This recipe makes a wonderful soy yoghurt using using our Mild or Tangy (Dairy Based) Yoghurt Culture or Vegan Soy Yoghurt using our Non-Dairy Culture.
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 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.
- 1 Litre of "Soy" milk
- 30 grams of Smooth Gel (Optional)
- 1 dose of Yoghurt Starter Culture - (Up to 100 doses per sachet of culture).
Note: The amount of culture used for one litre is VERY SMALL.
Warm the soy milk to 40° C. Add your starter culture and mix well to ensure the culture is evenly distributed.
Pour your milk into the yoghurt maker, or jar you have selected. Maintain the milk mixture between 37° and 43° C for 8-12 hours, or even longer.
The Smooth Gel may be added at the same time as the culture to get a thicker yoghurt, and is optional. You should try with, and without, to find your preference.
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 sugar, or even try sucrose, which is just a more complex sugar.
If you are getting particularly good results with a variation on the above recipe and directions please share it with us.