Soy Yogurt

The soy yogurt you find on grocery store shelves are always laden with sugar, or flavored that you can’t add them to a savory dish.  Make your own using our soymilk and you will be amazed on how easy it is to add good probiotics into your life, and keep it all plant-based.

soy_yogurtWe used a vegan soy yogurt culture from Cultures for Health, which by the way, has some great videos and tutorials on working with cultures.  The yogurt can be used as a reculture, too, so make sure you save a quarter cup of the homemade yogurt for your next batch.

1/2 gallon Hodo Soymilk
1 sachet vegan yogurt starter

Heat soymilk till it starts to bubbles on the edge, stirring occasionally.  Remove from heat and cool it in an ice bath till it reaches 110F.  Add a packet of yogurt starter, and stir.  Pour the milk into class containers and incubate at around 110F till desired thickness, about 4-8 hours.

There are several methods to “incubate” your yogurt.
1) Use an immersion circulator and keep the water bath at 110F, which I find is the most fool-proof method
2) Thanks to a tip from Jess at GoodEggs, place the jars of prepared soymilk in a cooler, then stuff towels and a couple bottles of hot water in the cooler.
3) Place in a warm place by your stove pilot light
4) Place in a warmed (but off) oven

That’s it.  You can get Hodo soymilk from our farmers market stands in San Francisco and Palo Alto, and also through Good Eggs.

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