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