Homemade Soy Yogurt Food
HOMEMADE SOY YOGURT
Steps:
- If using the oven for incubation, preheat it at the lowest temperature for 5 - 10 minutes.
- Place the milk in a saucepan and bring to a boil.
- Turn off and let it cool down to about 42C / 108F.
- Open the probiotic capsules and sprinkle the powder onto the milk.
- Whisk and stir until all powder is dissolved.
- Pour the milk into clean pots and screw the lids on.
- Tun off the oven and turn the light on (if it has a light bulb).
- Place the yogurt pots in the oven or leave them in a warm (above 30C / 86F) undisturbed place.
- Leave to ferment for about 8 hours.
- The yogurt will be set by this time.
- Transfer to the refrigerator.
- Save 1/2 cup [120ml] of yogurt from this batch for the next one as starter, i.e. you don't need the capsules again for the next batch. You can use the yogurt from the last batch for each subsequent batches.
- To serve, you may whisk the yogurt a little for a creamier texture and add sugar, maple syrup or other sweeteners of choice. You may add fruits as natural sweeteners.
Nutrition Facts : Calories 105 kcal, ServingSize 1 serving
HOMEMADE SOY YOGURT
Now you can make your own delicious soy yogurt right in your kitchen. It thickens up beautifully. Add a little sweetness to your liking or add fresh fruit after it's finished for a delicious addition to your breakfast.
Provided by Diane Smith
Categories Breakfast Desserts Snacks
Time 25m
Number Of Ingredients 4
Steps:
- Add 2 cups of soy milk to a saucepan and start heating over medium-low heat. Be careful while heating because it can boil up over the edge of the pan if you're not watching or heat it too quickly.
- Pour 1/2 cup of cold soy milk into a measuring cup and whisk in 3 Tbl. cornstarch.
- Once the milk in the saucepan starts to steam, whisk in the cornstarch mixture. Continue to heat to 148 degrees and whisk until it starts to thicken slightly.
- Remove from the heat. Whisk in the rest of the soy milk and let the temperature come down to at least 110 degrees F.
- Whisk in the starter to blend and pour into your container(s).
Nutrition Facts : Calories 141 kcal, Carbohydrate 14.3 g, Protein 9 g, Fat 5 g, SaturatedFat 1 g, Sodium 36 mg, Fiber 1 g, Sugar 9.6 g, ServingSize 1 serving
HOW TO MAKE SOY YOGURT
This is really easy! Soy yogurt may not be quite as thick as you are used to, so you might want to add a little powdered agar-agar or cornstarch to thicken. You may add whatever flavor you like, such as maple syrup or vanilla extract, or stir in some cane sugar and fresh fruit-whater tickles your fancy! Remember to set aside some of the yogurt before you add your flavor so you have a starter for your next batch. Acidophilus, soy yogurt and agar-agar can be found in health food stores. Adapted from The Garden of Vegan cookbook.
Provided by Sharon123
Categories Soy/Tofu
Time 7h10m
Yield 2 cups
Number Of Ingredients 3
Steps:
- Preheat oven to lowest setting; temperature should be no more than 110*F.
- In a medium jar, combine the soy milk and acidophilus.
- Cover with a lid and shake well. Remove the lid and place the jar in the oven.
- Let sit 7-10 hours. Don't open the oven, it acts as a nice womb for your yogurt, keeping warm and just right.
- This makes about 2 cups soy yogurt. Enjoy!
Nutrition Facts : Calories 127.4, Fat 4.7, SaturatedFat 0.6, Sodium 134.8, Carbohydrate 12.1, Fiber 3.2, Sugar 1.2, Protein 11
EASY HOMEMADE YOGURT
This is a super-easy way someone taught me to make homemade yogurt that requires only 2 ingredients. Pay attention to the notes. Halve the recipe if this is your first time. Usually because store-bought yogurts have lots of additives first-time yogurts do not turn out perfectly. But save 1 cup and use it as base the next time and you will see how well it turns out.
Provided by ParsiCook
Categories 100+ Everyday Cooking Recipes More Meal Ideas Recipes DIY
Time 6h45m
Yield 16
Number Of Ingredients 2
Steps:
- Pour the milk into a pot and bring to a boil, stirring occasionally to prevent sticking. Reduce heat and simmer, about 10 minutes; do not let it boil over.
- Remove pot from heat and allow to sit for 30 to 60 minutes. Dip your finger into the milk every once in a while to determine when you can leave your finger in the milk for 10 to 15 seconds without burning. Pour in the yogurt; there is no need to stir.
- Put the lid on the pot and carefully wrap a blanket around it. Place the wrapped pot in a slightly warm place where it will be undisturbed for 6 to 10 hours; overnight is best. Transfer to the refrigerator to allow the yogurt to continue to thicken.
Nutrition Facts : Calories 130.9 calories, Carbohydrate 12.4 g, Cholesterol 20.3 mg, Fat 5 g, Protein 8.8 g, SaturatedFat 3.2 g, Sodium 110.1 mg, Sugar 12.4 g
HOMEMADE YOGURT BY SY
Home made yogurt is fun and easy to make, especially when made to your liking. That is, you can use regular milk, non-fat milk, goat milk... and/or add cream to taste. While traveling throughout the "Near East" I had a chance to taste many variations of yogurt, especially Turkish and Iranian yogurts. The recipe below is one with a rich creamy taste.
Provided by SkipperSy
Categories Turkish
Time 12h45m
Yield 6 cups
Number Of Ingredients 3
Steps:
- Place the milk and cream into a pot and bring to almost a boil. Making sure you don't burn the milk on the bottom of the pot (A non-stick pot if possible).
- Turn off heat and let cool to 115 degrees.
- As the milk is heating up and then cooling add 3-4 tablespoons of cultured yogurt in a cup.
- Let sit at room temperature (about 70 degrees).
- When the milk has cooled to the correct temperature, add some to the cup with the yogurt.
- Next stir well and then add back into the pot of milk, stir.
- Next take a clean glass jar/ovenproof bowl and pour the milk into it, stir well.
- Cover the jar/bowl with plastic wrap and then a dish cloth.
- Take a clip-on desk lamp (shade and with a 75 watt bulb) and point it toward the surface of the jar/bowl (about 6 inches away).
- Let the jar/bowl with the milk and yogurt starter incubate under the heat lamp for about 8 to 12 hours. I prefer 12 hours, with the finished yogurt having a nice tangy taste and consistency!
- Refrigerate!
- NOTE: The longer you let the yogurt stay under the heat lamp, the more tangy the yogurt will taste.
- The amount of yogurt starter used is another factor in the success of the finished yogurt; too much or too little is no good.
- Also, the environment in which you place the jar/bowl can effect the finished yogurt as well.
- For example, if you are placing the jar/bowl of milk in a 80-85 degree kitchen area you can reduce the time it sits under the lamp. Or in some cases no lamp is needed.
- Further, you can use a conventional oven which has been heated to 200 degrees and then turned off. Then place the jar/bowl with the milk & yogurt starter inside the oven for about 2 to 4 plus hour.
- (I have also used my microwave convection oven, but not the microwave feature).
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