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  • Writer's pictureIVL

Soy Yogurt ( Dahi!!)

Updated: Jun 6, 2020

One thing I always wondering while i was transitioning to a vegan lifestyle was how will be able to have homestyle yoghurt as it is one of my favourite things to have with my meals.

I tried market brands Almond, Cashew yoghurt but didn't feel right in terms of taste, texture and not to mention was expensive!

I have always made milk yoghurt at home before my transition so I tried it with homemade soy milk too. I would recommend homemade soy milk for good quality yoghurt.

Some tips before we start the recipe

  1. Temperature: This is important while setting Yoghurt. Around 42C or 108F is optimum and will be ready in 4-5 hours. In Instapot set it on yoghurt for 8-9 hours.

  2. Starter: We used Probiotic starter, and after that used the spoon from the leftover yoghurt for the new batch.

  3. Cleanliness: Needless to say, cooking should be done in a clean environment but while making yoghurt and fermenting it make sure the environment is super clean.



  • 1-litre homemade soy milk or if market brand then Edensoy is really good.

Starter - 1st batch only

  • probiotic capsules

All subsequent batches

  • 1 tbsp plain yoghurt from your last batch as a starter.


  • If using the oven for incubation, preheat it at the lowest temperature for 5 - 10 minutes.

  • Place the milk in a saucepan and bring to a boil.

  • Turn off and let it cool down to about 42C / 108F.

  • Open the probiotic capsules and sprinkle the powder onto the milk.

  • Whisk and stir until all powder is dissolved.

  • Pour the milk into clean pots and screw the lids on.

  • Turn off the oven and turn the light on (if it has a light bulb).

  • Place the yoghurt pots in the oven or leave them in a warm (above 30C / 86F) undisturbed place.

  • Leave to ferment for about 8 hours.

  • Cool it in the refrigerator.

Enjoy it as Raita & with hot paranthas !

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