For this recipe, we used Vita-soy. If you use whole soy that hasn’t been broken down with water, you will have to adjust this recipe.



  • 70 mL Grainfields
  • 1 litre of Soy



Mix together in a sterile glass jar, place lid on loosely, don’t screw down; you have to be able to let the gases release. Ferment at an even temperature of 40°C for 24 hours. Now you have Soyghurt; store in refrigerator. Add fruits, nuts or herbs when serving the Soyghurt. Drink the whey from this as well; do not discard. Note: For Yoghurt, substitute cows’ milk for Soy.