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Yogurt

Making Yogurt

Prep Time:

Cook Time:

Yields:

Description Edit

Home made soy yoghurt

Ingredients Edit

  • 1/2 cup of plain live soy yogurt (125ml)
  • 1 tsp agar-agar powder (5ml)
  • 2 pints quart plain soy milk (1 liter)

Directions Edit

Sterilise all working utensils and comtainers with boiling water, to kill unwanted bacteria that might spoil the yogurt.

Take 1/2 cup of plain soy yogurt out of the refrigerator and allow it to come to room temperature.

Put two cups of the soymilk into a pot and sprinkle over the agar powder. Allow it to soften for a few minutes.

Place on the heat, stirring until it comes to the boil.

Remove from the heat and add the remaing soy milk. Insert a therometer, stirring occasionally to keep the agar from gelling and wait until the temperature drops to 110°F-115°F (42°C- 46°C)

Add the 1/2 cup soy yogurt. blend well using a whisk.


Pour into a yogurt maker or a themos flask (sterilised with boiling water and also to increase the temperature)

After 5 to 6 hours you can check if the yogurt has reached the desired tatrness, (usually takes 8 -12 hours, depending on the source of the starter yogurt)

Do not worry if it has separted - when ready whisk it to reblend it.

Place in refrigerator for several hours then it will be ready to use.


Mix with fresh or thawed fruit to make fruit yoghurt.

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