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Greek-Style Soy Yogurt Recipe (High-Protein, Low-Calorie, 2 Ingredients)

2-Ingredient, Greek-Style Soy Yogurt Recipe

Discover how to make Greek-Style Soy Yogurt Recipe at home! This high-protein, low-calorie, 2-ingredient recipe is simple and satisfying.

(High-Protein, Low-Calorie, Greek-Style & Plant-Based)


I knew my pressure cooker had a yogurt setting so I figured, how hard could it be? I read that all I needed was the milk and a starter culture or yogurt.


The first time I ended up with yogurt water. The second time, I boiled it, cooled it, and when I was ready to begin fermentation, I somehow ended up back at the boiling stage.


Multiple tries later, I've finally cracked the code and I'm sharing the super-simple process with you! This ultra-simple, Greek-Style Soy Yogurt Recipe with just two ingredients has completely replaced store-bought yogurt in my fridge. It’s high in protein, low in calories, naturally tangy, and thick like Greek yogurt — without the added sugars, thickeners, mystery ingredients, or premium price tag.


Before we get into how I make it, let’s talk about why this yogurt checks so many health boxes.



2-Ingredient, Greek-Style Soy Yogurt Recipe

Why Fermented Foods Deserve a Spot on Your Plate


Fermented foods have been part of traditional diets for thousands of years — long before probiotic supplements existed. Yogurt, sauerkraut, kimchi, miso, and tempeh all have one thing in common: they’re alive (or were, at one point).


Fermentation:

  • Supports a diverse and resilient gut microbiome

  • Helps break down food, making nutrients easier to absorb

  • Can improve digestion and gut comfort for many people

  • Plays a role in immune health and metabolic health


When you ferment soy milk into yogurt, beneficial bacteria convert some of the carbohydrates into lactic acid, creating that signature tangy flavor — and a food that works with your gut instead of against it.


And when you make it yourself, you control every single ingredient.


What’s the Problem with Store-Bought Yogurt?

Let’s be honest: the yogurt aisle is overwhelming — and misleading.


Here’s what I consistently run into when I’m helping wellness program participants or shopping for myself:


1. High Protein ≠ Low Calorie

Most yogurts that are truly high in protein are also:

  • High in fat

  • High in calories

  • Or both

Finding a yogurt that’s high protein, low calorie, and satisfying is surprisingly difficult.


2. Sugar Is Everywhere

Many yogurts — including “plant-based” and “healthy” ones — contain:

  • Added sugars

  • Fruit concentrates

  • Syrups and flavorings

Even plain yogurts often aren’t actually plain.


3. Organic Options Are Limited (and Pricey)

Organic yogurts — especially plant-based ones — are:

  • Hard to find

  • Significantly more expensive

  • Often still loaded with gums, thickeners, stabilizers, and sugar


4. Greek-Style? Almost Impossible

If you’re looking for a thick, tangy, Greek-style plant-based yogurt that’s:

  • Low calorie

  • High protein

  • Organic

  • Unsweetened

…good luck. They’re rare, and when you find one, the price tag usually reflects it.

That’s exactly why I started making my own.


soy yogurt recipe

Why Organic Soy Is a Nutritional Powerhouse

Soy is one of the most misunderstood foods out there — and also one of the most researched.


When you choose organic soy, here’s what you’re getting:


Complete, High-Quality Plant Protein

Soy is one of the few plant foods that provides all essential amino acids, making it an excellent protein source for:

  • Muscle maintenance and recovery

  • Active adults and weightlifters

  • Anyone aiming to eat fewer calories without sacrificing protein


Naturally Nutrient-Dense

Organic soy milk made from just soybeans and water contains:

  • Protein

  • Potassium

  • Iron

  • Calcium (naturally occurring or minimally fortified)

All without cholesterol or saturated animal fats.


Organic Matters

Choosing organic soy means:

  • No GMO soybeans

  • No glyphosate residues

  • Cleaner inputs from the start

When your ingredient list is literally two items, quality matters.


how to make yogurt from soy milk

Simple Ingredients.


This yogurt isn’t fancy. It doesn’t need thickeners, sweeteners, or additives. It’s just soybeans, water, and time.


The result?

  • Thick, tangy, Greek-style texture

  • High protein, low calorie profile

  • Budget-friendly and customizable

  • A fermented food your gut will thank you for

Once you start making your own yogurt, it’s hard to go back — not because store-bought is “bad,” but because this is simpler, cleaner, and better aligned with real health goals.


If you try this method, let me know how it turns out — and if you want tips for flavoring it after fermentation without adding sugar, I’ve got plenty of ideas coming your way.


Greek-Style Homemade Yogurt Recipe

Savory Ways to Use Your Soy Yogurt (Beyond Sour Cream)


1. Plant-Based Ranch


Easy ranch base:

  • Soy yogurt

  • Garlic powder

  • Onion powder

  • Dried dill

  • Parsley

  • Black pepper

  • Splash of lemon or apple cider vinegar (optional)

Thin with a little water or unsweetened soy milk for dressing, keep thick for dip.

Perfect for:

  • Roasted potatoes

  • Veggie trays

  • Grain bowls

  • Tofu wraps


2. Tzatziki-Style Sauce


Mix in:

  • Grated cucumber (squeezed dry)

  • Garlic

  • Dill or mint

  • Lemon juice

  • Salt

Use on:

  • Falafel bowls

  • Roasted chickpeas

  • Mediterranean grain bowls

  • Veggie gyros


3. High-Protein Garlic “Aioli”


Blend with:

  • Roasted garlic (or garlic powder)

  • Lemon juice

  • Salt

Amazing on:

  • Roasted veggies

  • Air-fried potatoes

  • Sandwiches and wraps


4. Taco Crema


Mix with:

  • Lime juice

  • Garlic powder

  • Cumin or smoked paprika

  • Pinch of salt

Drizzle on:

  • Black bean tacos

  • Lentil taco bowls

  • Sweet potato & bean burritos


5. Savory Herb Dip


Stir in:

  • Fresh chives

  • Parsley

  • Dill

  • Garlic powder

  • Black pepper

Serve with:

  • Raw veggies

  • Roasted carrots

  • Crackers or pita


6. Creamy Salad Dressing Base


Thin it out and customize:

Flavor directions:

  • Lemon + Dijon + garlic

  • Balsamic + mustard

  • Tahini + lemon + yogurt

This gives you a creamy dressing with protein, not empty calories.


7. Savory Breakfast Bowl Topping


Top:

  • Savory oats

  • Breakfast potatoes

  • Tofu scramble bowls

Add salt, pepper, and herbs instead of sweeteners.


2-Ingredient, Greek-Style Soy Yogurt Recipe

Sweet Ways to Use It (Without Turning It into Dessert Yogurt)

Your yogurt is tangy, so sweet uses work best when they’re simple and balanced.


1. High-Protein Fruit Bowl


Top with:

  • Fresh berries

  • Frozen cherries or mango (thawed)

  • Cinnamon

Optional:

  • Vanilla extract

  • Touch of maple syrup if needed


2. Protein “Cheesecake” Bowl


Mix with:

  • Vanilla

  • Lemon zest

  • Pinch of salt

Top with:

  • Berries

  • Crushed nuts or oats

It scratches the cheesecake itch without becoming a sugar bomb.


3. Smoothie Booster


Adds:

  • Creaminess

  • Protein

  • Probiotics

Works especially well in:

  • Berry smoothies

  • Chocolate + banana smoothies

  • Cherry–vanilla combos


4. Fruit Dip


Stir in:

  • Cinnamon

  • Vanilla

  • Optional drizzle of maple syrup

Dip:

  • Apple slices

  • Strawberries

  • Pears

Great for kids too


5. Overnight Oats or Chia Pudding


Swap part of the liquid for yogurt to:

  • Increase protein

  • Improve texture

  • Add tang that balances sweetness


6. Baking Substitute


Use in place of:

  • Dairy yogurt

  • Sour cream

  • Part of the fat in muffins or quick breads

Adds moisture and protein.


2-Ingredient, Greek-Style Soy Yogurt Recipe

Big Picture: This Yogurt Is a Blank Canvas

What you’ve made isn’t just yogurt — it’s:

  • A protein-rich base

  • A fermented food

  • A cream substitute

  • A sauce starter

Once people see it that way, it clicks.

Greek-Style, High-Protein, Low-Calorie Soy Yogurt (2 Ingredients)


In this video, I’m going to show you how to make a super tangy, thick, Greek-style soy yogurt using just two ingredients in the Ninja Foodi 10-in-1 Pressure Cooker & Air Fryer.



🚨Before you get started, understanding the steps will help you realize how easy this is! The detail is really for troubleshooting. 🚨


You will first sanitize all the equipment to prevent contamination. I wash in hot, soapy water and use white vinegar to do a final rinse.


  1. Boiling Milk: The soy milk is boiled to prevent any sort of contaminants and help thicken. 12-15 minutes


  1. Cooling + Adding Cultures: Once it cools to just warm, 105-110 degrees, (2 hours or more), add the yogurt for the cultures. The warm temps won't kill the cultures like boiling will and it promotes the fermentation process.


  1. Fermenting: Then ferment overnight, and you're done. 12 hours


Greek-Style, High-Protein, Low-Calorie Soy Yogurt (2 Ingredients)



Ingredients

  1. 1 (32 oz) carton Trader Joe’s Organic Soy Beverage (Ingredients: organic soybeans + water)

    • 100 calories per 6 oz, 9 g protein, 4.5 g fat, 5 g carbs, 30 mg calcium, 10% daily potassium

  2. 3 tablespoons plant-based yogurt (used as a starter) I’m using soy yogurt I made a few days ago, but the first time, I just bought a small container of plain almond yogurt since that's what was available at the grocery.


Equipment

  • 2 clean cloth napkins

  • Sanitized measuring spoon

  • Sanitized silicone spoon

  • Ninja Foodi 10-in-1 Pressure Cooker & Air Fryer (any size works)

  • Sanitized glass storage container

Important: Clean equipment matters. Fermentation only works well when everything that touches the yogurt is sanitized.

Step-by-Step Instructions


Step 1: Heat the Soy Milk (12–15 minutes)

  1. Turn on the Ninja Foodi and select YOGURT.

  2. Pour in the entire carton of soy beverage and press START.

  3. Put the pressure cooker lid on and make sure the valve is set to VENT.

  4. Place one cloth napkin over the vent and another behind the unit — the soy milk will sputter as it heats.

You’ll see the soy milk go through two brief boiling cycles to 185 degrees (the machine takes the temps for you), which takes about 12–15 minutes total.


Step 2: Cool (about 2 hours)

After heating, the unit will automatically cool the soy milk to the proper temperature (about 105°F).

  • Do not lift the lid and leave the lid vented.

  • You don’t need to test the temperatures or do anything during this time. This takes roughly 2 hours or more.

  • When it’s ready, the display will read “ADD & STIR.”


Step 3: Add the Starter & Ferment (12-15 hours)

  1. Remove the lid.

  2. Add 3 tablespoons of yogurt starter using a sanitized spoon.

  3. Stir gently with a sanitized silicone spoon.

  4. Put the lid back on.

  5. Press START — do NOT press the Yogurt button again or the boiling process will start over.

For a thick, very tangy Greek-style yogurt, ferment for 12 hours - 15 hours if you need the wiggle room and want a thicker, tangier yogurt.


This is the perfect time to go to bed and let it do its thing.


Step 4: Cool & Store

  1. When fermentation is complete, remove the yogurt from the cooker.

  2. Let it cool completely at room temperature.

  3. Transfer to a sanitized glass container and refrigerate.

The yogurt will continue to thicken as it chills.


Final Notes

  • The tanginess increases with fermentation time — 12 hours gives you a bold, Greek-style flavor.

  • This yogurt is high protein, low calorie, and made from just soybeans and water.

  • Use a few tablespoons from this batch to start your next one.

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