Soy Greek Yogurt

Ingredients

• 4 Cups Unflavored Soy Milk*
• 1/3 Cup Cashews (Optional)**
• 1/3 Cup Soy Yogurt with Live Probiotics***

Instructions

1. Blend cashews with enough soy milk to cover it, until the mixture is smooth.
2. Add the blended mixture and remaining soy milk to a large pot or pan on the stovetop and warm gently over a low heat. Stir to ensure it evenly warms.
3. When it’s heated to around 110F (See in post how to check temp without a kitchen thermometer), remove from heat and stir in the yogurt or yogurt starter.
4. Pour into a bowl or jar and wrap in towels to keep the warmth in and set somewhere warm for around 6-8 hours.
5. Once it’s finished setting it should have thickened and be a regular yogurt consistency. If it’s a little loose that’s okay, but it should have thickened a considerable amount.
6. Place a colander or strainer into a large bowl**** and line with a cheese cloth or towel (breathable with no loose fibers) and pour in the yogurt.
7. Cover with loose ends of the cheese cloth and put in the fridge to strain for around 4 hours, or until it reaches the consistency you like.
8. If you want to flavor it, you can at this point (see flavor suggestions in post) or leave it as is if you like plain yogurt. Move it to jars or containers and store in the fridge.

Notes

* Make sure this is plain and unflavored without thickeners and additives, otherwise it may not thicken properly.

**You can leave these out altogether or choose another white nut.

***If you decide to start with a yogurt starter instead, use amount specified on the package.

****Make sure there is enough room for the liquids to drip out, the bottom of the colander should not be touching the bottom of the bowl or the liquid will have nowhere to go.