Homemade Soy Yogurt -- Filk Mjolk, Judy

[Guest guest]

Hi Judy,

 

You're welcome. If you decide to try the fil mjolk culture I think you'll like

it. All of the cultures usually taste different in bean milk vs. dairy milk. The

fil mjolk I find has a nice generalized lemony sour in the bean milks and it can

be strong. In dairy milk it was quite sharp and tasted very much like commercial

dairy yogurt. Usually I only ferment the fil mjolk for 5-7 hours to get a nice

tartness. The culture becomes very easy to use and economical. I back up the

starters with frozen samples, but I've never had it really ever go bad, (after

the first week). I do carefully use only freshly pasteurized milk and scalded

containers and utensils.

 

BE SURE you follow the directions and RE-CULTURE the new fil mjolk culture

several/many times (7-10 times is not too many) before consuming it after

reconstituting it from the powder. The culture purifies itself by out-competing

any contaminants, kind of like a sourdough starter, and gets stronger and more

healthy the more frequently it is re-cultured or used. I tried mine too early

and it made me a little sick once the first week I had it -- so I nearly threw

it out(!!). Also the Fermented Treasures site is not really vegetarian friendly,

nor perhaps particularly friendly at all. They don't support using any of their

starters with bean milks and provide no returns or refunds. There are some

other people selling the same named cultures on eBay less expensively but I

haven't tried them, though they have long lists of positive feed-back. Usually

the eBayers copy the Fermented Treasures text exactly to describe their

cultures.

 

You might like to see this too,

 

http://en.wikipedia.org/wiki/Fil_mjolk

 

----

 

I make fantastic non-fat veggie yogurt and pudding using lentils, oats, and (now

tweaking the recipe) a little cornstarch put through my soymilk machine (without

soybeans). Unlike natural soymilk it sets to a wonderful thick pudding texture

in the fridge, without stabilizers or thickeners, but it does not freeze well.

 

I've made some very thick and good frozen desert from simply blending soymilk

ice-cubes and a ton of bananas (3 or 4 per blender batch) and letting that set

in the freezer for three quarters of a hour, more or less, to get a soft-serve

texture. That could be non-fat if non-fat (store-bought) soymilk was used. And

also I believe there are lots of dessert recipes in the group folders.

 

Any questions, ask. There are a number of people on the group who make their own

homemade soymilk and/or have soymilk machines.

 

Take care,

 

Slim

 

 

, " jdg682 " <jdg682 wrote:

>

> Thank you so much! I'll check out the sites you mention and am sure to come up

with a starter product. I like your choice of an " ongoing room-temp yogurt

culture " so I'll look at that one first.

>

> Our area grocery stores have soy yogurt, though pricey, but only with fruit.

No plain nonfat. In my former, pre-vegan life, nonfat plain yogurt was always a

staple in our refrig. Just do not want to do without yogurt without first

exploring every option! Thanks again.

>

> I've been following your discussion about making one's own soy milk. Just may

start that too...sounds like you have some experience with making it if I run

into any snafus!

>

> Have you or anyone else had success in making any nonfat (or very low fat) SOY

ice creams? We've discovered the SO Delicious brand in the stores and know it

can be done! Seems like it would certainly be cheaper to make it...and although

I'd have to have my husband locate it in the garage attic, we already have an

electric ice cream maker.

>

> Judy in Ohio

>