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September 06, 2013


Barb Watson

Wow girl!!! You DID work all day on this post!!! Detailed & informative. I'm so happy you are successfully making your own. It looks delish and I'm jealous! I SO miss my yogurt too. I plan on "going into production" when we get back from Italy the beginning of October.:) I'd love to get the Cuisinart. I'm looking at the big batch Euro (not the individual cups) but it doesn't have the chill feature, which would be the bomb diggity! May need to spring for the Cuisinart.....just depends on how much I spend on my trip!!!

Rebecca Cody

I've made yogurt off and on for 40 years, but always from cows' milk. This should be interesting. I don't eat soy, but maybe I'll try rice milk.

Years ago I visited my cousin, who was living in a village near the north end of Vancouver Island. Her apartment had baseboard heaters that never turned off. She had gotten an old fur coat somewhere - maybe a thrift shop? - don't know. Anyway, she would heat her milk, cool it down, add the culture, then put it into a one gallon glass jar, wrap it up in the fur, and place it against the baseboard heater. She made perfect yogurt this way.

I had long since given my yogurt maker to my son, and wanted a new one, but I didn't want to spend a lot. I went to a department store and priced one, decided to think about it, was heading home when my intuition told me to go to the Goodwill store. There I found one of those little yogurt makers with five glass cups, in the original box, looking like it had never been used, for $7. Oh, and it was senior half price day!


I clicked through to the starter website and read some of the reviews there. Most people mentioned that they strained the yogurt. Did you strain yours at all? I'm really interested in making my own healthy vegan yogurt and especially now after you've described the process and how easy it is with the Cuisinart. Thanks!

PS: I've missed seeing blog posts from you and I was wondering if you had stopped altogether. I don't do Facebook at all. I do enjoy your blog!


WOW!! Such an informative post and I am SOLD! I haven't eaten yogurt in so long (vegan and soy-free options that I want in the store are pricey and not very tasty) and I really miss it so this may be the answer - yeah! Thank you for sharing all this great info with us.


Thanks for the great info on making soy yogurt! I had made the kind in the five little cups years ago when I still drank cow's milk, but have just done without since becoming vegan as the commercial nondairy ones are so sweetened. Maybe I'll try this with one of the cheaper yogurt makers.

PS: You probably already know this but people need to buy organic cornstarch to avoid GMO's.

Betty A.

Thanks for the blog post--sometimes there's just too much info on Facebook and too easy to miss a post if you don't log on for a day...
I pulled out my old Salton yogurt maker (5 glass jars with plastic tops) and ordered starter from Cultures for Health after I read your posts. I've made soy yogurt once so far with the cornstarch thickener, and incubated it 8 hours. I had covered the yogurt maker with a towel to shield it from our air-conditioning which I thought might lower the temperature too came out thick but with cracks in the top, and a bit too sharply tart so that I had to add some sweetener to it; so I'll check the next batch after 6 or 7 hours. I am so glad to have yogurt again--even when Whole Soy was producing, it wasn't available where I live, so being able to make it is much appreciated.

Happy New Year!

Carol S

Nice to see you back! Facebook is good, but I love the more comprehensive posts on the blog, and missed them. But no whinging here - these must take so much time to put together, and we appreciate whatever you can do.....

Back to the yogurt - I'd enjoy seeing some suggestions about what to use it for. I have a bad habit of buying soy yogurt, using it for one recipe (usually tzatziki), and then letting the rest migrate to the back of the fridge where it dies a lonely death. I wonder if there's a way to make just a little bit at a time? It sounds like fun to make my own, but then I'd have to figure out what to do with all that plain yogurt!

The Healthy Librarian

@Kim M: The first time I made it I strained it, because it came out thinner than I would like--you can see from the photo above. But, now, I don't have to strain it because I thicken it with cornstarch (3 TBS to 1 quart) & heat it long enough to get it to start to thicken. Comes out nice & thick. You can see from the photo how thick it is--without straining. Of course, straining could be an option. There are other ways to thicken, than cornstarch, but it works well for me. As for using refrigerated Silk--I haven't tried it, but can't see why it wouldn't work. The fewer the additives to the milk the better, though--which is why I like WestSoy & Eden. Plus, the higher the fat content of the soy, the thicker it will be. Look for non-GMO soybeans--but, brands now use them. Hope that helps. Thanks so much for the kind words, Kim! You can definitely 'visit" my facebook page without having a facebook account!! You're missing lots of stuff without checking in.

@Carol S. You don't have to make a whole quart of yogurt. You can probably make less with the Euro-Cuisine or the one that uses no electricity. Personally, I use it up quickly. Check out the post with recipes for a savory yogurt (used like a mayo) with garbanzos, or roasted potatoes, veggies, spices, etc. LOVE it for breakfast, & it's great for creamy salad dressings. Needs to be used in a week though. Here's the link:

@Betty A. So pleased to see you're back in the yogurt business & you still had your Salton! Isn't it great to have yogurt back? Thanks for the New Year's greeting!

@Jean: Thanks for the reminder about getting non-GMO cornstarch! Hadn't thought about that. Good call.

@Suzanne: Thanks! Not exactly sure how much money I save, but I like the taste of homemade better & I control what goes into it. Saves on gas to get the stores that sell soy yogurt!

@Rebecca Cody: Hilarious story about your cousin & her fur coat. Smart lady. Congrats on scoring a $7 never-been-used yogurt maker! Enjoy the yogurt making adventure.

@Barb Watson: Hands down Italy wins over a Cuisinart. Big batch Euro makes better sense than the cups--I think. Lucky you--enjoy the trip. Perfect time of year for Italy, I bet. Enjoy, enjoy, enjoy!!


Thank you for the most informative post! I have the yogurt maker ordered, culture ordered, and bought the soy milk today. I made yogurt years ago with the salton yogurt maker... So it will be fun to try the soy version. Love your posts and recipes...favorite is the rice, peppers, onion with field roast sausages! I have to drive 40 miles each way to find most my plant strong foods. It will be great if I'm able to make my own yogurt! Thanks for posting this on your blog. It's more difficult to find your suggestions and recipes on Facebook but I enjoy your posts there as well.


I just had the most delicious vegan yogurt that I made last night using the directions above! I used unsweetened Silk soymilk but everything else was the same. Love the Cuisinart yogurt maker. It was soooo easy! I topped my yogurt with honey, TJ's Very Cherry Berry Blend fruit and also toasted some oatmeal to put on top for a little crunch. I should have taken a picture but I was just dying to eat it! I think it could have been a little thicker so I may up the cornstarch to 4 tablespoons the next time. Which may be later today.... I did not use the Greek Yogurt Strainer that I ordered from Amazon so back it goes. Thanks again for all the tips and recipe!


Thanks for this super helpful post! For my birthday this month I requested and received a Cuisinart Yogurt maker!! Yesterday I made soymik in my Soymilk machine, then made my first batch of yogurt. Thanks to your detailed instructions, it turned out perfectly! We ate it for breakfast with blueberries, kiwi, pineapple, and banana - yummy :)

In case anyone else in interested in making soy milk, I use non-GMO Laura soybeans ( from a family farm in Iowa to make my soy milk because it does not taste "beany" even with the skins on (removing the skins is a pain but makes soy milk from regular soybeans taste better). I have a ten year old Soyquik soy milk machine that is still going strong (current equivalent here:

Thanks again!!

Mark Sealey

Thanks for this!

I've still had little success in getting the yoghurt to SET, to be CREAMY.

I now typically whisk both cornstarch (3 Ts) and the starter into 4 cups of WholeFoods unsweetened soy milk ( in the Cuisinart tank.

Have tried both 8 and 9 hours.

But have so far poured off into a container in the fridge after 1 or less Cooling.

Tastes OK. But really isn't yoghurt.

There's also a grainy sludge (the cornstarch) at the bottom of the tank.

Though whisking (for up to 60 secs) produces lots of froth - so I assumed I wasn't undermixing.

Any suggestions, please?

I want to avoid having to pre-heat to 180: after all, that's the point of the Cuisinart :-)


The Healthy Librarian

Hi Mark,

Sorry it didn't work for you--but, unfortunately, for cornstarch to thicken the milk, it has to be heated up to close to 180 degrees, just under a boil. I heat up 1.5 cups of milk to steaming. Doesn't take long at all--& after doing it now for weeks, I find it very quick & easy. As per my directions, whisk 3 TBS. of cornstarch into 1/2 cup of room temperature milk. Whisk well. Then pour it into the steaming milk & keep whisking until it thickens up a lot--like pudding. It may even start to bubble 1 or twice. Then I turn off the heat & add the remaining 2 cups left in the box of soy milk. along with 2 teaspoons of maple syrup for the bacteria to feed on. Whisk well. Then--to speed up the "cool down"--I place the hot pot into a bowl of cold water to quickly cool down bottom of the pot. After a minute or two, I remove the pot from the water, & check the temperature. As soon as it's down to under 110 degrees---I pour all the milk into the Cuisinart container, scraping all the thickened left-overs at the bottom of the pot into the container. THEN, I whisk in the culture. Set the temperature for 8 hours.

I get the best success with unsweetened Eden brand soy milk. Nothing else is added to it--& it has a higher fat content. Other brands work, too--but I like the taste of Eden the best.

The results are ALWAYS consistent. Thick, & creamy. Give it a try. It's not a sharp yogurt taste--more on the milder side. Good luck. Only the William Sonoma video talks about just pouring in the milk without heating it up. If you read the directions for the Cuisinart--and in the Cultures for Health--they all talk about heating up the milk for the best results. You could try other thickeners like pectin or agar if you don't want to heat up your milk beforehand.

Tami @Nutmeg Notebook

I too had just found Whole Soy yogurt when it suddenly disappeared off the shelves. Their blog says it should be back in stores in November. This post about making your own is so informative. I might give making my own a try. I do miss yogurt.


I wanted to let you know that you inspired me to start making my own soy yogurt. I've made a few additions and changes to your method, so I thought I'd share them with you. First of all, I bought a Joyoung soymilk maker and am now making my own organic soymilk (about 4 - 5 times/week). Not only is it easy and delicious, I'm also left with the okara (pulp) which is a wonderful addition to all kinds of recipes and a healthy addition to my dog's diet.
The main difference in the way I make the soy yogurt is that I am using Ultra Gel (it was recommended on the Cultures for Health website). Ultra gel works in both hot and cold liquids and really couldn't be easier to use. I heat 6 cups of soymilk to 113-114 degrees, add 2 Tbsp. of sugar and 6 Tbsp. of Ultra Gel, whisk it all together. When it gets down to 110 degrees I put it into my preheated yogurt maker and add the Vegan starter packet. That's it. Eight hours of incubation followed by 12 hours of cooling. No standing over a hot stove stirring cornstarch into the soymilk.
Thanks for all your inspiration.


Can you use some of your homemade (or Whole Soy & Co.'s) yogurt for the starter instead of using purchased starter every time you make your yogurt? If so, how much pre-made yogurt do you use for starter per batch?

Healthy Librarian

@Michelle: Cultures for Health (where I buy my vegan culture) says that it's a DIRECT SET culture--& you cannot successfully reuse it from the yogurt you make. I have no experience with using Whole Soy & Co.'s yogurt as a starter because they haven't had it on the shelves since I've started making my own. There are 8 packets of culture in each box (each is enough to make 4-6 cups). I bought 4 boxes to start (they do have an expiration date) & I'll need to reorder in about a month. For consistency, I'm sticking with the culture--not using anyone else's yogurt. But that's me. Good luck.


I have found it takes 10 minutes or less and many fewer implements to make Bryanna Clark Grogan's version of soy yogurt. I use 1 quart of plain organic soy milk, 1/4 cup tapioca four, 3/4 teaspoon of Agar POWDER (not flakes), and 1.25 grams of a dairy based starter as I don't have issues with dairy.

In a 1 quart measuring cup, pour 1/2 cup of room temperature soy milk and mix in the agar powder and tapioca flour into it with a whisk. Add soy milk up to the 2 cup level and microwave for 33 seconds. Stir and microwave for 33 more seconds. Stir and microwave for 33 more seconds. Pour the rest of the quart of soy milk into the quart measuring cup and stir. At this point, the mixture should be between 110 and 115 degrees. Pour 1/2 cup of that mixture into a small cup and stir in the starter. Mix gently but well and pour it back into the large measuring cup. Add 1 T of maple syrup and stir gently. Pour everything into the cuisinart yogurt maker (the only way I would bother to make it) and set it for 10 hours. Refrigerate after the 10 hours and then you have perfect yogurt. I have used this yogurt as a starter about three times instead of using the starter powder.

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