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Ingredients
- Makes 700-800ml
1L soy milk (no sugar added)
100g palm sugar
100ml yogurt starter
4 glass jars with lid (200ml each)
Vietnamese Style Soymilk Yogurt
This popular Vietnamese version of Soymilk Yogurt is an upside-down yogurt with a thick, tight form which is very much like pudding. Interestingly, the yogurt stays in its jar even though it is upside-down. This recipe uses soy milk instead of regular milk thus is suitable for most people.
- Medium
- 480 min
- 40 min
- 10 min
- 9 steps
- 4 Ingredients
- Medium
- 9 steps
- 4 Ingredients
- 480 min
- 40 min
- 10 min
Directions
-
Prepare Yogurt Mixture for Fermentation
Sterilize glass jars and other equipment with hot water then drain.
Bring the yogurt starter to room temperature for the probiotic to work properly.
Put 500ml soy milk into a big pot, together with sugar. Stir well to combine then bring to boil. Simmer for 20 minutes to reduce the liquid in half. Remove from heat. Let it cool down for 10 minutes.
Add the remaining 500ml soy milk into the pot. Maintain the liquid temperature around 40-44⁰C.
Pour the yogurt starter in the pot slowly then stir lightly until combined. Put the mixture into glass jars then close the lid.
-
Fermentation
Preheat the oven at 100⁰C for 5 minutes then turn off.
In a big pot, add in 500ml water and 400ml hot water. Place the yogurt jars into the pot and cover them with a cloth. The yogurt will ferment at 40-44⁰C consistently, in a closed oven (you can heat the oven in 5 minutes every 2 hours to keep the temperature consistent), for 6 to 8 hours.
Assemble & Serve!
After fermentation, you can put the yogurt upside down without it melting. Keep the yogurt in the fridge one day before serving.
Serve the yogurt with mixed nuts and fresh fruits.
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