Preparation with milks and soy drinks:

Fermenting milk and plant-based dairy drinks (such as soy drinks) is easy with our My.Yo Organic Ferments and our powerless My.Yo Yogurt Maker. 

  1. Mix one sachet of My.Yo organic yogurt ferment carefully with a small amount of milk (the milk should be finger warm) in the white inner container. Then add the remaining milk (1 liter of milk total). It is best to use 3.5% fat milk if you want the yogurt to be firmer.
  2. Close the inner container with the lid. 
  3. Pour 3/4 liter of boiling water into the My.Yo yogurt maker and place the inner container over it. The ripening temperature should be around 37-42°.
  4. Just close the lid of the yogurt maker and wait. Please do not move the maker during this time - just place it in a quiet corner. After 12-14 hours the yogurt is ready to enjoy.
  5. Then stir the ripened yogurt again and put it in the refrigerator for several hours.

If you want to prepare kefir or buttermilk, please follow these instructions:

  • Use only 1/2 liter of boiling water
  • Observe the ripening time of 24 hours

And this is how it works with alternative milks!

Here, a bit of intuition and trial and error is called for. The easiest way is with high-quality soy drinks.

Preparation with vegetable milk drinks

Yes, fermentation is also possible with vegetable milk drinks such as almond milk or oat milk. However, the preparation is somewhat more difficult. Why? Quite simply, these "milk types" do not thicken on their own. Here can be improved with a vegetable thickener such as bswp. agar-agar. Who wants to have it completely easy and gelingsicher, however, should remain with soy drinks. Here just make sure the fat content is above 1.9% and the protein content should be 3% or more.

A great recipe for coconut milk yogurt:

  1. Dissolve 1 sachet of My.Yo organic yogurt ferment in 100 ml of almond milk and set aside.
  2. Boil a can of coconut milk (400 ml and over 60% coconut content) with 1 tablespoon of agar-agar for 2 minutes and then mix well with a whisk.
  3. In the white inner container, mix the coconut milk and remaining almond milk. Allow to cool if necessary until the mix is about finger temperature.
  4. Then add the dissolved ferment and let it mature for 12-14 hours.


If the yogurt is not firm and 2 layers have formed, it is because the agar-agar has not yet bound. Simply stir the yogurt again and place it in the refrigerator.To some types of milk, a small amount of sugar (e.g. agave syrup) must still be added to start the fermentation process.