Yes, you saw that right.
I thought I was seeing things too when I stumbled across Celine’s latest post over at Have Cake Will Travel.
Homemade Soy Yogurt?!
She posted a recipe for Homemade Soy Yogurt! If you have ever purchased soy yogurt (or any yogurt for that matter!) before you know how pricey it is.
So you can imagine my delight over the prospect of making my own Soy yogurt! With summer just around the corner I love having a cold breakfast option aside from cereal or a green monster. Off to the kitchen I went at 11pm last night!
The recipe was hands-down SIMPLE to make! From start to finish I was in and out of the kitchen in 10 minutes.
Ingredients:
- 1 cup soymilk (I’m sure you could use any type of milk?)
- 1 T fresh lemon juice
- 1-2 T agave (or any other sweetener- I used 1 T agave)
- 1 T cornstarch
- 1/2 t pure vanilla extract
- fresh strawberries, chopped small (optional)
Directions:
1. Mix soymilk + lemon juice together and allow to curdle. The milk bubbles a bit when you add the lemon juice. Embrace your inner mad scientist and cackle ever so evily!
2. After 30 seconds or so, add in the agave and cornstarch. Blend with a hand blender until smooth.
3. Pop into microwave for 60 seconds on high.
4. Stir, stir, stir.
5. Microwave for another 60 seconds. Stir, stir, stir.
6. Add any mix-ins you want (she suggests vanilla extract, lemon zest, fruit, etc). I added fresh chopped strawberries (about 3) and 1/2 t vanilla extract.
7. Microwave for 60 seconds. Stir and then pop into the fridge to chill. Stir before eating.
Easy as that! :)
Time to make: 10 mins. flat
Makes: 1.5-2 cups
I made this last night before bed for a quick breakfast in the morning! My strawberry soy yogurt was waiting for me when I came downstairs this morning. It got all thick in the fridge overnight. :)
This breakfast took me all of 2 minutes to prepare:
– Add 1 T ground flax
– Add 1/2 T pumpkin seeds
– Add t raw cacao nibs (from Whole Foods)
– few dried cranberries
– Add fresh blueberries
Here are the nutritional stats for the soy yogurt (Just the milk, cornstarch, 2 T agave, and lemon juice):
Note: That is for the whole recipe (almost 2 cups) and it is using 2 T agave (not 1 like I used). If you are only using 1 T agave, subtract 60 calories or so.
The taste?
- I liked this much more than my unsweetened Solgurt! However, I don’t think I am used to the taste of Agave all too much. I think I would have liked it better sweetened with something else. Next time I might try honey or raw sugar.
- All and all this recipe is a winner. It is a quick and cheap alternative to store bought yogurt! Celine says it becomes addicting so I’m going to trust her on that one! :)
I also estimated this batch to cost under $1.00 CAD!!! I’m pretty sure the Solgurt I buy in the store is $3.99??
With my added nuts, seeds, cranberries, and blueberries this breakfast runs about 357 calories and packs tons of healthy fats, protein, and fibre! Check it out:
The wheels are already turning to use this in green monsters, baking recipes, and unsweetened spread over sweet potatoes, salads, or other meals! Wouldn’t this be awesome in a taco salad??
The possibilities are endless!
Today’s question: What is your favourite way to eat yogurt? What meals/recipes do you love that include yogurt?
I seriously CANNOT WAIT to try this out! This’ll save me loads of money. Thank you guys!
Very cool. How well do you think it would work to make a big batch and store it?
I think it would keep fairly well…I mean, the only ingredients are the soymilk, lemon, sweetener, and cornstarch. None of these have a short shelf life. I think my soymilk typically keeps for 1-2 months. But it never lasts that long! Just check the best before date on the milk and I would use that as a guide. :) ~ A
Yummy! I love yogurt as a snack (mixed with some type of fruit and Kashi Heart to Heart) or as breakfast with oats (soaked overnight then mixed with banana and/or apple). Love it. (Greek yogurt all the way!)
www. HelpMeghanRun .com
Now that is a creative recipe! I suppose you could add some probiotic too for that extra benefit, but I like the idea of this for using in recipes!
I pay $7 for my solgurt over here in Edmonton! jealous!
LOVE yogurt! I have been using it in smoothies instead of milk because it adds some extra thickness!
Can’t way to try this recipe! Looks delicious! Thanks!
They way I had it for breakfast this morning, with fresh berries!
What an awesome recipe! Thanks for sharing Angela! I’m saving this one to try out myself! :)
I’m a huge fan of Greek yogurt. I’ll eat it straight up or mix in granola, flax, fruits, dried fruits, nuts, etc. YUM!
This looks so good!! I am going to have to add it to my recipe book!!
I have been eating a container of Fage 2% as my afternoon snack for about 5 years now. I am hooked on the stuff and although it is pricey it is worth every cent to me. My favorite way to eat it is with sliced almonds or flaxmeal or a swirl of nut butter (or a combo of all three).
Well, I just attempted this, substituting non-fat milk for soymilk and apple cider vinegar for the lemon juice (that’s the only thing I had that was acidic enough to make the milk curdle). Used honey and vanilla extract. I’ll see how it turns out in the A.M.! I’m excited. It smells good, anyway…
Note to self and others…this doesn’t work with cow’s milk. The curds separate from the whey: not enough to make cottage cheese, but just enough to make a grainy, not-so-smooth, runny yogurt. Ick!
Ever since my husband and I went dairy-free, I’ve been looking for a way to make tangy soy yogurt. Most of the stuff in stores is too sweet and just has the wrong flavor. I don’t have a microwave, but I’m going to try this on the stove top. I assume the microwaving is to heat the cornstarch mixture until it is thick, so that’s what I’ll aim for. I’ll report back on my (anticipated) success.
I just made this again!! LOVE IT.
I used almond milk… it’s lemony/vanilla flavored… so good!
Jessica, did you use store bought almond milk or did you make your own?
Just store bought! Almond Breeze – unsweetede vanilla!
Do you guys think this would work on a stove?
I don’t have a microwave.. haha.
I might have missed the answer, but could I use this yogurt in recipes calling for yogurt? I know that sounds like a silly question, but I wasn’t sure if the real “soy yogurt” would behave differently.
Thank-you,
Suzie
I havent tried it out, but I cant see why not. Let me know if you try it!
This looked like such a nice idea, since my husband and I don’t eat dairy. I made it with almond milk and it turned into a bubble gummy, rubbery lump. It seemed as though 1 cup of almond milk was not nearly enough for the recipe.
I just made this recipe this morning. I did it with two cups of low fat soy milk. So doubled the corn starch. & I didn’t add any flavourings or sweeteners, as I will be using this yoghurt for savoury recipes too. Hopefully it will work, as I’ve doubled the recipe and not followed this recipe exactly. Fingers crossed. I guess I’ll see tonight how it turns out.
I’m curious if your doubled recipe came out right as I just tried doubling it last night and woke up to a soupy, separated liquid :( curious where I went wrong if you have any insight
Just wondering if anyone has tried this with almond milk or coconut milk and how it turned out. I try to avoid soy as much as possible. If you used the other milks, did you have to tweak the recipe at all? Thanks!
Hi Ann, I’m sorry but I’m not sure….I haven’t tried it with any other milk.