My trials making homemade yogurt

I’ve been wanting to make my own non-dairy yogurt for quite some time. The only kind I can find in the store is laden with sugar and other additives that I would rather not be consuming. For Christmas I was given my very own yogurt maker and so there was nothing stopping me. Below are two pictures of my results.



  • 4 cups soymilk
  • 3 tbl ground flax seed
  • 1/2 plain soy yogurt (store-bought the first time, but you can use some of your own homemade yogurt the next time)


  • Bring the soy milk to a boil in a medium size pot. Add the flax seed after dissolving it in a little bit of water.
  • Whisk the mixture together for about 2 minutes while it boils, stirring the entire time. Remove the pot from the heat.
  • Let the mixture cool until it reaches 100 degrees F, give or take 5 degrees. Add in the store-bought yogurt, stir to combine.
  • Now you can fill the individual glass containers of your yogurt maker with the mixture.
  • Place the filled containers in the yogurt maker (without the plastic lids), cover entire thing with large lid, and turn the appliance on. After making a few different batches I’ve found that letting it cook for 6 hours is best.
  • Once 6 hours has passed, remove the glass containers, cover with individual lids, and place in the refrigerator.
  • I like the yogurt topped with fruit and some granola. In the next few weeks I’ll be experimenting with adding pureed fruit and nut butters to the mixture before cooking the yogurt. The addition of cocoa powder, cinnamon, and/or pure vanilla extract would also be yummy.

Some tips/explanations: In order for the good bacteria in the yogurt to become active and multiply, the yogurt mixture needs to stay at a constant temperature (around 90-115 degrees F) for several hours. Since most ovens won’t go that low, a yogurt maker is very helpful (and only around $25). The 1/2 cup yogurt you add is needed to introduce good bacteria to the mixture. The flax seed acts as a thickener. There are several other types you can use, although I haven’t tried any others yet. The ground flax never truly dissolves so you will have brown specks in the yogurt. This doesn’t make it taste any different, however it might be off-putting to some people visually. Finally like most natural yogurt,  you will need to stir up the individual containers before consumption as the yogurt will separate.

Soymilk and flax in a pot after boiling and removed from the heat.
Individual glass containers that you will fill with the yogurt mixture
The yogurt maker on and doing its thing!
After 6 hours of “cooking”…
The finished product!
My yummy snack of yogurt topped with local sliced strawberries and pumpkin seed granola.
Mixing it up with blueberries

I’ll continue to update everyone as I experiment further and perfect the process of yogurt making.


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