In this recipe we will learn to make delicious home made soy sunflower seed yoghurt that is thick, creamy, rich in flavour and full of protein and nutrients!
Jump to recipeThis soy and sunflower seed yogurt is like a little ecosystem in a jar, bustling with happy, gut-loving microbes that bring a delightful tang and creaminess to every spoonful. Think of it as a plant-powered hug for your belly, made from two unlikely friends – soybeans and sunflower seeds – coming together to bring you a yogurt that’s packed with protein, good fats, and plenty of probiotics. With just a bit of time and a dash of microbial care, you’ll have a vibrant, spoonable yogurt that’s as fun to make as it is to eat. Ready to dive in and nurture some tiny lives? Let’s get fermenting!
Ingredients
- 3l Soy milk (see my other recipes if you want to make your own)
- 200 gr sunflower seeds (soaked in warm water for 1 hr)
- 1 cup (125 gr) of yoghurt (store bought or previous batch)
Instructions
- Warm soymilk up to about 60 degrees Celcius
- In a high speed blender (I use a Vitamix) blend 1 liter of the warm soy milk with the soaked sunflower seeds for 1 minute or until very smooooth.
- Add the blended soy-sunflower mix to the rest of the soy milk and let it cool to about 40 degrees (when it does not feel hot anymore but warm to the touch)
- Now add the yoghurt starter
- Now comes the rticky part, keeping it at 35-42 degrees for 8-12 hours. Easy when using a yoghurt maker or a fermetation box. But maybe you can try out different places near the radiator in a blanket (I have had moderate succes using this method)
- After 9-12 hours of fermentation the result should be thick, creamy and slighly acidic.
Tips
- You can experiment using more or less sunflower seeds or fermenting longer for a more acidic taste.
- Keep a little yoghurt for the next batch!
Want to know more about fermentation? Follow me @anyonecanferment
