It’s actually really easy, and you don’t need a yogurt maker.
- 1 Liter of soy milk
- 1 Tbsp of sugar (if using unsweetened soy milk)
- 2 Tbsp of “live” yogurt (soy or milk-based)
- 1 Liter glass jar and lid
- 1 metal spoon
- Boil some water and scald the spoon and the glass jar
- Bring the soy milk and sugar to a boil
- Remove the soy milk from heat and let it cool down just enough so that it’s not painful to touch
- Mix the yogurt into the soy milk
- Pour the soy milk into the glass jar and cover
- Put the glass jar in a warm place like a hot water cupboard or a gas stove with the pilot light on
- Wait 8-12 hours.
- Remove the soy “yogurt” from the warm place – it should now look like yogurt!
- Chill in the fridge before serving
A couple of disclaimers:
- This recipe results in a very mild, creamy soygurt that is less nutty than the yogurts I’ve tried by Alpro and Sojasun (a good thing, IMHO)
- I used Whole Foods’ organic unsweetened soy milk
- I tried this for the first time over the weekend; it has yet to be seen whether future attempts will be as successful
- If you’ve had soy milk, then you know it doesn’t really taste like real milk. Same goes for soy “yogurt”, so don’t try to pretend it’s anything else
- People who like cow’s milk yogurt will probably not like soy yogurt, so don’t get too upset when they cringe at the flavor
- This yogurt tastes best when paired with something tasty like fruit or Bircher Muesli
- This vegan lady uses the stuff to make “Greek-style” soy “yogurt” and vegan “cheese” – it looks pretty good, even if it’s not really cheese