Soy Yogurt Recipe

[Guest guest]

Sorry it took me so long to post this.

 

Soy Yogurt from The New Farm Vegetarian Cookbook

 

Place inverted, clean jars in a pot of water. Bring water to a boil and

let it boil for at least 2 min. Throw in the caps and a clean rubber

spatula to be used to stir in the starter later.

 

Heat the soymilk to a boil and hold for 30 sec. stirring constantly. Pour

into hot sterile jars. Cover. Let cool to about 110 degrees, or until the

jar feels hot to your wrist but does not burn.

 

Add 2 tbsp. soy yogurt to each quart. Stir briskly with the sterilized

spatula, cover and incubate for 2-6 hours at approximately 105 degrees.

Yogurt is done if, when you tilt the jar gently, it separates easily and

cleanly from the jar sides. Refrigerate. Good plain, salted, or with

sweetener and cut up fruit such as bananas or peaches.

 

For thicker yogurt, make a thicker soymilk by adding either less water or

more beans to the soymilk recipe. A jar of this yogurt can be set aside

and used to start an additional batch of yogurt. Use 3-4 tbsp. of this

yogurt per 1 qt of soymilk.

 

Yogurt can also be made in a pressure cooker because of its tight-sealing

lid. Bring soymilk to a boil for 30 sec. Put the lid and jiggler on the

pot and set in a sink of cold water to cool. Check it in about 10-15 min.

Shake the pot a few times to evenly distribute the heat of the soymilk, and

remove lid. The soymilk should be fairly hot (about 110 degrees). You can

use a sterile candy thermometer. Stir in starter with a sterilized spoon,

replace lid and jiggler, and incubate as suggested below.

 

Incubation: Put jars or pressure cooker in a warm place such as a gas oven

with a pilot light, or a closed insulated picnic cooler box with a drop

light turned on inside. Or put the jars in the oven turn the oven on to

150 degrees for 3 min., then turn it off and let the yogurt incubate,

undisturbed for 2-6 hours.