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Soy Yogurt
Ingredients
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1 quart unsweetened plain soy milk (fat content 5g per 8 oz.)
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1 portion thickener of choice — temperature and timing are different: • 2 teaspoons powdered gelatin or • 2 tablespoons tapioca starch
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1 sachet of non-dairy yogurt starter — I use Bella Bella.
Clean Your Jars
Pre wash your canning jars, lids and rings. I use wide mouth pint jars. Using an Instant Pot, add 1 cup of water to the inner pot, place the empty jars/containers you plan to use on a rack inside the inner pot, lock on the lid and set the valve to seal. Then press the Steam mode for 2 minutes. Let it cool naturally.
Heat, Cool and Ferment the Soy Milk
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Pour the soy milk into a saucepan.
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For Gelatin Thickener: Stir in 2 teaspoons while the soymilk is still cold. Warm the soy milk on medium heat until it reaches a temperature of 180°F.
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Start the fermenting gear: yogurt maker, instant cooker with yogurt setting, or other method. If there is a timer, set it to 18-24 hours at your discretion.
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Prepare the cold-water bath by putting ice and cold water in a bowl that will accommodate the saucepan.
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For Tapioca Thickener: When the soy milk has cooled to 140°F, mix 1 cup of the soy milk in a bowl with the tapioca starch and stir to remove lumps. Pour that mixture back into the rest of the warm soy milk.
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Cool the soy milk to 110-114°F. Mix 1 cup of the warm soy milk and the yogurt starter in a small bowl and stir to remove lumps. Pour that mixture into the rest of the 110°F soy milk. Stir or whisk thoroughly.
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Pour the soy milk mixture into your yogurt containers.
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Culture the yogurt for at least 12 hours. Culturing for up to 24 hours also works and results in a tangier taste.
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Refrigerate. Eat and enjoy!
Resources on Thickeners
Starters
Susan Anderes. Associate, Hattner Nutrition. www.gutinsight.com November 2021
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