Uncategorized / August 22, 2025

🥄 How to Make Yogurt Without a Yogurt Maker (with Soy or Cow’s Milk!)

(Placeholder image until yogurt is photographed)

Have you ever wanted to make your own yogurt but thought you needed a fancy yogurt maker? Good news — you don’t! With just two ingredients and a cozy spot in your oven, you can have creamy, tangy soy yogurt at home — no special tools required.

💬 Personal note: I’m slightly allergic to soy milk and tofu — they give me headaches. But interestingly, I can eat soy yogurt just fine because the soy is fermented. So if you’ve had mild reactions to soy before, you might want to talk to your doctor about whether fermented soy is more tolerable for you too!

🥣 Also, this soy yogurt has become my absolute favorite sour cream replacement. I never liked cashew cream — the flavor just didn’t work for me — but this hits all the right tangy, creamy notes. I just add a splash of lemon and white vinegar until it tastes just like sour cream!)

The No-Yogurt-Maker Method (Tumbler + Oven Light)

🌱 Ingredients

32 – 64 oz Unsweetened soy milk (with just soybeans and water — avoid gums or oils if possible) (can also use regular cow’s milk)
1/4 – 1/2 C Store-bought yogurt with live active cultures — or leftover soy whey from a previous batch!

Instructions

1. Heat your soy milk

Gently warm your soy milk to 105°F–115°F in a saucepan. (You can also do this in the microwave)
⚠️ This temperature is for unopened boxed soy milk. If it is cow’s milk or has been opened, you should heat to 180°F first to kill any bacteria, and then wait for it to cool back down to 105°F–115°F)

⚠️ Do not exceed 115°F — temperatures above this can kill the beneficial bacteria before they begin working.

I like to get mine as close to 115°F as possible since I don’t have a yogurt maker. My thermal tumbler holds around 108°F for hours, while regular jars tend to cool faster to around 96°F (although a glass jar will still work).

2. Mix starter with warm milk

Before combining with the full batch of milk, mix your starter yogurt or whey with about 1 cup of the warm soy milk in a small bowl or cup. Stir until smooth. Then pour this back into the rest of the soy milk and stir to combine.

3. Use proper starter ratios

For 64 ounces (1/2 gallon) of soy milk, use 1/4 to 1/2 cup of plain yogurt or soy whey.

More starter = faster and more thorough fermentation.

4. Transfer to a container

Pour into a thermal tumbler, mason jar, or other clean heat-safe container and cover.

5. Incubate in the oven

Place your container in the oven with the light on (but oven off).
The oven light should keep the environment between 100–110°F, perfect for fermentation.

6. Check temp before removing

Before removing your yogurt, check that the internal temperature is still above 90°F. If it dropped too low, the fermentation may have stalled.

7. Ferment for 8–16 hours

Let it sit undisturbed for 8–12 hours, or up to 16–24 hours for tangier yogurt (especially if your setup runs cooler).

8. Chill before eating

Move to the fridge and chill for at least 4 hours. This improves texture and flavor.

9. Greek Yogurt (Optional)

To make Greek yogurt, pour all of the yogurt into a cheese cloth lined colander over a larger bowl, or use a yogurt strainer ( I use and love this yogurt strainer!), and set in the fridge for 4-8 hours. (Check FAQs for ideas on what to do with the separated whey afterwards!)

🤔 Frequently Asked Questions (FAQs)

❓ Are there any signs to watch out for that my yogurt is bad?

Yes — it’s important to check for clear signs of spoilage before eating homemade yogurt:

Unpleasant smell: It should smell tangy or mildly sour, not rotten, fishy, or like sulfur.
Mold: Any sign of fuzzy growth (green, black, white, or pink) means it should be thrown out.
Separation with discoloration: Some liquid whey is normal, but if it’s oddly colored or the yogurt has turned gray or pinkish, discard it.
Slimy or stringy texture: This can be a sign of bacterial contamination.
Fizziness or bubbles: This is not normal for yogurt and could indicate yeast contamination.

✅ When in doubt, throw it out. It’s better to start a new batch than risk eating spoiled yogurt.

❓ How much starter should I use?

For 64 oz (1/2 gallon) of soy milk, use 1/4 to 1/2 cup of starter (yogurt or whey). More starter results in a quicker ferment.

❓ Can I use leftover whey as a starter?

Yes! Soy whey from a previous batch contains live cultures. Use 1/4–1/3 cup per 64 oz of soy milk. Make sure it smells clean and yogurt-y.

❓ What temperature is best for yogurt fermentation?

Ideal: 105°F–110°F
Too cool (<90°F): May stall
Too hot (>115°F): Can kill the cultures

❓ What is the longest I can ferment my yogurt?

Most batches finish in 8–12 hours, but you can safely ferment up to 20–24 hours if the temp stays in the 100°F–110°F range. Yogurt will get tangier and more acidic the longer it sits.

❓ Can I eat yogurt right after fermenting?

Yes — but refrigerating it for 4+ hours helps it thicken and smooth out the flavor.

❓ How long does homemade yogurt last?

Store in a sealed container in the fridge. Use within 5–7 days. Discard if you see mold or it smells off.

❓ Can I make Greek-style yogurt?

Yes! Strain chilled yogurt through cheesecloth, a nut milk bag, or this yogurt strainer for 2–8 hours (or overnight) for a thick, rich result.

❓ What can I do with leftover soy whey?

Use it as a starter for your next batch
Replace buttermilk in pancakes, muffins, or biscuits
Add to smoothies
Use to water your plants — my fig leaf tree started thriving with soy whey!
Freeze for later use in soups or sauces

❓ Why didn’t my yogurt set?

Soy milk had additives (gums or oils)
Starter was weak or expired
Temperature dropped too low

✅ Try using a different soy milk brand (just soybeans and water), double-check the temperature, and make sure your tools are clean.

❓ Can I use other plant milks besides soy to make yogurt?

Yes — but results vary depending on the milk’s protein and fat content. Here’s a quick guide:

Coconut milk (canned): Makes rich, thick yogurt. May separate slightly. Add thickener if using light coconut milk.
Oat milk: Mild and sweet, but needs a thickener like tapioca or cornstarch.
Almond milk: Thin on its own. Works better when blended with cashews or thickened.
Cashew milk: Creamy but low in protein. Best when combined with other milks or strained.
Pea milk (e.g., Ripple): High in protein and cultures well, but can have a chalky texture.
Blended milks: You can combine milks (e.g., soy + oat) or add a spoonful of nut butter for creaminess.

🔍 Always use plain, unsweetened milk with no gums or oils. Non-soy milks usually require thickening, straining, or blending for best results.

❓ Would I still make yogurt the same way with other plant milks?

Yes, the process is mostly the same, but here are a few extra tips:

Still heat your milk to 105°F–110°F before adding the starter
Many plant milks (like oat, almond, or rice) are low in protein and may need a thickener
You can still ferment in a jar, tumbler, or oven with the light on
Always chill your yogurt before judging final texture

❓ When should I add thickeners to other plant-based yogurts?

Thickener Type	When to Add
Cornstarch, Tapioca, Arrowroot	Mix into cold milk as a slurry, then heat together to 105°F–110°F
Agar Agar	Simmer with milk (~190°F), then cool to 110°F before adding starter
Chia Seeds or Psyllium Husk	Add after mixing in starter, before fermentation
Cashew Butter or Coconut Cream	Blend into warm milk before adding starter

💡 Always stir thickeners well and watch for clumping. Straining after fermentation can also help create a thicker, creamier final yogurt.