A short and simple guide to rich, thick, and creamy soy yogurt – with a crazy 20g of protein per serving.
Protein lovers and plant-based eaters, this post is for you. We all know the struggle of finding high-quality plant-based protein yogurt – they are often expensive, packed with unnecessary additives, and the macros? They don't always hit the mark. So, I decided to see what happens when I take matters into my own hands.
The result: Creamy soy yogurt, sugar-free, with a phenomenal protein-to-calorie ratio, minimal effort (no boiling milk and no dirtying pots), and at a ridiculous price.
Full disclosure: This post is not sponsored. I bought the ingredients myself during the "Monday sales" at the Victory supermarket chain (it's worth following their Mondays, there are serious deals on plant-based protein products).
Here is the exact recipe for my express version:
The Recipe: Homemade Soy PRO Yogurt (Express Version)
- Net prep time: 2 minutes.
- Fermentation time: 8–12 hours.
- Quantity: Approximately 3.4 servings (about 310 g (10.9 oz) per serving).
Ingredients
- 1 l (4.25 cups) soy milk enriched with protein (I used the one containing 6.6g protein per 100 ml (0.4 cups), sugar-free).
- 2 tbsp natural sugar-free soy yogurt (our starter, which provides the good bacteria).
- A few drops of flavor extract (I used almond extract, but you can choose any flavor you like – vanilla, rum, caramel, etc.).
Step-by-Step Preparation
- 30-Second Sterilization: Rinse a large glass jar with boiling water to ensure it's completely clean from competing bacteria.
- The Quick Mix: Pour the carton of soy milk (at room temperature or from the fridge) into the jar, add the 2 tbsp of yogurt and your chosen flavor extract. Whisk well with a clean whisk (or close and shake vigorously) until the mixture is completely smooth.
- 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 hot days, the kitchen temperature is high enough. You can simply close the jar, wrap it in a towel to maintain steady warmth, and let it sit on the counter for 12–16 hours. The summer heat will do the job all on its own.
- Stabilization: Remove from the oven or counter and transfer directly to the fridge for at least 6 hours. Do not stir it while it's warm! During cooling, the protein network stabilizes, and the yogurt achieves its final smooth and creamy texture.
The Bottom Line: Nutritional Values and Cost
The entire liter plus the starter cost me exactly 13 NIS on sale at Victory.
If we divide the quantity into goal-oriented servings of 20g protein, we get exactly 3.4 servings (about 310 g (10.9 oz) per serving in a bowl).
Nutritional Values per Serving (approx. 310 g (10.9 oz))
- Protein: 20g
- Calories: approx. 195 kcal
- Fat: approx. 8.7g
- Carbs: only approx. 2g
The bottom line: Only about 3.80 NIS per serving for premium, clean, rich yogurt that perfectly fits your macros.
Make it, tag me, and let me know how it turned out!
