Soy Yoghurt
In the time it takes to make a cup of tea, a batch of yogurt can be on the go. Soy yogurt needs an ever so slightly higher temperature than dairy, and it takes longer to set, but it’s really worth mastering. Every day you can enjoy the tang with breakfast, on desserts, and as ‘sour cream’ on potatoes and tacos. Enjoy nurturing your health and the planet, consuming no dairy, no electricity, and lowering your carbon footprint.
Equipment
- 1 Thermos-style’ yoghurt maker
Ingredients
- 1 litre soy milk off the shelf, not chilled (Vitasoy 'Protein Plus' works well)
- 1 dairy-free probiotic capsule (or ¼ cup of previous batch of plain soy yogurt).
Instructions
- Pour some soy milk into a yoghurt-maker container. Hold the probiotic capsule over the milk, pull it apart and release the powder. Or, if using starter yoghurt, stir it in.
- Mix well. I use a whisk, not to froth it, but to disperse the starter thoroughly.
- Pour in the rest of the milk, stir again, close the lid and pour boiling water into the thermos to the recommended height – maybe a tich above. Place the container in the thermos, close and leave to incubate – better a longer time than short, as it develops more flavour and thickness the longer is sits.
- Incubation behaviour is variable. It takes longer to set in cold weather. Making it during the day, you can easily check it after 6 -8 hours without disturbing the yoghurt, to see if it’s behaving itself. If it looks OK, leave it undisturbed as long as you like. When you like the taste and texture, chill and enjoy! Makes x1 litre of delicious yoghurt that is much cheaper and healthier than store-bought. No going back!
Tried this recipe?Let us know how it was!