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VEGAN FEAST SUBSCRIBERS' COOKING AND RECIPE FORUM>
Soy yogurt question, and an idea.
jtnippon1985
93 posts
May 07, 2007
6:21 PM
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Hi! I have made the soy yogurt a few times, in both the Salton YM9, and in the Yogotherm, and it always comes out good. I did have a question though. I still have regular yogurt from time to time (mainly because of the different, wild flavors) and notice that this home made yogurt, like commercial yogurt, is a bit runnier than dairy yogurt, even fat free dairy yogurt. I assume this is because they use a variety of things to thicken it, like pectin, xanthan gum, carrageenan, cellulose gel, guar gum, gelatin (I don't eat the ones with gelatin), modified corn starch (also known as clearjel, which I have a 1lb bag of) and whey protein concentrate. I was looking at a lot of recipes for making homemade fat free dairy yogurt and almost all of them call for adding 1/4 cup of instant nonfat dry milk, to thicken it up. I know you said you don't like the texture or consistency of xanthan gum or guar gum, and I wouldn't know where to start myself on trying to use those (even though I do have them in my pantry) and carrageenan that is completely odorless and colorless is next to near impossible to get unless you have food industry connections and get it in hundred+ pound bulk orders. So I wanted to figure out something else that may give it a more thicker, richer texture, without adding too much to the cost of making it and staying reasonably cheap in comparison to dairy and commercial soy yogurt. The only thing left was to try what you find in the recipes for homemade fat free yogurt: instant milk, or in this case instant soy milk. On amazon.com 2 containers of instant light soy milk cost about $11, and give 60 servings, very reasonable and comparable to buying store brand instant dry milk, so 1/4 cup of this for a whole quart of soy yogurt isn't all that bad, that is, if you need to use the same amount, you might just end up needing more...of course something else to use, in emulating the company's use of whey protein concentrate, would be using soy protein isolate, or even vegan soy protein based, PLAIN flavored shake powders, which contain only soy protein isolate, and some vitamins and minerals.
It was just a thought, and I'll try and make a batch of yogurt with the 1/4 cup soy protein isolate powder first, using the same 1 quart recipe first, and then with 1/4 cup of instant soy milk to see if it's better (or worse). Who knows, it might just be the ticket, or end up not working at all.
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Bryanna
Owner/Moderator
2110 posts
May 07, 2007
9:42 PM
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Yes, I used to use soy protein isolate, but you have to be careful of the amount because it can cause a chalky taste.
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jtnippon1985
94 posts
May 08, 2007
1:45 PM
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If you don't mind my asking Byranna, how much did you use?
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Bryanna
Owner/Moderator
2111 posts
May 08, 2007
4:08 PM
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I'll have to look it up when I get home!
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