I decided a couple of months ago to try to make SOY YOGURT with the soy milk from my soy milk maker. I liked a certain brand of vanilla soy yogurt, but it is currently off the market, and it was expensive when it was available. Now I can make nine cups of it using only half a cup of commercial soy yogurt. At last I think I have, after four versions, perfected my recipe.
The only odd ingredient is guar gum, which I have mentioned before in the miso dressing recipe. It is a vegetable gum that thickens and creates a smooth mouth feel. A little goes a long way.
Equipment
1 — soy milk maker
1 — blender
1 — insulated cooler
1 — towel for the bottom of the cooler
1 — warm jacket or blanket to cover cooler
3 — quart jars filled with hot water to heat the cooler
4 — clean pint jars with lids or plastic wrap to cover yogurt
1 — sauce pan
1 — whisk
Ingredients
1/2 cup — dry soybeans soaked in 1 liter of water and made into hot soy milk in a soy milk maker
2 cups — cold soy milk
1/2 cup — organic cornstarch
1/2 cup — organic sugar
1/2-1 teaspoon — guar gum
1 teaspoon — vanilla
1/2 cup — commercial soy yogurt with live culture, or a couple of vegetarian capsules opened up or a dry vegan live culture.
Equipment
1 — soy milk maker
1 — blender
1 — insulated cooler
1 — towel for the bottom of the cooler
1 — warm jacket or blanket to cover cooler
3 — quart jars filled with hot water to heat the cooler
4 — clean pint jars with lids or plastic wrap to cover yogurt
1 — sauce pan
1 — whisk
Ingredients
1/2 cup — dry soybeans soaked in 1 liter of water and made into hot soy milk in a soy milk maker
2 cups — cold soy milk
1/2 cup — organic cornstarch
1/2 cup — organic sugar
1/2-1 teaspoon — guar gum
1 teaspoon — vanilla
1/2 cup — commercial soy yogurt with live culture, or a couple of vegetarian capsules opened up or a dry vegan live culture.
