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Preparation
15 hours
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Processing
30 minutes
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Difficulty
Easy
Greek yogurt is an upgraded “version” of traditional yogurt with a chewy, creamy texture. In addition to effectively supporting weight loss and improving skin beauty, this snack is also extremely good for health. The method of making Greek yogurt is very simple, so let’s get into the kitchen with TasteVN!
Ingredients for Soy Greek Yogurt Serves 4 people
Soy milk 1 l Coconut milk 250 ml Raw sugar 40 gr Yogurt starter 1 cup
How to make Soy Greek Yogurt
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Sterilize the tools
Prepare a pot of boiling water, soak the yogurt jars for 10 minutes to sterilize, then remove and let them dry.
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Cooking Soy Milk
Add 250ml of coconut milk, 1l of soy milk, and 40g of raw sugar into a pot, then cook on low heat and stir well until the mixture is warm, about 40 – 44 degrees Celsius, then turn off the heat.
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Mixing Yogurt
Add 1 box of yogurt starter to the warm soy milk, then gently stir in one direction until you achieve a homogeneous mixture.
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Fermenting Yogurt
Preheat the oven to 100 degrees Celsius for 5 minutes.
Pour the adequate amount of yogurt into jars, seal tightly. Then, place each jar into a pot of warm water at 70 degrees Celsius so that it is submerged 2/3 of the jar, cover with a cloth, and put into the oven to ferment for 6 – 8 hours or overnight.
Tip: The ideal temperature for fermentation is about 60-70 degrees Celsius.
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Straining Greek Yogurt
Prepare a large bowl, place a strainer on top, and cover the strainer with a cloth. Then, place the yogurt into the cloth and wrap it up.
Let the yogurt strain in the refrigerator for 5 – 6 hours to complete the Greek yogurt dish.
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Final Product
Greek yogurt has a creamy texture and a delicious flavor from soy milk with a light sweet and sour taste. You can enjoy the yogurt with fruits, cereals, or chia seeds and serve it cold for added deliciousness!
Successful execution tips:
- Soy yogurt has the highest protein content, equivalent to cow’s milk, so this is also the secret to making successful yogurt.
- The starter yogurt is yogurt that has been packaged, which you can buy at supermarkets or grocery stores.
- The starter yogurt should be left at room temperature before adding it to the milk. Stir only in one direction; the more evenly you stir, the smoother and tastier the yogurt will be.
- It is recommended to filter the yogurt in the refrigerator because leaving the milk outside will make it easier for bacteria to invade the milk.
- The longer you leave it, the more whey will drain out, resulting in the remaining yogurt becoming thick and sticky. Therefore, depending on whether you prefer your yogurt to be thick and sticky or not, you can adjust the whey separation time.
- If you filter the yogurt for about 18 – 24 hours, the final product will resemble cheese and can be used for spreading on cakes.
Storage method: Place the yogurt in the refrigerator’s cool compartment or freezer and use it gradually within a week.
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So now you know how to make Greek soy yogurt that is delicious and unique! Wish you success in your execution!
*Refer to the recipe and images from Ducan Kitchen.
