Make Soy Yogurt
Hate buying all of your specialty products...like soy yogurt. Try making it!
Contents
Ingredients
- Soy Milk
- Starter (Use good quality plain soy yogurt).
Steps
- Buy or make soymilk.
- Cool the milk down to 42-45 C/107.6-113 F. (Or heat it to that temperature)
- Be sure that the temperature is correct. Yogurt culture will only survive in a very narrow temperature. Use a thermometer.
- Add 4 tablespoons of the starter to the soy milk and mix well with a sterile spoon.
- Put the yogurt into a yogurt maker. Follow the directions for your brand of yogurt maker.
- If you don't have a yogurt maker, put the yogurt in the oven at 42-45 C/107.6-113 F for about 5 - 6 hours.
- When the yogurt thickens, chill.
- It will be a bit runnier than dairy yogurt.
Thicken Soy Yogurt
- Add one level teaspoon of agar powder or 2 teaspoons of starch premixed with 50 ml of water to the soy milk when it begins to boil.
- Alternatively, add one tablespoon of soy protein to soy milk before boiling it.
Tips
- The warmer the temp, generally the faster it turns. It is best to use organic ingredients.
Warnings
- The yogurt from cartons will last about a week unrefrigerated then will have a different smell as it starts to go funky. The long version batch is more sensitive. If mould forms, give it to the compost pile.
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Things You'll Need
- Sterile spoon
- Yogurt maker
- Thermometer
Sources and Citations
- Information found at Soya.Be.
