Homemade Healthy Yogurt Using the MioMat
This easy homemade soy yogurt recipe uses fresh soy milk made in the MioMat and requires no added thickeners. After cooling the milk to room temperature, simply stir in a dairy-free yogurt starter, cover loosely, and ferment in your oven with the light on for 8–12 hours. The result is a creamy, Greek-style yogurt that’s perfect for sweet or savory dishes. For extra thickness, use the Euro Cuisine GY50 strainer to remove excess whey.
Flavor your yogurt naturally after fermentation with maple syrup, fruit compotes, vanilla, or spices. This method supports healthy probiotics while avoiding gums, starches, or additives—just whole, nourishing ingredients for gut-friendly yogurt you can feel good about.
No thickeners needed—just rich, creamy, whole-food yogurt
Equipment
- 1 quart size glass bowl or jar with a lid
Ingredients
- 2 tablespoons of unsweetened live-culture non-dairy yogurt
- OR
- 1 packet of vegan yogurt starter
- 1 quart plant based milk
Instructions
- Prepare the Bowl: Pour the cooled soy milk into a sterilized glass bowl with a loose-fitting lid. Avoid metal bowls, which can react with cultures.
- Add the Starter: Gently stir in 2 tablespoons of unsweetened, live-culture non-dairy yogurt OR 1 packet of vegan yogurt starter
- Cover and Incubate: Place the lid loosely on the bowl or jar (don’t seal tightly—gasses from fermentation need to escape). Place the bowl in your oven with the light turned on (no heat). Let it ferment for 8–12 hours or overnight.
- Check the Consistency: In the morning, your yogurt should be thick and tangy—similar to Greek-style yogurt. If it’s looser than you prefer, strain it using the: Euro Cuisine GY50 Greek Yogurt Maker with ultra-fine mesh to remove excess whey.
- Cool and Store: Refrigerate your yogurt for at least 4 hours to fully set. Then flavor or use as desired.
Video
Notes
🍯 Flavoring & Sweetening Tips (Naturally)
Important: Always add sweeteners or flavorings after fermentation to protect the probiotic cultures. Whole-Food Flavor Additions:
Flavor Idea How to Add It
Vanilla Bean Stir in 1 tsp vanilla extract or scraped bean seeds
Fruit Compote Mash or simmer fruit, cool completely, then mix in
Cinnamon & Apple Grate fresh apple + add cinnamon and maple syrup
Cocoa & Sweetener For chocolate yogurt, blend in unsweetened cocoa + maple syrup
Pumpkin Spice Add pumpkin puree + pumpkin pie spices + date syrup 📝 Tips & Tricks
Save 2 Tbsp from each batch to start the next one—no need to buy new starter every time. Use whole soybeans in the Miomat for higher protein milk and naturally thicker yogurt. Avoid store-bought plant milks with additives or low protein—they don’t ferment well. For extra thickness without straining, ferment longer (up to 14 hours) for a firmer texture. Don’t worry if there's separation, just stir before eating, or strain for a thicker consistency.
Important: Always add sweeteners or flavorings after fermentation to protect the probiotic cultures. Whole-Food Flavor Additions:
Flavor Idea How to Add It
Vanilla Bean Stir in 1 tsp vanilla extract or scraped bean seeds
Fruit Compote Mash or simmer fruit, cool completely, then mix in
Cinnamon & Apple Grate fresh apple + add cinnamon and maple syrup
Cocoa & Sweetener For chocolate yogurt, blend in unsweetened cocoa + maple syrup
Pumpkin Spice Add pumpkin puree + pumpkin pie spices + date syrup 📝 Tips & Tricks
Save 2 Tbsp from each batch to start the next one—no need to buy new starter every time. Use whole soybeans in the Miomat for higher protein milk and naturally thicker yogurt. Avoid store-bought plant milks with additives or low protein—they don’t ferment well. For extra thickness without straining, ferment longer (up to 14 hours) for a firmer texture. Don’t worry if there's separation, just stir before eating, or strain for a thicker consistency.
Nutrition
Serving: 11/2 cupCalories: 89.2kcalCarbohydrates: 17.3gProtein: 5gFat: 2.7gSaturated Fat: 0.2gPolyunsaturated Fat: 0.27gMonounsaturated Fat: 0.07gTrans Fat: 0gCholesterol: 0mgSodium: 53.9mgPotassium: 274.45mgFiber: 5.3gSugar: 9.8gVitamin A: 0.71IUVitamin C: 14.6mgCalcium: 49.46mgIron: 1.36mg
Tried this recipe?Let us know how it was!