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VEGAN FEAST SUBSCRIBERS' COOKING AND RECIPE FORUM>
yogurt
luv2bead
1 post
Mar 27, 2006
5:36 AM
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hullo,
my name is jacqueline, and i am new to the forum. i have been vegan since 1977, veggie since '73. was shocked at what those people said about soy and breast milk. nursed 3 beautiful vegan babes on vegan milk. woo hoo.
anyway, i have tried to make yogurt. the problem, it comes out like jello, sort of like cold grits. yeech. you can cut it in shapes the way it is. i have decreased the pectin to one teaspoon, but this morning, it was jelled on top of the yogurt in one of the jars. sort of like the cream my dad would scoop out of the milk we got when i was a kid. the yogurt was loose, like regular yogurt.
anyway, what am i doing wrong?
thanks for your help. oh, i am using commercial soymilk with calcium. i ordered a soy milk maker, and it should be here today. whoopee!
jacqueline
Last Edited luv2bead on 27-Mar-2006 5:37 AM
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kourtney
151 posts
Mar 27, 2006
6:01 AM
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If you stir it vigorously, does it become creamy?
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Bryanna
Owner/Moderator
1499 posts
Mar 27, 2006
7:35 AM
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As noted in the recipe, sometimes the yogurt will separate when warm. Give it a good whisk before letting it set in the refrigerator, to make it creamy and homogenized again.
Also, are you using a calcium-enriched soy milk? This is important-- if you notice in step #4 it says; "low-methoxyl pectin sets with calcium rather than sugar, as is the case with ordinary fruit pectin.) IMPORTANT: DON'T USE CALCIUM-FORTIFIED SOYMILK, OR YOU WILL HAVE A HARD, RUBBERY YOGURT!" This even happened when i used 2/3 homemade soymilk and 1/3 vitasoy enriched-- just like jello! The yogurt should not be firm when it's warm-- it will firm up in the refrigerator.
Also, not stirring either the pectin or the yogurt starter enough will cause gritty yogurt. I use a hand immersion blender.
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"To look like a goddess, eat like a peasant." Karen Andres
Last Edited Bryanna on 27-Mar-2006 12:22 PM
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luv2bead
2 posts
Mar 27, 2006
11:08 AM
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it is soupy after it has set out. i stir it vigorously with a whisk, and then put it in the fridge. after it gets cold, it's like jello. my kid won't touch it. i use it to make smoothies. i decreased the amount of pectin, and it's not as jelled, but it's still weird.
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luv2bead
3 posts
Mar 27, 2006
11:10 AM
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thanks bryanna. i just digested your response. no calcium fortified soy milk. i will try it with the other stuff.
jacqueline
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