Guest guest Posted September 25, 2006 Report Share Posted September 25, 2006 I've recently bought a couple of yogurt cultures from the Fermented Treasures website: http://www.fermentedtreasures.com/yogurt.html and used them successfully and easily to make countertop (no heat) yogurt with 2% milkfat dairy milk. They worked as advertised. The two I used were the fil mjolk and the piima. The fil mjolk has a very yogurt like taste, forms a homogenious white gel, but is quite acidic. The piima tastes almost exactly like cottage cheese, and the solid portion forms always surrounded by a clear whey in the container. But my real aim though was to make soymilk based yogurt from homemade soymilk. I make (to me) a very pleasing soy milk from the soaked soybeans with just a little salt and brown sugar. I'd read a couple of recipe sources that say one can make soy yogurt in the same way as dairy yogurt. No luck for me. What happens when I acidify the soymilk with the yogurt culture alone, is that it separates into two liquid layers, one white, one yellow, and never sets even when chilled. I know from the taste that the cultures are growing fine in the soy milk; so it should be a good pro-biotic food. I've chased and read most everything on the web and have ordered some pectin to try to set the soy yogurt, as per this recipe/discussion: http://www.bryannaclarkgrogan.com/page/page/1999382.htm Has anyone here been successful making soy yogurt from homemade soymilk with or without setting agents like pectin or agar? Just curious. Slim , " PuterWitch " <puterwitch wrote: > > I made homemade yogurt. > > Ya know, here in the United States we have taken yogurt and thickened it up, and smoothed it out. We are spoiled and everything has to be just right for us. ... > > This yogurt is not creamy, it glides down your throat, it is yummy. I add some strawberries and maple syrup for an extra special treat. Also it is good with some " sugar in the raw " as that lends a little crunch of sweetness, try it. My friend Ani uses this yogurt and lemon juice as a dressing for cucumbers, peppers and onion salad. > > Blessings, > Chanda > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 25, 2006 Report Share Posted September 25, 2006 , " slim_langer " <slim_langer wrote: > > Has anyone here been successful making soy yogurt from homemade > soymilk with or without setting agents like pectin or agar? Just curious. > I make a pretty decent soy yogurt. I use unsweetened soy milk with a small container of soy yogurt (6 oz) as the starter. I heat the milk to 115, temper a little in the yogurt, then add the rest and set in my yogurt maker for 12-18 hours. I then store it in the fridge and pour off the liquid the next day. If you are making your own soy milk (also unsweetened, as in my case) and a powdered starter rather than a storebought yogurt, you may have to add at least some sweetener as food for the probiotics. -Erin www.zenpawn.com/vegblog Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 26, 2006 Report Share Posted September 26, 2006 Hi Erin, Yes indeed, I'm making the soy milk. I usually use 185 grams of hylum soybeans with 2300 grams of filtered water to make two liters of soymilk, adding 25 grams of brown sugar and 5 grams of salt for taste. I can adjust that as necessary if the bugs need more sugar. I do use slightly more beans than most recipes to have a richer milk. The difference, as you describe your process, would then seem to be the heat during inoculation and incubation. I'll risk a couple cups of soy milk to see what comes of the higher temperature. What is the nature and quantity of the liquid you pour off at the end of refrigeration? My cultures are live and propagated from batch to batch, so I don't quite know if 115 F is in their comfort zone. I can hold the temp in my proofing box and experiment with the incubation time. Do you ever get an actual firm set to your yogurt? Thank you kindly, Slim , " Erin " <truepatriot wrote: > > I make a pretty decent soy yogurt. I use unsweetened soy milk with a > small container of soy yogurt (6 oz) as the starter. I heat the milk > to 115, temper a little in the yogurt, then add the rest and set in my > yogurt maker for 12-18 hours. I then store it in the fridge and pour > off the liquid the next day. If you are making your own soy milk (also > unsweetened, as in my case) and a powdered starter rather than a > storebought yogurt, you may have to add at least some sweetener as food > for the probiotics. > > > -Erin > www.zenpawn.com/vegblog > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 26, 2006 Report Share Posted September 26, 2006 Regarding the heating, I bring the milk up to 115 F, then let it cool slightly to 113 F, combine a little with the store-bought soy yogurt to temper it, then mix in the rest and put in the yogurt maker for 12- 18 hrs. My understanding of the makers is they keep the temp at between 110-115 F depending on the model, etc.. (By the way, when I was making regular dairy yogurt, I'd bring the milk up to 180 F [scald it] to be safe. Likely also unnecessary for pasteurized milk, but...) It sounds like another difference is I use pre-made yogurt as a starter whereas you are using a powdered starter? The liquid I pour off is equivalent to the whey in dairy yogurt. It is pretty clear. What remains is firm'ish, though not as much as my dairy yogurt was (comparable, I would say, to the Caspian Sea Yogurt [CSY] I used to make... Ah, that was so nice and easy, being a room temp culture). That took some getting used to, but doesn't bother me now. You could also drain it for a while in a yogurt cheese maker, just not quite as long. You might also try soy milk powders to firm it up. When I made the dairy kind, I added whey and casein protein powders to really get a very firm result. I added them before the scalding stage to work out any lumps. Hope this helps and let us know how it goes, -Erin www.zenpawn.com/vegblog , " slim_langer " <slim_langer wrote: > > Hi Erin, > Yes indeed, I'm making the soy milk. I usually use 185 grams of hylum > soybeans with 2300 grams of filtered water to make two liters of > soymilk, adding 25 grams of brown sugar and 5 grams of salt for taste. > I can adjust that as necessary if the bugs need more sugar. I do use > slightly more beans than most recipes to have a richer milk. > > The difference, as you describe your process, would then seem to be > the heat during inoculation and incubation. I'll risk a couple cups of > soy milk to see what comes of the higher temperature. What is the > nature and quantity of the liquid you pour off at the end of > refrigeration? My cultures are live and propagated from batch to > batch, so I don't quite know if 115 F is in their comfort zone. I can > hold the temp in my proofing box and experiment with the incubation > time. Do you ever get an actual firm set to your yogurt? > > Thank you kindly, > > Slim > > > , " Erin " <truepatriot@> wrote: > > > > > I make a pretty decent soy yogurt. I use unsweetened soy milk with a > > small container of soy yogurt (6 oz) as the starter. I heat the milk > > to 115, temper a little in the yogurt, then add the rest and set in my > > yogurt maker for 12-18 hours. I then store it in the fridge and pour > > off the liquid the next day. If you are making your own soy milk (also > > unsweetened, as in my case) and a powdered starter rather than a > > storebought yogurt, you may have to add at least some sweetener as food > > for the probiotics. > > > > > > -Erin > > www.zenpawn.com/vegblog > > > Quote Link to comment Share on other sites More sharing options...
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