This recipe makes a wonderful soy yoghurt 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 large enough to hold one litre of milk.
- A stainless steel pot.
- Dairy thermometer.
- Sealed whisk.
- 1 Litre of Soy Milk
- 1-2 tablespoons 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.
Add the Smooth Gel (Optional for a thicker yoghurt)
Pour your milk/culture mixture into the yoghurt maker. Maintain the milk mixture between 37° and 43° C for 8-12 hours or even longer.
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.
Every brand of Soy Milk is slightly different, so try different brands to get the result you are looking for.
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 you are getting particularly good results with a variation on the above recipe and directions please share it with us.