Or you might end up with watery yogurt.ġ litre of homemade soy milk (watch the video above or use unsweetened PLAIN soy milk with water and soybeans as the only ingredients like Edensoy or Westsoy )ġst batch only: 4 probiotic capsules (with 25 billion CFUs each or 5 capsules with 2.4 billion CFUs each)Īll subsequent batches: ½ cup of plain yogurt from your last batch as a starter The higher temperature will most probably kill the starter in the yogurt, resulting in no curdling at all. If you are thinking of heating up the soy milk to a higher temperature to make up for the temperature loss (of using the cold yogurt), then toss that idea out of your head. Then mix the starter with the warm soy milk. If you were to use the cold yogurt right out of the fridge, it would cool down the soy milk too much and the lower temperature won’t activate the starter. So, leave the starter yogurt on the counter for at least 2 hours or until it reaches room temperature (between 18-24C or warmer depending on region). Since you would have kept the yogurt in the refrigerator, it will be cold. Leave it to cool a little longer.įor the second batch of soy yogurt, you will be using the yogurt that you made from the first batch. If you can’t hold your finger in there for more than 5 seconds then the milk is too hot. The temperature should be warmer than your body temperature. Make sure your hand is very clean then bend your first finger and dip your knuckle into the soy milk. If you don’t have a thermometer (I don’t either), just test the temperature by touch. Around 42C /108F (but not less) is the optimum temperature for the starter without killing the friendly bacteria. The Temperatureįor successful yogurt to happen, the temperature of the milk is important. Otherwise, just go for homemade, it makes a big difference in taste and texture. If you want to use store-bought milk, you need to find a good quality one that contains soy (or almond/cashew) and water only, like Edensoy (in Canada) or Westsoy (in the US). Store-bought plant-based milk don’t have enough protein, and the additives - thickeners, sugar or vanilla/flavourings - may prevent the yogurt from setting properly. I strongly recommend using homemade milk if you want to have good quality yogurt that sets properly. Coconut milk will require some thickeners and I have my own recipe and method of making coconut yogurt that I’ll keep for another day. But you can also use homemade almond or cashew milk. The plant-based milk that you use has to contain a high amount of protein. There are a few things to keep in mind when making vegan yogurt. If you keep the cycle going and once you get the hang of it, you’ll have an endless supply of delicious homemade yogurt with no gums, thickeners, sweeteners, additives or weird flavours. Then after that, you just use a little bit of the yogurt that you get as a starter for the next batch and so on. The great thing about yogurt is that you only need a starter for the 1st batch. My mum used to make milk curd back in the day when I was a kid and I used to love her homemade yogurt so much. Naturally, I had to get my hands on making my own yogurt. It’s ladened with thickeners that creates a somewhat gel-like gummy consistency that is just not what I know yogurt to be like. The texture is what I find to be plain weird. It was quite a shock for me the first time that I had store-bought vegan yogurt in Canada. I preferred it even to the dairy yogurt that I used to have before. I just loved Alpro, they definitely did the best yogurt I’ve ever tasted. In the UK and Ireland, I used to love Alpro Soya yogurt. This is not a sponsored post by the way. There is a particular brand of coconut yogurt that I sometimes buy but so far, none have quite ticked all the boxes for me in terms of taste, texture, flavours and not to mention price. One thing that I still haven’t found a brand that I love here in Canada is vegan yogurt.
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