Some feedback on the new recipe (a comment posted on my blog): "Hi Bryanna, my husband and I haven't eaten any soy yogurt since becoming vegan. We used to eat a lot of yogurt as non-vegans though. So your post (and Susan's over at FFVegan) inspired me to give it a whirl....I made my first batch following your recipe for commercial soy milk and it turned out PERFECT! PERFECT!!!! We loved it. I incubated mine for 12 hours because we like ours tart also...
Thank you so much for such a wonderful recipe. I think you've hit it right on this one!"
Small batch Version (5 cups) using ONLY commercial soymilk
© Bryanna Clark Grogan 2007
No reproduction of the following material without permission from the author. If you would like to share any of my recipes with others, or on a forum, or another site, let me know, and please credit me, my website and the book the recipe appeared in, if I note that in the recipe. You are welcome to link to this page from your site. Thanks!
BRYANNA'S SMALL BATCH (5 CUP) SOY YOGURT RECIPE (SHORTCUT VERSION)
(Uses about 2/3 homemade soymilk and 1/3 commercial soymilk)
(See here for more detailed instructions and notes)
© Bryanna Clark Grogan 2007
2 cups COLD Soy Dream Enriched Original soymilk (or your favorite creamy commercial soymilk, from unopened tetrapack)
1/4 cup tapioca starch
3/4 tsp. agar powder
1/2 sachet of Natur Vital-Ferment culture (dairy-free) (see for here ordering)
OR
1/2 cup plain, unflavored soy yogurt with live culture in it
SCALD EVERYTHING THAT TOUCHES THE YOGURT WITH BOILING WATER!
1.) Whisk together in a large microwave-proof bowl or a heavy large saucepan (depending on the method of cooking you are using; see below): 1/2 cup of the cold Soy Dream, or whatever commercial soymilk you are using, with the tapioca starch and agar powder. Whisk well until it is all dissolved.
2.) Whisk in 1 1/2 cups of the hot, fresh homemade soymilk, until it is smooth, with no lumps.
3.) Now microwave on High for 1 minute; whisk well; microwave 1 minute; whisk again; microwave 1 minute and whisk again. (OR cook in a heavy large saucepan, stirring constantly but not vigorously, until it is thickened and glossy.)
4.) Now whisk in the remaining 1 1/2 cups of hot, fresh soymilk and 1 1/2 cups of cold commercial soymilk. Don't make it too frothy. If your commercial milk is cold, the lower temperature will bring down the temperature of the heated milk-- if you're lucky, to the right temperature! If it doesn't, cool it in the refrigerator to about 115 degrees F. Use an inexpensive candy thermometer to determine the temperature.
5.) Once the temperature is about 115 degrees F, whisk in the the dried yogurt culture, which has been whisked to a smooth paste with about 1/4 cup of the warm soymilk (important!) OR the room-temperature soy yogurt. Whisk well to distribute the culture or soy yogurt well throughout (if you do not mix it well, you may have a grainy yogurt). Pour the inoculated soymilk into your scalded jars or containers, cover and incubate for 10-12 hours. (See 4 different ways to incubate .)
Soy yogurt tends to be mild, so it needs about 8-10 hours, I find (some people prefer 12) to develop the characteristic tartness that we are used to. (THIS VARIES, HOWEVER-- one reader told me it only took her 6 hours to get tart.) Taste it after 6 hours or so to see if it needs more time (it will be a little more tart when cooled). Don't stir.
6.) Refrigerate immediately for about 12 hours before eating-- this is part of the incubation process and helps develop flavor. The yogurt will keep for about a week.
7.) To start the next batch, keep back 1/2 cup of it. Let it come to room temperature before using as a starter. You can do this about 12-14 times before needing a fresh starter (maybe "borrow" 1/2 cup of homemade soy yogurt from a friend, or buy a small container of commercial soy yogurt ). MAKE THE YOGURT THE SAME WAY AS ABOVE IN SUBSEQUENT BATCHES.
Servings: 10
Yield: 5 cups
Nutrition Facts (calculated using my homemade soymilk recipe and Soy Dream Enriched Original)
Nutrition (per 1/2 cup serving): 58.6 calories; 30% calories from fat; 1.9g total fat; 0.0mg cholesterol; 66.4mg sodium; 54.7mg potassium; 6.9g carbohydrates; 0.4g fiber; 0.8g sugar; 6.4g net carbs; 3.1g protein; 1.2 points.
(If you prefer not to use any commercial soymilk...)
BRYANNA'S SOY YOGURT RECIPE USING ONLY HOMEMADE SOYMILK (SHORTCUT VERSION; 5 1/2-6 cup batch)
(See here for more detailed instructions and notes)
© Bryanna Clark Grogan 2007
For a creamier product, use the lowest watermark line in the soymilk maker when making the soymilk, so that's it's a bit thicker. The yield should be about 5 1/2 cups soymilk.
1/2 cup COLD fresh homemade soymilk
(Place 1/2 cup of fresh, hot homemade soymilk immediately into a scalded shallow bowl and place in the freezer until it's cold-- you need this milk to be cold to mix it with the starch.)
1/4 cup + 2 tsp. tapioca starch
3/4 tsp. agar powder
1/2 sachet of Natur Vital-Ferment culture (dairy-free) (see here for ordering)
OR
1/2 cup plain, unflavored soy yogurt with live culture in it
SCALD EVERYTHING THAT TOUCHES THE YOGURT WITH BOILING WATER!
1.) Whisk together in a large microwave-proof bowl or a heavy large saucepan (depending on the method of cooking you are using; see below): the 1/2 cup of COLD soymilk, the tapioca starch, and agar powder. Whisk well until it is all dissolved.
2.) Whisk in 2 cups of the hot, fresh homemade soymilk, until it is smooth, with no lumps.
3.) Now microwave on High for 1 minute; whisk well; microwave 1 minute; whisk again; microwave 1 minute and whisk again. (OR cook in a heavy large saucepan, stirring constantly but not vigorously, until it is thickened and glossy.)
4.) Now whisk in the remaining 3 cups of hot, fresh soymilk. Don't make it too frothy. Cool it in the refrigerator to about 115 degrees F. Use an inexpensive candy thermometer to determine the temperature.
5.) Once the temperature is about 115 degrees F, whisk in the the dried yogurt culture, which has been whisked to a smooth paste with about 1/4 cup of the warm soymilk (important!) OR the room-temperature soy yogurt. Whisk well to distribute the culture or soy yogurt well throughout (if you do not mix it well, you may have a grainy yogurt). Pour the inoculated soymilk into your scalded jars or containers, cover and incubate for 10-12 hours. (See 4 different ways to incubate .)
Soy yogurt tends to be mild, so it needs about 8-10 hours, I find (some people prefer 12) to develop the characteristic tartness that we are used to. (THIS VARIES, HOWEVER-- one reader told me it only took her 6 hours to get tart.) Taste it after 6 hours or so to see if it needs more time (it will be a little more tart when cooled). Don't stir.
6.) Refrigerate immediately for about 12 hours before eating-- this is part of the incubation process and helps develop flavor. The yogurt will keep for about a week.
7.) To start the next batch, keep back 1/2 cup of it. Let it come to room temperature before using as a starter. You can do this about 12-14 times before needing a fresh starter (maybe "borrow" 1/2 cup of homemade soy yogurt from a friend, or buy a small container of commercial soy yogurt). MAKE THE YOGURT THE SAME WAY AS ABOVE IN SUBSEQUENT BATCHES.
Servings: 12
Yield: 5 1/2- 6 cups
Nutrition Facts
Nutrition (per 1/2 cup serving): 49.2 calories; 31% calories from fat; 1.6g total fat; 0.0mg cholesterol; 59.9mg sodium; 4.0mg potassium; 5.6g carbohydrates; 0.0g fiber; 0.0g sugar; 5.6g net carbs; 2.6g protein; 1.1 points.
(And if you prefer to use only commercial soymilk....)
BRYANNA'S SOY YOGURT RECIPE USING COMMERCIAL SOYMILK ONLY (SHORTCUT VERSION; 5 cup batch)
(See here for more detailed instructions and notes)
© Bryanna Clark Grogan 2007
5 cups room temperature Soy Dream Enriched Original soymilk (or your favorite creamy commercial soymilk, from unopened tetrapacks)
1/4 cup tapioca starch
3/4 tsp agar powder
1/2 sachet of Natur Vital-Ferment culture (dairy-free) (see here for ordering)
OR
1/2 cup plain, unflavored soy yogurt with live culture in it
SCALD EVERYTHING THAT TOUCHES THE YOGURT WITH BOILING WATER!
1.) Whisk together in a large microwave-proof bowl or a heavy large saucepan (depending on the method of cooking you are using; see below): the 1/2 cup of the Soy Dream, or whatever commercial soymilk you are using, the tapioca starch, and agar powder. Whisk well until it is all dissolved.
2.) Whisk in 1 1/2 cups Soy Dream, until it is smooth, with no lumps.
3.) Now microwave on High for 1 minute; whisk well; microwave 1 minute; whisk again; microwave 1 minute and whisk again.
(OR cook in a heavy large saucepan, stirring constantly but not vigorously, until it is thickened and glossy.)
4.) Now whisk in the remaining 3 cups of Soy Dream. Don't make it too frothy. This will bring down the temperature of the heated milk, preferably to the right temperature. If it's too hot, cool it in the refrigerator to about 115 degrees F. Or, if it's not hot enough, warm it in the microwave at low power for 30 seconds at a time until 115 degrees F, or heat in a double boiler over barely simmering water until 115 degree f, checking with the thermometer frequently. Use an inexpensive candy thermometer to determine the temperature.
5.) Once the temperature is about 115 degrees F, whisk in the the dried yogurt culture, which has been whisked to a smooth paste with about 1/4 cup of the warm soymilk (important!) OR the room-temperature soy yogurt. Whisk well to distribute the culture or soy yogurt well throughout (if you do not mix it well, you may have a grainy yogurt). Pour the inoculated soymilk into your scalded jars or containers, cover and incubate for 10-12 hours. (See 4 different ways to incubate .)
Soy yogurt tends to be mild, so it needs about 8-10 hours, I find (some people prefer 12) to develop the characteristic tartness that we are used to. (THIS VARIES, HOWEVER-- one reader told me it only took her 6 hours to get tart.) Taste it after 6 hours or so to see if it needs more time (it will be a little more tart when cooled). Don't stir.
6.) Refrigerate immediately for about 12 hours before eating-- this is part of the incubation process and helps develop flavor. The yogurt will keep for about a week.
7.) To start the next batch, keep back 1/2 cup of it. Let it come to room temperature before using as a starter. You can do this about 12-14 times before needing a fresh starter (maybe "borrow" 1/2 cup of homemade soy yogurt from a friend, or buy a small container of commercial soy yogurt). MAKE THE YOGURT THE SAME WAY AS ABOVE IN SUBSEQUENT BATCHES.
Servings: 10
Yield: 5 cups
Nutrition Facts
Nutrition (per 1/2 cup serving): 67.3 calories; 27% calories from fat; 2.0g total fat; 0.0mg cholesterol; 67.9mg sodium; 129.7mg potassium; 8.3g carbohydrates; 1.0g fiber; 2.0g sugar; 7.3g net carbs; 3.5g protein; 1.3 points.
DAIRY-FREE DRIED YOGURT CULTURE:
Canadians and Americans can order dairy-free dried yogurt culture from this page. Scroll down to "Bionic-Ferment". The type you want is Natur Vital-ferment, which is dairy-free, whereas the L+ type and combinations are not guaranteed to be dairy-free. The Vital-Ferment works fine with soymilk! The prices are in US dollars, but it is Canadian company. You can order in bulk, if you wish.
