Making Soy Yogurt
I find most commercial soy yogurt is oddly gelatinous, particularly the unsweetened stuff. It's no wonder if you look at the mysterious ingredients in some of them. So, I mostly avoid using it However, when I'm thinking ahead and want to use soy yogurt in a recipe, I sometimes make my own.
There are a few electronic yogurt makers on the market. Click here to see the yogurt maker I use. I don't think it matters much which brand you choose, as long as the jars are glass, not plastic. The plastic jars don't seem to clean well and scratch easily I've found. Technically, you don't even need a yogurt maker; all you need is a very constant low cooking temperature, but in my experience, most ovens can't maintain a 150 F. constant temperature properly.
All I do is add dry yogurt starter (vegan) to a quart of soy milk, then pour it into the jars of the soy milk maker.
I then put the soy milk maker's lid on and turn it on. It takes about 12 hours to get to the right consistency.
In this case, the reason I made it is that I want to experiment with some non-dairy cream "cheese" recipes. I'm going to strain the yogurt to make it dryer and spreadable and add some herbs. You can strain yogurt with cheesecloth and a sieve, but since that can be a bit drippy, I like to use a yogurt strainer for the job.
I don't remember where I got mine, but here's the same model at Amazon.
I just added a cup and a half or so of the plain unsweetened soy yogurt to the strainer, added the lid, and popped it in the fridge for at least 24 hours.
I'll post about the "cream cheese" results separately
There are a few electronic yogurt makers on the market. Click here to see the yogurt maker I use. I don't think it matters much which brand you choose, as long as the jars are glass, not plastic. The plastic jars don't seem to clean well and scratch easily I've found. Technically, you don't even need a yogurt maker; all you need is a very constant low cooking temperature, but in my experience, most ovens can't maintain a 150 F. constant temperature properly.
All I do is add dry yogurt starter (vegan) to a quart of soy milk, then pour it into the jars of the soy milk maker.
I then put the soy milk maker's lid on and turn it on. It takes about 12 hours to get to the right consistency.
In this case, the reason I made it is that I want to experiment with some non-dairy cream "cheese" recipes. I'm going to strain the yogurt to make it dryer and spreadable and add some herbs. You can strain yogurt with cheesecloth and a sieve, but since that can be a bit drippy, I like to use a yogurt strainer for the job.
I don't remember where I got mine, but here's the same model at Amazon.
I just added a cup and a half or so of the plain unsweetened soy yogurt to the strainer, added the lid, and popped it in the fridge for at least 24 hours.
I'll post about the "cream cheese" results separately
Great instructions.
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Looks good.
I really want a yogurt maker because I want to make some with almond milk. I love yogurt but too much soy makes me sick.
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