Soy yogurt
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Soy milk cultured with a little vegan yogurt and held warm until thick. Dairy-free yogurt for a fraction of the price.
Ingredients
- 2 Tbsp of vegan yogurt with live culture
- 4 cups of soy milk (preservative-free; fresh refrigerated works; avoid shelf-stable)
Equipment
- mason jars
Directions
With a yogurt maker
- Combine the soy milk and yogurt culture and let the yogurt maker do the heating.
- Keep it at around 105F (40 C) until it thickens, at least 4 hours, or up to 24 hours for a stronger yogurt.
Without a yogurt maker
- Warm the soy milk in a small saucepan over medium-low heat to 105 F (40 C), whisking now and then so it doesn’t scald.
- Stir in the culture until it is well mixed.
- Pour into mason jars or serving containers.
- Keep it warm until it sets, at least 4 hours, for example wrapped in sweaters near a hot water tank. It is done once it has thickened slightly.
Notes
For thicker yogurt, drain 2-3 hours in a colander lined with two layers of cheesecloth. Stir in spices, extracts or cocoa before fermenting; add fruit, nuts or granola when serving. Allergy: soy. Discard if moldy, pink/discolored or off-smelling.
Nutrition
Serving: 251g | Calories: 136kcal | Carbohydrates: 16g | Protein: 8.4g | Fat: 4.3g | Saturated Fat: 0.5g | Trans Fat: 0g | Cholesterol: 0.2mg | Sodium: 130mg | Potassium: 306mg | Fiber: 1.5g | Sugar: 10g | Vitamin A: 7.8IU | Vitamin C: 0.1mg | Calcium: 76mg | Iron: 1.6mg
Nutrition is an estimate per serving from USDA FoodData Central, for 4 cups; of vegan yogurt with live culture counted as plain nonfat yogurt. Brands and portions vary, so use it only as an approximation.