Cashew & Soy Yoghurt
Make Cashew & Soy Yoghurt using Mild or Tangy (Dairy-Based) Yoghurt Culture or our Non-Dairy, Vegan Yoghurt Culture.
Selection of culture:
You Will Need The Following Items
- A yoghurt maker large enough to hold one litre of milk.
- A stainless steel pot or pyrex bowl for heat-treating your cashew and soy milk mixture.
- A dairy thermometer
- A sealed whisk
- Measuring spoons
- 1 cup of whole raw cashews
- 1 litre of soy milk
- 1 dose of Yoghurt Starter Culture
- 1 dose of Probiotic Culture -- (If required)
Note: The amount of culture used for one litre is VERY SMALL.
- Soak your cashew nuts in boiling hot non-chlorinated water for one hour, covered.
- Drain and rinse the cashews.
- Warm the soymilk to around 40° C by standing the container in hot water or in a pot on the stove.
- Blend the cashews with the soy milk, on high speed for about five to six minutes.
- Pour the soy milk and cashews into a yoghurt maker.
- Add your starter culture and mix well to ensure the culture is evenly distributed.
- Maintain the milk mixture between 37° and 43° C for 24 hours.
If using an EasiYo yoghurt maker, do not fill the external container so high with boiling water as to have it come into direct contact with the internal container, as this will cause the temperature to rise too high, scalding and killing the culture. Just fill it to the level of the baffle (red shelf). This will give you the benefit of a heat reservoir without risking killing the culture. Monitor the temperature if concerned and replace the hot water when needed.
The yoghurt culture grows by eating the available sugars or carbohydrates and turning them into an acid. If you like a more acidic yoghurt feel free to add a small amount of sugar. If your soy milk does not have enough sugar in it, the culture will not thrive.
If you are getting particularly good results with a variation on the above recipe and directions please share it with us.