Delicious Homemade Yoghurt

Making Soy Yoghurt using Y450B (Dairy Based) Yoghurt Culture. (top of page) You will need the following items. A yoghurt maker, or a jar large enough to hold one litre of milk. A stainless steel pot, or glass jug if planning to heat the soy milk in a microwave. Dairy thermometer. An esky to put the jar in, or a blanket and a warm spot, if you do not have a yoghurt maker. Your Ingredients 1 Litre of "Soy" milk 30 grams of Soy protein powder. 30 grams of Glucodin powder. (available from your local supermarket) 1dose of Yoghurt Starter Culture, (80 - 100 doses per sachet). Directions Place the Soy protein powder and Glucodin into a mixing jug with some of the Soy milk, and mix into a smooth paste. Put this, and the balance of the soy milk in a stainless steel pot on the stove and heat to 40° C. You can also heat the soy milk mix in a glass jug in the microwave. Once your soy milk mix has reached 40° C add your starter culture and mix well to ensure the culture is evenly distributed. The amount of culture used for one litre is VERY SMALL. Pour your mixture into the yoghurt maker, or jar you have selected. Maintain the milk mixture at 40° C for 8-12 hours. A yoghurt maker will have directions on maintaining the heat. The only change required here is that in an EasiYo system for example, you should not fill the external container so high with boiling water, as to have it come in direct contact with the yoghurt container as this may scald, and kill some culture. Just fill it to the level of the baffle, and this will give you the benefit of a heat reservoir, without risking scalding or killing the culture. If you do not have a yoghurt maker, then place your jar in an esky and add warm water, but do not have very hot, or boiling water, in direct contact with the jar. You can also wrap your jar in a blanket, and place it in a warm place; on top of the hot water heater works well in my laundry. To check if your yogurt is ready, press a spoon into the surface of the yoghurt and see if the impression of the spoon is left. If so, it is done. Chill for a few hours and serve plain, with a bit of jam or some fruit, as per your preference. Comments :- Experimentation is OK. Every brand of Soy Milk is slightly different, so try different brands. The Soy Protein Powder you use may be different, or even if the same, feel free to try different quantities. The yoghurt culture acts, and grows by eating the available sugars, or carbohydrates, and turning them into an acid. If you like a more acidic yoghurt feel free to vary the quantity of Glucodin, or even try sucrose, which is just a more complex sugar. Feedback :- If you are getting particularly good results with a variation on the above recipe and directions please share it with us at sales@greenlivingaustralia.com.au FAQ :- Do I still heat the Soy Milk to 90° C ? No. Simply mix the soy protein and Glucodin into the soy milk, and bring the temperature up to 40° C, and add the culture. Then keep your inoculated soy milk warmed to around 40° for about 12 hours, and when it has turned into a nice thick yoghurt refrigerate.

Almond Yoghurt using Y450B (Dairy Based) Yoghurt Culture. (top of page) Your Ingredients 1 Litre water. 2 cups of blanched almond flour. 2 tablespoons or so of honey. 1dose of Yoghurt Starter Culture, (80 - 100 doses per sachet). For best results always make your own nut milk as store bought milks tend to be difficult to produce yogurt due to manufacturing methods as well as additives and preservatives. It is recommended that you warm the water to about 40C before you mix it with the almond flour. Directions Fill your blender with water to a little over the half way mark. Add 2 cups of blanched almond flour to the water. Add 2 tablespoons or so of honey to the mix. Turn on your blender using a slower speed and blend the mixture for about 5 to 6 minutes or until the almond flour has disolved. If you use a faster speed it is recommended that you let the milk set for 5 minutes or so and stir slowly to remove some of the air bubbles the blending causes in milk. Add water to measure up to one litre and blend for about 2 mins or so. Make sure your mixture is at 40 deg C, and add the culture, and keep warm for at least 6 hours in your yoghurt maker or large jar. To check if your yogurt is ready, press a spoon into the surface of the yoghurt and see if the impression of the spoon is left. If so, it is done. Chill for a few hours, then mix in fruit, jam, or even trail mix, as the yoghurt is served, or eat plain, over homemade apple pie perhaps. You can also add a Pro-biotic culture if you wish.

These Yoghurts are made with the NEW 100% Dairy Free
"SYAB 1" Soy Based Culture.

Making 100% Dairy Free Soy Yoghurt Using SAYB1 (Soy Base) Yoghurt Culture (top of page) You will need the following items. A yoghurt maker, or a jar large enough to hold one litre of milk. A stainless steel pot, or glass jug if planning to heat the soy milk in a microwave. Dairy thermometer. An esky to put the jar in, or a blanket and a warm spot, if you do not have a yoghurt maker. Your Ingredients 1 Litre of "Soy" milk 30 grams of Glucodin powder. (available from your local supermarket) 1dose of 100% Dairy Free Yoghurt Starter Culture, (160 - 200 doses per sachet). Directions Place the Glucodin into a mixing jug with some of the Soy milk, and mix into a smooth paste. Put this, and the balance of the soy milk in a stainless steel pot on the stove and heat to 40° C. You can also heat the soy milk mix in a glass jug in the microwave. Once your soy milk mix has reached 40° C add your starter culture and mix well to ensure the culture is evenly distributed. The amount of culture used for one litre is VERY SMALL. Pour your mixture into the yoghurt maker, or jar you have selected. Maintain the milk mixture at 40° C for 8-12 hours. A yoghurt maker will have directions on maintaining the heat. The only change required here is that in an EasiYo system for example, you should not fill the external container so high with boiling water, as to have it come in direct contact with the yoghurt container as this may scald, and kill some culture. Just fill it to the level of the baffle, and this will give you the benefit of a heat reservoir, without risking scalding or killing the culture. If you do not have a yoghurt maker, then place your jar in an esky and add warm water, but do not have very hot, or boiling water, in direct contact with the jar. You can also wrap your jar in a blanket, and place it in a warm place; on top of the hot water heater works well in my laundry. To check if your yogurt is ready, press a spoon into the surface of the yoghurt and see if the impression of the spoon is left. If so, it is done. Chill for a few hours and serve plain, with a bit of jam or some fruit, as per your preference. Comments :- Experimentation is OK. Every brand of Soy Milk is slightly different, so try different brands. The yoghurt culture acts, and grows by eating the available sugars, or carbohydrates, and turning them into an acid. If you like a more acidic yoghurt feel free to vary the quantity of Glucodin, or even try sucrose, which is just a more complex sugar. Feedback :- If you are getting particularly good results with a variation on the above recipe and directions please share it with us at sales@greenlivingaustralia.com.au FAQ :- Why is there a special Soy Culture (SYAB 1) if regular Yoghurt Culture (Y450 B) works with Soy Milk ? The Y450 B culture is made on a dairy base, and while it is seperated from the dairy base, there may be the odd molecule of dairy left behind, and some people are so allergic to dairy that this is enough to be a serious issue. Other people such as Vegans just wish to avoid dairy altogether.

Lactose Free Yoghurt Using Lactose Free Milk & SAYB1 (Soy Base) Yoghurt Culture (top of page) Lactose intolerance is the inability to digest lactose. Lactose is a type of sugar found in milk and other dairy products. Lactose intolerance seems to be a complaitn that is on the rise in our society, and we at Green Living Australia have certainly noticed a significant increase, over the years, in the number requests we receive for help in producing lactose free dairy products including cheese and yoghurt. One solution we have been able to offer is our soy yoghurt recipe and this is quite popular, but until recently we were not able to provide a culture that would work with lactose free milk. We are now able offer a new culture, SYAB1, which is a dairy free culture specially made to work with Soy Milk, to make Soy Yoghurt. We have recently found that SAYB1 also works with lactose free milk, with the addition of Glucodin, similar to our soy yoghurt recipe. A special thank you goes out to our customer, who gave this new culture a try with lactose free milk and let us know of her success. Ingredients 1 litre lactose free milk; 25 grams Glucodin powder; (available from your local supermarket) 1 dose of 100% Dairy Free Yoghurt starter culture (SYAB1); Directions Place your milk into a stainless steel pot on the stove and heat to 90° C and keep it there for 10 minutes. Let the temperature of your milk drop down to 40° C. You can also heat the milk in a glass jug in the microwave. You can speed the cooling by sitting the pot into cold water, although I would not recommend doing this with a glass jug. Once your milk is 40° C, mix in you Glucodin and then add your starter culture and mix well to ensure the culture is evenly distributed. The amount of culture used for one litre is VERY SMALL. Pour your milk into the yoghurt maker, or jar you have selected. Maintain the milk mixture at 40° C for 8-12 hours. A yoghurt maker will have directions on maintaining the heat. The only change required here is that in an EasiYo system for example, do not fill the external container so high with boiling water, as to have it come in direct contact with the yoghurt container as this may scald, and kill some culture. Just fill it to the level of the hole in the baffle, and this will give you the benefit of a heat reservoir, without risking scalding or killing the culture. If you do not have a yoghurt maker, then place your jar in an esky and add warm water, but do not have very hot, or boiling water, in direct contact with the jar. You can also wrap your jar in a blanket, and place it in a warm place; on top of the hot water heater works well in my laundry. To check if your yogurt is ready, press a spoon into the surface of the yoghurt and see if the impression of the spoon is left. If so, it is done. Chill for a few hours and serve plain, with a bit of jam or some fruit, as per your preference. FAQ :- Why is the Soy Culture (SYAB 1) recommended for lactose free milk ? Yoghurt and cheese cultures are "lactic cultures", this means they "eat" the lactose in the milk to make a lactic acid, and of course the whole point of lactose free milk ... is just that ... there is no lactose. The SAYB1 Soy based culture is slightly differrent in it's action, and from our own experimentation we have had great results with lactose free milk.

Cleanliness: (top of page) As with making any fermented milk products, cleanliness is vital in yoghurt making. Make sure that you thoroughly clean and sterilise all your utensils before using them. By heating milk to 40° C and then keeping it at that temperature you are deliberately creating the perfect environment to grow bacteria. Just be sure that you are only growing the bacteria (starter culture) that you have introduced, and not some other bacteria that blew in on the wind.

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