Public recipe with member extras
Soy Milk Yogurt
Thick, tangy cultured soy milk yogurt, made possible by soy milk's high protein content setting up firmly.
Tofu, Custards & Dairy Alternatives · Pantry Staple · Base For Other Recipes
What you need
Ingredients
- 4 cups Unsweetened Soy Milk
- 2 tbsp Plain Yogurt with live active cultures, or a vegan yogurt starter
Method
Instructions
- Heat the soy milk to 180°F, stirring occasionally to prevent scorching.
- Remove from heat and cool to 110 to 115°F, using a thermometer rather than guessing.
- Whisk the yogurt starter into the cooled milk until fully dissolved.
- Pour into a clean jar, cover, and hold at 110°F for 6 to 10 hours, using a yogurt maker or an insulated cooler with warm water.
- Refrigerate at least 4 hours before using; it will continue to thicken as it chills.
From The Arrogant Hippie Culinary Journal: Soy Milk Edition by Aunesty Janssen
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