How To Make 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
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
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- Making homemade soy yogurt is very simple, you just need a litre of soy milk and one 100% plant-based natural soy yogurt (it is recommended that the yogurts are home made, but if it is the first time you are doing it you can buy it). You will also need airtight glass jars to store the yogurts and an insulated container such as a cool bag to store them. Remember to sterilize them beforehand.
- When you have everything, take a pot large enough to hold a litre, pour in the milk and heat it over a medium heat. It is very important that the milk does not boil, since it could kill the enzymes that allow it to set with the yoghurt later. The ideal temperature is about 50°C (122°F), but if you do not have a thermometer to measure it, the best way to know if it is ready or not is to do the finger test, putting your finger in and checking whether or not it burns. If you can hold your finger in for 5 seconds without getting burned, remove it from the heat.Image. losmundosdepatri.com
- Now, with the milk off the heat, add the soy yogurt and stir it all with a hand whisk or plastic spoon. It is important that the tool you use to mix the milk with yogurt is non-metallic as it could affect the fermentation. You will see that the mixture is a little runny, do not worry as this is normal.
- Take your previously sterilized glass jars and, using a funnel, pour soy yogurt in them. Cover them and set them aside for a moment. Now, heat up some water and fill another jar with it, do not forget to cover it. We do this instead of using a yoghurt maker. Place all the jars, the ones with yogurt and the one with water, in the insulated container, close it and let it stand for 10 hours or so.
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- Prepare the soybeans - Simmer the dried soybeans in water over low heat for about 2 hours. While I’ve read of some people simply soaking the soybeans overnight and blending them, in my experience cooking the soybeans first helps with making a much creamier milk base from which to make the yogurt. Pre-soaking your soybeans overnight can reduce that cooking time quite a bit. Pre-soaked soybeans cooked in a Pressure Cooker will need only about 15 minutes to cook. These Instant Pots are becoming very popular electric pressure cookers with many other functions as well. I use mine all the time now.
- Blend - place the soybeans in a blender and add the quart of water and the sugar. Blend until fully liquified.
- Strain - If you don't mind a slightly grittier testure, you can skip this step. Using a filtration medium such as a nutmilk bag, (I use this one), strain the soy milk to remove any solids. If you squeeze on it a little extra you can get some of the creamier part into your soy milk.
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