Guest guest Posted September 2, 2007 Report Share Posted September 2, 2007 Hi all, I don't know if this was talked about before, but here goes. I've made homemade soy milk from scatch before ,it's just too time consuming. I'd like to eventually get a machine , if I can afford it. However I'd like to make soy yogurt from store-bought soy milk(I've made yogurt before from regular milk.I suppose you would use the same heat and keep warm method?) What could I use to thicken it , I do have soy-powered milk, but I do not like the taste of it. Could I use a thickner such as arrowroot or agara flakes? Soy yogurt is so expensive around here and to find " plain soy yogurt " is next to impossible, so you are stuck with their sweetners. I was also wondering if could use the same yogurt making method for almond and rice milk ? I really want to try the cream cheese and cottage cheese recipes for soy milk talked about in an earlier post, but using bought soy milk. Thanks, Rosanne Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 2, 2007 Report Share Posted September 2, 2007 I tend to make my soy yogurt with storebought plain soymilk, but don't use any thickeners. Instead, I use really long culture times (close to 24 hours). Also, try several different brands of soy yogurt as your starter. Some make for thicker yogurt than others. I think Stonyfield Farm is among the more efficacious. BTW, I run a homemade yogurt group on . It's a quiet group, but it perks right up when a newbie asks a question. It's nice of people to stay on even after it has become old hat to them. http://health.homemade_yogurt/ -Erin http://www.vegandonelight.com http://www.zenpawn.com/vegblog , " rosieann69 " <rosieann69 wrote: > > Hi all, > > I don't know if this was talked about before, but here goes. > > I've made homemade soy milk from scatch before ,it's just too time > consuming. I'd like to eventually get a machine , if I can afford it. > > However I'd like to make soy yogurt from store-bought soy milk(I've > made yogurt before from regular milk.I suppose you would use the same > heat and keep warm method?) > > What could I use to thicken it , I do have soy-powered milk, but I do > not like the taste of it. Could I use a thickner such as arrowroot or > agara flakes? > > Soy yogurt is so expensive around here and to find " plain soy > yogurt " is next to impossible, so you are stuck with their sweetners. > > I was also wondering if could use the same yogurt making method for > almond and rice milk ? > > I really want to try the cream cheese and cottage cheese recipes for > soy milk talked about in an earlier post, but using bought soy milk. > > Thanks, > Rosanne > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 3, 2007 Report Share Posted September 3, 2007 I joined, Erin. I love home-made yogurt, but I have never done it with soy milk. Marilyn Daub mcdaub Vanceburg, KY My Cats Knead Me!! - Erin Sunday, September 02, 2007 10:35 PM Re: Soy yogurt from bought soy milk? I tend to make my soy yogurt with storebought plain soymilk, but don't use any thickeners. Instead, I use really long culture times (close to 24 hours). Also, try several different brands of soy yogurt as your starter. Some make for thicker yogurt than others. I think Stonyfield Farm is among the more efficacious. BTW, I run a homemade yogurt group on . It's a quiet group, but it perks right up when a newbie asks a question. It's nice of people to stay on even after it has become old hat to them. http://health.homemade_yogurt/ -Erin http://www.vegandonelight.com http://www.zenpawn.com/vegblog , " rosieann69 " <rosieann69 wrote: > > Hi all, > > I don't know if this was talked about before, but here goes. > > I've made homemade soy milk from scatch before ,it's just too time > consuming. I'd like to eventually get a machine , if I can afford it. > > However I'd like to make soy yogurt from store-bought soy milk(I've > made yogurt before from regular milk.I suppose you would use the same > heat and keep warm method?) > > What could I use to thicken it , I do have soy-powered milk, but I do > not like the taste of it. Could I use a thickner such as arrowroot or > agara flakes? > > Soy yogurt is so expensive around here and to find " plain soy > yogurt " is next to impossible, so you are stuck with their sweetners. > > I was also wondering if could use the same yogurt making method for > almond and rice milk ? > > I really want to try the cream cheese and cottage cheese recipes for > soy milk talked about in an earlier post, but using bought soy milk. > > Thanks, > Rosanne > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 3, 2007 Report Share Posted September 3, 2007 Erin Does it " split " and get runny if you let it go too long as milk yogurt would? GB , " Erin " <truepatriot wrote: > > I tend to make my soy yogurt with storebought plain soymilk, > but don't use any thickeners. Instead, I use really long > culture times (close to 24 hours). Also, try several different > brands of soy yogurt as your starter. Some make for thicker > yogurt than others. I think Stonyfield Farm is among the > more efficacious. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 3, 2007 Report Share Posted September 3, 2007 In my experience, it does not (having cultured up to 24 hours). The source of the starter, however, seems much more important when making soy yogurt than dairy. So, my suggestion is to get a couple different brands of 6 oz containers and experiment. The storebought soymilk I prefer is WestSoy's unsweetened line: http://www.westsoy.biz/products/unsweetened.php I found it interesting that the chocolate flavor seemed to firm up better than the plain. I suspect it's the carrageenan. -Erin http://www.vegandonelight.com http://www.zenpawn.com/vegblog , " Guru K " <greatyoga wrote: > > Erin > > Does it " split " and get runny if you let it go too long as milk > yogurt would? > > GB > > , " Erin " <truepatriot@> > wrote: > > > > I tend to make my soy yogurt with storebought plain soymilk, > > but don't use any thickeners. Instead, I use really long > > culture times (close to 24 hours). Also, try several different > > brands of soy yogurt as your starter. Some make for thicker > > yogurt than others. I think Stonyfield Farm is among the > > more efficacious. > Quote Link to comment Share on other sites More sharing options...
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