A short and simple guide to making rich, thick, and creamy soy yogurt with 20g of protein per serving, with minimum effort and at a low cost.
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Ingredients
1 liter PRO protein-enriched soy drink (Unsweetened) by Tnuva Alternative
2 tbsp natural unsweetened soy yogurt
A few drops of flavor extract (such as vanilla, almond, rum, or caramel)
Preparation Method
Step-by-step instructions:
Half-minute sterilization: Rinse a large glass jar with boiling water to ensure it is completely clean of competing bacteria.
The quick mix: Pour the carton of soy drink (at room temperature or from the fridge) into the jar, add the 2 tablespoons of yogurt and your chosen flavor extract. Whisk well with a clean whisk (or close and shake vigorously) until the mixture is completely uniform.
Fermentation (two options here):
In the oven: Place the jar (uncovered or loosely covered) in a home oven set to 40 degrees for 8–12 hours.
On the counter (perfect for summer!): On warm days, the kitchen temperature is high enough. You can simply close the jar, wrap it in a towel to maintain a constant warmth, and let it stand on the counter for 12–16 hours. The summer heat will do the work all by itself.
Setting: Remove from the oven or counter and transfer directly to the refrigerator for at least 6 hours. Do not stir it while it is warm! During cooling, the protein network stabilizes, and the yogurt achieves its final, smooth, and creamy texture.
Tips
It is worth checking for deals on plant-based protein products at various retail chains, such as the Monday deals at the Victory supermarket chain.
