How To Make Soy Yogurt Recipes
HOMEMADE SOY YOGURT
Steps:
- If using the oven for incubation, preheat it at the lowest temperature for 5 - 10 minutes.
- Place the milk in a saucepan and bring to a boil.
- Turn off and let it cool down to about 42C / 108F.
- Open the probiotic capsules and sprinkle the powder onto the milk.
- Whisk and stir until all powder is dissolved.
- Pour the milk into clean pots and screw the lids on.
- Tun off the oven and turn the light on (if it has a light bulb).
- Place the yogurt pots in the oven or leave them in a warm (above 30C / 86F) undisturbed place.
- Leave to ferment for about 8 hours.
- The yogurt will be set by this time.
- Transfer to the refrigerator.
- Save 1/2 cup [120ml] of yogurt from this batch for the next one as starter, i.e. you don't need the capsules again for the next batch. You can use the yogurt from the last batch for each subsequent batches.
- To serve, you may whisk the yogurt a little for a creamier texture and add sugar, maple syrup or other sweeteners of choice. You may add fruits as natural sweeteners.
Nutrition Facts : Calories 105 kcal, ServingSize 1 serving
HOW TO MAKE SOY YOGURT
This is really easy! Soy yogurt may not be quite as thick as you are used to, so you might want to add a little powdered agar-agar or cornstarch to thicken. You may add whatever flavor you like, such as maple syrup or vanilla extract, or stir in some cane sugar and fresh fruit-whater tickles your fancy! Remember to set aside some of the yogurt before you add your flavor so you have a starter for your next batch. Acidophilus, soy yogurt and agar-agar can be found in health food stores. Adapted from The Garden of Vegan cookbook.
Provided by Sharon123
Categories Soy/Tofu
Time 7h10m
Yield 2 cups
Number Of Ingredients 3
Steps:
- Preheat oven to lowest setting; temperature should be no more than 110*F.
- In a medium jar, combine the soy milk and acidophilus.
- Cover with a lid and shake well. Remove the lid and place the jar in the oven.
- Let sit 7-10 hours. Don't open the oven, it acts as a nice womb for your yogurt, keeping warm and just right.
- This makes about 2 cups soy yogurt. Enjoy!
Nutrition Facts : Calories 127.4, Fat 4.7, SaturatedFat 0.6, Sodium 134.8, Carbohydrate 12.1, Fiber 3.2, Sugar 1.2, Protein 11
EASY HOMEMADE YOGURT
This is a super-easy way someone taught me to make homemade yogurt that requires only 2 ingredients. Pay attention to the notes. Halve the recipe if this is your first time. Usually because store-bought yogurts have lots of additives first-time yogurts do not turn out perfectly. But save 1 cup and use it as base the next time and you will see how well it turns out.
Provided by ParsiCook
Categories 100+ Everyday Cooking Recipes More Meal Ideas Recipes DIY
Time 6h45m
Yield 16
Number Of Ingredients 2
Steps:
- Pour the milk into a pot and bring to a boil, stirring occasionally to prevent sticking. Reduce heat and simmer, about 10 minutes; do not let it boil over.
- Remove pot from heat and allow to sit for 30 to 60 minutes. Dip your finger into the milk every once in a while to determine when you can leave your finger in the milk for 10 to 15 seconds without burning. Pour in the yogurt; there is no need to stir.
- Put the lid on the pot and carefully wrap a blanket around it. Place the wrapped pot in a slightly warm place where it will be undisturbed for 6 to 10 hours; overnight is best. Transfer to the refrigerator to allow the yogurt to continue to thicken.
Nutrition Facts : Calories 130.9 calories, Carbohydrate 12.4 g, Cholesterol 20.3 mg, Fat 5 g, Protein 8.8 g, SaturatedFat 3.2 g, Sodium 110.1 mg, Sugar 12.4 g
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- Before you begin making the soy yogurt, sterilize everything you'll use, as you don’t want the yogurt cultures competing with any bacteria on/in the tools. This includes the pot and bowl for the milk, the glass jar (or small jars) to store the yogurt, and the spatula and/or spoon (wooden or silicone) you will be using.To sterilize the tools, wash them with hot soapy water and then dry them in the oven (no plastic parts) for 10 minutes at 160ºC.
- If you're using homemade soy milk, then you can follow the method outlined here.First, mix the agar-agar and cornstarch with a little milk and whisk until it's a smooth slurry.
- Pour the soy milk yogurt mixture into your containers of choice. I use individual serving small glass yogurt jars.
- Store the soy yogurt in the fridge in airtight containers for between 4-5 days.I wouldn’t recommend freezing the yogurt as the cornstarch doesn’t remain thick when frozen and thawed.It is possible to sous vide can these for longer-term storage (4-6 weeks), though it isn't something I've tried.
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- Prepare the soybeans - Simmer the dried soybeans in water over low heat for about 2 hours. While I’ve read of some people simply soaking the soybeans overnight and blending them, in my experience cooking the soybeans first helps with making a much creamier milk base from which to make the yogurt. Pre-soaking your soybeans overnight can reduce that cooking time quite a bit. Pre-soaked soybeans cooked in a Pressure Cooker will need only about 15 minutes to cook. These Instant Pots are becoming very popular electric pressure cookers with many other functions as well. I use mine all the time now.
- Blend - place the soybeans in a blender and add the quart of water and the sugar. Blend until fully liquified.
- Strain - If you don't mind a slightly grittier testure, you can skip this step. Using a filtration medium such as a nutmilk bag, (I use this one), strain the soy milk to remove any solids. If you squeeze on it a little extra you can get some of the creamier part into your soy milk.
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