Homemade Soy Yogurt
OK. This may seem like a challenge but it’s SOOO gratifying once you have made and tasted it!!! I can’t really eat dairy products and this is a great substitute!
4 cups soy milk (organic is best)
2 to 3 tablespoons organic or commercial yoghurt (Dannon Plain Yogurt, etc)
5 tablespoons cane sugar
1 teaspoon vanilla flavor or other flavor as desired
Optional: Fruit preserves
1. Heat the soy milk to 90°C
2. Add sugar to the heated soymilk base and keep the temperature at 90°C, heating only long enough to dissolve the sugar. Add flavor.
3. Cool the milk to 122oF (50°C). Add the organic/commercial yogurt, gently mix the contents thoroughly and avoid the formation of foam. Pour the milk into cups and then seal with a cap.
4. Immediately place the cups into an incubator, or an oven at 41°C for approximately 5 hr. After 4-1/2 hr of incubation, closely monitor the pH of the yogurt. When the pH reaches 4.3 or desired sourness, transfer the yogurt to a refrigerator at 36°F (2oC).
5. After 12 hr refrigeration, the yogurt can be served.
Option: To make yogurt with fruit on bottom, place 2 to 3 teaspoons fruit preserve into the bottom of each of the yogurt cups. Gently fill the mixture from step 3 into yogurt cups to near the top and then seal with a cap.
You can also do this with honey (spoon 2/3 tablespoons into the bottom of each cup).
Soy yogurt can be made by a yogurt maker following the instruction.