SOY YOGURT and other recipes

[Guest guest]

taken from:

http://www.soymilkmaker.com/recipe.html

[there are other recipes using soy milk there]

Make Soy Yogurt from soy milk

A few things I learned about soy yogurt making was:

+ it's easier than making cow's milk yogurt

+ use plain regular fat soy milk (I used Eden Soy Original)

+ no need to boil soy milk like you do milk.

+ no need to worry unduly about initial temperatures, but the

soy milk should be near room temperature to start.

Starter:

+ you can use a Tablespoon of regular yogurt as a starter SO

LONG AS the culture is alive (look for the phrase " live

culture " on the box),

or

+ add a teaspoon of non-dairy acidophilus (the Solgar brand is

vegan)and mix.

You can just mix the starter and the soy milk and pour it into

the yogurt maker cups and let it reach the appropriate

temperature. Save some yogurt to start your next batch. The

longer you leave it, the more tart the flavor, and the older the

starter (that is the number of times you recycle it) the sharper

the flavor. I usually like to stop my yogurt as soon as the

yogurt gets firm (usually 7 - 8 hours). You don't need a yogurt

maker if you have an oven that can reach roughly 100 - 105F

(40 - 45C Max). My oven was had a pilot light that was always

on and was always that temperature when the oven was off

(the pilot stayed on). You can just mix starter and soy milk and

put it into a glass (not plastic) container and leave it in the

oven for 7-10 hours or so. Some electric ovens get that warm

if the oven light bulb isleft on overnight. Alternatively, almost

any warm place will do. The culture will only thrive in a

narrow temperature range, too cool and it won't be active, too

hot and it dies.