Homemade Vegan Greek Yoghurt
Good vegan yoghurt is really hard to find. Good vegan yoghurt that is also affordable is almost impossible to find. Especially here in Australia, so I decided to make my own.
Growing up, yoghurt was a staple food in my diet, and it was the one thing I did find a little more challenging excluding from my diet when I first went vegan. Muesli with fruit and greek yoghurt was the typical breakfast for me for many years, and I'd also have it throughout the day as snacks or a dessert. For me, so far, the store-bought stuff just hasn't cut it.
UPDATE FROM 2026: Still better than any store-bought options…
This is because, vegan yoghurt here is either:
A.) Made from coconut, which I just don’t like the taste of, and also is nutritionally just not equivalent to yoghurt (it’s low protein and usually not calcium fortified).
B.) Expensive and/or doesn’t taste great.
Making your own yoghurt is actually surprisingly easy!! This yoghurt is so creamy, thick and delicious, as well as very nutritious (full of gut-healthy probiotics, packed with fibre, calcium and plant protein, and low saturated fat), it is definitely worth giving a try!
I am impressed every time with how deliciously thick and creamy it is, just like Greek yoghurt!!
Before we get to the recipe, here are some important tips:
1. I bought a Hansell yoghurt maker (similar to an EasiYo which is a more popular brand). I just got it from my local supermarket and it wasn't expensive at all, and I’ve had it close to 10 years now! It definitely makes the yoghurt-making process a whole lot easier and more energy-efficient, as it uses hot water and an insulated container to keep the yoghurt warm fermentation.
2. Be sure to clean your equipment with hot water first!
3. Choose a good quality soy milk with a high protein content. You can check this in the nutrition panel, aiming for at least 4g protein per 100ml. Slightly less than this will still work, it just won’t be quite as thick. The higher the protein content, the thicker the yoghurt! It also needs to have minimal ingredients (minimal thickeners or additives) and be made from whole soy beans, not just soy protein isolate, to work well. I use either Vitasoy Protein Plus or BonSoy and it works the best by far, other brands I've tried just haven't given the same result.
4. I ordered a vegan yoghurt starter, which is just live probiotic bacteria, online from Green Living. I've also tested the recipe using a heaped tablespoon of vegan yoghurt as the starter instead, which also works. You can use any kind of dairy-free yoghurt (soy/coconut etc) but you do need to make sure its one with live cultures in it!
5. Be sure to use a UHT/long life soy milk, otherwise you will need to sterilise the milk by bringing it to 35-40°C before adding the culture!
Ingredients:
1 L Vitasoy Protein Plus soy milk (or one with at least 4g protein per 100ml)
1/8 tsp vegan yoghurt starter powder OR 2 tbsp vegan yoghurt with live cultures (you can use leftover yoghurt from your previous batch!).
Method:
Be sure to read through my tips listed above before you start, to set yourself up for success!!
Sterilise your yoghurt container by rinsing it with boiling water.
Pour the milk into your container and mix in the yoghurt starter.
Now put the container into your yoghurt maker, according to directions. I used an Hansell (same as an Easiyo, which is a more popular brand) so fill the outer tub with boiling water to the line, then put in your yoghurt container and place the lid on. If you don't have a yoghurt maker, you can place your container (use a glass jar for this method!) in the oven at a temperature of ~35 degrees.
Leave yoghurt to set for 8 hours. If you would like a more sour/tart yoghurt, leave it for up to 12 hours.
Transfer your yoghurt to the fridge to cool and enjoy!
Notes:
As I mentioned above, make sure the soy milk you are using needs at least 4g protein per 100ml and minimal ingredients. It will still work with a lower protein soy milk, but won’t be a Greek yoghurt thickness.
Be sure to use a UHT/long life soy milk, otherwise you will need to sterilise the milk by bringing it to 35-40°C before adding the culture!
I ordered my vegan starter online. You can also use 2 tbsp of non-dairy yoghurt that contains live bacteria as your starter instead.
This yoghurt keeps for up to about a week in a sealed container or jar in the fridge. You will know it's gone off as it will smell/taste weird.
If you live in a very humid climate, such as far North QLD, you may need to leave the yoghurt longer, even up to 24 hours, to set. Discovered this from others who have made it!
I have tried this recipe with high protein oat and almond milks and it does kind of work but it’s definitely not as thick and creamy as the soy, and doesn’t taste as nice either! If you want to try with a milk other than soy, do so at your own risk 😉