Soy Yogurt
Lunch • India
How to Make Soy Yogurt (Traditional & Healthy Version)
Soy Yogurt, or soya dahi, is a nutritious and plant-based alternative to traditional dairy curd that has found its place in Indian kitchens, especially among those seeking healthy, vegetarian, and vegan options. Rooted in the growing awareness of plant-based diets across India, soya dahi is cherished for its creamy texture and subtle, nutty flavor. It pairs beautifully with everyday Indian meals—served as a cooling accompaniment to spicy curries, parathas, or as a base for raita and smoothies. Soya dahi can be enjoyed by those who are lactose-intolerant or looking to reduce their dairy intake without compromising on the beloved taste and probiotic benefits of homemade dahi. With festivals like Navratri and regional fasting days gaining popularity, soy yogurt has become a versatile staple for those observing plant-based or satvik diets. Its ease of preparation at home, combined with nutritional power, makes it a favorite for health-conscious families across India.
Ingredients(for 1 cup (about 200 ml))
- 1 cup Soya beans (soya)
- 4 cups Water (for soaking and blending)
- 2 tablespoons Starter culture (plain dahi or previous batch of soy yogurt)
- 1 teaspoon Lemon juice (nimbu ras, optional for tanginess) - optional
- 1 teaspoon Jaggery powder (gud, optional for mild sweetness) - optional
- a pinch Salt (sendha namak for fasting) - optional
- 1/4 teaspoon Green cardamom powder (elaichi, optional for flavor) - optional
- 1 piece Muslin cloth (for straining milk)
Instructions
- 1
Rinse soya beans well and soak in plenty of water overnight or for at least 8 hours.
5 minutes
Longer soaking results in creamier milk and smoother yogurt.
- 2
Drain and rinse soaked beans. Blend with 4 cups fresh water until smooth. Strain through a muslin cloth to extract soya milk.
10 minutes
Squeeze the cloth gently to extract maximum milk.
- 3
Pour soya milk into a heavy-bottomed pan. Bring to a gentle boil, stirring often to avoid sticking. Simmer for 10 minutes to remove raw taste.
10 minutes
Watch closely; boiled soya milk can overflow quickly.
- 4
Let the milk cool to lukewarm (about 40°C or just warm to touch).
10 minutes
Too hot milk will kill the starter culture.
Why This Dish is Healthy
Soya dahi is a wholesome, low-calorie alternative to full-fat dairy curd. Its high protein and low-fat content make it ideal for weight management and muscle building, while its probiotics promote digestive wellness. Being lactose-free, it’s perfect for those with lactose intolerance or dairy allergies. The absence of added preservatives and artificial flavors ensures a pure, healthy, and homemade delight.
Soy Yogurt is packed with high-quality plant protein, dietary fiber, and beneficial probiotics that support gut health. It contains essential vitamins like B-complex, and minerals such as calcium, iron, and magnesium. Soya dahi is naturally cholesterol-free and low in saturated fat, making it heart-healthy. It's also a good source of isoflavones, which have antioxidant properties that may help in balancing hormones and supporting bone health.
Pro Tips
- 💡Tip 1: Use fresh, organic soya beans for best taste and nutrition.
- 💡Tip 2: Ensure the milk is only lukewarm before adding the starter for proper fermentation.
- 💡Tip 3: For thicker yogurt, strain set soy yogurt in muslin for 1-2 hours to make hung dahi.
Storage & Serving
Store soy yogurt in an airtight container in the refrigerator for up to 3 days. Avoid keeping it at room temperature for extended periods to maintain its freshness and probiotic content.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 80.0 kcal |
