Guest guest Posted February 1, 2009 Report Share Posted February 1, 2009 Pete, What kind of a starter did you use to make your soy yogurt the first time? I haven't started making my own yogurt, but I think that's the next learning curve, now that I've got the sauerkraut and sourdough bread under control. I'd really like to know how you make your soy yogurt cheese, or if there's a book you can recommend I'd be glad of that, too. Many thanks, ~ irene > I make my own soy milk, yogurt and yogurt cheese and tofu... i > press the yogurt cheese in the same mold that i use for the tofu, > and it comes out about the same consistency as velveeta so it can > put on crackers, or frozen, then a couple quick pulses in the food > processor for a 'shredded cheese' Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 1, 2009 Report Share Posted February 1, 2009 Pete, thanks so much for all that good information. I'll take a look at that website right now. ~ irene > Good day to you Irene: > > I'm not well educated on what is best, but i use yo-life for the > yogurt - i usually run it for about 6 generations before i break > out the fresh cultures. > > I know there are several good books out there, but none come to > mind that I could recommend. > > I can however highly recommend the following site. It is the best > out of the sites I've learned from regarding milk, yogurt, and > tofu. She has the best recipes especially for the yogurt. > > http://www.bryannaclarkgrogan.com > > On the left side you'll find the links to the milk and yogurt pages. > > The yogurt cheese is essentially soy yogurt in cheese cloth and > allowed to drain completely... i often put mine in a tofu mold > (tribest brand is what i use) with weight applied to get a 'harder > cheese' and concentrated flavor... and of course you can flavor it > however you'd like - the possibilities are endless - i make a > 'pepper jack' by adding tumeric, nutritional yeast and lots of > crushed peppers, fresh herbs are good too > > I put butter flavor in it as well and let it drain to a spreadable > but thick consistency, and use it on toast... it's nearly fat free > compared to the vegan spreads, so i can put on a lot ) and maybe > some pureed starwbeeries yum > > Best wishes - i hope you give it a try, it's really easy and takes > no time at all, after you've made it a few times and get past the > learning curve and certainly less expensive > > Kind regards, > Pete Quote Link to comment Share on other sites More sharing options...
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