Yield: 4 cups
Ingredients:
2 tablespoons of vegan yogurt with live culture
4 cups of soy milk (see notes)
Instructions:
Using a Yogurt Maker:
If you have a yogurt maker, mix the soy milk and vegan yogurt culture.
Let the yogurt maker heat it to the right temperature, maintaining around 105°F (40°C).
Allow it to set for at least 4 hours, or up to 24 hours for a stronger yogurt. The soy yogurt should thicken during this time.
Without a Yogurt Maker:
Pour the soy milk into a small saucepan and warm it up over medium-low heat. The goal is to reach 105°F (40°C) without scalding. Heat it slowly, stirring occasionally to prevent scorching.
Once it reaches 105°F (40°C), stir in the vegan yogurt culture until well mixed.
Transfer the warm soy milk into mason jars or serving containers.
Maintain the yogurt’s warmth for at least 4 hours. You can wrap it in sweaters or place it near a hot water tank. The soy yogurt is ready when it has slightly thickened.
Notes:
Using preservative-free soy milk is recommended to ensure culturing isn’t hindered. Fresh soy milk from the refrigerated section is suitable. Homemade soy milk is also an option, but avoid shelf-stable soy milk.
Soy milk naturally thickens during fermentation. For even thicker yogurt, strain the liquid. Line a colander with two layers of cheesecloth, pour in the soy yogurt, and let it drain for 2-3 hours. This results in extra thick and creamy yogurt. The drained liquid can be used for fermenting grains and vegetables or added to smoothies.
To create flavored yogurt, stir in spices, flavor extracts, cocoa powder, etc., before fermenting. Add fruit, nuts, and granola when serving. Explore the section above for six delicious flavor options.
Keywords: gluten-free, probiotic, nut-free, cultured, dairy-free, affordable
Enjoy
