spp. in Soy-Curd: Nutritional, Rheological, Sensory, and Antioxidant Properties "Coculturing of probiotic Bacillus spp. during soy-curd preparation improves nutritional property of the product. Enhanced mineral content is an additional advantage. In addition, the observed increase in antioxidant activity is an encouraging attribute for its health benefits. Further, Bacillus spp. in soy-curd retained their probiotic properties including gastrointestinal tolerance and antimicrobial activity. Therefore, from nutraceutical point of view, it can be considered as nutritionally rich, health-promoting probiotic product." 

black soy yogurt fermentation color change

THICK YOGURT ONLY FROM HOMEMADE PLANT MILK - I noticed that many people try to make yogurt from store bought plant-based milks, and they get a very bad results, and/or have to use a bunch of additional thickeners. Store bought plant-based milks contain very little actual soybeans or nuts/seeds, most of it water with useless (tongue tricking) fillers/thickeners that do not have any good nutritional value. I calculated that typical store bought almond milk contain ONLY 4 almonds in a cup! For more information read my article about store bought plant-based milks here (coming soon). To make soy yogurt thick, creamy and nutritious we need to use actual soybeans. Using store bought milks we are just throwing away our money, effort and polluting the earth with throw-away cartons. Some people say that using store bought milk requires twice as much of the yogurt starter and it is still very watery. I tested my home made milk using only 1/8 of the yogurt starter and it was as thick as using a whole pack.

Super easy

How to Make Thick & Creamy Soy Yogurt - No Fillers, No Thickeners, No Sugars
Preparation time
Cooking time
Waiting time 10h


For 1 Batch(es)


  • 1 pint - Home-made Soy Milk (store bought will not work)
  • 0.25 packet - Non-Dairy Yogurt Starter


  1. MAKE SOY MILK - Here is an easy detailed recipe Easy Soy Milk Recipe & How to Separate Pulp without Straining
    Note: Even if you do not strain the milk before making yogurt, the soy pulp will naturally sink to the bottom, so when the yogurt is ready, do not mix, and just eat the top (about 3/4 of the jar). You can even successfully use the rest with the pulp to make other recipes (pancakes, brownies...)
  2. WAIT MILK TO COOL - When the soymilk if finished in the soy maker it is very hot, so you will need to wait until the soymilk cools down to room temperature or at maximum not higher than 112F. You do not need a thermometer if you just wait till it is not hot, so it does not kill live yogurt cultures.
  3. ADD NON-DAIRY YOGURT STARTER (1/8-1* packet) - Mix well with a spoon, fork or small whisk. *See below Belle+Bella Yogurt Starter Corrections #3.
    NON-DAIRY YOGURT STARTER BELLE+BELLA CORRECTIONS - I use non-dairy Belle+Bella Yogurt starter (the only non-dairy non-GMO yogurt starter I found. Whole Foods carries it in my city). The packet comes with instruction, but I do not find the instructions very accurate, so here are my corrections:
    1) Belle+Bella Instruction said: "can be made with sweetened soy, almond or coconut", BUT it also CAN EASILY BE MADE WITH UNSWEETENED homemade soy milk, since homemade soy milk naturally has about twice the amount of carbohydrates/sugars, due to the higher number of soybeans used to make homemade soy milk. Making unsweetened soy yogurt does not require any sugars or sweeteners. Sugar can speed up probiotic incubation time, I think to add a little bit of sugar (about a teaspoon) is a good trade off to reduce electricity use if you use electric equipment to incubate the yogurt.
    2) I find that the step #4 is unnecessary, "dissolve one packet (5 grams) of starter with a small quantity of cold milk in a cup and mix well." Skip this unnecessary step if you value your time. You can directly add starter to your soy milk, just make sure to mix well.
    3) "one packet (5 grams)" I find that much less is needed. I used only 1/8 (maybe even less) of the recommended amount and had the same results. Bacteria will multiply very fast in a right environment (natural sugars from soybeans and warm temperature).
  4. COVER WITH CLOTH OR CLOSE THE LID? - Yogurt can be incubated with air tight close lid without (cover jar with cloth).  If you have too many different things fermented at the same time maybe it is better to use an air tight lid to ferment the yogurt, I personally have never had a problem fermenting without a lid, but some people claim they have had bacteria cross-contamination. The benefit of without lid is so that the yogurt can evaporate excess water, which makes a thicker yogurt. 
    If you do not use an airtight lid, you can secure cloth with rubber bands or metal ring from the mason jar lid. Do not leave uncovered, since insects (flies, ants..) can get into the yogurt.

    home made soy yogurt mason jar 800

  5. INCUBATE  - Yogurt incubation requires having a warm environment or equipment that can create a warm environment. If you do not have a warm place in your house than you would need to use some equipment. If you live in a hot climate or have hot summers you might be able to have a warm place inside your house. I live in Las Vegas, and three summer temperature raises enough that I can not cool my kitchen and have it reach over 100F in my kitchen. So I just leave my yogurt to incubate on the kitchen counter. I noticed that it successfully fermented in this lower temperate. I also made yogurt at 96F and I got the same result in about the same time (I did not time it, so not sure if it took longer than at higher temperature).
    EQUIPMENT FOR INCUBATION - Yogurt can be made without a yogurt maker, I actually do not recommend them, since most of them are designed just for one task and it has limited capacity (having a bunch of small jars, might sound attractive for some, but not for my family). There are a lot of ways to incubate yogurt even using a cooler, thermos... I will list here only easy hassle free options that can incubate in a glass jar, and the same glass jar can then be placed in the refrigerator: 
    1) Dehydrator - Set the temperature, set the timer and then walk away. I like this method since my glass jar(s) can fit inside of my 10 tray dehydrator and I can fit up to 9 large (64 oz jars) mason jars and also dehydrate on 2 shelves something yummy at the same time.
    2) Oven - Easy method for large capacity. Preheat the oven. Can be set higher than 112F but not burning hot. Then turn off the oven and quickly (to keep heat in) place your jars with soy milk with yogurt starter and leave the light on (suppose to help maintain temperature). You can check the oven in about 4 hours and if needed preheat again for just few minutes and turn off. Adding jars with very hot water is an additional way to keep the oven warm.
    3) Empty reptile/fish tank with reptile heating pad - Cover the top with cardboard or blanket to keep in the warmth in. This is a great option if you value upcycling things. You can get used reptile tanks for about $10 at the Thrift Store and I have even seen them for free on Craigslist. I once found several reptile tanks next to a dumpster. It seems that some people just set them outside for trash pick up. :-( 
    4) Instant Pot (electric pressure cooker) has a setting for yogurt, but apparently, it will only fit 3 (1 quart) mason jars inside. I do not own an Instant Pot, so I have not yet tested this option.
  6. TROUBLE SHOOTING - If for any reason your yogurt did not set or it did not taste good enough for you, then you can always use it to make pancakes or any other recipes that use high heat (cooking, baking..) Of course if it smell really bad do not use!

Recipe notes


SOYBEANS - If you do not want to support GMO (specifically transgenetic organisms), cancer causing & unsustainable/eco-destructive synthetic fertilizer/pesticides, then buy organic soy beans. They are very inexpensive compared to other nuts and seeds. In the USA, it is actually much easier to find organic soybeans than non-organic soybeans, since most GMO soybeans are grown for animal feed and soybean oil (oil pressed and the rest also goes to feed animals that are 'raised' & killed for their meat, skin, milk and other products).
Why choose black soybeans over yellow soybeans?
In addition to the several studies that have demonstrated that the daily intakes of soy foods were associated with a reduced cardiovascular risk, at least one study indicates that black soybeans were shown to have a much longer LDL oxidation lag time (meaning slowing down oxidation, a result of antioxidants) than yellow soybeans, due to there being more polyphenols (phytochemicals - plant chemicals that have antioxidant properties) contents in the black soybean seed coat. Antioxidant activities of black and yellow soybeans against low density lipoprotein oxidation. "Regarding total polyphenol contents, the seed coat of black soybean had a higher polyphenol content than that of yellow soybean (29.0 +/- 0.56 and 0.45 +/- 0.02 mg/g, respectively)"
Where to buy soybeans?
Online: - these are the best soybeans and price I found for a 25 lb of black organic soybeans $50. They are also the USA grown. I signed up for their newsletter and sometimes they have free shipping.
Health Food Stores: Can be found in the bulk section. Organic yellow soybeans I have found for under $2. Whole foods Market available for about $2.20.
Asian Markets: Yes, even Asian markets sells non-GMO and organic soy beans. I guess not many people wants to eat GMO soybeans. Organic yellow soybeans are sold prepacked in 1lb plastic bags for about $1.90

(buy just once, since small amount of yogurt can be freezed and used as starter):
Whole Foods or other health food stores
- Non-dairy yogurt starter Belle and Bella Yogostarter is available at Whole Foods for $6.99
Online - Amazon affiliate link Belle and Bella Yogostarter, Non-Dairy

DISCLOSURE: This recipe contains Amazon affiliate links to products that we actually use, and based on our research they are currently the safest and most durable products available.


(diet, gluten free, lactose free)
Per Serving

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