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Hate buying all of your specialty products, like soy yogurt? Try making it!
Ingredients
- Soy milk
- Starter (use good quality plain soy yogurt)
Steps
- Buy or make soymilk.
- Cool the milk down to 42-45°C/107.6-113°F (or heat it to that temperature).
- Be sure that the temperature is correct. Yogurt culture will only survive in a very narrow temperature. Use a thermometer.
- Add 4 tablespoons of the starter to the soy milk and mix well with a sterile spoon.
- Chill the yogurt when it thickens.
- It will be a bit runnier than dairy yogurt.
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Method 1
Method 1 of 1:
Thickening Soy Yogurt
Community Q&A
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- QuestionHow long does soy milk last?Community AnswerIt lasts about 2 to 3 weeks. You need to check for funky or weird tastes. If it smells sour, then it probably expired. You also need to make sure that it stays refrigerated.
- QuestionCan I use milk yogurt cultures as starter?Community AnswerAccording to some recipes, yes you can. You can also use soy yogurt as a starter.
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Tips
- The warmer the temperature, generally the faster it turns.Thanks
- It is best to use organic ingredients.Thanks
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Warnings
- The yogurt from cartons will last about a week unrefrigerated then will have a different smell as it starts to go funky. The long version batch is more sensitive. If mould forms, give it to the compost pile.Thanks
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Things You'll Need
- Sterile spoon
- Yogurt maker
- Thermometer
References
- Information found at Soya.Be.
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