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
- 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)
- 1 teaspoon Jaggery powder (gud, optional for mild sweetness)
- a pinch Salt (sendha namak for fasting)
- 1/4 teaspoon Green cardamom powder (elaichi, optional for flavor)
- 1 piece Muslin cloth (for straining milk)
Step-by-step instructions
Step 1 · Rinse soya beans well and soak in plenty of water overnight or for ...
Rinse soya beans well and soak in plenty of water overnight or for at least 8 hours.
Step 2 · Drain and rinse soaked beans
Drain and rinse soaked beans. Blend with 4 cups fresh water until smooth. Strain through a muslin cloth to extract soya milk.
Step 3 · Pour soya milk into a heavy-bottomed pan
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.
Step 4 · Let the milk cool to lukewarm (about 40°C or just warm to touch)
Let the milk cool to lukewarm (about 40°C or just warm to touch).
Step 5 · Stir in the starter culture (plain dahi or previous batch of soy yo...
Stir in the starter culture (plain dahi or previous batch of soy yogurt), and mix well. Optionally add lemon juice and jaggery powder for tang and flavor.
Step 6 · Cover and keep the bowl in a warm
Cover and keep the bowl in a warm, undisturbed place (like a switched-off oven or in sunlight) for 8-10 hours or until set.
Step 7 · Once set
Once set, refrigerate for 1-2 hours for best texture. Sprinkle with elaichi powder if desired and serve chilled.
Why this recipe 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.
A note on tradition
While soy yogurt is a relatively modern addition to Indian cuisine, it aligns perfectly with India's historical tradition of fermentation and probiotic foods like dahi and chaas. Especially during festivals such as Navratri, when dairy or animal products are avoided, soya dahi is a favored satvik option. Its versatility means it’s enjoyed across regions, from urban households in Delhi and Mumbai, to health-conscious families in South India. It’s often used as a base for raita, lassi, or kadhi, reflecting the Indian love for yogurt-based dishes.